Chicken Pilaf In A Pie Recipes

CHICKEN RICE PILAF

Steps:

• Add the butter and olive oil to a large skillet or Dutch oven, and heat over medium heat. Once the butter has melted, add the onion and cook for about 3 minutes until the onion softens and has become translucent.
• Add the carrots and celery, season with half the salt and pepper, stir then cook for 3 more minutes, until the celery and carrots soften a bit.
• Add the chopped chicken, season with remaining salt and pepper and cook for about 5 minutes until the chicken is no longer pink.
• Add the rice, chicken broth and stir. Add the bay leaves and half and half; stir. Bring to a boil, turn down the heat to a simmer and cover the skillet or pot. Cook for 20 minutes, stirring occasionally, until the rice is cooked.
• Stir in the peas and cook for 2 more minutes or until the peas are cooked. Garnish with parsley and more pepper.
• Serve warm sprinkled with Parmesan cheese if preferred.

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.

PERSIAN CHICKEN PILAF

Steps:

• Soak the rice in cold water for 30 minutes. Rinse and drain.
• Meanwhile, heat a glug of oil in a shallow casserole with a lid and, in batches, brown the chicken all over. Remove and set aside.
• In the same casserole, melt the butter, then add the cinnamon stick, zest, pomegranate molasses and raisins. Fry for 2 minutes, then remove from the pan and set aside.
• Spoon a thin layer of washed rice over the bottom of the casserole. In a large bowl, toss the remaining rice with the set-aside fruit/zest/spices and season well. Spoon into the casserole, then top with the chicken, pushing the pieces into the rice. Pour over the water. Using a chopstick (or similar), make 4-5 holes in the rice and pour over the saffron and its cooking water. Wrap the casserole lid in a clean tea towel and cover the pan, tucking in the ends away from the flame. Cook gently for 30 minutes.
• Spoon onto a platter and top with pine nuts, herbs and fried onions, then serve with yogurt.

GOLDEN RICE AND CHICKEN PILAF

Steps:

• Heat oil in large nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 5 minutes or until chicken is browned and onion is tender, stirring occasionally.
• Add all remaining ingredients except almonds; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 15 to 20 minutes or until chicken is no longer pink, rice is tender and liquid is absorbed. Top each serving with almonds.

TASTY CHICKEN RICE PILAF

Steps:

• Combine chicken broth, rice, and 1/2 cup water in a saucepan over medium-high heat. Bring to a boil; reduce heat and simmer until rice is almost tender, about 15 minutes.
• Heat olive oil in a large skillet over medium-high heat. Cook mushrooms, green bell pepper, onion, and celery until tender, about 7 minutes. Stir in cooked rice, chicken breasts, 1 cup water, parsley, oregano, salt, and black pepper. Simmer until chicken is no longer pink in the center, 20 to 25 minutes. Top with Parmesan cheese.

CHICKEN PILAF RECIPE

Steps:

• Shred or cut cooked chicken and set it aside.
• Wash rice until water comes out almost clear. Set aside to be used shortly.
• Add olive oil and clarified butter in a large frying pan or a large pot. Turn the heat on to medium-high.
• Add vermicelli and start cooking it by continuously mixing it. The vermicelli will be ready very quickly. Don't go anywhere far. Saute the vermicelli until they turn brown.
• Quickly add washed rice and mix everything well. Make sure all the rice gets coated with oil. Add 2 tsp salt and saute the rice for another 1 minute.
• Add chicken broth into the pot and bring it to boil. Add garbanzo beans and cook down the chicken broth until there is slight moisture remaining. Do not completely dry out the mixture.
• Add shredded chicken into the pot and mix everything well.
• Turn the heat down to simmer and cover the lid of the pot. Depending on the rice you are using and how much water it may take to fully cook, this process could take from 15-25 minutes. Royal basmati cooks pretty quickly apparently and it only took me about 15 minutes or a little less.
• Meanwhile, slice 1/2 onion and caramelize it in 1/4 cup oil. This step is completely optional. However, crispy onions taste amazing with this pilaf.
• Once 15 minutes have passed, turn the heat off from under the pot. Give your pilaf a nice stir and get it ready to be served. As my boys mentioned above, having some extra chicken broth is a good idea to serve alongside the pilaf.

RICE PILAF PIE - TURKISH PERDE PILAVI

Steps:

• Start the making of Rice pilaf pie by boiling the chicken drumsticks.
• After boiling the chickens, you can start making rice with chicken broth.
• Melt the margarine in the rice pot and sauté the rice in oil for 3-4 minutes, which you have washed and drained well.
• Add 2 bowls of boiled chicken stock over the rice.
• Add half a tablespoon of salt and close the lid.
• Remove from the heat before the rice is fully cooked, while it is still slightly hard.
• Mix the pulled chicken, currants, and black pepper with the pilaf.
• Making the dough:
• First of all, grease your mold well with butter. Place the almonds in the greased mold as you wish and put the mold in the refrigerator.
• Knead your dough by mixing all the dough ingredients.
• Divide the dough into two pieces, one small and one big.
• Open the larger one 3mm thick and place it nicely on the bottom of the container, covering the edges.
• Pour the rice into it.
• Preheat your oven to 200 oC.
• Open the small piece of dough in the same way and cover it on the rice.
• Cook the rice pilaf pie in the oven preheated to 200 degrees until it is golden brown. Turn it over and serve.

TOMATO AND COCONUT CHICKEN OVER SPICED RICE PILAF

Steps:

• For the rice: Soak the rice in 4 cups of cold water for 30 minutes.
• For the chicken: Meanwhile, in a large skillet, heat the oil over medium-high heat. Arrange the chicken on a baking sheet in a single layer. Season all sides of the chicken with salt. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not crowd the skillet. Lower the heat to medium and cook until the skin is browned, 5 to 8 minutes. Flip the chicken and brown the other side, another 5 to 8 minutes. Transfer the chicken pieces to a clean baking sheet and set aside.
• In the same skillet, add the garlic and onions. Add the red pepper flakes and some salt and cook, stirring frequently, until the garlic and onions turn light brown, 5 to 8 minutes. Add the coconut milk, tomatoes and bay leaves and bring to a simmer. Arrange the chicken pieces skin-side up in a single layer in the sauce. Pour any juices into the sauce as well. Lower the heat and simmer until the chicken is cooked through, 30 to 35 minutes. Discard the bay leaves. Taste for seasoning. Keep warm.
• To cook the rice: While the chicken is cooking, heat the oven to 250 degrees F.
• On a baking sheet, combine the cumin, fennel, cayenne and cinnamon stick. Lightly toast the spices in the oven, 1 to 2 minutes. Set aside.
• Heat a large Dutch oven over medium heat and add the butter and onion. Season with salt and cook until the onion is translucent but not browned, 5 to 8 minutes. Stir in the spices. Drain the rice, reserving the soaking water. Stir in the rice and cook until you hear it crackling, 1 to 2 minutes. Gently stir in the reserved water. Season with salt and bring to a simmer over medium heat. Cover and cook until the water has been absorbed and the rice is fluffy, about 15 minutes. Remove from the heat and allow the rice to rest for 5 to 10 minutes before "forking" it gently onto plates. Spoon the chicken and sauce over the rice and serve.

CHICKEN PILAF RECIPE

Steps:

• Heat oil in a frying pan. Fry the onion for 7 mins, until softened and browned. Spoon out a third of the onion and set aside for garnish.
• Add the chilli, garlic, cumin seeds and cinnamon to the pan, cook for a min, then add the rice and stir well. Add the chicken stock and apricots. Bring to the boil, turn the heat down, cover and simmer for 10-15 mins, until the stock is absorbed. Don't stir during cooking.
• Add the shredded chicken and veg. Stir in orange zest and juice, if using. Warm through for 5 mins.
• Serve topped with the crispy onions, parsley leaves and nuts.

APRICOT CHICKEN PILAF

Steps:

• Heat oil in a large saucepan over medium heat. Lightly brown chicken breasts, about 2 minutes per side. Set aside.
• In same pan, sauté onions, carrots, garlic and cumin until tender, about 2 minutes. Add rice and stir-fry for 1 minute. Add chicken broth, hot pepper flakes, apricots and chicken breasts. Bring to a boil, cover and reduce heat to medium-low and simmer until chicken and rice is tender, about 8 minutes.
• Garnish with green onions.