Many people have been asking me how a good pilau is made. In this recipe, I will show you a step-by-step guide on how to cook the most AMAZING chicken pilau that is sure to have everybody raving at the dinner table.

For those of you who don´t know what pilau is, It is a Kenyan spiced rice dish that has many variations, most common being beef pilau. This rice dish originated from the Coastal region of the country and is influenced by Indian and Arabic cuisine but adapted and executed differently by many other Kenyan cultures.

Pilau is ideally a communal dish enjoyed during various ceremonies such as weddings and parties or generally a nice family lunch/ dinner and can be accompanied by a selection of various vegetable side dishes and salads most common being kachumbari (salsa).

I can´t wait to see your version of pilau soon. Feel free to follow me on Instagram @Chef_lesiamon and on facebook @Lesiamon Ole Sempele.

#chefles #thekenyankitchen

Happy Cooking!


Ingredients
1 whole chicken (cut into 10pcs)
Cooking oil (sunflower/ corn)
1pk spring onions
1B Rosemary (optional)
2 large red onions (sliced)
1 bulb garlic (finely chopped)
1pc Ginger (finely chopped)
2 1/2Tbsp tomato paste
4-5 medium sized tomatoes
2 1/2Tbsp pilau masala
Salt & pepper
2cups basmati rice
3cups chicken stock

Method

1. Season chicken pieces with salt, pepper & oil (rosemary infused oil is perfect).
2. Place a pan on high heat and dear chicken pieces until a golden brown color is achieved on the outside.
3. Add seared chicken in a large pot and fill with cold water. Add 4/5 cloves of garlic and a few sprigs of spring onions or leeks.
4. Season with salt & pepper. Add some rosemary sprigs (if available).
5. Bring to boil then gently simmer for 10minutes. Drain the chicken pieces and set aside the chicken stock.
6. In a wide based pot, heat oil on medium high heat and add onions. Sauté until golden brown.
7. Add garlic then ginger and cook on low heat until aromatic.
8. Add spices and a little oil and a few spoons of water (if too dry) to allow the spices to cook slowly for about 5 minutes , stirring Constantly.
9. Add tomato paste, cook for 5 minutes then add chopped fresh tomatoes and cook until soft. Season with salt & pepper.
10. Add rice and mix well then add diced chicken at this stage ( evenly distributing them in the pot).
11.Add chicken stock and gently stir into the rice. Bring to a boil and then lower the heat once the water has evaporated.
12. Cover the pot and gently steam the rice for 15-20 minutes until cooked.
13. Use a fork to loosen the rice, add fresh chopped spring onions and serve hot.

Kachumbari

Ingredients

4-5 tomatoes (deseeded, chopped)
1 medium sized onion (chopped)
1B fresh coriander
3pcs fresh green chilies (optional)
1 Lemon (squeezed)
Salt & pepper to taste
2Tbsp Olive oil / rosemary oil

Method

1. Mix all ingredients in a bowl, season well and chill before serving.