Pilaf with chicken breast
Description
The dish is prepared without unnecessary complications. Let the purists of "authentic" plov throw stones at me, but I believe that cooking plov with chicken breast is absolutely justified! Even if it's not real plov, it has many advantages—for example, it contains far fewer calories than traditional plov made with lamb or pork (and I'm sure many of you care about that!). It's also quicker to prepare (which is definitely relevant!), fits better into children's menus, and is more affordable—admit it, that matters too. Anyway, I'll explain and show you how. The finished dish can now be served.
Instructions
- 1
Step 1
Rinse the rice thoroughly "until the water runs clear."
- 2
Step 2
Cover with cold water and let stand for 1-2 hours.
- 3
Step 3
Separate the chicken meat from the breastbone and cut it into 1.5x1.5 cm cubes.
- 4
Step 4
Peel the carrots and cut into short strips.
- 5
Step 5
Chop the onion with a knife.
- 6
Step 6
Heat a pan with vegetable oil and quickly fry the chicken breast over high heat, stirring constantly!
- 7
Step 7
Add carrots and onions, sauté for a few more minutes until the vegetables are browned. Season with salt.
- 8
Step 8
Drain the water from the rice and add it to the pan with the meat. Insert a whole head of garlic, sprinkle with spices (cumin can be added together with the carrots to sauté), salt to taste, pour in 2 cups of water, cover with a lid, and simmer over the lowest heat until the rice is cooked.
- 9
Step 9
Stir before serving, and you can garnish with fresh herbs.