Traditional chicken pilaf

2

• Time for preparing

  Contents

  • • 0.0.1 1h 30min
    • 0.0.2 Simple dish
    • 0.0.3 135,5kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 30min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  135,5kcal

• Rating

• Recipe

The right choice of products, clear implementation of our recipe and after 1.5 hours, crumbly, divinely delicious pilaf with chicken on your desk.

So that the pictures do not stick together, you need to choose elongated varieties white rice, polished and crushed rice is definitely not suitable. On packs of rice may be indicated “for pilaf.” For cooking at home pilaf chicken is better to use chilled rather than frozen, broiler meat will do. You can take fillets or any parts with with bones. To make a successful pilaf it is necessary to take into account that the proportions meat, onions and carrots should be approximately equal.

Let’s get started!

Ingredients

0/10 ingredients

• Chicken meat (fillet or parts with bones) – 500 g
• Rice – a half cup
• Onions – 1 pc.
• Medium Carrot – 2 pcs.
• Garlic – 1 head
• Sunflower oil – 70 g
• Salt
• Paprika
• Black pepper mix
• Raw pure water – 3 cups

1ч 30мин1ч 30мин 135,5

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Bon appetit, I hope you had fun with us!

Steps

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1. We prepare the necessary products.
2. We wash the chicken, dry it slightly (excess moisture can be soak with paper towels) and cut.
3. We clean onions and carrots. We cut them into large cubes. Finely can not be cut, as in this case they will be smeared when cooking, and they should be felt in the prepared pilaf. Garlic cut into thin strips.
4. For cooking pilaf utensils are of utmost importance. We take a thick-walled pan, a cauldron, a cast-iron, a stewpan or coop. You can deep pan made of thick aluminum. In the usual in a pan or pan with thin walls, pilaf will quickly burn up and then it will be difficult to wash. In a suitable dish, heat the oil and fry the chicken in it until golden brown.
5. Add chopped carrots to the chicken. Carrots must give their color oil.
6. Now add the onions and garlic and pass them until golden colors. What we are preparing now is the most important thing in pilaf and called zirvak (meat with vegetables, fried in oil).
7. We wash the rice well so that all the excess gluten is gone. it easily done with a colander or sieve. Rice is slightly dried.
8. Pour rice into a bowl and put it in an even layer throughout surface. Pour with three glasses of water, salt and add spice. Cover, reduce heat and leave to languish 30 minutes.
9. Mix the pilaf thoroughly, rake the rice in the middle, creating a slide. Create holes in the pilaf to the bottom with a knife or wooden sticks. Turn off the stove, cover the cauldron again cover and wrap with a towel, give pilaf 15 minutes to steam up. Pilaf is ready!

Keywords:

• classical
• Hen
• pilaf
• rice
• with Chiken
• traditional