Chicken Pilau Recipes

OVEN-BAKED CHICKEN PILAU

Steps:

• Heat oven to 200C/fan 180C/gas 6. On the hob, toast the pine nuts in a flameproof casserole dish, remove and set aside.
• Heat the oil in the casserole and soften the onion with the turmeric for 3 mins. Add the chicken thighs and cook for 3-4 mins until browned all over. Tip in the rice, sultanas and 700ml stock, then bring to the boil. Cover with a lid and bake in the oven for 20 mins, checking halfway and adding more stock if needed. Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with fresh coriander.

ONE-POT CHICKEN PILAF

Steps:

• Heat the oil in a frying pan, then fry the onion for 5-6 mins until softened. Add the chicken pieces, fry for a further couple of mins just to colour the outside, then stir in curry paste and rice. Cook for another min.
• Pour in the chicken stock and throw in any larger bits of frozen veg. Bring to the boil, lower the heat, then cover the pan with a lid. Cook for 10 mins, then stir in the remaining veg. Scatter over the spinach, cover, then cook for 10 mins more until all the stock is absorbed and the rice is tender. Give everything a good stir, season to taste, then tuck in.

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.

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 PELAU

Steps:

• In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
• Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
• Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.