How to cook pilaf with chicken? 7 detailed cooking recipes

Pilaf is a multinational dish with a long history. Interestingly, it was originally vegetarian, but today it’s hard to imagine the meat-free treats being discussed. Further, the story will go on how to properly and tasty cook pilaf with chicken.

How to cook pilaf with chicken in a pan?

Ingredients: 770 g of chicken, 320 g of onions and carrots, table salt, 2 heads of garlic, a little less than a liter of filtered water, 410 g of rice for pilaf, spices.

1. Washed and dried chicken pieces are fried in a large amount of refined oil directly in a pan with a thick bottom.
2. When they get a light golden hue, you can pour half the onion rings and large long carrot bars to the meat. Together, the food is roasted for another 6-7 minutes.
3. Salt and any seasonings are added to taste.
4. Raw rice is laid out on top, washed to clear water. Heads of garlic, rid of husks, are stuck into it.
5. The ingredients are poured with hot water.

Under the lid, the pilaf in the pan is cooked for about half an hour until the liquid evaporates completely. It is not necessary to stir the dish in the process.

Cooking in Uzbek in a cauldron

Ingredients: 1 carrot, a full glass of long-grain rice, 2 red onions, salt, 270-290 g of chicken, a pinch of barberry and sweet paprika, unrefined sunflower oil, 3 large garlic cloves.

1. Carrots are peeled and cut into thin strips, onions in half rings.
2. In a cauldron with unrefined oil, one onion is first fried, and then it is cooked already with carrots. Vegetables should soften slightly.
3. Then large pieces of meat are laid in the cauldron, and then spices and salt are poured to taste.
4. Products are poured with a glass of hot water and simmer for 12-14 minutes under a closed lid with frequent stirring.
5. Well-washed rice is laid on top for frying. Peeled garlic cloves are stuck into it in different places.
6. Another half a glass of hot water is added.

After boiling, cook the dish under a lid over low heat until the liquid is absorbed.

In a slow cooker

Ingredients: large carrots, chicken quarter (300-350 g), refined oil, 380 g steamed rice, 630 ml of water, onion, head of garlic, aromatic herbs.

1. Initially, randomly chopped vegetables are cooked in a frying or baking mode until golden brown.
2. Next to them are laid out pieces of chicken. Meat when slicing also does not need to be too finely chopped.
3. Together, the foods are fried until the chicken whitens.
4. It remains to add aromatic herbs and salt.
5. Dry rice and an unpeeled garlic head are laid out on top. If the cereal variety is correctly selected, then it does not need to be washed.
6. Hot water is poured into the bowl of the smart pan.

Fragrant chicken pilaf in a slow cooker is prepared in the appropriate program until it ends. It is important to leave the dish for another 12-14 minutes in the heating mode.

With mushrooms

Ingredients: 2 onions, 280 g of mushrooms, 1.5 cups of rice for pilaf, 330 g of chicken, 3 carrots, 3-4 cloves of garlic, refined oil, table salt, a little saffron, zira and turmeric.

It is interesting:which rice is better for pilaf

1. Over high heat until golden, carrot straw and onion cubes are fried.
2. Then they are cooked with slices of fillet, until it turns white.
3. Thoroughly washed rice is distributed on top. Groats are leveled with a spatula, and after that, peeled garlic cloves are stuck into it.
4. The mass is salted and filled with water. The liquid should be 1 cm higher than the rest of the ingredients.
5. Under the cover, the future pilaf will languish for 17-20 minutes.
6. At this time, mushrooms are fried in a separate frying pan.
7. When the dish is almost ready, spices are laid in it. Fried mushrooms are laid out on top of the treats. After this, pilaf should be infused for another 12-14 minutes.

Before serving, the dish is thoroughly mixed.

How to make pilaf with chicken in a pan?

Ingredients: 570 grams of chicken, large carrots, 2 onions, 2 cups of Barakat rice, 4-5 garlic cloves, salt, refined oil.

1. First, chopped vegetables are alternately fried in a pan. Then they are cooked already with pieces of chicken. For such a dish, any parts of the carcass are suitable.
2. The contents of the pan are salted.
3. Washed rice is distributed on top, into which garlic cloves are randomly inserted. After, 3 cups of filtered cold water are poured into the pan.

First, pilaf with chicken in a pan is cooked on high heat for 10-12 minutes, and then another 12-14 minutes - on slow. Before serving, you need to brew another 10 minutes under the lid.

Loose and tasty pilaf in the oven

Ingredients: 1 carrot, 7-8 chicken thighs, 270-290 g of long-grain rice, aromatic herbs for pilaf, 3-4 small onions, 2 tbsp. tablespoons of sweet mustard.

1. The flesh is removed from the hips, salted and mixed with mustard. There should also be some meat left on the bones.
2. Onions are chopped into cubes, carrots are cut into strips.
3. Vegetables are laid out at the bottom of a glass form. Washed rice is distributed on top, and seasonings are strewed.
4. The ingredients are mixed and poured with water, the level of which should be on a par with rice.
5. Pickled flesh and meat bones are laid on top.

Under the cover, the pilaf will be cooked in the oven for 90-110 minutes. A temperature of 180-190 degrees is enough.

With the addition of prunes

Ingredients: 2 carrots, 1.5 faceted glasses of rice, 720 g chicken, head of garlic, 5 grams of turmeric and zira, 8-9 pcs. prunes, 2 onions, salt, fresh herbs.

1. Vegetables are chopped and fried in refined oil. When they are browned, spices, salt and chicken pieces can be added to the pan. Together, the foods are cooked until the meat turns white.
2. Well-washed rice is distributed on top. Garlic cloves and prunes are stuck in its surface in different places.
3. Water spills from above. It should be a finger above the level of the cereal.

Under the lid, the treat languishes a little less than half an hour. You can mix only the already prepared pilaf.