Solo Trinity Plus Chicken Pilaff Recipes

TRINIDAD PELAU

Steps:

• Place chicken in a large bowl or sauce pan then add salt, garlic, ginger, thyme, and white pepper
• Mix chicken with a spoon or with hands until they are well coated, set aside in the fridge. If possible marinate for 30 minutes or overnight.
• When ready to cook shake off any excess spice or from the chicken.
• Wash rice until water runs clear. Drain water. Set aside,
• Place a large Dutch Oven or heavy bottom pan on medium heat, then add sugar, keep stirring until it caramelize and begin to turn deep brown. Be careful not to let it burn.
• Stir in chicken and sauté for about 3-5 minutes, stirring frequently. I usually reserve some chicken to top the rice but it must be fully cooked.
• Then add onions, garlic, thyme, oil, bay leaf and ketchup, sauté for about a minute.
• Stir in rice to the pan, followed by squash and pigeon peas for about 3 minutes. This process helps to infuse the ingredients with all the spice before the next step
• Finally add coconut milk, bouillon powder, creole spice, paprika,scotch bonnet pepper .with 3 ¼ cups of water, bring to a boil reduce heat, and simmer until rice is cooked, about 20 minutes or more. Stir frequently from the sides to prevent burns, add more broth if needed.
• Adjust for salt and pepper. Discard bay leaves .You have to stir occasionally to be preventing any burns.
• Serve warm

TANGY CHICKEN WITH ORZO PILAF

Steps:

• Preheat oven to 400 degrees. In a large Dutch oven or heavy pot, heat 1 tablespoon oil over high. Season chicken on both sides with salt and pepper. In batches, add chicken, skin side down, and cook until skin is golden and crisp, about 7 minutes. Flip chicken and cook 3 minutes more. Transfer chicken to a plate.
• Pour off all but 1 tablespoon fat from pot and reduce heat to medium-high. Add onion and cook until translucent, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 1 minute. Add tomatoes and season with salt and pepper; cook until beginning to break down, about 3 minutes. Stir in vinegar and return chicken, skin side up, to pot; bring liquid to a boil. Transfer pot, uncovered, to oven and bake until chicken is cooked through, about 30 minutes.
• Meanwhile, in a medium saucepan, heat 1 teaspoon oil over medium-high. Add carrots and cook until slightly softened, about 3 minutes. Add orzo, tossing to coat. Add 1 3/4 cups water and bring to a boil; reduce heat to low and cover. Cook until water is absorbed and orzo is tender, about 15 minutes. Remove from heat; fluff pilaf with a fork.
• Reserve chicken breasts and half the pan sauce and refrigerate for later use. Serve chicken leg quarters with pilaf and remaining pan sauce.

SOLO TERIYAKI CHICKEN PILAF

Steps:

• Dice chicken into 1/4 inch pieces, and mix the next five ingredients and use to marinate the chicken in a shallow dish for at least a half hour.
• Pour the liquid from the canned mushrooms into a measuring cup and add enough additional chicken stock to make 2/3 cup liquid.
• Heat a shallow pan with a tight fitting cover and add the cooking oil.
• Add the chicken and stir until the meat starts to turn white on all sides, add mushrooms and raw rice grains.
• Stir until the rice is mixed with the oil and then add the liquid.
• Cover, and reduce flame to the lowest level.
• Cook for 15 minutes without lifting the cover, and then let sit for an additional 5 minutes with no heat before serving.

SOLO TRINITY PLUS CHICKEN PILAFF

Steps:

• Cut the chicken, onion, seeded jalapeno peppers and bell pepper into roughly 1/2 inch pieces Heat oil and butter in a sauce pan that has a tight fitting lid.
• Add onion, and saute until nearly transparent.
• Add the rice and stir until all the grains are coated in the oil/butter mixture.
• Add the rest of the ingredients and stir.
• Put the lid on, reduce heat to lowest level, leave alone for 15 minutes.
• DO NOT Peek.
• After the cooking time,without removing the lid, remove from the heat and let sit for an additional 15 minutes.

ONE-TRAY CHICKEN WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 450 degrees F.
• Put the chicken, garlic, potatoes, lemon, onion, oil, herb and spice mix in a large bowl and toss thoroughly to coat everything.
• Spread the mixture on a sheet tray and cook until the chicken is cooked through to 160 degrees F, about 30 minutes. Cook pork to 150 degrees F and beef to desired doneness, 125 degrees F for medium rare.
• For the rice pilaf: Meanwhile, heat a small saucepan over medium heat. Add the rice and oil and toast the rice for 1 minute. Add the onion and cook, stirring, 1 minute more. Add the stock or water and a pinch of salt and bring to a simmer. Cover and simmer until the liquid is absorbed, about 18 minutes. Shut off the heat and let the pilaf sit for a couple of minutes. Fluff with a fork and serve with the chicken and vegetables.

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.