Rooster Less Fabers Pilau Food

LOWCOUNTRY CHICKEN PILAU

Steps:

• In a large deep skillet or Dutch oven, heat the olive oil medium-high heat, add the chopped onion, green pepper, carrots, and celery. Saute until the onion is tender.
• Add the rice and saute, stirring, until lightly browned.
• Season with the 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken broth to the skillet.
• Cover and reduce the heat to a simmer over low heat for 15 to 25 minutes, or until the rice is tender and liquid absorbed. Stir the shredded chicken, smoked sausage, and minced parsley into the rice; allow to heat through, about 2 to 3 minutes.
• Taste and adjust seasonings with additional salt and pepper, if desired. Garnish with additional minced parsley, if desired.

TRINIDAD PELAU

Steps:

• Cook sugar in a large saucepan over medium heat until it begins to caramelize. Stir in the beef, and cook until well browned. Bring the water, coconut milk, rice, pigeon peas, and carrot to a simmer; cover and cook until rice is done, about 25 minutes. Stir in parsley to garnish.

ROOSTER-LESS FABER'S PILAU

Steps:

• Set a rack in the bottom half of the oven and preheat to 350°F.
• Add the water, onion, salt, thyme, and thyme, and tomatoes to a large dutch oven or covered roasting pan, stir to combine, and then put the chicken - and the livers, giblets, and neck ,if using - into the pot; the chicken should be not quite covered with liquid. Cover and bake for 30 minutes, turn the bird over, and bake for another 30 minutes.
• Add the black pepper, red pepper flakes, and turmeric to the pot, stirring it in around the bird, and flip the bird once again. Cook for 15 minutes; remove cover and cook 15 minutes longer, or until a thermometer inserted in the thigh reads 155°F.
• Remove the pan from the oven and transfer the bird to a cutting board; reserve the broth in the pan. Discard the neck and giblets, if used, and tent the bird with foil.
• In a 4 quart saucepan, heat the olive oil over medium heat, and when it shimmers, add the dry rice, stirring it to coat. Cook, stirring often, for about 3 minutes, until toasted. Add 4 1/2 cups of the broth from the roasting pan, cover, and cook over low heat until the liquid is absorbed and a crust has developed on the bottom of the pan, 25 to 30 minutes. The surface of the rice may appear damp, but the bottom should be dry. Scrape the bottom layer up and fold into the rest of the rice, cover, remove from heat, and allow to continue steaming until ready to serve.
• Season the remaining cooking liquid to taste with salt, then heat over medium high on the stovetop. Once it simmer, whisk in the flour paste and cook for 5 to 7 minutes, stirring occasionally, until it is a thick gravy.
• To serve, loosely mound the rice in a deep serving platter, set carved sections of the bird on top of the rice, and drizzle the rice and bird with gravy.

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.

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.