Recipe: Chicken Pilaf
May. 8th, 2009 01:18 pm![[personal profile]](http://s.dreamwidth.org/img/silk/identity/user.png){kind=small}
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thriftycookingName: Chicken Pilaf
Servings: 8
Time: 3 hours prep on the stove top or 12 hours prep in the crockpot, plus 1 hour cooking
Suggested accompaniments: a vinegary salad like 3-bean or cole slaw
Chicken Pilaf
adopted from the recipe for Chicken Pilau in The Southern Cook's Handbook by Courtney Taylor and Bonnie Carter Travis
Ingredients
4 pounds chicken parts, or a whole chicken
2 quarts water plus 1 quart
1/2 teaspoon sage
1/8 pound (1/2 stick) butter
1/4 cup (or a generous splash) olive oil
1 sliced onion plus 2 chopped onions
4 chopped stalks of celery
2 chopped bell peppers
2 chopped tomatoes
1 Tablespoon dried thyme leaves
2 cups rice
salt, pepper, and hot sauce to taste
The best way to cook this is to start at least a day ahead of time. Cover the chicken with water, mix the sage into the water, add a few shakes of salt and pepper, bring to a boil, and simmer for about an hour. You could cook this in the crockpot on low for 6 hours instead.
Remove the chicken from the broth and save the broth in the pot. Add the sliced onion to the broth and set it back on a low heat.
When the chicken is cool enough to handle, remove the meat from the bones. Chop the chicken meat, then freeze or refrigerate it.
Put the bones, skin, gristle, bits of fat, etc into the pot with the broth. Add another quart of water. Bring the broth back to a boil then cover, turn the heat down low, and simmer for another hour or two. Again, this cooks well in the crockpot on low for 6 hours or overnight. Strain the broth, defat it, and freeze or refrigerate.
When ready to make dinner, melt the butter in the olive oil on medium heat. Add the chopped onions, celery, and bell peppers. Cook over medium heat, stirring frequently, until vegetables are soft and just starting to brown (about 20 minutes). Add the tomatoes with their juice, and the thyme. Add the chicken meat, rice, and 1 quart of the reserved broth. (Freeze the rest, it's delicious.) Bring to a boil, cover, turn the heat down very low, and cook without lifting the lid for 30 minutes.
Season generously with salt, pepper, and hot sauce -- especially the hot sauce! This is one of Woof's favorite meals, and a great way to use chicken parts when they're on sale.
Servings: 8
Time: 3 hours prep on the stove top or 12 hours prep in the crockpot, plus 1 hour cooking
Suggested accompaniments: a vinegary salad like 3-bean or cole slaw
Chicken Pilaf
adopted from the recipe for Chicken Pilau in The Southern Cook's Handbook by Courtney Taylor and Bonnie Carter Travis
Ingredients
4 pounds chicken parts, or a whole chicken
2 quarts water plus 1 quart
1/2 teaspoon sage
1/8 pound (1/2 stick) butter
1/4 cup (or a generous splash) olive oil
1 sliced onion plus 2 chopped onions
4 chopped stalks of celery
2 chopped bell peppers
2 chopped tomatoes
1 Tablespoon dried thyme leaves
2 cups rice
salt, pepper, and hot sauce to taste
The best way to cook this is to start at least a day ahead of time. Cover the chicken with water, mix the sage into the water, add a few shakes of salt and pepper, bring to a boil, and simmer for about an hour. You could cook this in the crockpot on low for 6 hours instead.
Remove the chicken from the broth and save the broth in the pot. Add the sliced onion to the broth and set it back on a low heat.
When the chicken is cool enough to handle, remove the meat from the bones. Chop the chicken meat, then freeze or refrigerate it.
Put the bones, skin, gristle, bits of fat, etc into the pot with the broth. Add another quart of water. Bring the broth back to a boil then cover, turn the heat down low, and simmer for another hour or two. Again, this cooks well in the crockpot on low for 6 hours or overnight. Strain the broth, defat it, and freeze or refrigerate.
When ready to make dinner, melt the butter in the olive oil on medium heat. Add the chopped onions, celery, and bell peppers. Cook over medium heat, stirring frequently, until vegetables are soft and just starting to brown (about 20 minutes). Add the tomatoes with their juice, and the thyme. Add the chicken meat, rice, and 1 quart of the reserved broth. (Freeze the rest, it's delicious.) Bring to a boil, cover, turn the heat down very low, and cook without lifting the lid for 30 minutes.
Season generously with salt, pepper, and hot sauce -- especially the hot sauce! This is one of Woof's favorite meals, and a great way to use chicken parts when they're on sale.
