Pilaf with tomatoes and chicken
Description
The dish is prepared without unnecessary complications. This recipe for pilaf with tomatoes and chicken will surely appeal to those who enjoy light and not overly fatty meals. In fact, I eat pilaf with these ingredients quite often because, let's say, I simply can't eat pilaf made with lamb or other meats, as it's too fatty for me. But chicken fillet combined with juicy tomatoes is a different story—we can enjoy a delicious meal without doing too much harm to our figure. Overall, I really love this recipe for pilaf with tomatoes and chicken; it's truly an excellent dish that I highly recommend trying. The ready dish can be served at the table.
Instructions
- 1
Step 1
First, we rinse the fillet under running water, dry it, and cut it into small cubes. Grate the carrot on a coarse grater, finely chop the onion, blanch the tomatoes with boiling water to remove their skins, then cut the tomatoes into small pieces. Heat vegetable oil in a cauldron or other heavy-bottomed pot, add the meat and vegetables, and fry everything, stirring, for 15–20 minutes.
- 2
Step 2
Then we add the rice, previously rinsed several times, to the meat and vegetables, mix everything together, and fry for another couple of minutes.
- 3
Step 3
After that, pour in water until the liquid completely covers the rice, add salt and spices, and add the garlic (unpeeled). Cook the pilaf over low heat, covered, for another 15–20 minutes, until the rice is tender and all the water has evaporated.
- 4
Step 4
And then, as it should be, we enjoy our delicious lunch or dinner. Enjoy your meal, everyone!