Chicken And Collards Pilau Food

CHICKEN PILAU RECIPE

Steps:

• Place butter in a large Dutch oven or stockpot over medium heat. When the butter has melted, add the celery, bell pepper, and onion. Cook for about four to five minutes or until the vegetables are soft.
• Add the stock and the chicken and turn the heat to medium-high. When the stock comes to a boil, add the rice, salt, and pepper. Stir to combine. Reduce the heat to a medium-low and bring the mixture to a simmer. Cover the pot and let the rice cook for 20 minutes.
• Uncover and remove from the heat. Taste and add additional salt and pepper, if needed. Serve immediately.
• If desired, garnish with fresh parsley before serving.

CHICKEN PILAU

Steps:

• Remove giblets, etc. from the chicken cavity (if included). Clean and rinse chicken well and place in a large pot with a tight-fitting lid.
• Add broth, celery, onion, salt and next five ingredients (through bay leaf). Bring to a slow simmer over medium heat. Once broth begins to boil, reduce heat to low, cover tightly and simmer for 1 hour.
• Remove chicken from broth then set aside to cool. Remove skin, bones, etc. from chicken. Cut chicken into bite sized pieces and set aside.
• Strain broth to remove onion, celery and bay leaf then return broth to pot. You should have about 4 - 4 ½ cups of broth after cooking the chicken. If you're unsure, measure to confirm you have at least 4 but not more than 4 ½ cups)
• Cut smoked sausage into bite-sized pieces. Add sausage the broth then bring to a boil.
• Once boiling, add uncooked rice and chicken pieces. Reduce heat to low, cover tightly then cook for 20 minutes or until rice is tender, stirring with a fork a few times the first 15 minutes of cook time. Do not disturb rice the last 5 minutes of cooking.
• Turn off heat then let dish rest, covered, for 10 minutes before serving.

CHICKEN AND COLLARDS PILAU RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°. Cook sausage in a Dutch oven over medium-high heat, stirring often, 5 to 7 minutes or until browned. Remove sausage using a slotted spoon; reserve drippings in Dutch oven. Drain sausage on paper towels. Sprinkle chicken with salt and pepper. Add oil to hot drippings in Dutch oven, and cook chicken in hot drippings over medium-high heat, stirring occasionally, 8 to 10 minutes or until done. Add onion and next 3 ingredients. Cook, stirring often, 5 to 7 minutes or until onion is tender. Stir in broth, next 3 ingredients, and sausage. Bring mixture to a boil over medium-high heat. Remove from heat; cover. Bake pilau at 350° for 20 to 25 minutes or until liquid is absorbed, stirring halfway through. Serve pilau immediately. Southern Living December 2013

CHICKEN PILAU

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Heat the oil in a large, shallow, ovenproof pan or casserole. Add the chicken pieces and fry over a high heat for 5 minutes until browning. Use a slotted spoon to lift the chicken onto a plate, then add the onions with a pinch of salt and fry for 5 minutes until starting to soften. Stir in the garlic and spices for another minute.
• Stir in the rice, followed by the coconut milk and 200ml/7fl oz water. Crumble in the stock cube and bring the liquid to a simmer. Scatter the chicken pieces back in the pan, drizzle over any juices left on the plate and then scatter over the sultanas. Top with a lid or scrunch two sheets of kitchen foil tightly over the top. Bake on the middle shelf in the oven for 38-40 minutes until the rice and chicken pieces are tender and the stock is absorbed.
• Stir the peas through the pilau, cover again with the lid and leave to heat through for 5 minutes. Scoop the pilau onto plates, topping with cashews and coriander leaves, if using. Serve with dollops of chutney and/or yoghurt.

CHICKEN PAILLARD

Steps:

• Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
• Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
• Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
• To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
• *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

CHICKEN BIRYANI PILAU

Steps:

• Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8-10 mins until the skin is golden and crispy. Tip in the onion and continue to cook for 5 mins until the onion softens. Sprinkle in the curry powder and cook for a minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.
• Cover the pan and bake for 30 mins until all the liquid has been absorbed and the rice is cooked. Stir in the peas and leave the rice to stand for a few moments before serving.

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.

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.