Pilaw de volaille à l'Orientale (Chicken Pilaw, Oriental Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- chicken prepared as for Pilaw de volaille à la Grecque
- a touch of powdered ginger
- 3 green peppers
- rice Pilaw
Instructions
- Prepare the chicken as in the first part of Pilaw de volaille à la Grecque.
- Season it with a touch of powdered ginger.
- Add 3 braised, sliced green peppers to the sauce.
- Dress in a timbale and accompany with rice Pilaw.