Steps to Prepare Quick Chicken Pilaf

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Before you jump to Chicken Pilaf recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Money.

It was not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the ecosystem. Those days are over, and it appears we all realize our role in stopping and possibly reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to correct the problems of the environment. These changes need to start occurring, and each individual family needs to become more environmentally friendly. Here are some tips that can help you save energy, primarily by making your cooking area more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F and also 0F. Checking that the condenser is definitely clean, which means that the motor needs to operate less often, will also save electricity.

From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Eco-friendly living just isn't that tough. It's concerning being functional, more often than not.

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

The ingredients needed to make Chicken Pilaf:

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