Chicken pilaf in a skillet
Description
For this dish, you can use any meat, but I'd like to suggest preparing chicken pilaf in a skillet. Budget-friendly, delicious, and fluffy—it's an everyday meal perfect for the whole family! I don't recommend using plain chicken breast; instead, choose any other parts of the chicken, preferably with bones. Pilaf made this way will be richer, more aromatic, and undoubtedly tastier! My skillet is about 28 cm in diameter; if yours is smaller, reduce the ingredients by half.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Rinse the chicken, pat dry, and cut into portion-sized pieces.
- 3
Step 3
Heat a skillet with oil, add the meat, and sear over high heat until a golden-brown crust forms on all sides.
- 4
Step 4
Add the onion cut into feathers and the carrot cut into matchsticks. Salt to taste and add spices according to your preference.
- 5
Step 5
Sauté the chicken with vegetables for 7-10 minutes.
- 6
Step 6
Add boiling water, enough to almost cover the meat, and season with salt. Place a garlic head, peeled of its outer skin, in the center.
- 7
Step 7
Simmer the meat over low heat for 20 minutes.
- 8
Step 8
Rinse the rice well and spread it evenly on top (do not mix!).
- 9
Step 9
Add boiling water. The water level should be about 1.5 cm above the rice. Cover the pan with a lid and cook over low heat until the rice is done. It took me 25 minutes.
- 10
Step 10
Stir the pilaf in the pan, remove from heat, and let it steep for 15 minutes.
- 11
Step 11
The chicken pilaf in the pan is ready.