Pilaf of Chicken and Green Beans, as Served
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Pilaf of Chicken and Green Beans


Turkey   -   Sebzeli Tavuklu Pilav

Serves:
Effort:
Sched:
DoAhead:  
5 main
***
1-1/4 hrs
Prep
An excellent light main dish pilaf - tasty and filling. Pilafs can be tricky. Once you've made a few, and know your pan, stove and rice well, they're 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. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. 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 breast, 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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