Pilaf with chicken legs
Description
The recipe won't take much time. Honestly, both my mom and my grandma used to make pilaf with chicken legs at home, and that's probably why I like this version of the dish the most. Of course, I've tried making it with beef and pork, but the taste never turns out as tender and delicate as it does with chicken. Besides, this way of preparing pilaf with chicken legs is much more economical, and the dish cooks significantly faster, since the meat becomes tender almost instantly. Serve hot.
Instructions
- 1
Step 1
First, pour vegetable oil into a cauldron or other heavy-bottomed pot and place it over heat. Add the onion cut into quarter-rings to the heated oil and fry until golden brown.
- 2
Step 2
Wash the chicken drumsticks, pat them dry, and place them in the pot with the onion; fry together for a few more minutes.
- 3
Step 3
Then add the carrot, cut into half-circles, to the cauldron and fry everything for another 3-4 minutes, stirring.
- 4
Step 4
While the chicken with vegetables is frying, we prepare our favorite spices, peel the garlic, and crush it with the flat side of a knife.
- 5
Step 5
Add the prepared spices to the pot, season with salt to taste, and simmer the chicken covered for 15–20 minutes.
- 6
Step 6
Meanwhile, rinse the rice several times in cold water.
- 7
Step 7
When 20 minutes have passed, add the washed rice to the cauldron.
- 8
Step 8
Pour water into the cauldron, it should rise 1.5 cm above the rice; add more salt and pepper if needed. Cook the pilaf over low heat, covered, for 10–15 minutes.
- 9
Step 9
When the rice has absorbed the top layer of water, open the lid and place a whole head of garlic in the center of the pot. Make several holes through the rice to allow steam to escape. Cover the pot again and cook the pilaf for another 15–20 minutes.
- 10
Step 10
By this time, the rice should be fully cooked and soft, so we turn off the heat, mix the contents of the cauldron, and serve the pilaf. Enjoy your meal, everyone!