Recipe: Pilaf with chicken breast - Tender and tasty. Pilaf with chicken breast recipe

Cooked from simple and affordable ingredients, chicken pilaf in a frying pan is an excellent option for a family lunch or dinner. Of course, such pilaf is not a real Uzbek dish, but in terms of taste it is quite inferior to it.

You will spend very little time preparing this aromatic dish, and the result will pleasantly surprise any experienced housewife. Be sure to take note of the recipe for this pilaf and cook it when you decide to please your family with a delicious dinner without spending a lot of effort.

Taste Info Second: cereals

Ingredients

  • Chicken breast – 300 gr.;
  • Steamed long grain rice – 1 tbsp.;
  • Vegetable oil – 40 ml;
  • Carrots – 1 pc.;
  • Onion – 1 pc.;
  • Tomato paste – 1 tbsp;
  • Garlic – 1 clove;
  • Salt, spices to taste;
  • Fresh herbs for decoration.


How to cook pilaf with chicken in a frying pan

The proposed dish will be cooked in a frying pan. For ease of preparation of the recipe, it should have high sides. First, prepare a chicken breast for a delicious pilaf in a frying pan. Rinse it under running cold water and dry with a paper towel. Cut the chicken breast into small pieces.

Heat vegetable oil in a frying pan. Place the chopped chicken breast in the pan and start frying it, stirring and turning the pieces occasionally. To ensure a crispy-skinned chicken, fry it over high heat; for more tender meat, use medium heat.

Prepare vegetables for pilaf. Our dish uses carrots and onions, wash and peel them. Grind the carrots into thin strips by hand or simply grate them on a coarse grater, and the onions into small cubes (or in any form). Place the sliced ​​vegetables for chicken pilaf with the browned chicken pieces.

Continue frying the ingredients in the pan, stirring them. Cook until the vegetables are soft and the carrots are light orange.

Rinse the rice thoroughly. Add clean rice to the pan. Mix the ingredients with a spatula. Fry the rice along with the chicken and vegetables for 3-4 minutes. During this process, add 1 clove of garlic to the rice. For more flavor, the clove can be cut in half.

Season the dish with salt and spices to taste. Add tomato paste and stir.

Then pour boiled hot water over the rice so that it covers it by 2-3 cm.

Cook quick chicken pilaf in a frying pan over low heat until the rice is completely cooked. Try not to stir the dish during the entire cooking time. At the end of cooking, if desired, add chopped, fresh or dried herbs to the finished pilaf and only then mix the dish thoroughly.

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Let the dish sit under the lid closed for 10 minutes and serve. Properly prepared pilaf turns out crumbly, aromatic and very tasty.

Cooking tips:

  • To prepare pilaf, it is best to use long-grain steamed rice of the Jasmine or Basmati variety.
  • Rinsing rice before cooking it is an essential step. This will remove all the starch from the rice, which tends to stick the grains together at high temperatures, turning the dish into porridge. The best option is to rinse the rice in warm, slightly salted water.
  • Turmeric, cumin, dried barberry and ground red pepper are ideal spices for any pilaf. If desired, you can use saffron, coriander and bay leaf. For pilaf prepared according to this recipe, you can also use sweet paprika to highlight the taste of the chicken.

Pilaf is an ancient dish made from meat and rice. The meat used is usually lamb. But it is not always possible to purchase high-quality and decent lamb, so people replace it with anything: beef, pork, poultry, and have even learned to cook pilaf without meat at all.

I am sure that there will be many critics with the opinion: “This is not pilaf, but porridge.” And I won't argue with them. Using the ingredients, recommendations and cooking technology correctly, you will get crumbly, aromatic rice with tender, juicy meat. And it doesn’t matter what you call it, because the main thing is the taste. And pilaf with chicken breast, cooked in a cauldron, quickly disappearing from plates at the dinner table - proof of all this. Try cooking and see for yourself!

To prepare pilaf with chicken fillet, you need to prepare the ingredients according to the list.

Pour vegetable oil into a well-heated cauldron and after a minute add the finely diced onion. Stirring occasionally, fry until translucent. It will literally take 2-3 minutes.

Use a spoon to rake the onion closer to the center and lay out the meat. You need to spread it along the walls of the cauldron, distributing it evenly so that the meat warms up. And don’t touch it at all for 5-7 minutes.

After time, mix the meat with onions.

Add seasoning for pilaf, add salt to taste.

Place carrots. It must first be cleaned and cut into large strips.

Pour in cold water just to cover the entire contents. Let it boil and reduce heat. Cook over low heat for 15 minutes, stirring occasionally.

Rinse the rice with running water until the water is completely transparent. When the zirvak (everything without rice) is cooked, turn up the heat to maximum and spread the rice in an even layer. If necessary, add boiled water so that it covers the rice by 1-1.5 cm. The pilaf should boil quietly and evenly. When the water has evaporated, you need to taste the rice; it should be 80-85 percent ready, that is, slightly tough. If the rice is still hard, then you need to add water and bring it to the required consistency.

Collect the rice in a mound, pressing it in a little, add the garlic, cover with a lid, reduce the heat to low and leave to simmer for 15 minutes.

Gently mix the finished pilaf with chicken breast, place it on a plate in a heap and serve immediately.

Bon appetit. Cook with love.

Chicken pilaf is a delicious compound dish that is in demand in all countries of the world, and is a calling card for most countries of Central Asia. The main and constant ingredient of pilaf is rice, but the remaining ingredients in this wonderful dish can vary depending on the pilaf recipe and the place of origin of the dish.

Meanwhile, regardless of where the dish is prepared, professional chefs always take its preparation very seriously. Carefully selecting ingredients for cooking and leisurely preparing the dish itself. It turns out that making really tasty pilaf at home is not an easy task, but we will try.

Now we will tell you how to cook pilaf with chicken at home and suggest several cooking options. We’ll also share some tricks for preparing the dish in different ways.

Pilaf with chicken in a frying pan - quick and easy

A delicious lunch will be a pleasant moment in the life of every family. For such a case, a quick pilaf with chicken in a frying pan is suitable. It is chicken meat that is needed for a simple pilaf recipe. The taste and aroma of this delicate treat will amaze the whole family.

For a cook, it will be a big plus that the dish can be cooked in a frying pan, and most importantly, in a short period of time. The rich, appetizing smell of delicious chicken and rice pilaf will spread throughout the entire kitchen instantly and will not allow anyone to remain indifferent! Even children will love pilaf with chicken!

Required components:

  • 250 g chicken fillet;
  • 120 g onion;
  • 100 g carrots;
  • 300 g rice;
  • 600 g water;
  • garlic - head;
  • seasonings for pilaf to taste;
  • salt to taste.

Chicken pilaf in a frying pan - step-by-step recipe with photos:

Peel the carrots, then grate them coarsely. Peel the onion and chop it with a knife. Fry vegetables in vegetable oil.


There is no need to fry it too much, just brown it a little.


Chicken meat should not be cut into large pieces. The pieces should be even. Place the meat in the pan with the vegetables.


It will take 5-7 minutes to fry. Moreover, the fire should not be strong.


Add rice cereal to the pan. Immediately pour in water.



Following these products, you need to add salt and spices. Stir everything carefully.


Divide the head of garlic into cloves, but do not peel them. Place the garlic cloves into the pan.


Close the lid. Simmer everything over low heat for 15-20 minutes. Do not mix anything.


You can eat this flavorful quick chicken pilaf cooked in a frying pan. Bon appetit!


Real Uzbek pilaf - recipe with chicken, rice, onions and carrots

To prepare Uzbek pilaf for 7-8 people you need to take:

  • 750-850 g chicken fillet (meat should be fresh, with a pleasant smell);
  • from 800 g to a kilogram of rice (rice for pilaf should be taken only white, long);
  • 2-3 large onions (about 300 g large onions are sweeter, we recommend them);
  • 600-700 g carrots;
  • 0.4 l. sunflower oil (take strictly odorless, do not replace it with olive oil);
  • spices for pilaf and salt to taste (spices can be purchased at any store, they must be marked “for pilaf”).

Classic Uzbek pilaf is prepared with lamb. But this type of meat is not suitable for everyone. Chicken meat is less fatty, so it goes perfectly with all foods in any dish. In addition, it cooks faster.

Cooking delicious pilaf with chicken meat - step-by-step recipe with photos:

We buy long, white rice for pilaf, wash it and soak it in salted water for an hour and a half.
While the rice is being prepared, let's get to the rest of the ingredients. Wash the chicken fillet thoroughly and cut into large pieces. Approximately, the weight of one piece is 40-50 grams.

Together with the added 400 grams of sunflower oil, heat the frying pan or cauldron where we will cook to a temperature of 170-180 degrees. Fry the pieces of meat in boiling oil until they are slightly browned on all sides.

After peeling the onion, cut it into halves of rings (you can cut them into quarters if you took very large onions). Add to the meat and continue frying. Peel the carrots and cut into small strips.

Attention! Carrots for Uzbek pilaf are not grated; they are cut into thin strips of different lengths and widths, that is, at random.

Add carrots to fried onions with meat. We continue to fry everything together, not forgetting to stir the ingredients during cooking.
Place the rice in a saucepan and add water.

Attention! The proportion of water and rice when cooking cereals should be 1 to 1. That is, for a glass of rice, a glass of water, respectively.

Mix the frying ingredients for the pilaf and salt them to your taste. Pepper and add spices (purchased at the store, you can buy it specifically for Uzbek pilaf, but any marked “for pilaf” will do). Add half a glass of water.

Cover the food with a lid and, without opening it, simmer over low heat for 30 minutes.

Place the rice, boiled until half cooked, along with the water in which the cereal was cooked, in an even layer on top of the meat and vegetables. Do not cover with a lid, leave to cook over the same heat until the liquid from the cauldron or frying pan has completely evaporated. All this will take about half an hour - 40 minutes.

Carefully mix the finished Uzbek pilaf with a spatula so as not to damage the integrity of the rice grains. The dish is ready. Uzbek pilaf with chicken should be served by placing it on a plate in a small mound and sprinkling it with pieces of aromatic chopped herbs on top.

Pilaf with chicken and dried fruits in Azerbaijani style

Fragrant Baku pilaf with dried fruits and chicken. Every housewife, it seems to her, knows how to cook chicken pilaf, but we are sure that many of them still do not know our recipe.

We will tell you how to cook pilaf with chicken and dried fruits. This is how the dish is prepared and served in Azerbaijan, and those who, at least once there and tried this dish, certainly wanted to have a recipe for such a delicious dish in their home, we will provide it to you.

So, how to make pilaf with chicken with the addition of dried fruits, real Baku (Azerbaijani) pilaf.

To prepare 7-8 servings you will need:

  • rice (basmati works great) – 3 full glasses;
  • 1200-1400 g chicken (1 piece);
  • onion – 2 large heads;
  • chicken eggs – 2 pcs.;
  • dried fruits (prunes, dried apricots, figs and raisins in equal parts) - 120-130 g each;
  • butter – 250 g (1 pack);
  • barberry – 1 table spoon;
  • cumin seeds - 1 spoon. table.

Cooking pilaf with dried fruits, recipe from Azerbaijan step by step:

Rinse the rice and be sure to dry it. Add about two liters of water to the pan, salt to taste, and boil the rice for about seven to eight minutes. It should be almost ready (the grains are semi-soft). Drain the rice (you can use a colander).

Put a little butter (about 70 g) into a cauldron, melt it a little and thoroughly grease the walls of the dish.

Attention! Instead of a cauldron, you can use any pan with double or thick walls to prepare pilaf with chicken and dried fruits.

Beat chicken eggs in a plate with a spoon of boiled water until a slight foam forms, pour this mixture into a cauldron. Add cooked rice to the eggs, pour 100-150 g of melted butter over it.

Cover everything with a lid and simmer over low heat for 20 minutes. A crispy egg crust should form at the bottom of the pan or cauldron. As soon as the crust has formed, remove the cauldron from the stove. We wrap it in a blanket and set it aside.

Wash all dried fruits well. Place them on a paper towel to dry, and then fry for 5-7 minutes in a frying pan greased with butter (about 70 g of oil).

Pour one and a half cups of boiling water over the fried dried fruits and cover with a lid. Simmer over low heat until the food is soft.

Cut the chicken, remove the skin. Remove bones and cut into large pieces. Cut the onion into half rings or slightly smaller pieces.

Add chicken pieces with onions to dried fruits, mix. Pour in about 70-80 grams of melted butter. Add barberry and cumin and continue to simmer in the pan for about forty minutes.

Pilaf with dried fruits and chicken is ready. It should be served like this: first, place a pile of rice on a plate. Then sprinkle chicken pieces with dried fruits and golden fried onions on top. Sprinkle all this fragrant miracle with broken egg crust, which served as a kind of bedding for the rice being cooked in the cauldron.

Video: preparing delicious crumbly pilaf with chicken in a cauldron

Chicken fillet pilaf is the fastest to prepare and no less tasty than, for example, pork or lamb. Another thing is that this meat is less common for use in pilaf, but we do not stand still, we always try to try something new. After all, kebab, it seems, is also more familiar from lamb or pork, but who has tried kebab made from chicken fillet and bacon? can argue with such outdated concepts. So today, let’s try to cook delicious pilaf, and enjoy its taste no less than if it were made with pork.

To prepare chicken fillet pilaf, you will need:

rice – 300 g
chicken fillet – 800 g
onion - 2 pcs.
carrots – 2 pcs.
garlic – 2 heads
sunflower oil – 5 tbsp.
barberry – 2 tsp.
turmeric – 0.5 tsp.
cumin – 2 tsp.
ground black pepper – 0.5 tsp.
ground red pepper – 0.5 tsp.
salt
tomatoes
parsley

How to cook chicken fillet pilaf:

1. Cut the meat into small pieces.
2. Peel and rinse onions and carrots. Cut the carrots into thin strips. You can also grate it on a medium grater, as you prefer. Cut the onion into half rings.


3. Wash the garlic, dry it and remove the top husk; there is no need to completely peel the garlic.
4. In a cast iron cauldron, heat the oil thoroughly and fry the chopped onion until golden.
5. Add chopped carrots and fry for about 2-3 minutes, stirring continuously.
6. Next came the turn of chicken meat, which we fry together with vegetables for about 10 minutes, stirring occasionally.
7. Wash the rice thoroughly in several waters.
8. Add all the necessary spices and salt to the meat and vegetables. Mix everything together well. Pour in about half a glass of hot water and leave to simmer for another 10 minutes.
9. Next, put the rice in the cauldron and distribute it evenly over the surface, using a wooden spatula for this. Carefully add hot water so that it covers the rice by 2-3 centimeters.
10. Place two cloves of garlic in the cauldron (press them into the rice). And using, again, a spatula, we make a couple of holes in the rice, thus allowing steam to escape.
11. Bring our pilaf to a boil over high heat. Cover with a lid and, reducing the heat, cook for about 20-25 minutes until the rice is ready.
12. Take the garlic out of the cauldron and mix the pilaf.
13. Next, peel the garlic and cut it into large pieces. Return it to the pilaf and mix again.
14. Wash fresh tomatoes and cut into large slices.
15. We also thoroughly wash and dry the parsley.
16. Place the finished pilaf on plates and garnish with tomato slices and fresh herbs.

To stick to a healthy diet, you don’t need to eat sparingly and monotonously. Chicken breast pilaf is a complete hot dish. It provides the body not only with energy, but also with useful substances.

A recipe with a photo will help you prepare pilaf from chicken breast. The dish will require a minimum amount of products that are found in every home. To prepare 4 servings of pilaf with chicken breast according to the recipe below, you need to take:

Ingredients:

Chicken breast pilaf contains the following amounts of nutrients per 100 grams:

Chicken breast pilaf is a tasty and completely balanced dish. Chicken breasts will give your body the right amount of protein. Rice will provide it with healthy, so-called slow carbohydrates. Spices and vegetables will complement the pilaf with vitamins and dietary fiber, and vegetable oil will help the absorption of vitamins and other substances. Chicken breast pilaf according to the recipe with photo can be prepared in 45-50 minutes.

  • The rice for pilaf needs to be sorted. First, you need to rinse the cereal, then fill it with cold water and add a couple of pinches of salt. Let the rice sit for 15 minutes.
  • Cut the meat from the breast bone and remove the skin from it. Cut the chicken breast into pieces weighing about 15 grams.

  • Place a frying pan on the stove. Pour oil and heat it. Fry the chopped chicken breast in hot oil for 5-6 minutes.
  • Add chopped carrots and onions to the fried chicken.

  • Fry chicken and vegetables for 10-12 minutes.

Chicken breast pilaf is prepared with the obligatory addition of spices. To the frying pan you need to add a mixture of peppers, cumin, nutmeg, dry barberries, and juniper.

You can also add any other spices and dry herbs. Add salt to taste.

  • Next, to prepare chicken breast pilaf according to the recipe with photo, you will need a pan with a thick bottom. It is desirable that it be wide enough. First you need to transfer the contents of the frying pan into it.
  • Drain the rice and place it on top of the chicken and vegetables.

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