If you are tired of cooking pilaf in the usual way on the stove, cook it in the oven. The dish turns out to be just as rich and aromatic. But here's how to cook pilaf in the oven with chicken now.

Pilaf in the oven with chicken on a baking sheet

Pilaf in the oven with chicken is a simpler and faster cooking option, unlike the traditional way. At the same time, the rice turns out to be friable, and the dish itself is not so fat, which is very suitable for those who are afraid for their figure.

Ingredients:

  • 600 g of chicken;
  • a glass of rice grains;
  • two onions and carrots;
  • head of garlic.

Cooking method:

  1. First we prepare the vegetables and meat. To do this, lightly fry the chicken sticks in a pan.
  2. Then we put chopped onions and carrots to the chicken, fry meat with vegetables for 10 minutes.
  3. We take a baking sheet, preferably with high sides, spread the meat along with vegetables and juice, which was formed during the frying of the ingredients.
  4. Spread rice on top, sprinkle everything with salt, spices and pour cool boiling water in a ratio of 1: 2. Do not forget about garlic, it can be taken apart into cloves and stick them directly into rice.
  5. Cover with foil and send to the oven for 40 minutes, temperature 180 degrees. During cooking, chicken pilaf should not be stirred, only after completion of the cooking process. Also, do not immediately get the finished dish, let it stand for 10 minutes in the oven turned off.

Cooking in pots

As a rule, pilaf is cooked in a cauldron, but sometimes you can break the tradition and cook an equally hearty dish in pots. Pilaf in pots is tasty, aromatic and with a lower calorie content.

Ingredients:

  • a pound of birds;
  • large onion and two carrots;
  • 250 g of rice cereal;
  • oil;
  • salt, pepper, spices for pilaf.

Cooking method:

  1. Cut the chicken flesh into small sticks and lightly fry together with spices in a pan.
  2. Shred the onion, cut the carrots into strips and simmer for 15 minutes with the meat.
  3. We lay the fried ingredients in pots, put rice, pour two centimeters higher than the cereal level.
  4. We cover the pots and put in the oven for 40 minutes, a temperature of 200 ° C.

In the coop

For the manufacture of ducklings, cast iron, aluminum and stainless steel are used. Thanks to such materials, the dishes in it are very tasty. You can traditionally stew pilaf in the ducklings on the stove or in the oven. For the dish, you can take any part of the carcass of the bird, but it is better to absorb the aromas of the fillet. From spices you can take curry for a beautiful color and Provencal herbs for an amazing aroma.

Ingredients:

  • 650 g of poultry fillet;
  • 320 g of rice grains;
  • two carrots and medium onions;
  • head of garlic;
  • oil.

Cooking method:

  1. We put the ducklings on the stove, pour the oil into it and start frying the ingredients, first pieces of chicken, and then meat, along with chopped vegetables and spices.
  2. We remove the utensils from the stove, put rice, seasonings, zira, a whole head of garlic, peeled, pour water, cover with a lid and send the oven for an hour, temperature 180 ° C.

Lazy pilaf with chicken in the oven

Feeding your family deliciously and quickly is quite simple. To do this, take note of our recipe for cooking lazy pilaf with chicken.

Ingredients:

  • 420 g of chicken;
  • a glass of rice grains;
  • onions, carrots;
  • any seasoning and salt.

Cooking method:

  1. In the baking dish we spread washed rice grains mixed with onion half rings and grated carrots. If desired, you can add raisins or peppers.
  2. We put chicken pieces on rice, sprinkle everything with spices, pour water, cover the form with foil and simmer for an hour in the oven, temperature 190 ° С. Foil can be removed 15 minutes before ready.

In the sleeve for baking

As a rule, cooking pilaf takes a lot of time, first you need to cook a zirvak, and then only the pilaf itself. But today there are recipes that allow you to cook dishes deliciously and most importantly simply.

Ingredients:

  • 650 g of chicken;
  • two glasses of rice cereal;
  • carrots and onions;
  • two garlic cloves;
  • salt, pepper, spices for pilaf.

Cooking method:

  1. We cut the meat into small cubes, rinse the cereal grains, cut the onions in half rings, carrots into thin small cubes.
  2. We mix all chopped ingredients and rice, season with spices and put in the culinary sleeve.
  3. In several places we make punctures so that the steam comes out freely and put in the oven for an hour at a temperature of 200 ° C. To make chicken pilaf brown, in 15 minutes we cut the package.

What spices to add to pilaf

For many peoples of the world, pilaf is one of their favorite dishes. Each kitchen has its own recipes for its preparation, someone cooks from lamb, someone from pork, some uses chickpeas or peas instead of rice. But without which pilaf does not work out so tasty and aromatic, it’s without spices. Seasoning for pilaf is one of the important ingredients, and now we will share the secret of how to prepare a blend of seasonings that you can use to cook chicken pilaf.

Ingredients:

  • a spoonful of caraway seeds;
  • two tablespoons of dried barberry berries;
  • 1/3 teaspoon of black pepper and chili;
  • half a spoon of dry thyme;
  • a pinch of saffron.

Cooking method:

  1. We take a mortar, pour dried (sweet) red pepper into it and crush it into small pieces.
  2. We also grind thyme in a mortar, and grind black pepper in a coffee grinder.
  3. In the container we mix caraway seeds, thyme, slices of sweet pepper, saffron, chili and black pepper, as well as berries of barberry, you do not need to chop them.
  4. Pour the resulting mixture into a jar, close and use in the process of cooking pilaf.

Also, for the recipe, you can use several varieties of pepper, coriander (seeds), sweet paprika and dried tomatoes at once. To give the dish a sweet touch, not only spices are used in the preparation, but also dried fruits, for example, raisins, dried plums and dried apricots.

Sometimes there are recipes with the addition of fenugreek, which gives the dish a mushroom taste, with nutmeg, rosemary, cinnamon and even vanilla. But most importantly, seasonings need to be added in the process of frying meat and vegetables, at the stage when the ingredients are almost ready.

The proposed recipes are just a small part of what the world of culinary masterpieces offers us. You can cook pilaf in the oven not only from chicken, but also from any other meat, there are even recipes for sweet pilaf with nuts and dried fruits.

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