Serving
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Pilaf with Chicken and Green Beans
Turkey
  -   Sebzeli Tavuklu Pilav
Serves:
Effort:
Sched:
DoAhead:  
5 main  
***
1-1/4 hr
Prep

An excellent light main course pilaf - tasty and substantial. Keep in mind that pilafs can be tricky, so until you've made a couple and know your pan, stove and rice well, avoid them for important occasions. Once you have it down they're really easy.




1
12
12
8
6
1
1
3
1
1/4
2
1
c
oz
oz
oz
oz

T
T
t
t
c
T
Basmati Rice
Tomatoes
Chicken Meat (1)
Green Beans
Onions
Saffron pinch
Water
Olive Oil
Salt
Pepper black
Water
Butter
Prep   -   (30 min)
  1. Soak RICE in water to cover for about 30 minutes.
  2. Peel TOMATOES and dice small.
  3. Cut CHICKEN into cubes about 1 inch on a side.
  4. Tip and tail GREEN BEANS. Cut into 1 inch lengths.
  5. Chop ONION fine.
  6. Set Safron soaking in 1 T Water.
RUN   -   (45 min)
  1. In a 3 quart coverable sauté pan or similar, heat Oil moderately hot. Stir in Chicken and fry stirring for about 4 minutes, Remove Chicken and set aside, leaving as much oil behind as possible.
  2. Stir in Onions and Green Beans. Fry stirring until Onions are translucent.
  3. Reduce heat and stir in Tomatoes, Salt and Pepper. Cook stirring for about 5 minutes There should be almost no liquid left.
  4. Stir in Chicken and 2 c Water. Bring just to a boil.
  5. Drain Rice well. Stir in along with Safron mix and Butter. Bring to a boil. then cover tightly and cook over very low heat, just enough to maintain a simmer, for about 12 minutes.
  6. Take off the heat. Lift the lid and drape a layer of paper towel over the pan (to prevent dripping). Replace the lid and set aside for about 6 minutes.
  7. Stir it up with a wooden spoon and pour into a serving bowl. Serve hot.
NOTES:
  1. Chicken:   Weight is for skinless and boneless. The pattern recipe called for brest, but I prefer thigh for better flavor and texture.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch ar=as required tt=to taste
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