Chicken and mushroom pilaf
Description
The recipe won't take much time. As you know, chicken meat is not high in fat, and mushrooms, of course, aren't either, so the pilaf turns out both nutritious and very light—well, naturally, as long as you don't eat half a pot in one sitting! ;) But that's quite possible, because this dish is incredibly delicious—my husband could happily eat it three times a day, despite generally being indifferent to rice. I really like this chicken and mushroom pilaf too—especially because it's quick to prepare and uses readily available ingredients. I usually make it with button mushrooms, but if you can get your hands on wild mushrooms, it'll be absolutely fantastic! Anyway, I hope this chicken and mushroom pilaf recipe will be useful to you and inspire some new culinary adventures! :) Serve hot.
Instructions
- 1
Step 1
Cut the chicken fillet into pieces approximately 2x2 centimeters.
- 2
Step 2
Wash the mushrooms, dry them, and slice them—into quarters or slices, depending on their size.
- 3
Step 3
Peel and chop the vegetables.
- 4
Step 4
Rinse the rice thoroughly and cover with hot water.
- 5
Step 5
Heat a frying pan with vegetable oil.
- 6
Step 6
Over high heat, sauté the onion and carrot, stirring, until golden. Remove the vegetables with a slotted spoon and place them on a plate, then sauté the chicken in the remaining oil.
- 7
Step 7
Return the vegetables to the skillet with the chicken and mix. Drain the water from the rice and add it to the skillet as well. Smooth with a spatula, insert garlic slices, season with salt, and pour in water (it should be 1 centimeter above the level of the rice).
- 8
Step 8
Cover the skillet with a lid and simmer over low heat for about 15–20 minutes. During this time, sauté the mushrooms.
- 9
Step 9
Try the rice—if it is almost done, place the mushrooms on top, cover with a lid, turn off the heat, and let the pilaf finish cooking for about 15 minutes. Before serving, mix the pilaf well. Transfer to a flat serving dish and serve hot.