Pilaf with chicken in a cauldron - juicy, bright and incredibly tasty! You don't have to be a chef to create such a culinary masterpiece - just follow the step by step photos and amaze your family with a wonderful treat on the way out!
By the way, pilaf is a national Uzbek dish, although it is cooked in those parts exclusively from lamb, but no one will prevent us from turning on a little imagination and replacing this meat with chicken fillet or another part of the chicken.
Ingredients:
Chicken fillet - 300 g
Rice - 200 g
Hot water - 450 ml
Carrots - 1 pc.
Bulb onion - 1 pc.
Garlic - 2-3 cloves
Dried barberry - 15 g
Turmeric - 0.5 tsp
Ground paprika - 0.5 tsp
Salt and pepper to taste
Vegetable oil - 30 ml
Bay leaf - 3 pcs.
Preparation:
1. Rinse the chicken fillet or other part of the chicken carcass in water, cut off the veins and films. Cut into portions. The finer the slices are, the faster the dish will cook. Peel the onions and carrots, rinse in water, cut into pieces of the same size as the fillets.
2. Warm a cauldron with odorless vegetable oil: olive or sunflower. Place the chicken, onion and carrot slices in a bowl.
3. Fry for 4-5 minutes until golden brown over medium heat.
4. Rinse and add rice. You can use any type of cereal, but parboiled rice is the fastest. Season with salt and pepper.
5. Pour in dried barberry, turmeric, ground paprika, lay out the bay leaves. If desired, you can add more cumin, hops-suneli and other spices.
6. Put unpeeled garlic cloves in the middle of the dish, pour warm water along the edge to completely cover all the food in the cauldron. Place the container on the stove, turning on the minimum heat, cover with a lid and simmer for 25 minutes. 2-3 minutes before readiness, you can add chopped herbs: cilantro, dill, parsley. Do not stir the pilaf!
7. Then turn off the heating, but do not open the lid for another 10 minutes, allowing the rice to absorb excess liquid so that it becomes crumbly and juicy. Then gently remove the lid and enjoy the food!
8. Put pilaf with chicken from a cauldron into plates or bowls, add sauces, drinks and serve hot. By the way, real pilaf is eaten with hands, helping oneself with a bakery product, and not with spoons or forks.
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