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Before you jump to Chicken Pilaf recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
Healthy eating is nowadays a great deal more popular than in the past and rightfully so. The overall economy is affected by the number of men and women who are dealing with health problems such as hypertension, which is directly associated with poor eating habits. While we’re constantly being encouraged to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that many people believe it will take great effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, however, to make a few minor changes that can start to make a positive impact to our everyday eating habits.
You can make similar alterations with the oils that you use to cook your food. Olive oil, for example, has monounsaturated fats which are basically good fats that battle the effects of bad cholesterol. It also provides vitamin E which is healthy for your skin, among other things. If you currently are eating plenty of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. Organic foods are a superb choice and will reduce any possible exposure to harmful chemicals. Searching for a local supplier of fresh fruits and veggies will give you the option of eating foods that still contain most of the nutrients which are usually lost when produce has been kept in storage before selling it.
To sum up, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to chicken pilaf recipe. You can have chicken pilaf using 17 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to prepare Chicken Pilaf:
- Provide 1 large knob butter
- Provide 3 banana shallots, diced
- Use 3 cloves garlic, chopped
- You need 1 leek, sliced
- Take 1 stick celery, sliced
- Take 150 g unsmoked bacon, diced
- Get 150 g chestnut mushrooms, sliced
- Prepare 2 peppers (one each red & green), deseeded and sliced
- Use 300 g cooked chicken, diced
- Get 250 g long-grain rice
- Get 1 tsp sumac
- Use 1 tsp Salt
- Prepare 1/2 tsp Ground black pepper
- Provide 250 ml dry white wine
- Take 600 ml chicken stock
- Prepare 1 large tomato, cut into wedges
- Prepare Coriander or parsley to garnish (optional - I omitted this time)
Instructions to make Chicken Pilaf:
- Pre-heat oven to Gas Mark 3 or electric equivalent (Circotherm 150C)
- Melt the butter in a casserole and gently fry the shallots for 4 minutes,stirring only to avoid sticking.
- Add the garlic and fry for a further 2 minutes, stirring gently.
- Stir in the leek and continue frying for another 2 minutes. Then add the celery and bacon, stirring occasionally, and after 3 minutes stir in the mushrooms, then the peppers. Stir all gently but thoroughly for 1 minute.
- Add the chicken, rice, sumac, salt and pepper. Stir thoroughly again.
- Add wine and stock and bring to the boil. Cover and put in oven for 35-40 minutes, or until the liquid is absorbed and the rice cooked.
- Check after around 25 minutes that the rice mixture hasn’t “run dry”. It rarely happens but, if so, just add a splash or two of water. This is not a risotto so the aim is not to have a “wet” plate of food, just nice, fluffy, moist rice.
- Top with the tomato wedges and, if wished, coriander or parsley garnish. Serve onto warmed plates.
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