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We hope you got insight from reading it, now let’s go back to chicken pilau #festivecontestkakamega#authorchallenge# recipe. You can cook chicken pilau #festivecontestkakamega#authorchallenge# using 11 ingredients and 4 steps. Here is how you do that.
The ingredients needed to prepare Chicken Pilau #festivecontestkakamega#authorchallenge#:
- Provide 2 glasses pure pishori rice
- Use 3 medium size potatoes cut into half
- You need 1 whole chicken (broiler) cut into 4 parts
- You need 3 large onions chopped into small pieces
- You need 1 tablespoonful pilau masala
- You need 1 tablespoon garlic paste
- You need 1 tablespoon ginger paste
- Use to taste Salt
- Get Cooking oil
- Use 4 glasses water
- Get Charcoal jiko
Instructions to make Chicken Pilau #festivecontestkakamega#authorchallenge#:
- Shallow fry the chicken for 10 to 15 minutes. Shallow fry the potatoes too for 10 to 15 minutes too.
- In a Sufuria, put the Onions and cook till soft, add garlic and ginger and cook till well cooked. Add pilau masala and cook well making sure it doesn't burn so as not to loose it's taste. Now add the potatoes (which were deep fried earlier on) and let them cook for a minute or two the add the chicken. Stir well, add the 4 glasses of water (well boiled water). When it boils, add the rice, stir well, cover with a lid and cook in low heat until "all the water dries up".
- Take a brown paper deeped in water and cover the Sufuria. Place a lid on it, put hot charcoal (a little to avoid burning the food) on the lid and let it cook for 15 to 20 minutes.
- The food (pilau) is now ready to be served with Kachumbari or with mchikicho (see photo, red one on the side of the plate) and a glass of cold juice of your choice.
It really depends on who I'm serving it to as to what I call it. You may already know this simple dish as just a simple chicken and rice but here in the Lowcountry, we call it chicken bog or chicken pilau. Heat olive oil in a large skillet over medium-high heat. Pelau, or rice cooked with meats and vegetables, is a variation of East Indian pilau, which originated in Persia where it is called polow. The Anglicized version of the dish is called pilaf.
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