Chicken Pilaf In A Pie Recipes

PERSIAN CHICKEN PILAF

Steps:

• Soak the rice in cold water for 30 minutes. Rinse and drain.
• Meanwhile, heat a glug of oil in a shallow casserole with a lid and, in batches, brown the chicken all over. Remove and set aside.
• In the same casserole, melt the butter, then add the cinnamon stick, zest, pomegranate molasses and raisins. Fry for 2 minutes, then remove from the pan and set aside.
• Spoon a thin layer of washed rice over the bottom of the casserole. In a large bowl, toss the remaining rice with the set-aside fruit/zest/spices and season well. Spoon into the casserole, then top with the chicken, pushing the pieces into the rice. Pour over the water. Using a chopstick (or similar), make 4-5 holes in the rice and pour over the saffron and its cooking water. Wrap the casserole lid in a clean tea towel and cover the pan, tucking in the ends away from the flame. Cook gently for 30 minutes.
• Spoon onto a platter and top with pine nuts, herbs and fried onions, then serve with yogurt.

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.

EASY PILAF

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Prepare a 1 quart baking dish with butter.
• Melt the butter in a large skillet over medium-high heat. Fry the onion in the butter until translucent, 3 to 5 minutes. Stir in the rice; cook until the rice is slightly golden. Pour in the chicken broth. Season with the salt. Simmer another 5 minutes. Transfer to the prepared dish.
• Bake in the preheated oven until the broth is completely absorbed, 35 to 40 minutes. Fluff with a fork to serve.