Recipe: Delicious Sticky chicken and pilau rice

Sticky chicken and pilau rice. Chicken Pilau, the epitome of Southern comfort food, is a flavorful chicken and rice dish. Depending on where you are from, you may also know it as Chicken Bog, Chicken Perlo, or Perlo Bog. Season chicken with salt and pepper.

Add the rice, stir to coat, then add the kale, stirring again. Pour in the chicken broth and increase the heat too high. Return the chicken thighs to the pot and allow to come to a boil. You can cook Sticky chicken and pilau rice using 10 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Sticky chicken and pilau rice

1. It's 8 of skin on chicken thighs.
2. Prepare of Honey.
3. You need 1 of lemon.
4. It's 1 of red pepper.
5. Prepare 1 of onion.
6. It's 250 g of basmati rice.
7. Prepare 600 ml of chicken stock.
8. It's 1 of ripe mango.
9. You need of salt and pepper.
10. You need pinch of chilli powder.

Sticky, soft Romanian pilaf or rice with chicken and vegetables, this is traditional Romanian comfort food at its best! Romanian pilaf is one of the most popular Romanian dishes. Everybody makes and everybody loves it, especially children. Really sticky and soft, making funny, "squishy" noises when stirred, so comforting and delicious.

Sticky chicken and pilau rice instructions

1. I made a mango jam by cutting the mango into tiny cubes and cooking them on a simmer with enough water to cover. Then a big squeeze of honey and half the juice from the lemon. I added a pinch of chilli powder and salt and pepper. I reduced it down for almost an hour and then mashed the jam with a masher once cooked. I left it to cool..
2. Then in a wok I added the diced onion and some strips of red pepper and rice. I cooked this in a drizzle of oil and then added homemade chicken stock, some salt and pepper and a pinch of chilli and put a large lid over the top. I left it to simmer until the rice went fluffy and fluffed it with a fork..
3. At the same time as the rice was simmering, I lined a baking tray with greaseproof paper and put the chicken thighs into a hot oven for approx 8 mins. Then turned them over to skin side up and brushed over my homemade mango jam then popped them back to the oven for another 10/12 mins until bubbling and sticky. I served the chicken on top of the rice and sprinkled with fresh parsley and a lemon wedge. It was gorgeous!!.

Place chicken breasts on top of rice mixture and season with sprinkle with salt, pepper and remaining Italian seasoning. Heat olive oil in a large skillet over medium-high heat. Cover with enough broth/water to cover. I strongly recommend using chicken stock, but if not then water will do. Add the chicken breasts, zip the bag and give it a good shake until the chicken breasts are evenly covered in the marinade.