CHICKEN PELAU
This is a tasty Caribbean dish using chicken, curry and rice all cooked together. It is an easy, one-pot meal sure to please the entire family.
Provided by Ayestar
Categories World Cuisine Recipes Latin American Caribbean
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the vinegar and 1 tablespoon of salt. Add chicken and soak for 20 minutes. Rinse chicken, and season with salt and pepper. Discard vinegar, and set chicken aside.
- Heat the oil in a deep saucepan or Dutch oven. Add the onion and garlic; cook and stir until browned. Add the chicken pieces, and fry until browned all over, stirring constantly. Pour in the rice, and season with thyme and curry powder. Stir in the water.
- Cover, and cook over medium heat for about 20 minutes, or until rice is tender and has absorbed all of the liquid.
Nutrition Facts : Calories 595.1 calories, Carbohydrate 54 g, Cholesterol 113.6 mg, Fat 26.1 g, Fiber 2.5 g, Protein 33.4 g, SaturatedFat 7.1 g, Sodium 1279.6 mg, Sugar 1.1 g
CHICKEN PILAU
From About.com, Diana Rattray, guide to southern cooking. Easier than it looks! This is really good. I have boiled leftover roast chicken, substituted that chicken for the uncooked in the recipe and used the broth, as well. When I do that, I skim the fat from the broth and combine it with the oil to brown the vegetables. Works fine and is an unusual solution to "not chicken and noodles, AGAIN!!!" Can be spiced up with chilis, if desired.
Provided by Queen Dragon Mom
Categories Poultry
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 942.3, Fat 43, SaturatedFat 10.7, Cholesterol 155.2, Sodium 1055.6, Carbohydrate 86.4, Fiber 3.8, Sugar 6.8, Protein 49
CHICKEN PILAU
it is rice with chicken and whole masalas, made by fryying onions, cooking chicken, and adding rice. you can have this rice with currys,karahi dishes,meat dishes or with yoghurt this dish originates from the sub-continent a favourite as a sunday lunch with karahi, meat currys i am going to give the recipe the way my mom made it and i have been making it just like that and a fav with family and friends
Provided by ferdosb
Categories One Dish Meal
Time 45m
Yield 2 medium rice serving dishes, 6-8 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 708, Fat 32.4, SaturatedFat 7.8, Cholesterol 93.9, Sodium 101.6, Carbohydrate 72.9, Fiber 3.3, Sugar 1.8, Protein 29.6
CHICKEN PELAU
Pelau, rice cooked with meat and vegetables, really exemplifies Trinidadian cuisine because it is an admixture of various cooking styles.
Provided by Ramin Ganeshram
Categories Dinner Milk/Cream Chicken Onion Rice Sauté Pea Hot Pepper Carrot Butternut Squash Parsley Simmer
Yield 6 servings
Number Of Ingredients 19
Steps:
- If using dried peas, soak them overnight in 3 cups of water. Drain. Bring 3 fresh cups of water to a boil in a saucepan and add the peas. Simmer for 15 minutes, or until cooked almost completely through. Drain and set aside. If using canned beans, drain, rinse with cold water, drain again, and set aside. Wash the rice by placing it in a colander or fine-mesh sieve and running cold water over it until the water runs clear, about 1 minute. Drain well and set aside.
- Heat the oil over medium heat in a Dutch oven or other heavy, deep pot. Add the sugar and swirl in the pot, stirring constantly; allow it to caramelize to a dark brown color. Add the chicken and stir well to coat. Add the onion and garlic and cook for 1 to 2 minutes, stirring constantly.
- Stir in 2 cups of water, the coconut milk, bay leaf, Green Seasoning, parsley, thyme, carrots, and scallions. Season with salt. Reduce the heat to medium-low, cover, and simmer for 10 minutes.
- Stir the rice, squash, peas, hot pepper, ketchup, and butter into the chicken. Cover and cook for 20 minutes, or until the peas and vegetables are tender. Remove lid and fluff the rice. The rice should be moist but not sticky. Remove bay leaf, thyme sprig, and hot pepper.
- Note: Pigeon peas are traditional in this dish, but pinto beans or black-eyes peas also work well because, like pigeon peas, they hold their shape well after cooking. Brown sugar is preferable for deeper flavor and color. Chicken is the most common meat in pelau, but cuts of stew beef or lamb work just as well. If using meat, up the cooking time before adding the rice to 40 minutes to allow the meat to get tender. In Tobago, pelau is often made with crab. West Indian pumpkin (also called calabaza) is ideal for this recipe, although the pie or "cheese" pumpkin common in the U.S., if in season, makes a very good substitute. Butternut squash will also work, although it will be slightly less sweet.
ONE-POT CHICKEN PILAF
Keep the washing-up down to an absolute minimum with this one-pot supper - you can even eat it out of the cooking dish!
Provided by Good Food team
Categories Dinner, Main course
Time 25m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 663 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 92 grams carbohydrates, Sugar 13 grams sugar, Protein 50 grams protein, Sodium 1.94 milligram of sodium
CHICKEN BIRYANI PILAU
Easy and cheap to recreate at home, students won't need to order takeaways ever again!
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 200C/fan 180C/gas 6. Heat the oil in a large sauté pan and fry the chicken thighs, skin side down, for 8-10 mins until the skin is golden and crispy. Tip in the onion and continue to cook for 5 mins until the onion softens. Sprinkle in the curry powder and cook for a minute more, then stir in the rice and pour over the stock. Bring the stock to the boil.
- Cover the pan and bake for 30 mins until all the liquid has been absorbed and the rice is cooked. Stir in the peas and leave the rice to stand for a few moments before serving.
Nutrition Facts : Calories 445 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 57 grams carbohydrates, Fiber 2 grams fiber, Protein 32 grams protein, Sodium 0.5 milligram of sodium
CHICKEN PERLOO
This is an iconic and versatile one-pot Gullah dish starring chicken and rice. You may also see it spelled purloo, perlo or perlou (or sometimes called chicken bog). I prefer chicken thighs for a more intense flavor. I use smoked sausage to add a subtle smokiness to the dish. Dry sherry has a nutty profile and it also enhances the overall flavor of this dish.
Provided by Food Network
Categories main-dish
Time 55m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large heavy-bottomed skillet or Dutch oven over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered, 3 to 4 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, leaving the rendered fat in the pan.
- Sprinkle both sides of the chicken with the House Seasoning. Increase the heat to medium-high and add the chicken thighs, skin-side down, and the sausage to the skillet. Sear the chicken on one side, stirring and flipping the sausage occasionally, until the chicken is deep golden brown, 4 to 5 minutes. Flip and cook for another 3 to 4 minutes on the other side. Remove the chicken and sausage to the plate with the bacon.
- Add the celery, onions and peppers to the remaining bacon and chicken fat. Cook until the vegetables are softened and starting to brown, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Pour in the sherry and use a wooden spoon to scrape the browned bits from the bottom. Stir in the tomatoes and let cook until they release all their juices, 3 to 4 minutes. Stir in the rice and butter and cook for about 1 minute. Stir the cooked bacon and sausage back into the skillet. Stir in the chicken stock and check for seasoning. Nestle the chicken thighs, skin-side up, back into the pan, adding any juices from the plate.
- Bring to a boil, then reduce the heat to low and cover. Simmer until all the liquid is absorbed and the rice is fully cooked, 20 to 30 minutes. Fluff the rice and sprinkle with parsley if desired. Serve immediately.
- Stir everything together in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
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