I offer a lightweight option for cooking pilaf with chicken. Prepares quickly, allows you to save food.
Pick your recipe
We will need:
- boiled chicken fillet (about 500 grams);
- four 100-gram bags for cooking round-grain rice;
- odorless vegetable oil - approximately ½ cup;
- three large onions;
- three large carrots;
- a handful of raisins - brown, golden, you can mix different;
- head of garlic;
- salt, ground pepper, optionally - barberry and other aromatic additives;
- a large frying pan and a large pan.
1. Prepare the onions and carrots (peel, wash), cut the carrots - in strips, onions - in small cubes; it is very convenient to use a shredder or vegetable cutter. We cook the broth from the chicken, and then we separate the chicken fillet from the bones and skin.
2. Pour vegetable oil into a large pan, heat it well and put the onion in it. After the onion is slightly fried, add the carrots and continue to fry until brownish. Add the chicken fillet, cut into pieces. The chicken should also be well fried. At the end of frying, add a little hot chicken stock or water to the pan.
3. Simultaneously with frying vegetables and chicken in a large pan, boil rice as described in the instructions on the box. We drain the water, shake the rice from the bags directly into the same pan, where it just cooked, level it with a fork. We spread raisins, chopped garlic (whole head) on hot rice, sprinkle abundantly with salt and spices. Spread the contents of the pan on top. Now you need to gently and thoroughly mix the rice with the frying - it is necessary that the pan is spacious enough. We give pilaf to insist and soak for 10-15 minutes and call everyone to the table!