Pilaf with chicken drumsticks
Description
This version of pilaf is very popular in any home kitchen due to its simplicity and affordability. Even an inexperienced cook can easily prepare and serve a delicious, filling dish. For extra aroma, I added a bit of bell pepper.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking pilaf with chicken drumsticks. Peel and rinse the carrots and onion, remove the seeds and stem from the bell pepper.
- 2
Step 2
Rinse the chicken thighs, pat them dry, and cut into pieces. Pour vegetable oil into a cauldron or a heavy-bottomed skillet and heat over medium heat. Add the chicken pieces and fry on all sides until golden brown crust forms, about 4–6 minutes.
- 3
Step 3
Sprinkle the chicken with spices, mix, fry for another minute, and transfer to a plate.
- 4
Step 4
Cut the onion into thin half-rings and place it in the pot with the chicken thighs.
- 5
Step 5
Cut the carrots into thin strips and add them to the chicken and onion. Fry everything over medium heat for 4-5 minutes, stirring.
- 6
Step 6
Cut the bell pepper into strips and place it in the cauldron.
- 7
Step 7
Stir and sauté for another 2 minutes.
- 8
Step 8
Rinse the rice in warm running water until the water becomes clear. Spread the rice evenly over the chicken and vegetables.
- 9
Step 9
Season everything with salt and pepper, and pour in hot water. Peel the garlic cloves and place them in the center.
- 10
Step 10
Bring to a boil and cover with a lid. Reduce heat to the lowest setting and cook the pilaf for 35-45 minutes, or until done. Cooking time will depend on the size of the pot and the intensity of the heat. The water should be completely absorbed by the rice, but the rice should remain fluffy. Remove the pilaf from heat, let it stand for 5-10 minutes, then serve.
- 11
Step 11
Done.