Pilaf with chicken

Pilaf with chicken

Pilaf is a common dish of oriental cuisine, which in Central Asia is most often prepared from lamb and special types of rice, also using vegetables, dried fruits and a huge amount of fragrant seasonings. But since, in our criteria, decent lamb is a rather rare and expensive type of meat, the most common components of pilaf are usually such popular varieties of meat as pork or chicken. In my opinion, this particular version of pilaf, which is prepared with tender and dietary chicken meat, turns out to be especially tasty and attractive for both adults and small children and therefore can serve as a suitable second course for everyday home meals.

Chicken pilaf, the recipe for which I would like to offer you now, is prepared very simply from the most ordinary and cheap goods that can be purchased at any nearby hypermarket. Nevertheless, the development of its production fully complies with all the main rules of oriental cuisine, so this popular dish of meat and rice turns out to be very juicy, fragrant, crumbly and simply deliciously tasty. In addition, by following this completely simple recipe, you can prepare a large cauldron of a healthy and very satisfying dish, perfectly balanced in proteins, fats and carbohydrates, which the whole family will eat with great pleasure for lunch or dinner for several days.

If you love real pilaf, but have never tried to create it at home, or, perhaps, have already prepared it, but did not get a completely satisfying result, then in this article for us you will definitely find all the main principles and secrets with which you can prepare the most tasty and faithful traditional pilaf. And although pilaf with chicken will be our current main character, the meat in this recipe can be replaced without any problems with any other type, so you can create pilaf with pork, beef or lamb with the same success and get another version of this beautiful dish in full. different tastes and budgets. Bon appetit!

Necessary information

How to cook savory and fragrant chicken pilaf - a traditional recipe for pilaf with chicken in a cauldron step by step with photos

INGREDIENTS:

• 700 – 800 g boneless chicken thighs
• 2 tbsp. rice (400 g)
• 2 huge onions
• 2 huge carrots
• 1 whole head of garlic
• 150 ml vegetable oil
• 1 tbsp. l. salt
• 1 tbsp. l. spices for pilaf

COOKING METHOD:

1. In order to cook chicken pilaf in a cauldron, you should first soak the rice for about half an hour while the remaining components of the dish are prepared. To do this, you need to dump it in a colander and wash it with running water, then place it in a bowl and fill it with cool water so that it covers it on top by 1.5 - 2 centimeters.

2. Peel the onions and cut them into half rings or quarter rings.
3. Pour a generous amount of high-quality refined vegetable oil into a large cauldron so that its height at the bottom is approximately 1 cm, and heat it very hot over medium heat. Carefully place the onion in the hot oil and fry it for 10 - 15 minutes until it begins to brown. The vegetable oil must completely cover the entire onion so that it is deep-fried. If you see that there is not enough oil to drown all the onions, be sure to add the required amount to the cauldron.

4. Cut the chicken meat into small pieces and lightly salt it.

5. Place the chicken in the cauldron with the onions and fry for about 10 minutes, stirring occasionally, until excess liquid has evaporated.
6. Grate the carrots on a large grater or a Korean carrot grater.
You can also cut it into long, narrow strips, although this is labor-intensive, but such carrots always look very appetizing in pilaf. 7. Place the carrots in the cauldron with the rest of the ingredients, stir and fry for 2 - 3 minutes.

8. Pour 2 cups of boiling water into the cauldron, add 1 tbsp. l. salt and cook at low simmer for 10 minutes.

9. Carefully place all the rice on top of the meat and vegetables, being careful not to mix it with the rest of the contents of the cauldron, and smooth the surface of the rice with a spatula.
The water should cover the rice by approximately 1 cm, and if this is not the case, then you should carefully add a little hot water on the side. 10. Sprinkle the pilaf generously with spices on top. Take the whole head of garlic, without disassembling it into cloves, thoroughly rinse and peel off the outer hard scales. Then place the head of garlic vertically in the center of the rice and gently press it deep with a spatula.

11. Cook pilaf with chicken at low boil for 10 - 15 minutes until most of the water has evaporated.
As the water boils, the rice should be carefully raked with a spatula from the edges to the center, forming an impressive mound in the center of the cauldron. But you shouldn’t expect all visible liquid to completely boil away, since a small layer of bubbling vegetable oil will always remain along the edge of the cauldron. 12. After the water has boiled away, the cauldron must be closed with a lid and simmer the pilaf over low heat for 20 minutes.

After making the pilaf, you need to mix it very carefully, removing the head of garlic along the way, and then let it brew under the lid for 15 - 20 minutes. Crumbly, fragrant and incredibly tasty pilaf with chicken according to the traditional recipe is ready!

How to create dietary pilaf with chicken

The calorie content of chicken pilaf prepared according to this usual recipe is quite low and amounts to only 130 kcal per 100 g of finished dish. But, this pilaf contains quite a lot of oil and fatty meats, which contain a lot of cholesterol (Insoluble in water, soluble in fats and organic solvents.) . Therefore, if you want to make this dish the most dietary, then you need to halve the amount of vegetable oil and take chicken breast fillet instead of legs. In this version of production, pilaf may turn out to be slightly dry, but it is noticeably less calorie-rich, and in addition, a very healthy and satisfying dish for everyday dietary nutrition.

Pilaf with chicken

Pilaf with chicken

A very tender pilaf that diet lovers will appreciate.

Chicken pilaf in pots

A hearty dish. Easy to make and use.

Pilaf in a slow cooker

Pilaf without oil in a slow cooker. I’ve been a fan of Povarenok for a long time, but this is the first time I’m adding a recipe. A very tasty pilaf with chicken and without unnecessary hassles.

Pilaf “Kindergarten”

This recipe will be needed by those who sometimes hear the phrase “I wish it was like in kindergarten, but you’re not cooking like that!” I was not able to reproduce the kindergarten version for my own child on the first try. I surfed the web and was surprised that the production of kindergarten food also has its own GOSTs. Later there was a struggle with proportions. And yet I heard the phrase “Well, now you’ve learned how to cook pilaf, like in kindergarten!”

A la “pilaf of Sultan Aziz”

The idea of ​​pilaf in dough was discovered a long time ago by the culinary specialist Izyum from another website. But, being too lazy, I decided to simplify and speed it up, because it’s “A-la”))) I present to your tribunal my version of “pilaf in dough” number 3 (I found similar recipes in such quantities).

Pilaf “City”

Among the huge number of options for chicken pilaf, mine differs in its production method. Almost everyone is afraid to take on pilaf, because rice is a capricious product, it tends to get soft when cooked and turn into porridge, so it’s better to cook it separately, just in case, and there are discussions about “but the pilaf is real” and only Uzbek has the right to life, too, somehow they don’t inspire. Recognizing all the regalia of Uzbek pilaf, my version is designed for production in the conditions of urban cuisine for busy ladies who need to feed their family nourishingly, quickly and deliciously.

Turkish pilaf with chicken in Khatai style

Everyone knows what pilaf is! There are many recipes for this delicious dish with a national flavor! The pilaf that I will outline is prepared in the south of Turkey in the Hatay silt. It differs from the most common recipes in that virtually no spices are used in its preparation! I don't know if this recipe is somewhere on the web, but it's not here on the website - literally. So, dedicated to all pilaf lovers!

Pilaf in a dough barrel

My wife somehow surprised me by serving this dish to the table. And so, under her astute guidance, I prepared my own barrel, adding olives for extra speciality. When served, one type of dish creates a sensation, not to mention the taste.

Chicken pilaf with bell pepper

At my house we really love chicken pilaf. Naturally, I try to find the latest recipes and cook them. I would call this recipe “Rice with chicken and bell pepper, prepared using pilaf technology” or fusion pilaf. Nourishing, special, with my favorite pepper. Based on a recipe from the “Delicious Blog! Thank you Tatyana for it.

Pilaf “Solemn”

Well, why invent a big one if a small improvement is already enough? So it is with pilaf - with marinated chicken and boletus, with INDICA GOLD rice from TM Mistral - wouldn't it decorate one of the New Year's lunches and dinners?! Naturally, it will decorate. Help yourself.

Pilaf with chicken . Pilaf with chicken is a more dietary dish than pilaf made from lamb, beef or pork, because chicken meat has the lowest calorie content than the types of meat listed above.

The fat content of chicken pilaf can also be reduced by introducing skinless chicken meat, which contains a lot of fat; you can also prepare pilaf with chicken breasts (white meat), which are considered a dietary product.

The principle of making pilaf with chicken is the same as pilaf with other meat ingredients. The only difference is that chicken meat cooks faster than, for example, lamb or beef.

Chicken pilaf also contains rice, vegetables (onions, carrots, garlic), vegetable oil, and spices. From time to time, during the production process, housewives, according to their special recipes, use the remaining ingredients for making chicken pilaf, for example, sweet bell peppers, dried fruits, nuts and others.

You can cook pilaf with chicken either in a cauldron, saucepan or frying pan with a thick bottom and high sides, or in a slow cooker. It makes this type of pilaf especially dietary and easy to digest.

Pilaf with chicken meat is suitable not only for a festive table, but also for children, if you do not use spicy, very fragrant and hot ingredients as seasonings for it.

Chicken pilaf goes well with salads made from new vegetables, seasoned with vegetable oil. You can serve it with flatbreads, toast, fried bread. Quite often, for decoration and to increase the nutritional value of a dish, housewives place hard-boiled and peeled chicken eggs on top of the pilaf when serving it.

The most delicious pilaf with chicken in a frying pan - step-by-step recipe

There are a huge number of pilaf recipes. Different areas make it differently, so it is not permissible to claim that you have the only correct method for making it.

This rice dish can be vegetarian, or it can be prepared with fish rather than meat. In this recipe I will tell you how to cook pilaf with chicken. This is not difficult to create, the main thing is to follow the basic rules that will allow you to cook fluffy rice and tasty meat.

The base of this dish is meat, rice and carrots. Also special spices that give a special smell to the dish.

Little secrets of the most delicious pilaf:

• carrots must be taken 1:1 with rice. In other words, for 1 kg of cereal take 1 kg of carrots;
• carrots are never grated. It must be cut into fairly large pieces so that it can be felt in the finished dish and not be too boiled;
• rice is constantly cooked together with meat and vegetables, and not separately, like porridge;
• In real pilaf they definitely put cumin, barberry, and turmeric. Or you can take a good mixture of spices with these ingredients;
• pilaf with chicken is cooked over high heat, only at the final step is the heating turned to the lowest and the dish is covered with a lid;
• the rice is not mixed with the meat during cooking. The rump is on top of the chicken.

Chicken pilaf: step-by-step recipe for making

For this recipe, a whole chicken carcass is used. But at your own discretion, you can only eat your favorite part: breast, drumstick or thigh.

Ingredients:

• chicken - 1 pc.
• rice - 1 kg
• onions - 2 pcs.
• carrots - 1 kg
• garlic - 2-3 heads
• cumin - 1 tsp.
• turmeric - 2 tsp.
• ground dark pepper, paprika, salt - to taste
• seasoning for pilaf - 1 tbsp.
• vegetable oil for frying - 150 ml

1.First you need to cut up the chicken. Rinse it well at first, then chop it into small portions. The most convenient way to do this is with a huge cleaver that can cut through bones. Before cutting into pieces, cut the chicken in half lengthwise along the breast, cut out the backbone (it can be thrown into the broth for soup). You can also remove the bones from the legs and cut just the meat if you wish.

2. Peel the carrots and cut into large strips, about 4 cm long.

3. Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, place the garlic cut side down in it and let the oil heat up well. The oil is cooked when the garlic is perfectly fried. Remove the fried garlic from the pan. The oil was already saturated with its smell and became fragrant.

4.After removing the garlic, place the chopped meat in the cauldron. Fry the chicken over high heat for about 10 minutes. The meat must be fried. There is often no need to stir, otherwise the chicken will release more juice and stew. But also be careful that the meat does not burn.

5. Bring the water to boil separately for pouring the pilaf. It is not allowed to fill it with cool water.

6.Wash the rice a couple of times until the water runs clear. Better yet, wash and throw the grains in water so that excess starch comes out. When the time comes to add the cereal, rinse it again.

7.Add chopped onion to the fried chicken. The onion can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. When fried, carrots turn the vegetable oil orange. And then the whole pilaf will be wonderful. Naturally, turmeric, in turn, will give a yellowish color to the rice.

9.When the carrots and onions are fried, the oil turns orange, add spices and salt (turmeric, cumin, barberry or a mixture of seasonings) to the pilaf. Stir.

10.Place washed rice on top of the chicken and smooth it out. It is not allowed to mix it with meat, just put the cereal on top.

11.Rinse two heads of garlic, lightly clean the base so that no dirt remains. Trim off the tops of the heads a little so that the garlic releases its oil better. Place the garlic heads in the rice, cut side down. Salt the cereal, but remember that the meat is already salted.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time the dish was cooked over high heat. After laying the cereal and pouring water over it, the fire should also be powerful. There is no need to close the lid. Cook dinner in this way with active boiling and boiling water until the grains appear (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to a minimum, cover with a lid and simmer in this way until the cereal is ready, until all the water has evaporated. With all this, it is not better to often open the lid and inspect. Leave the pilaf for 20 minutes without touching it. The cooking time for rice will depend on the variety you use. Unpolished grains will take longer to cook—about 30 minutes. And the steamed ones will be ready in 15.

14. When all the water has evaporated, do not open the lid!, but turn off the heat and leave the pilaf to sit for another 10-15 minutes.

15.After this time, open the lid, inhale the beautiful smell and stir the resulting dish well.

16. The rice in the finished dish should be crumbly. If you cook according to this recipe, then everything is sure to work out.

Here's an easy recipe. But the pilaf that comes out is simply magical! Prepare, following all the tips, and your chicken dinner will be crumbly, fragrant, appetizing and wonderful.

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chicken – 1 pc. (1.5 kg); spices for chicken: onions – 3 pcs.; garlic – 9 cloves; ginger (fresh) – 1 cm; cinnamon (bark, not ground) – 5 cm; greenish cardamom - 2 boxes; dark cardamom – 1 box; cumin (seeds) – 1 tsp; dark pepper – 1

section: Nepalese cuisine

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section: Pilaf, Turkish cuisine

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section: Pilaf, Bulgur Recipes

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section: Azerbaijani cuisine, Pilaf

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section: Nepalese cuisine, Pilaf

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