Step-by-Step Guide to Prepare Perfect Chicken Pilaf - Free Download

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Before you jump to Chicken Pilaf recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the ecosystem. That's a thing of the past now, with all people being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living much more green we won't be able to correct the problems of the environment. This must happen soon and living in methods more friendly to the environment should become a mission for every individual family. Here are a number of tips that can help you save energy, mainly by making your cooking area more green.

A massive amount of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. You can easily save up to 60% on energy when you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, coupled with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can certainly reduce how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

The kitchen by itself gives you many small means by which energy and money can be saved. Green living is not really that tough. Typically, all it takes is a little bit of common sense.

We hope you got insight from reading it, now let's go back to chicken pilaf recipe. To cook chicken pilaf you need 17 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to prepare Chicken Pilaf:

1. Use 1 of large knob butter.
2. Get 3 of banana shallots, diced.
3. Use 3 cloves of garlic, chopped.
4. Prepare 1 of leek, sliced.
5. Provide 1 stick of celery, sliced.
6. Use 150 g of unsmoked bacon, diced.
7. Take 150 g of chestnut mushrooms, sliced.
8. Take 2 of peppers (one each red & green), deseeded and sliced.
9. Provide 300 g of cooked chicken, diced.
10. Take 250 g of long-grain rice.
11. Use 1 tsp of sumac.
12. Use 1 tsp of Salt.
13. Take 1/2 tsp of Ground black pepper.
14. Prepare 250 ml of dry white wine.
15. You need 600 ml of chicken stock.
16. Use 1 of large tomato, cut into wedges.
17. Provide of Coriander or parsley to garnish (optional - I omitted this time).

Steps to make Chicken Pilaf:

1. Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C).
2. Melt the butter in a casserole and gently fry the shallots for 4 minutes,stirring only to avoid sticking..
3. Add the garlic and fry for a further 2 minutes, stirring gently..
4. Stir in the leek and continue frying for another 2 minutes. Then add the celery and bacon, stirring occasionally, and after 3 minutes stir in the mushrooms, then the peppers. Stir all gently but thoroughly for 1 minute..
5. Add the chicken, rice, sumac, salt and pepper. Stir thoroughly again..
6. Add wine and stock and bring to the boil. Cover and put in oven for 35-40 minutes, or until the liquid is absorbed and the rice cooked..
7. Check after around 25 minutes that the rice mixture hasn’t “run dry”. It rarely happens but, if so, just add a splash or two of water. This is not a risotto so the aim is not to have a “wet” plate of food, just nice, fluffy, moist rice..
8. Top with the tomato wedges and, if wished, coriander or parsley garnish. Serve onto warmed plates..

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