Step-by-Step Guide to Prepare Favorite Chicken pilau #4weeks challenge#

Hello everybody, it’s Louise, welcome to my recipe site. Today, I will show you a way to prepare a special dish, chicken pilau #4weeks challenge#. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Chicken pilau #4weeks challenge# is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Chicken pilau #4weeks challenge# is something that I’ve loved my whole life.

To begin with this recipe, we must prepare a few components. You can cook chicken pilau #4weeks challenge# using 14 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Chicken pilau #4weeks challenge#:

1. Prepare 500 g pre packed chicken
2. Make ready leaf Bay
3. Take 1 tspn paprika
4. Get Pinch dry rosemary
5. Make ready Tspn black pepper
6. Make ready Pinch chilli flakes
7. Take 2 medium onions
8. Take 4 tomatoes
9. Get 1 cup rice
10. Take 2 cups broth
11. Prepare 1 tbspn Whole spice pilau mix
12. Make ready 1 tbspn Pilau masala
13. Make ready Pinch salt
14. Get Oil

Instructions to make Chicken pilau #4weeks challenge#:

1. Clean and pat the chicken dry with paper towels. I like my skin on but you can take it off if you want to. Make cuts across the meat to allow the marinade to sip in.
2. For the marinade place chicken in a bowl. Add one tspn olive oil. And the paprika,rosemary,bay,black pepper and chillies. Set aside as you set everything else up.
3. Place a pan on high heat with a little oil in it. Place the chicken pieces skin down until well browned flip to the other side for just 5 min(don't worry the chicken will cook through with the rice)
4. Fry onions, garlic and ginger till aromatic. Add the pilau spices and cook for 3 min on medium heat. Add the meat pieces cook for 5 min, add the tomatoes and wait till soft. I like to puree my tomatoes(sadly kplc=no lights)
5. Add the rice, then the two cups of beef/chicken stock. You can use plain water to. Add salt to taste. Cook on high until the water is levels get to the rice level. Reduce heat and cover. When the water is almost all dried up. Wet a double page of newspaper cover to lock in the steam and place lid back on
6. All done. Fluff the rice. Serve hot. Can be paired with kachumbari, banana or any of your favourite salads or chutneys.

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