Supper was a chicken meal 🍗🥘 I hadn't made in a while - but I was hungering for it, this morning, so I made it 👩🍳 & my husband liked it, too 😊
This recipe is a Jewish recipe, which will also go well with today being Shabbat Eve.
BUKHARAN CHICKEN PILAU ~ serves 2
2 tablespoons Vegetable Oil * 2 medium Onions, sliced * 1 Chicken breast pieces, cut in half * 3 large Carrots, shredded * 1 c White Basmati Rice * Salt & Pepper to taste * 1/4 tsp. Cinnamon * 2 TBS Raisins (optional) * 1-1/2 cups Water * 2 TBS toasted Pine Nuts or Walnuts (optional)
1 Lrg. Skillet w-lid * Cutting Board * Kitchen Tongs * Lrg. Cooking Spoon * Measuring Cups & Spoons * Lrg. Pyrex Measuring Cup * Hot Pads * Supper Plates & Silverware
1) In skillet heat the oil, then add the onions, and cook them, stirring occasionally, until they are barely golden.
2) While the onions are cooking, thoroughly clean the chicken, removing as much fat as possible. Add the chicken pieces to the skillet and cook – uncovered – over medium heat for 15 minutes, mixing occasionally.
3) While the chicken is cooking, peel the carrots, then shred them using a vegetable shredder.
4) Remove the chicken and onions and place half of the rice and half of the carrots in the bottom of the skillet. (Don’t worry if there doesn’t seem to be much oil in the skillet). Replace the chicken and onions, top with the remaining rice, carrots, seasonings, and raisins. Cook, covered, over low to medium heat for 10 minutes.
5) Add the water, and cook – uncovered – over high heat until it boils vigorously. Cover and reduce heat to low. Cook for ½ hour ⏲️ … or until rice is done. Serve piping hot, garnished with pine nuts if desired.
*TO MAKE A VEGAN VERSION, omit the chicken and substitute fresh mushrooms and red pepper. For crisper veggies, stir in lightly sautéed vegetables just before serving the Pilau.
**Full Recipe Here: BUKHARAN CHICKEN PILAU: (https://jeastofeden.blogspot.com/2018/06/bukharan-chicken-pilau.html)
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