My mother’s pilaf with chicken white cream
My mother’s pilaf with chicken white cream

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, my mother’s pilaf with chicken white cream. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

My mother’s pilaf with chicken white cream is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. My mother’s pilaf with chicken white cream is something that I’ve loved my entire life.

Chicken rice pilaf is something my mom used to make often, if not on a weekly basis. Pilaf is just a rice dish usually cooked down with broth and some spices. I like to make mine nice and creamy, with sweet green peas and tender carrots to add some color and flavor.

To begin with this particular recipe, we must first prepare a few components. You can cook my mother’s pilaf with chicken white cream using 16 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make My mother’s pilaf with chicken white cream:
  1. Get 1 onion
  2. Take 1/2 carrot
  3. Make ready 4 pieces ham or bacon
  4. Take 3 cup rice
  5. Get 1 tablespoon butter
  6. Make ready 2 tablespoon vegetable oil
  7. Take 1 bouillon cube
  8. Prepare Chicken cream
  9. Make ready 2 onion
  10. Take 1 chicken leg
  11. Get 2 tablespoon butter
  12. Prepare 3 tablespoon vegetable oil
  13. Prepare 2 tablespoon flour
  14. Make ready 3 cup milk
  15. Take 1 bouillon cube
  16. Make ready Salt and pepper

In a large bowl, whisk together mushroom soup, chicken broth, sherry, and dry onion soup mix seasoning until completely combined. Stir in diced uncooked chicken, uncooked rice, and uncooked orzo or vermicelli. Pour mixture into the prepared baking dish. She found such great pleasure in seeing our happy faces every time she was serving us her amazing food.

Steps to make My mother’s pilaf with chicken white cream:
  1. Cut vegetables and ham and wash rice then drain.
  2. Fry with butter and vegetables oil, after fried add rice.
  3. Fry well. Put hot 3 cup of hot water with bouillon cube. Add pepper and salt to taste. Cover with lid and cook for about 13 minutes.
  4. Cut onions and chicken
  5. Fry onion with butter and vegetables oil add chicken and fry well.
  6. After chicken is done put flour and stir well
  7. Add milk 1 cup at a time and stir well. Cream gets thickened, put bouillon cube and salt and pepper.
  8. Put white chicken cream on rice and garnish with parsley and fried onion.

This time I thought of a chicken rice pilaf recipe, which doesn't require much skills or attention but only some quality ingredients to give it a delicious taste. Add the chicken broth and Greek seaosning to the pot and stir to combine. I like to have a LOT of rice per serving, so I added a cup of quick-cooking white rice and an extra can of water. Thanks to the author, because the Near East rice pilaf mix is now a staple in my pantry. This chicken rice pilaf casserole will forever hold a special place in my heart as the first real meal everybody dug into, without a single complaint.

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