Pilaf in a pot with chicken
Description
As is well known, authentic, classic plov is prepared exclusively over an open fire and with lamb. But a simple recipe for chicken plov cooked in pots is also perfectly acceptable—of course, if you're not a snob :) This version is easy and convenient to make. The oven does all the work, and there's no need to stir the dish. Cooking in pots gives the plov a special flavor. Add a special plov seasoning, and the aroma of the finished dish will draw all your neighbors running :) Chicken plov in pots turns out very tasty, even though it's quite different from the traditional version. Give it a try
Instructions
- 1
Step 1
We wash the chicken and cut it into pieces. You can cook pilaf with bone-in meat. I use fillet.
- 2
Step 2
Sprinkle the sliced fillet with chicken spices and fry in vegetable oil in a skillet for about 10 minutes.
- 3
Step 3
Peel the onion and carrot. Grate the carrot on a coarse grater, chop the onion as you prefer.
- 4
Step 4
Add the prepared onion and carrot to the meat and simmer for about 15 minutes.
- 5
Step 5
The amount of ingredients I have is calculated for 3 pots. I place chicken meat with vegetables into the pots, adding 100 grams of washed rice to each pot. It's better to use long-grain steamed rice. Season with salt and pepper, then pour water into the pots. The water level should be about 2 cm above the rice. Cover the pots with lids and place them in the oven for 35–40 minutes. Cook at a temperature of 200–220 degrees Celsius.