Chicken pilaf
Description
The dish is prepared without unnecessary complications. The arrival of truly hot summer forced me to review my summer footwear—those stored on high shelves. It turned out there was plenty of other things stored there too. I didn't find the blue stiletto sandals, but I did bring an old, great-grandfather's cauldron into the kitchen. The search and discoveries exhausted me, and I became hungry (actually, I was starving, but a lady occasionally clicking in heels probably shouldn't say that). Pressing my finger against the cauldron (damn!), a vision suddenly appeared before me—chicken plov! Fate (as they say in such cases)! Everything was decided—I would cook plov. The orange roasting dish, a relic from Soviet times, stayed with my mom. But it, along with a cast-iron Dutch oven or a cauldron, is perfect for cooking plov. I recommend using basmati rice, as it will stay fluffy even if something goes slightly wrong. Now, let's discuss the ingredients needed for chicken plov. For a large family ("large family" may consist of two big eaters), you'll need: 1 kg of chicken fillet, 850 g of rice, 150 ml of vegetable oil, 1 kg of carrots, 2 large onions, 2 garlic heads, 50 g of raisins, salt, pepper, and cumin. Clean the raisins from twigs and pour boiling water over them. Rinse the rice three times, then leave it in water to slightly swell. Peel the onions and carrots (and wash the carrots too). Cut the carrots into thin strips and the onions into small cubes. Cut the chicken meat into fairly large pieces. Remember, the meat shouldn't become overcooked and mushy, so don't cut it too small. I almost forgot the most important thing! Plov (like all dishes, actually) must be cooked with love! Now let's proceed to frying and stewing. All the magic will happen within one cauldron, so arrange all ingredients nearby. Heat the vegetable oil well in the cauldron and, in batches (if it doesn't all fit at once), brown the chicken pieces on all sides. Set the fried chicken aside on a plate—it's time for the onions. The onions should brown slightly, but don't overdo it! To the nicely browned onions (just like your rosy cheeks), add the chicken pieces and carrots. Fry over medium heat, stirring constantly, until the carrots shrink to about half their original size. Then pour in boiling water (enough to cover the meat), add a whole garlic head, the soaked raisins, and spices. A pinch of cumin will be enough. Let the mixture simmer for about 10 minutes, then add the rice (drain the soaking water, of course). Pour more boiling water over everything—enough to cover the mixture by about two fingers' width—and stir thoroughly. Place another whole garlic head in the center and cook until done. If the water evaporates unexpectedly (it happens!), make small holes in the cooking plov (imagine you're a sapper) and pour water into them. That's it! Chicken plov is ready! Garnish with cilantro and finally enjoy your meal. Bon appétit! The finished dish can now be served at the table.