Chicken and eggplant pilaf
Description
The recipe won't take much time. Spices and eggplant give the dish an amazing, very original flavor. See, serve hot.
Instructions
- 1
Step 1
1. Recently, I came across a white eggplant at the supermarket. The flesh of white eggplant has a firm texture and slightly bitter taste. When combined with chicken, rice, and spices, it makes a wonderful dish. If you're cooking plov for a large group, use a whole chicken. I was cooking for my family, so I used several chicken legs.
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Step 2
2. Peel and chop the carrots, then add them to a frying pan with heated vegetable oil. Add a garlic clove, previously crushed with a knife. Then add the chopped onion.
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Step 3
3. Then add the chicken legs and fry over low heat. Add spices to taste. I like to cook pilaf with cumin, ground pepper, paprika, coriander, rosemary, bay leaf, cilantro, parsley, and dill.
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Step 4
4. Rice needs to be thoroughly rinsed several times under running water.
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Step 5
5. Peel the eggplant and cut it into small cubes. Add it to the pan with the meat and vegetables.
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Step 6
6. At this point, it's good to add the rosemary and bay leaf. Immediately, you will feel the wonderful aroma of all the ingredients.
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Step 7
7. Place the washed rice on top and pour water over it. I cook pilaf in a deep cast-iron skillet, but it's better to use a cauldron (kazan).
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Step 8
8. Simmer, stirring constantly, until the rice is cooked. It's better not to add water; if necessary, place the plov in a bain-marie. Excess water will turn the plov into a rice porridge.
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Step 9
9. In the middle of the process, add the chopped tomato and bell pepper.
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Step 10
10. And finally, add fresh herbs. Bring the dish to readiness and remove from heat.
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Step 11
11. Serve the pilaf with chicken and eggplants hot, of course.