Chicken And Collards Pilau Recipe 425

CHICKEN AND COLLARDS PILAU RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels. Sprinkle chicken with salt and pepper. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage. Bring mixture to a boil over medium-high heat. Remove from heat; cover. Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately. Southern Living December 2013

CHICKEN CHILI WITH COLLARDS

Steps:

• Heat a large pot over high heat and add 1 tablespoon olive oil. Season the chicken with salt, pepper and 1 teaspoon cumin. Working in batches if necessary, add the chicken to the pot and cook until golden, 4 to 5 minutes per side. Remove to a plate.
• Add the remaining 1 tablespoon olive oil, the onion and poblano to the pot and cook, stirring occasionally, until softened, about 2 minutes. Add the garlic and remaining 1 teaspoon cumin; cook until golden, 30 seconds. Stir in the chicken broth, collards, chili beans and tomatillos. Stir in the chicken and any juices from the plate. Cover and bring to a boil, then uncover and reduce the heat to a steady simmer. Cook until the chicken is tender, about 15 minutes.
• Shred the chicken in the pot with 2 forks. Divide the chili among bowls and top with the scallions.

CHICKEN PILAU

Steps:

• wash chicken properly and put aside.
• soak rice in cold water.
• finely slice the onion.
• heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown.
• brown the onions, brown in the literal sense not golden and not burnt.
• add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready.
• now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken).
• fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry.
• now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil.
• drain the water from the soaking rice and add rice to boiling water and chicken.
• let rice boil, taste salt if need be add more according to your taste.
• when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,.
• before covering rice sprinkle the cummin over the rice.
• cover with a lid that does not let steam escape from saucepan.
• leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible.
• when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious.
• you chicken pilau is ready, enjoy.

CHICKEN PILAU

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
• Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
• Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
• Cover pan and simmer 30 minutes or until the chicken is tender.
• Remove chicken and pour the pan juices into a 2-cup measure, cool.
• When cool, skin chicken and remove the meat from the bone in large pieces.
• Set chicken aside.
• In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
• Sauté for about 3 minutes over medium heat.
• Add the remaining onion, green and red bell pepper, and celery.
• Sauté until the chopped onion is tender.
• Add the rice and sauté, stirring, for about 2 minutes.
• Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
• Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
• If necessary, add more chicken broth or water.
• Gently stir cooked chicken into the rice; heat through.
• Taste and add salt and pepper, if needed.
• Spoon into a serving dish and sprinkle with freshly chopped parsley.

ONE-POT CHICKEN & CHICKPEA PILAU

Steps:

• Heat a large, lidded frying pan or fl ameproof casserole and add the oil. Fry the chicken thighs for 2 mins, turning halfway through cooking, until lightly coloured, then lift onto a plate. Add the leeks to the pan and stir-fry for 3 mins, then add the garlic and tip in the chickpeas, most of the lemon zest and rice. Stir together until well mixed.
• Nestle the chicken in the rice mix. Pour over the stock and season lightly. Cover and cook on a low heat for 20 mins until the chicken is nearly cooked through and the rice has absorbed nearly all the liquid. Sit the broccoli on top of the rice, cover and continue to cook until the rice and broccoli are tender and the chicken cooked. Sprinkle with the remaining lemon zest to serve.