Pilaf with chicken in a slow cooker

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Do you like pilaf? Try to cook a light and tasty pilaf with chicken - a common and very tasty dish for a home-made lunch or dinner. Read the recipe with photos.

Manufacturing Description:

Ingredients:

Chicken meat - 500 G (Chicken pulp is useful for you - breast, fillet, etc.)
Onion – 200 G
Carrots – 200 G
Garlic – 3 cloves
Rice - 2 Cups (A glass for a multicooker.)
Water - 4 glasses (A glass for a multicooker.)
Salt, spices - - To taste

Number of servings: 6

How to cook “Pilaf with chicken in a slow cooker”

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Video recipe “Pilaf with chicken in a slow cooker”

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My favorite moment about spices “to taste”, damn, I came here to see what spices, why should I watch you stupidly chop vegetables, meat and rice and throw everything into the cauldron?? What's the point, I can do it myself.

Thanks for the recipe! simple and delicious! In my slow cooker it comes out perfectly if I take 2 multi-cups of rice and 2 multi-cups of water.

To make the pilaf crumbly, thoroughly wash the rice in cool water beforehand.

no it's not pilaf it's porridge

A very tasty pilaf comes out.

I prepared this dish and everything turned out great. Thank you.

It is better to cut the carrots into cubes and add water depending on the rice, otherwise it will be sticky porridge and not pilaf

Everything turned out very tasty for me, thanks for the recipe and for the comments about the multicooker glass.

It says in multi glasses, this is 330 grams of rice and 360 grams of water. Along the way, someone used ordinary glasses.

Very tasty pilaf, thanks for the recipe.

It turned out very tasty, the family is happy.

correct or delete the recipe, only the products have been spoiled

Porridge, not pilaf, water requires not four glasses, but two

You can add a little turmeric for color and the floater will be golden. But tomato paste never goes into pilaf, it just spoils it.

Nice recipe, thanks. The first time I cooked pilaf - everything turned out unsurpassed. I used Nikolai's hint and first fried the onions.

The pilaf turned out VERY delicious!

I’m trying to cook it.) It looks quite tasty)

I take long rice, it doesn’t turn into porridge

I stir after cooking, the cooking time depends on the type of rice.

thank you so much for the amazing recipe. amazing..it turned out very tasty))

I bought the cartoon, thank you very much for the recipe. Everything is just great!

This is my first time preparing pilaf according to your recipe. I'll try and write how it turned out

Hi all. I’ve been divorced for 4 years and I cook with similar recipes. Thanks to their creators. But this is personal. everyone has their own taste. and this recipe is a step-by-step manufacturing base. Each dish can have a completely different taste from the addition of spices and ingredients. So take this recipe, but add ingredients to taste.

I decided to cook pilaf in a slow cooker, I’ve never cooked this dish in it, it’s useful right away on the Internet. The very first recipe that I came across was this one, so here’s the result, I just took a sample and decided to share my impressions. The pilaf was yum, it was finger-licking good, the rice was crumbly, the chicken was juicy, the only ingredient in the recipe was garlic, I just crushed it with the help of a garlic press, and I think it turned out not a little worse, it doesn’t get on the tooth in a homogeneous mass, but the oramat is there, in short then I got into the fun of writing, the recipe is 5+)))))

Hello! In a cauldron, pilaf is almost always successful, but in a slow cooker, in 20 minutes, by default, the rice turns into porridge, how can you deal with this, just turn off the device before the designated time? some kind of nonsense..

Take a different type of rice, for example, steamed, it literally takes 20 minutes. It won't boil down to mush.

I made it according to the recipe, but... The gag is this: When the meat and vegetables were fried, Knorr added for PILAF, it came out VERY tasty, as if it was made in a cauldron)

The pilaf for this recipe turned out good!

cool and tasty

shit not a recipe

Very tasty. and as you put it, you probably cook the shit.

Only your recipe will fit your name, so don’t fumble around here in vain.

In order for there to be color, you don’t have to add tomato paste, you need to fry the onion until very golden brown, almost to the point of charcoal)))) An Uzbek friend taught me that the ladies in their homeland also add sauce, and men fry the onion very much, replacing the addition of sauce)) ))

Even before cooking, I soaked the rice for 30 minutes so that later it would be crumbly.

I prepared pilaf according to this recipe, the dish turned out very tasty. thanks for the recipe. True, I added a little extra: along with the rice, I added tomato paste for color.

I just made this recipe and it turned out delicious

It came out very tasty, fragrant, crumbly! and the chicken is warm.

I chose your recipe and will try it! I’ll rely on what happens! It’s just not indicated whether it’s necessary to stir

There’s just no need to stir, and the garlic cloves need to be inserted into the rice, neatly laid out on top of the zirvak, right in the shalukha. so that it just gives off a smell, but it itself tends to steam, and eating it in this form of gruel is not very pleasant. After preparing the rice, remove the garlic and only then stir the finished dish. Otherwise the recipe is good. And yet, first you need to heat the oil in frying mode, fry the onions until golden brown, only then add the meat, and all that. But in another way, the meat gives juice and the onion is not fried, but boiled, and then it’s also not very good when it hits the tooth. It is also possible, even necessary, to add tomatoes without skins. well, or at least tomato paste. This needs to be done together with carrots, after onions and meat. and water is added to the zirvak before adding rice, and spices are also added to the zirvak before adding rice. Bon Appetit everyone.

I will cook taking into account your corrections, or rather. Thank you

Pilaf in a slow cooker with chicken - recipes and cooking tips

Pilaf is a satisfying and at the same time easy-to-prepare dish. Its main ingredients are meat, rice and vegetables. According to the traditional recipe, it is cooked in a cauldron over a fire, but with the advent of modern kitchen electrical appliances, the task has become much easier.

So, for example, pilaf in a slow cooker with chicken, the recipe for which we will look at in detail in this article, is prepared in a maximum of 1 hour. The dish can be created in different ways, and if certain manufacturing subtleties are observed, the end result is very fragrant, crumbly rice.

Pilaf in a slow cooker with chicken step by step recipe

A multicooker significantly speeds up the process of cooking chicken and rice and saves the housewife’s time. While the main course is being prepared, she will have time to create salads or appetizers, or do chores around the house.

The following ingredients will be useful for production:

Chicken meat – 450 g.
Carrots – 45 g.
Rice – 100 g.
Garlic – 2 teeth.
Onions – 35 g.
Olive oil – 4 tbsp.
Water – 300 ml.
Seasoning – 0.5 tsp.
Salt - to taste.

Peel the onion and carrot. Grind the root vegetable using a medium grater. Chop the onion into half rings.
Cut the chicken into random pieces.
Rinse the rice with tap water at least 5 times.
Pour oil into the multicooker bowl, connect the device to the network, and select the “Frying” program. After the sound signal indicates the equipment is ready for frying, pour in the onions and carrots.
After 8 minutes, add chicken. Stir, add seasoning and cook for 4 minutes. Turn off the program.
Scatter rice cereal over the vegetables with the chicken.
Dissolve the required amount of salt in warm water, then add the food.
It is necessary to cook under the lid in the “Pilaf” program for approximately 40 minutes. After 20 minutes, add the peeled garlic cloves and continue cooking.
Distribute the crumbly hot pilaf with chicken among your personal plates.

Recipes

Almost every housewife's cookbook contains a homemade recipe for delicious pilaf. But, from time to time, you want a little contrast in food, so let's look at some interesting options for making this delicious dish.

Pilaf with mushrooms and chicken is prepared quite simply in a slow cooker; the following ingredients will come in handy:

Chicken breast – 550 g.
Rice – 200 g.
Water – 400 ml.
Carrots – 90 g.
Champignons – 350 g.
Onions – 50 g.
Sunflower oil – 3 tbsp.
Salt - to taste.
Spices - to taste.

Rinse the peeled onions and carrots under the tap with water.
Chop the onions into thin half rings.
In the “Frying” mode, you need to fry the onion in sunflower oil until transparent.
Chop the root vegetables into large strips.
Add the carrots to the onions and simmer for 6 minutes. Then place the vegetables on a plate from the slow cooker.
Rinse the chicken and chop into medium pieces.
Fry the chicken for 8 minutes.
Add chopped mushrooms to the meat. Simmer covered for 12 minutes.
Place unblemished rice and vegetable mixture into bowl.
Pour out warm water, add salt to taste and add spices. Close the lid and select the “Rice” option. Now you need to cook the dish until a special signal. Serve hot.

Chicken and dried fruit pilaf in a slow cooker can be created from the following ingredients:

Rice – 200 g.
Chicken – 450 g.
Onion – 45 g.
Carrots – 85 g.
Water – 450 ml.
Raisins – 30 g.
Dried apricots – 45 g.
Prunes – 45 g.
Sunflower oil – 25 ml.
Salt - to taste.

Rinse dried fruits with boiling water and dry. If the prunes and dried apricots are large, then cut into 2-3 parts.
Rinse the rice grains well.
Chop the meat into random pieces.
Fry the chicken in oil in a special multicooker program.
Add chopped onion and grated carrots. Simmer the food for approximately 3-5 minutes.
Add cooked raisins, dried apricots, prunes and salt.
Scatter the unblemished rice sparingly over the food.
Carefully pour hot water over the side of the bowl.
Select the “Pilaf” program and simmer for 1 hour.
Then turn off the equipment and bring the hot pilaf with dried fruits to the table.

The abundance of cereals allows you to cook not only from rice grains, but also from pearl barley or buckwheat. Let's look at the usual recipe for delicious barley pilaf with chicken in a slow cooker.

Take these ingredients:

Water – 350 ml.
Carrots – 80 g.
Reddish onion – 45 g.
Garlic – 4 teeth.
Pearl barley – 150 g.
Chicken legs – 600 g.
Spices - to taste.
Salt - to taste.

Rinse the legs with water and blot with a cardboard napkin.
Place the chicken in the equipment bowl. Select the “Roast” option for 35 minutes. After 15-20 minutes, turn the meat over to the other side.
7 minutes before the end of the program, add finely chopped onion and cloves.
Coarsely grate the carrots and pour into the pan.
Add pearl barley, salt and spices to your taste.
Pour in the hot liquid and secure the lid tightly. Prepare the dish for 1 hour in the “Pilaf” program.

Savory pilaf recipe

The state dish of Uzbekistan is pilaf; in this particular country, it is prepared by local residents according to a classic recipe. This pilaf includes lamb, but there are also recipes for pilaf with chicken.

Delicious chicken pilaf in a slow cooker is prepared from the following ingredients:

Water – 350 ml.
Carrots – 90 g.
Chicken breast – 250 g.
Rice – 150 g.
Saffron – 1 tsp.
Vegetable oil – 30 ml.
Onions – 60 g.
Barberry - to taste.
Salt - to taste.
Paprika - to taste.

At first, the multicooker should warm up perfectly with the “Frying” option and oil turned on.
Cut the chicken into small cubes.
Place chicken in hot oil and simmer for 8 minutes.
Chop the carrots into narrow strips. Cut the onion into half rings.
Add carrots and onions to the meat and fry for 6 minutes.
Rinse the rice groats well in warm water.
Place rice with spices in a cup. Then you need to fry the food for 5 minutes to improve the taste.
Add salt to your personal taste and pour out the hot liquid.
Next, in the “Pilaf” program, you should cook until a special signal. After 15 minutes, you can serve the dish to the table.

How to cook dietary pilaf

The multicooker allows you to cook both high-calorie and dietary dishes. With its help, you can create a light dietary pilaf with chicken for a home dinner.

The following ingredients will be useful:

Carrots – 70 g.
Chicken fillet – 0.5 kg.
Rice – 120 g.
Garlic – 2 teeth.
Water – 300 ml.
Onions – 45 g.
Sunflower oil – 15 ml.
Dark pepper - to taste.
Salt - to taste.

Chicken meat is taken without skin and fat. Chop the sirloin into any pieces.
Grate the peeled carrots into medium strips. Chop the onion into small cubes with a knife.
Turn on the “Fry” option and add a little oil. Add vegetables and simmer for 4-5 minutes.
Place the chicken in the bowl and fry for 8 minutes.
Stir in unblemished rice and warm liquid. Add a little table salt and ground pepper.
Turn on the “Rice” option and cook the pilaf until the end of the program.
Place the fragrant dietary pilaf with chicken on the table 10 minutes after it is ready.

Tips for making pilaf in a slow cooker

The taste of the dish directly depends on the properties of the selected goods and on the method by which the dish is prepared. Therefore, you need to know a few culinary tricks:

If you want to create crumbly pilaf, then choose rice with long grains.
The cereal must be washed a couple of times with water to remove starch.
The water can be replaced with meat or vegetable broth.
Vegetables with chicken can be fried in a frying pan ahead of time, and then combined with rice in a slow cooker.
After finishing the main program, leave the dish in the “Heating” mode for 12-17 minutes. Because of this, it will additionally steam.
If you cook according to a recipe using pearl barley, then you need to fill it with running water for 24 hours.

These important subtleties in making a famous dish will help make it even tastier.

As you can see, pilaf in a slow cooker with chicken is a recipe that not only an experienced cook, but also a novice cook can handle. In addition, the multicooker does not require any special preparation, and the dishes in it have the most delicate and wonderful taste.

Crumbly pilaf with chicken in a slow cooker

Ingredients

Chicken thigh – 3 pcs.

Long grain rice – 1 cup

Garlic – 3-4 cloves

Seasoning for pilaf - to taste

Vegetable oil – 2-3 tbsp.

Water – 1.5 cups

143 kcal
1 hour
10 min.
1 hour 10 minutes

Photo of the finished dish

Video recipe: Crumbly pilaf with chicken in a slow cooker

Step-by-step recipe with photos and videos

For me, pilaf in a slow cooker is one of the most common and quickest dishes to prepare, and therefore my favorite! Flaky rice combined with tender chicken meat, juicy vegetables and spicy spices make a delicious combination. In addition, your faithful assistant, the multicooker, will do almost everything for you. Naturally, it is not enough to say: “Cook the pot!” First you need to prepare the ingredients and only later transfer them into the hands of reliable equipment.

So, to make crumbly pilaf with chicken in a slow cooker, we will need long-grain rice and chicken meat - I liked the thighs, but you can use any part of the bird, be it fillet or drumsticks. From vegetables I take onions, carrots and garlic, from spices – seasoning for pilaf and cumin. I really like the latter and use it in addition, despite the fact that it is contained in the main seasoning. Salt and pepper - to taste, but I didn’t use either one.

Chicken pilaf in a slow cooker - 7 delicious recipes

It is much easier to create pilaf in a multicooker with chicken than using the usual method - if only because the device is adjusted for a certain time interval, and after production is completed it turns off. This greatly simplifies the manufacturing process - you can add all the necessary products, select the appropriate mode and just go about your business while dinner is being prepared.

Chicken pilaf in a slow cooker - a regular step-by-step recipe

Common ingredients for pilaf:

chicken meat - 1 kg;
rice - 3 cups;
onion - 400 gr;
carrots - 600 gr;
oil;
salt;
a piece of hot pepper;
spices “For pilaf”;
garlic - 1.

Before preparing pilaf, you need to wash the rice a couple of times under the tap and leave it in ice water for a while. Divide the meat into pieces of comfortable sizes, carrots into large strips, and onions into small cubes.

To begin, pour oil into a multi-cooker bowl and fry the meat in the “Fry” program. The chicken will release juice, but this will not prevent the formation of an appetizing crust. Once the meat pieces are ready, add the onion. Meanwhile, fry the carrots in a separate frying pan until crust forms. Then add to the chicken-onion mixture.

At this step, you can add spices and salt, mix and pour rice on top. Pour boiling water prepared in advance so that the liquid lightly covers the cereal. Select the “Rice” program and time half an hour. 5 minutes before the end of cooking, place an unpeeled, washed head of garlic and pepper in the middle, pressing lightly so that they are immersed in the rice.

When finished, remove the garlic and peppercorns and let sit for 10 minutes.

Uzbek pilaf with chicken

onions, garlic and carrots - 1 each;
chicken meat - 600 g;
rice - 1 cup;
oil;
salt;
spices.

We cut the onion into thin halves of rings, the garlic into small cubes (but do not press or three), and the carrots into thin slides at first, then cut into strips. Be sure to wash the meat and cut into small pieces. It is more convenient to eat boneless chicken breast.

Pour a little oil into the multicooker bowl and select the “Fry” mode for half an hour. Let it heat up for a few minutes and drop the meat pieces into it. Fry, stirring. After a couple of minutes, add salt and season. Typically, spices such as cumin and coriander, dried barberry seeds, and ground pepper are used in pilaf. Mix well so that the spices are distributed throughout the meat. Fry for another 10 minutes, then add the onion and garlic, after 5 minutes add the carrots. Continue to simmer everything together for another 10 minutes.

Boil a kettle, pour a glass and a half of water into the meat and vegetables - it should perfectly cover the meat and vegetables. Select the “Quenching” program for a quarter of an hour.

During this period of time, we thoroughly wash the rice, after a quarter of an hour, pour the cereal into the dish, extend the time by a third of an hour, and lower the lid.

On a note. Steamed rice is better suited for pilaf.

With added mushrooms

300 grams of mushrooms;
1 tomato, onion, carrot, sweet pepper;
3 multi-cups rice;
a couple of cloves of garlic;
4 multi-cups boiling water;
1 tbsp. l. seasonings “For pilaf”.
vegetable oil

Chop the onion, bell pepper and tomato with a sharp knife without removing the outer skin. We chop the carrots into large pieces, and cut the mushrooms into medium cubes so that they mix well in size with the rest of the products.

Pour vegetable oil into the multicooker bowl until the bottom is one hundred percent full. Select the “Frying” mode, the “Vegetables” product. Add time 25 minutes and wait until the multicooker says that it has heated up. We send onions, carrots and peppers to sauté. After 5 minutes, add the tomatoes, then the mushrooms, mix well. Fry the vegetables until the end of time, add salt and season a couple of minutes before the end.

Pour in the rice, carefully spread it over the surface, and stick the garlic cloves into the middle. Using a colander, pour in boiling water. Close the lid, select the “Pilaf” program and set the time to “40 minutes”.

The rice comes out crumbly, and thanks to the mushrooms, the lean pilaf is very filling. Before serving, you can sprinkle with fresh herbs.