Delicious and rich pilaf can be cooked not only in a cast-iron cauldron, as is done in its classic variation (in Uzbek cuisine). For example, this dish is very often cooked in a regular frying pan. This recipe is very quick and easy, using a minimum of utensils.
Today we will cook diet pilaf with chicken in a pan. Otherwise, vegetables and spices are used, which are similar to the products of the traditional version of this famous dish.
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Ingredients:
Long grain rice - 200 gr.
Chicken - 400 gr
Carrots - 1 pc.
Bulb onions - 1 pc.
Vegetable oil - 40 ml.
Garlic - 4 cloves
Seasoning for pilaf - 1 tsp
Ground paprika - 0.5 tsp
Curry - 0.5 tsp
Salt, pepper - to taste
Greens - for serving
How to cook:
Prepare all ingredients. Choose long-grain rice, steamed better, basmati and jasmine varieties are also suitable. This type of cereal keeps its shape well, does not boil down into porridge.
As for chicken, it is better to take meat on the bone, it is more juicy than chicken fillet. But it is also better not to use parts of the carcass with a lot of bones. For example, steaks (small pieces of meat with skin and small bones) are great.
Rinse the rice well several times with running water, then place it in a deep container and pour boiling water for 5 minutes. This manipulation will allow you to get crumbly pilaf with separate rice grains.
Rinse the meat, cut it into smaller pieces if possible. On the stove, heat the pan to a peak, pour in 1 tbsp. butter, dip the chicken pieces inside.
Cook the meat over high heat for about 3 minutes on each side. Toward the end of the frying season, season with curry, salt and pepper.
Briefly frying the chicken over high heat seals all the juices inside due to the fried crust.
Peel and chop the vegetables. Chop the onion into small cubes. Carrots can be chopped, both on a coarse and on a fine grater.
Place the carrot and onion mixture in a separate oil skillet set over the fire. Choose dishes of a large diameter, since it is in it that all the components will be laid, and after that the pilaf itself will languish. Fry the vegetables until soft and light golden brown.
Remove the rice grains from the hot water. In this case, part of the liquid is already absorbed into the cereal.
Transfer the rice to a pan with vegetables, add spices. Roast it with the vegetable mixture for the next 2 minutes, stirring frequently.
Next, make depressions in the rice, put the fried chicken pieces there.
Fill everything with hot water. Usually it is used 2 times more than cereals, but since the rice has already been saturated with boiling water a little, and then it is fried with vegetables, so it is half cooked. Consequently, less water is needed.
Salt the liquid to taste, bring to a boil, reduce heat. Simmer the dish under the lid for the next 15 minutes without stirring. This time will be quite enough for all the liquid to be absorbed into the cereal, and the pilaf with chicken is completely cooked.
When the broth has boiled down a little on top, stick the chives into the rice.
Let the dish stand for 15 minutes under the lid, then put it on plates, add herbs.
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