Oven Baked Chicken 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.

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.

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.

SEARED CHICKEN BREAST WITH RICE PILAF

Steps:

• For the chicken: Preheat the oven to 400 degrees F. In a small bowl, combine the garlic, rosemary, lemon zest, 2 tablespoons of the olive oil a pinch of crushed red pepper and kosher salt to taste. Set aside.
• Pat the chicken skin dry and season liberally with kosher salt. Heat a large saute pan with the remaining 1/4 cup olive oil over medium-high heat. Place the chicken skin-side down into the pan and reduce the heat to medium. Cook until the chicken is golden brown and crispy, 4 to 5 minutes. Flip the chicken and continue to cook until golden on the other side, 3 to 4 minutes. Remove the chicken to a sheet tray lined with a wire rack. Reserve the pan that the chicken was cooked in, including the fat. Brush the chicken with the rosemary and garlic mixture. Transfer to the oven and bake for 10 to 12 minutes or until the internal temperature reaches 165 degrees F.
• Heat the pan that the chicken was cooked in over medium heat. Add the flour to the pan and stir with the fat to create a roux; cook for 2 minutes. Whisk in the chicken stock and a pinch of salt, then cook until the sauce has thickened, 5 minutes.
• For the pilaf: Add the olive oil to a medium saucepan and turn on the heat to medium-high. Add the shallot, season with salt and cook until soft and translucent, 5 to 7 minutes. Add the rice and stir to toast for 2 minutes, ensuring the olive oil and shallot have fully coated the rice. Add the chicken stock and kosher salt. Bring to a boil, then cover, reduce to a simmer and cook until the rice is tender, 15 to 20 minutes. Fluff with a fork.
• To serve: Plate a scoop of the rice, sliced chicken and gravy. Serve with green beans and garnish with chives if using.

CLASSIC RICE PILAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter and olive oil in a large saucepan over medium heat. Add onion; cook and stir until onion is lightly browned, 7 to 8 minutes. Remove from heat.
• Combine rice and onion mixture in a 9x13-inch casserole dish placed on a baking sheet. Stir thoroughly to coat the rice.
• Combine chicken stock, salt, saffron, and cayenne pepper in a saucepan. Bring to a boil, reduce heat to low, and simmer for 5 minutes.
• Pour chicken stock mixture over rice in the casserole dish and stir to combine. Spread mixture evenly along the bottom of the pan. Cover tightly with heavy-duty aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove from oven and allow to rest, covered, for 10 minutes. Remove foil and fluff with a fork to separate the grains of rice.

BAKED RICE PILAF

Steps:

• In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

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.

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.

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.