Oven Baked Chicken Pilau Food

CHICKEN PILAU

Steps:

• Heat 2 tablespoons of the oil in a Dutch oven; add the chicken and brown lightly, turning freqently.
• Push the chicken to the side or remove and set aside; add 1/2 cup onions and sauté 2 minutes.
• Rearrange the chicken and onion evenly in the pan; add 1 cup of chicken broth.
• Cover pan and simmer 30 minutes or until the chicken is tender.
• Remove chicken and pour the pan juices into a 2-cup measure, cool.
• When cool, skin chicken and remove the meat from the bone in large pieces.
• Set chicken aside.
• In the same Dutch oven, heat the remaining 1 tablespoon of oil and the diced bacon or ham.
• Sauté for about 3 minutes over medium heat.
• Add the remaining onion, green and red bell pepper, and celery.
• Sauté until the chopped onion is tender.
• Add the rice and sauté, stirring, for about 2 minutes.
• Add the 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
• Pour enough of the remaining chicken broth into the measuring cup with the pan juices to make 1 3/4 cups and add along with the tomatoes to the vegetables.
• Cover and simmer 25 minutes, until the rice is tender and liquid is absorbed.
• If necessary, add more chicken broth or water.
• Gently stir cooked chicken into the rice; heat through.
• Taste and add salt and pepper, if needed.
• Spoon into a serving dish and sprinkle with freshly chopped parsley.

CHICKEN PILAU

Steps:

• wash chicken properly and put aside.
• soak rice in cold water.
• finely slice the onion.
• heat oil in a saucepan, add the onions and all the masalas(spices)keep a little water ready for onions when brown.
• brown the onions, brown in the literal sense not golden and not burnt.
• add ginger, garlic and the water which should be around half a cup,let it boil, you will notice the colour of this will be slightly brown, this is because of the water we add to very brown onions, this gives the pilau a s hint of cream colour when ready.
• now add chicken, fry chicken in the onions and masalas,the half cup should have dried up by now(when you add chicken).
• fry until chicken is tender add water if necessary, make sure the meat does not break, add the yoghurt about 2 tsp of salt or to taste and cook until yoghurt is dry.
• now with the the same cup you measured the rice, measure water we will need 5 cups of water filled to the brim, add the water to the chicken, let it boil.
• drain the water from the soaking rice and add rice to boiling water and chicken.
• let rice boil, taste salt if need be add more according to your taste.
• when water is almost dry, holes will form on the rice,reduce heat to very very low, use a simmerer if u have one, not necessary,.
• before covering rice sprinkle the cummin over the rice.
• cover with a lid that does not let steam escape from saucepan.
• leave on simmer for about ten minutes.make sure rice does stick to bottom of pan, if it does it will burn easily and rice will taste and smell horrible.
• when you lift lid to check the rice, the rice should let out a lot of steam and water should have dried, turn off heat mix the rice with a big fork like salad or serving fork,the aroma will be so good just scrumptious.
• you chicken pilau is ready, enjoy.

OVEN-BAKED CHICKEN PILAF

Steps:

• Heat the oven to 200/180/Gas 6.
• Toast the pine nuts in an ovenproof and flameproof casserole dish, then remove and set aside.
• Heat the oil in the ovenproof casserole dish and soften the onion with the turmeric for about 3 minutes. Add the chicken thighs, then cook for 3-4 minutes until browned all over.
• Tip in the rice, sultanas and 700ml of the stock, then bring to the boil. Cover with a lid and bake in the oven for 20 minutes, checking halfway and adding more stock if it looks a little dry.
• Cook until the chicken is done and the rice tender. Season to taste, then stir in the toasted pine nuts and serve sprinkled with coriander leaves.