Disputes about what a "real pilaf" should be do not subside. But some knowledgeable people say that pilaf was originally rice with vegetables, i.e. even meat for this dish is an optional ingredient. So it’s quite possible to cook pilaf with chicken.
Pick your recipe
You will need
- - cauldron, cast-iron pan-ducklings or slow cooker;
- - chicken fillet (400 g)
- - onions (1 large or 2 small pieces);
- - carrots (2 small or 1 large root crop);
- - garlic (to taste);
- - tomato (1 large fruit, optional);
- - bell pepper (1-2 pcs., optional);
- - rice (1 glass);
- - seasoning for pilaf (to taste)
- - vegetable oil (about 50 ml)
Instruction manual
1
Prepare the products. Cut the chicken fillet into slices of approximately 2 cm, the onion into rings or half rings, and the carrot into small cubes.
2
Garlic can not be peeled at all. If you are preparing pilaf for a large company, put a whole head of garlic in the cooking dish. If you are counting on a small amount of the finished product, take a few cloves. After cooking, garlic is usually thrown away. However, it is quite suitable for food.
3
In the classic recipe from vegetables, only carrots and onions are used, but if you are not afraid to experiment, you can add bell peppers and tomatoes - you certainly will not ruin the dish with this, just give it a new flavoring note.
4
In tomatoes, it is better to first remove the skin. This is easy to do by sprinkling vegetables with boiling water. At the pepper, remove the seed core and peduncle. Cut the vegetables into small cubes.
5
It is believed that pilaf is best done in a cauldron over an open fire. In this case, cooking pilaf may well become a worthy alternative to traditional barbecue or barbecue. But even at home, it’s quite possible to cook pilaf.
6
Pour the vegetable oil in the dishes in which you intend to cook so that the vegetables immersed in it are covered with it. If you cook in a slow cooker, you can take a little less oil than when cooking on an open fire or electric stove.
7
Add the vegetables in the preheated oil in the following order: onions and carrots, bell peppers, tomatoes. Sauté them until golden brown. The fire at this stage should be quite intense. In the slow cooker, use the "Frying" mode, do not close the lid.
8
Add chicken fillet and spices for pilaf to sauteed vegetables. The meat should also be stewed until half-cooked under intense temperature conditions. For a multicooker, you can use the "Extinguishing" mode with the lid closed or stay in the "Frying" mode.
9
Now is the time to add rice. Pour it so that the cereals are as much as meat and vegetables together or a little more. Line the rice in the bowl. Add hot boiled water so that it slightly covers the rice. Put the garlic in the rice mass.
10
Cook the dish over low heat. For a slow cooker, you can select the "Pilaf" or "Rice" mode. Cooking time depends on the amount of starting products. Do not mix the dish when cooking! The readiness of the dish is determined by the degree of readiness of the rice. If in the process you feel that the pilaf can burn, add a little water, but be careful: too much liquid will turn your pilaf into rice porridge. In addition, do not forget that at the bottom of the dishes is a fairly large layer of oil.
eleven
When the rice becomes soft - your pilaf is ready! It can be removed from the heat, mix thoroughly and put on a large dish. Pilaf served with herbs and fresh vegetables.