Chicken and vegetable pilaf
Description
This recipe can rightfully be called democratic, as chicken is the most affordable meat. Yet this doesn't make the pilaf any less delicious than when made with lamb or pork. You can use any cut of chicken: thighs, breast fillet, legs, drumsticks, etc. Try preparing pilaf using this recipe, and you'll be pleased not only with its taste but also with how quickly it's made.
Instructions
- 1
Step 1
1. We've cooked pilaf in various ways, but one of the quickest and most popular methods is chicken and vegetable pilaf prepared at home.
- 2
Step 2
2. Cut the meat. I usually take chicken thighs and divide them into 4 pieces. Wash them thoroughly, salt, and rub with spices for plov.
- 3
Step 3
3. Slice the onion and carrot. First, place the chicken in a frying pan to brown, then add the onion and carrot halfway through frying.
- 4
Step 4
4. Fry, stirring constantly. The vegetable cut can be any.
- 5
Step 5
5. I add garlic while frying (finely chopped by hand), and then again to the rice before pouring in the water.
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Step 6
6. When our chicken with vegetables is fried, transfer it to a pot (in which we will stew the pilaf), and on top add well-rinsed rice.
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Step 7
7. Pour in water to cover the grain by 2-2.5 cm. Place over heat, bring to a boil, and reduce the heat.
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Step 8
8. Cover with a lid and simmer until done. The heat should be low, and if necessary, you can place the pot in a water bath at the end to finish cooking. I often do this to prevent burning and to ensure the pilaf turns out fluffy.
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Step 9
9. Keep in mind that the porridge will triple in volume, so use a larger container. Once the pilaf is ready, mix it well and serve.
- 10
Step 10
10. Here's the beautiful chicken and vegetable pilaf we've prepared at home. In this recipe, you can use frozen vegetables, including asparagus, peas, and even corn. Serve it hot.