Juicy pilaf with chicken. Authentic Uzbek pilaf with chicken - step-by-step cooking recipe

Pilaf is rightfully considered an international dish, so it is not surprising that its recipe has spread all over the world. However, not every housewife still knows how to cook delicious chicken pilaf according to all the rules so that the rice is crumbly. Let's look at the most popular technologies that will help make your dreams come true.

Friable chicken pilaf: “a classic of the genre”

chicken (leg) - 550-600 gr.
carrots - 2 pcs.
rice cereal - 480 gr.
garlic head - 1 pc.
onion - 2 pcs.
spices “For pilaf” (can be replaced with cumin) - 15 gr.

Since you can prepare traditional crumbly pilaf with chicken on your own, we offer for your consideration the classic technology with step-by-step instructions.

1. It is better to take a chicken leg, because the meat from this part is the most juicy and fatty. Rinse it, get rid of the films, remove it from the bone. Chop into pieces of equal size.

2. Prepare a cauldron, pour a sufficient amount of oil into it (can be replaced with fat tail fat). Heat to maximum, add chicken and fry until crispy, about 5-8 minutes.

3. Prepare the carrots by chopping them into bars. Don't rub it, otherwise it will turn into mush after frying. Chop the onions into halves of rings, mix with carrots and add to the chicken. Fry for 6 minutes, stirring.

4. Then reduce the heat to medium and cover with a lid. Simmer until the carrots are soft (about 10 minutes). Season with salt, add pilaf spices or cumin.

5. Before preparing aromatic chicken pilaf, you need to do everything to ensure that the rice is crumbly. To do this, boil water and pour it into the cauldron so that the liquid covers the components.

6. Wash the garlic head and remove the peel, do not separate it into separate cloves. Immerse it completely in the container, you get zirvak (base for pilaf).

7. Now cover the dishes, set aside for half an hour, after this period the chicken will steam and absorb the spices. While the main ingredients are cooking, wash the rice at least 5 times until the water runs clear.

8. After half an hour, place the cereal in a cauldron, leveling it with a spatula (do not stir). Pour in enough hot water to cover the ingredients by 1-1.5 cm. Do not put the lid on, wait until it boils.

9. Next, close the cauldron and cook on the minimum stove setting for a third of an hour. After the specified period, lightly stir the surface of the rice and evaluate it for readiness. If everything is fine, turn it off and wait half an hour.

10. If the grains are raw, add a little boiling water and bring to readiness under the lid. The water should be absorbed. Before serving, do not forget to remove the garlic head. Here's a simple recipe for delicious chicken pilaf!

Pilaf with chicken in a pan

carrots - 2 pcs.
chicken leg - 0.8 kg.
garlic heads - 2 pcs.
onions - 3 pcs.
rice (preferably “Devzir”) - 0.4 kg.
spices “For pilaf” - 15-20 gr.

Since you can cook equally tasty and aromatic chicken pilaf in a pan, we recommend that you take a closer look at this recipe. To make the rice crumbly, it is better to take the “Devzir” variety.

1. Chicken legs must be washed, removed from films, removed from the bones and chopped into pieces. Pour oil into a thick-bottomed pan.

2. Fry the chicken pieces over high heat until they form a crust. Add onions chopped into half rings and carrots chopped into bars.

3. Do not reduce power, fry for 6 minutes, then reduce heat slightly. Simmer until carrots are soft. Next, season with spices and salt to your taste, mix.

4. Fill with water and simmer for about 5 more minutes. During this period, rinse the rice grains 4 times and place them on top of all the ingredients. Add more boiling water until the liquid covers the ingredients by 1 cm.

5. Rinse the garlic heads. Make holes in the rice with a spatula and stick the garlic inside. Set the stove to low, wait for it to boil, and cover with a lid. Simmer for 15 minutes and turn off.

6. Before serving, let the dish stand for half an hour, remove the garlic. The result was a very tasty pilaf made in a pan with chicken. Agree, the simplest recipe!

Chicken pilaf in a slow cooker

chicken leg - 0.4 kg.
rice - 0.4 kg.
onion - 2 pcs.
garlic head - 1 pc.
spices - to your taste
carrots - 2 pcs.

If you still don't know how to cook the best chicken pilaf, you can use a slow cooker to make the rice crumbly.

1. First, take all the ingredients according to the list. We clean the onions and chop them into halves of rings, chop the carrots into thin cubes. We wash the legs, remove the films, and chop the meat into pieces.

2. Before preparing pilaf, you need to heat the oil in the multicooker. When it is hot, add vegetables and chicken, fry on the “Fry” mode until the carrots are soft (about 10-15 minutes).

4. Make a hole in the middle of the rice, insert the washed garlic head. Boil water, pour it over the edge of the bowl so that the liquid rises 1 cm from the rice.

5. When all the ingredients are thrown in, set the “Pilaf” mode, close the device and wait for the end of the program. After the signal, do not rush to open the multicooker; let it sit for 25-30 minutes on “Warming”.

Now you know how to cook chicken pilaf using a “smart pan” so that the rice is crumbly. Before tasting, do not forget to remove the garlic head.

Pilaf with chicken in a frying pan

chicken - 550 gr.
onion - 2 pcs.
rice - 0.5 kg.
garlic - 5 cloves
carrot - 1 pc.

The crumbly pilaf is obtained thanks to steamed rice. A chicken dish in a frying pan is prepared without much effort.

1. Chop the vegetables into large pieces. Send them to fry in vegetable oil in a frying pan. After this, start frying the chicken. Chop the meat in any order. Mix the necessary spices to taste.

2. Chicken pilaf cooked in a frying pan turns out no worse than in a cauldron. The recipe is very simple. After all the manipulations have been done, place the rice on top of the fried foods. Insert the garlic cloves into the mixture in a chaotic manner.

3. Pour about 700 ml into the pan. cold purified water. Simmer the dish until the liquid has completely evaporated. Set the stove's power to minimum. Don't forget to cover the container with a lid. Wait for the cooking to finish.

Chicken pilaf with mushrooms

mushrooms (any) - 300 gr.
onions - 2 pcs.
rice - 400 gr.
chicken fillet - 350 gr.
garlic - 5 cloves
carrots - 3 pcs.
cumin, saffron, turmeric - 1 g each.

Before preparing chicken pilaf, follow the instructions to ensure the rice is fluffy. Practical recommendations are simple and clear.

1. Chop the onion into cubes and the carrots into strips. Fry in a frying pan in hot oil until golden. Since making chicken pilaf is not difficult, we proceed further.

2. Add fillet pieces to the vegetables. Fry the meat until golden brown. After this, place rice on top of the prepared products. Next, insert the garlic cloves.

3. Season the mixture with the necessary spices and add water. The liquid should cover the food by 1 cm. Simmer the dish under the lid over low heat for a third of an hour.

4. At the same time, fry the chopped mushrooms in vegetable oil in a separate frying pan. A few minutes before cooking the pilaf, add them. You can add a little more spices to taste. Turn off the stove and leave the dish for half an hour.

Pilaf with chicken in the oven

chicken thighs - 8 pcs.
carrots - 1 pc.
rice - 280 gr.
onions - 3 pcs.
sweet mustard - 60 gr.

1. Before preparing chicken pilaf, decide whether you will separate the meat from the bone. Following the cooking recipe, the meat must be treated with salt and mustard. After this, finely chop the onion and chop the carrots into bars.

2. Place the prepared vegetables on the bottom of the baking sheet. Spread rice on top. Sprinkle with aromatic seasonings. Mix the ingredients and add water. The amount of liquid should be at the same level as the rice.

3. Place the marinated meat on top of everything. Cover the tray with foil. Preheat the oven to 190 degrees in advance. Bake the dish for about 1.5 hours.

Cooking pilaf is a common practice for every housewife. The dish can be made in various variations. Additional ingredients and seasonings are added to taste. Experiment and often delight your loved ones with national dishes from different countries.

Pilaf- an ancient dish that came to us from eastern countries. There are thousands of recipes for preparing this dish and each one claims to be unique. We can talk for a long time about the classic preparation of pilaf, about its Central Asian or Iranian variants, however, let us remember that we are in a home kitchen, where we do not always have the necessary products and often have to cook from what is available. Therefore, let us use the knowledge that The common features of all pilafs in the world are the presence of rice, meat and vegetables, we’ll take out the spices that are lying around from the cabinet and prepare a delicious homemade pilaf from chicken bought at the market.

You will need:

rice 3 cups
onions 2-3 pcs
carrots 2 pcs
garlic 1 head
ground black pepper
Bay leaf
allspice peas

Spices for pilaf

Currently, the choice of spices for pilaf is very wide. Both markets and supermarkets are replete with a variety of herbs and seasonings. You can buy a ready-made mixture of seasonings for pilaf in the store, or you can ask a seller at the market and he will put together a wonderful set of flavors for you. We will proceed from the minimum so that our dish still resembles pilaf and not porridge with meat. And the minimum is this: bay leaf, allspice, ground black pepper and cumin or in another way cumin. It’s just gorgeous if you have high-quality dry barberry,sage, paprika or saffron. The last two spices give the pilaf a bright color. Provençal or italian herbs will give your pilaf a European touch, so you can safely use them. But, I’ll tell you a secret, if you have salt and pepper in your kitchen, that’s already good, you have to start somewhere! The main thing is to cook with love and don’t doubt your success!

Rice for pilaf

There is no need to scour the Internet looking for information about the right rice for pilaf. Reading, of course, is not forbidden, but you shouldn’t bother your head with names like devzir, chungara, dastar-saryk... We go to a regular supermarket and buy quality rice basmati. Again, I’ll tell you a secret, my mother and grandmother cooked pilaf from ordinary Krasnodar rice - it was very tasty!

About domestic chicken

The chicken should be big and fatty. When you see it, the thought should arise in your brain: “This is not a chicken, this is a boar!” A domestic chicken is a domestic chicken. Nothing can replace it. Only fat-tailed lamb pilaf can be better. Pilaf loves fatty meat. Therefore, if you use a factory broiler, add more vegetable oil. And remember the main rule of home cooking - missing ingredients are compensated by love and the desire to bring joy to loved ones! This rule works 100%, and always and without exception, it has been tested empirically.

Step-by-step photo recipe:

When there is a good chicken in the house, about two or two and a half kilograms, I divide it into two parts. From one I cook for, and from the other a second dish, for example, pilaf. If you have a small chicken, then cook pilaf from a whole chicken, this will only make it tastier. In an ideal pilaf, the ratio of the main ingredients (meat, rice, vegetables) should be approximately the same.

I need chicken wash,dry paper towel and, if necessary, remove remaining pen.

Divide chicken into pieces,add salt And pepper.

Prepare the vegetables: chop the onions and carrots. For this pilaf, I cut the carrots coarsely, using a curly knife, which I got from my mother and which has been around for many years. But you can, of course, cut it with an ordinary knife, you can grate it.

You will also need garlic - whole head, from which you need to remove the top layer of husk and wash it well.

Fry the chicken pieces

Remove the chicken from the pan and in the same oil fry the carrots 2 minutes.

Add to carrots onion10 minutes.

fried onions, carrots And vegetable oil.

Place on top and allspice peas.

Pour boiling water over everything 1-1.5 hours until the meat is softened.

For pilaf I usually use ground cumin,ground coriander, sage or Italian herb mixture, and barberry.

They can be added either along with rice or while stewing chicken.

Since chickens come in different maturity, 40 minutes after the start of stewing, take out a piece and try, if the meat is already tender, then you can throw in the rice, if it is still tough, then stew the chicken until soft.

While the chicken is stewing, sort through, separate out unnecessary impurities and rinse it several times. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so not a single grain of rice will escape from you. After threshing and polishing, powder remains on the rice grains, so it needs to be washed off well.

Washed (3 cups) add to pan on top of chicken and vegetables. But before that, be sure. This is very important, it must be well salted, even oversalted, with the expectation that some of the salt will be absorbed by the rice.

Level it out Spoon the rice and press down lightly. No need to stir. There should be about 2-3 cm of liquid above the rice.

Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. We don’t eat pilaf right away, it must brew about 30 minutes until all the liquid is completely absorbed into the rice.

Pilaf should be juicy. It depends on the amount of fat, and on the amount of water, which together forms a juicy broth, and on the type of rice. The feeling of harmony comes with experience, so do not despair if at first your pilaf turns out dry - this often happens even with experienced cooks. As my friend says after yet another failed pies: “We need to bake more often!”
Cook pilaf more often and you will definitely get such beauty and deliciousness!

The rice is juicy and crumbly, the grain of rice separates from the grain of rice, the meat is tender, melts in your mouth, the sweetness of onions and carrots... And that unforgettable aroma of spices!

Chicken pilaf. Brief recipe.

You will need:

chicken 1-1.5 kg (this is half a good homemade chicken)
rice 3 cups
onions 2-3 pcs
carrots 2 pcs
garlic 1 head
refined vegetable oil 100-150 ml
ground black pepper
Bay leaf
allspice peas
sage, coriander, cumin, barberry

Chicken wash,dry paper towel and remove the remaining feather. Divide into pieces, salt and pepper.
Chop the onions and carrots. Remove the outer peel from the garlic and wash well.
Fry the chicken pieces in hot vegetable oil.
Remove the chicken from the pan and in the same oil fry the carrots 2 minutes.
Add to carrots onion, add salt and fry until the onion is ready approximately 10 minutes.
Place the contents of the pan into a cast iron cauldron or thick-bottomed pan: fried onions, carrots And vegetable oil.
Place on top pieces of fried chicken, a head of garlic, bay leaf And allspice peas, add the rest of the spices.
Pour boiling water over everything(7 cups), bring to a boil and cook over low heat, covered 1-1.5 hours until the meat is softened.
Sort and wash
When the chicken is cooked, add rice to the pan, but be sure to taste the broth (zirvak) for salt. This is very important, it must be well salted, even over-salted, with the expectation that some of the salt will be absorbed by the rice.
Level it out rice with a spoon. No need to stir.
Cook pilaf over low heat under the lid, leaving a hole for steam to escape. When the water is absorbed into the rice and bubbles appear on the surface, pierce the rice with a spoon and look at the liquid level, there should be no more than a quarter of the pan. Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. Pilaf should sit for at least 30 minutes.

Pilaf is easy to prepare with chicken; you can diversify the recipe by adding prunes, raisins, or adding mushrooms. Try it!

Pilaf with chicken 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 other ingredients in this wonderful dish can change depending on the pilaf recipe and the place of origin of the dish.

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

Peel the carrots, then rub 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 large. 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.

Pour rice groats into the pan. Pour in water immediately.

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 frying pan.

Close the lid. Simmer everything over low heat for 15-20 minutes. Don't mix anything.

Aromatic quick pilaf with chicken, cooked in a frying pan, can be eaten. Bon appetit!

Recipe 2: crumbly chicken pilaf (step-by-step photos)

Crumbly pilaf with chicken, the recipe with a photo of the preparation of which you are looking at, needs to be cooked in a special container - a cauldron or a thick-walled pan.

chicken - 500 g,
rice (for pilaf) - 300 g,
onion 3-4 pcs.,
carrots - 2 pcs.,
fresh garlic - 3 cloves,
sunflower oil – 5 tbsp.,
tomato paste - 2 tbsp.,
seasoning for pilaf - 2 tsp,
salt pepper.

We wash the poultry meat, dry it and cut it into small pieces.

Cut the peeled carrots and onions into strips and slices, respectively.

Wash the rice and add water.

Add oil to the frying pan. As soon as it warms up, add the onion and fry over high heat.

Reduce heat, add salt and pepper, cover and simmer for 10 minutes.

Now add tomato paste and simmer for another 10-15 minutes.

Add carrots and simmer again for 10 minutes.

Then add seasonings for pilaf and barberry, mix the meat and add rice.

We level it over the surface of the frying pan and insert the garlic cloves.

Then fill it with hot water so that it covers it by 1.5 cm.

Increase the heat (we want the water to boil faster), and then cover the roasting pan with a lid and simmer over low heat until the water boils, about 15 minutes.

Do not stir the dish, and serve it to the table along with a light vegetable salad or homemade preparations.

Bon appetit!

Recipe 3: how to cook pilaf from homemade chicken

Poultry is very different from store-bought poultry, both in taste and in the method of preparation. Therefore, there are some subtleties here.

Chicken (domestic) - 1 piece
Rice (round grain) - 800 g
Carrots (raw) - 2 pcs.
Onion - 1 piece
Vegetable oil
Garlic - 3 teeth.
Spices

The chicken must be thoroughly washed, feathers removed if any remain, and the fatty film removed from the skin; it can be easily rubbed off with your fingers under hot water. Carefully scrape out all the insides, including the lungs, from under the back, they will taste bitter.

Chop into pieces, add salt and pepper, add finely chopped garlic and let stand for 5 minutes.

Place the chicken in a hot cauldron, deep frying pan or saucepan with a thick bottom, first pour in vegetable oil for frying. Fry the chicken for 5-7 minutes.

Cover with a lid and simmer for 30-40 minutes. If the chicken produces little juice, add a little water. This is done because homemade chicken is tougher than store-bought chicken.

After stewing, add coarsely grated carrots and finely chopped onions. And fry again for 5 minutes.

Take the rice and rinse it under cold water until the drained water becomes clear. Pour rice into the chicken, measure out 2 times more water than rice and pour it into the pan as well. Salt to taste, add spices. In my case it's a curry mixture.

Distribute the chicken evenly among the rice.

Cover with a lid. When the water boils, stir and reduce the heat to simmer. Let the rice steam with the chicken for 30-40 minutes.

The dish is ready. Despite the fact that the chicken has bones, it turns out very tasty. The chicken becomes soft and juicy.

Recipe 4: chicken pilaf in a pan (step by step)

chicken 1-1.5 kg (this is half a good homemade chicken)
rice 3 cups
onions 2-3 pcs
carrots 2 pcs
garlic 1 head
refined vegetable oil 100-150 ml
ground black pepper
Bay leaf
allspice peas
sage, coriander, cumin, barberry

The chicken should be washed, dried with a paper towel and, if necessary, removed the remaining feather.

Divide the chicken into pieces, salt and pepper.

Prepare the vegetables: chop the onion and carrots. For this pilaf, I cut the carrots coarsely, using a curly knife, which I got from my mother and which has been around for many years. But you can, of course, cut it with an ordinary knife, you can grate it.

You will also need garlic - a whole head, from which you need to remove the top layer of husk and wash it well.

Fry the chicken pieces in hot vegetable oil.

Remove the chicken from the pan and fry the carrots in the same oil for 2 minutes.

Add the onion to the carrots, add salt and fry until the onion is tender, about 10 minutes.

Place the contents of the frying pan into a cast-iron cauldron or a thick-bottomed pan: fried onions, carrots and vegetable oil.

Top with pieces of fried chicken, a head of garlic, bay leaf and allspice.

Pour boiling water (7 glasses) over everything, bring to a boil and cook over low heat, covered, for 1-1.5 hours, until the meat softens.

For pilaf, I usually use ground cumin, ground coriander, sage or a mixture of Italian herbs, and barberry.

They can be added either along with rice or while stewing chicken.

While the chicken is stewing, sort through the rice, separate out any unnecessary impurities and rinse it several times. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so not a single grain of rice will escape from you. After threshing and polishing, powder remains on the rice grains, so it needs to be washed off well.

Add washed rice (3 cups) to the pan on top of the chicken and vegetables. But before that, be sure to taste the broth (zirvak) for salt. This is very important, it must be well salted, even over-salted, with the expectation that some of the salt will be absorbed by the rice.

Flatten the rice with a spoon and press down slightly. No need to stir. There should be about 2-3 cm of liquid above the rice.

Cook the pilaf over low heat under the lid, leaving a hole for steam to escape. When the water is absorbed into the rice and bubbles appear on the surface, pierce the rice with a spoon and look at the liquid level, there should be no more than a quarter of the pan. Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. We don’t eat the pilaf right away; it should sit for about 30 minutes so that all the liquid is completely absorbed into the rice.

Pilaf should be juicy. It depends on the amount of fat, and on the amount of water, which together forms a juicy broth, and on the type of rice. The feeling of harmony comes with experience, so do not despair if at first your pilaf turns out dry - this often happens even with experienced cooks. As my friend says after yet another failed pies: “We need to bake more often!”
Cook pilaf more often and you will definitely get such beauty and deliciousness!

Recipe 5: chicken pilaf with prunes (with photo)

Many people love pilaf. In most cases, lamb (a classic version of Uzbek pilaf) or pork is used to prepare pilaf. And we will prepare chicken pilaf. It turns out just as tasty, and in terms of time, preparing chicken pilaf will be faster and less expensive, because chicken is cheaper. So let's get started!

Chicken meat - 0.5−0.7 kg (you can use either fillet or just chicken breasts, thighs or legs). Turkey has been gaining popularity lately, so you can use that too.
Carrots - 0.5 kg
Prunes - 1 cup (you can use seedless raisins or dried apricots)
Rice - 2 cups (it is better to use not Chinese rice, but Krasnodar - round)
Vegetable oil - 1 glass
Onion - 5 large heads
Mixture of spices for preparing pilaf - 2 teaspoons (usually sold on a tray of spices and seasonings in stores)

The rice must be prepared in advance: sorted, washed, soaked in water for half an hour so that the starch comes out and the rice swells. Wash the meat, cut into pieces 5-6 cm in size

Pour vegetable oil into a deep cauldron. Heat it so that smoke comes out. This is a very important step, because real pilaf requires precisely this technology for heating the oil.

Place the chicken in the oil and fry for 5-7 minutes, stirring occasionally. The lid of the cauldron can be closed to avoid unnecessary splashes.

Prepare the carrots and onions: cut the carrots into strips and the onion into half rings, coarsely.

Add the onions and carrots to the chicken and fry everything together, stirring occasionally for another 5-7 minutes, until the onions begin to turn golden.

At the end of frying, add the pilaf mixture to the meat, carrots and onions and mix. The aroma reminiscent of pilaf will immediately spread around!

Place the rice in the cauldron and do not stir! There are supporters of different cooking methods: some stir the rice immediately, while others stir it after cooking. I stick to the second method.

Place prunes, raisins or dried apricots on top - whatever you like best. You can also add cloves of garlic. You don't need to peel them, just add them straight away. The garlic will cook and will not end up in the pilaf, although it will give off its aroma.

Pour boiling water into the pilaf so that it covers the rice by 2 fingers (middle and index). Reduce the heat (less than medium), cover with a lid and leave the pilaf to simmer for 15-20 minutes.

Open the cauldron. By this time, the rice will have already absorbed the water. Mix the pilaf so that all components: chicken, rice, carrots and prunes are evenly distributed throughout the mass.

Our chicken pilaf is ready. Here's what I got:

Recipe 6: how to cook chicken pilaf in a slow cooker

This slow cooker pilaf recipe is for working moms.

Chicken legs - 2 pcs.
Rice - 1.5 cups
Carrots - 2 pcs.
Onions - 2 pcs.
Vegetable oil – 40 ml
Garlic - 1 head
Salt - to taste
Pepper - to taste
Seasoning for pilaf - to taste

How to cook pilaf with chicken in a slow cooker: peel the onion, wash it and cut it into half rings.

Peel the carrots, wash and grate on a coarse grater.

Wash the chicken and cut into portions.

Rinse the rice well.

Pour oil into the multicooker bowl. Add the meat, fry the meat until golden brown (stirring, about 7-10 minutes).
Then add onions and carrots. Fry for another 7-10 minutes. Salt, pepper, add your favorite spices. Mix. Add garlic.

Boil the kettle. Add rice and spread evenly over the entire surface. Fill with water so that it is 1.5-2 cm above the rice.

Set the “Milk porridge/cereals” program and cook pilaf with chicken in a slow cooker for 60 minutes.

Chicken pilaf in a slow cooker is ready.

Bon appetit!

Recipe 7: original bulgur pilaf with chicken

chicken breast - 300-400 g;
bulgur - 1 tbsp;
carrots - 1 piece;
onion - 1 piece;
salt - to taste;
seasoning for pilaf - to taste

I wash the breast and cut it into fairly large pieces. In a thick-walled frying pan, heat the vegetable oil and lay out the chicken breast.

Fry on all sides for 5-10 minutes. At this time I peel the vegetables. I cut the carrots into strips and the onion into half rings. As soon as the meat has lightened, I add carrots and onions to the meat.

and a teaspoon of tomato paste.

I fry everything together for about 10 minutes. Add the bulgur and stir.

I pour boiling water over it (for 1 cup of bulgur I take 2 cups of water).

I salt to taste and add these seasonings for pilaf.

Cover with a lid, reduce the heat and cook the pilaf until cooked, about 30 minutes. I let the pilaf brew for a little while, covered, and it’s ready to be served. I liked pilaf with bulgur even more than with rice.

Recipe 8: how to cook pilaf with chicken and mushrooms

If you don’t know what to cook for lunch, cook pilaf with chicken and mushrooms. A very tasty and filling dish. Instead of champignons, you can use oyster mushrooms. I recommend serving the pilaf with a salad of fresh vegetables.

Chicken 0.5 pcs
Onion 1 piece
Carrot 1 piece
Vegetable oil 3 tbsp
Rice 2 tbsp.
Salt 2 tsp
Black pepper 0.5 tsp
Seasoning for pilaf 1 tsp
Turmeric 1.5 tsp
Garlic 1 head
Champignons 8 pcs

Fry the chopped onion and grated carrots in vegetable oil directly in the pan.

Then add the chicken cut into pieces. Mix.

Now we take spices, except salt and garlic.

Pour them into the pan with the chicken. Mix.

Pour water so that it completely covers our chicken. Cook the meat for 20 minutes.

Slice the champignons.

Add to the pan with the chicken.

Now you definitely need to salt the broth. Salt to taste.

If you don't know what to cook, the easiest and fastest way is doincredibly tasty and appetizing pilaf with chicken in a pan. It is suitable not only for a hearty family dinner, but also for serving at the holiday table. Since chicken meat is considered one of the healthiest and lightest, this dish is also suitable for a children's menu.

Using a simple recipe for pilaf with chicken in a pan, you will always get a tasty and satisfying dish. There is no need to resort to complex manipulations or have special culinary knowledge. It’s enough just to have simple and affordable products on hand, a convenient pan and an hour of free time.

Step-by-step recipe for pilaf with chicken in a pan

Cooking time: 50 minutes

Number of servings: 6

Ingredients:

Chicken fillet - 500 g
Rice (long grain) - 2 cups
Onion - 1-2 pcs.
Garlic - 1 head
Vegetable oil - 70-100 ml
Carrots - 1 pc.
Water - 3-4 glasses
Zira - 1 tsp.
Turmeric - 1 tsp.
Peppercorns (allspice) - 1/2 tsp.
Salt - to taste

How to cook chicken pilaf in a pan

Before you cook chicken pilaf in a pan, you need to prepare vegetables and meat. Chicken fillet can be replaced with any part of the chicken carcass, but in this case you will need 200-300 grams more of it. You can use any rice, but long-grain cereals will look most impressive in pilaf.

Place the rice in a deep bowl and mix well. Pour cold water over the cereal and drain off any floating grains. After this, rinse the rice grains in running water at least 5-6 times. Preparing cereals is a very important and crucial moment in preparing pilaf. If you do not wash out all the excess starch, the cereal will stick together and you will no longer get crumbly chicken pilaf in the pan.

If you are using hard Asian rice, soak the rinsed rice in cold water and let sit for 20 minutes. If you're using inexpensive long-grain rice, it's likely to be soft and rinsing will suffice. Just pour it into a sieve and strain out any excess liquid.

One medium onion must be peeled, rinsed in cold water and chopped into thin rings.

Wash the carrots, peel and chop into thin strips.

There are two main options for making pilaf with chicken in a pan - with and without frying the food. If you decide to prepare a dietary dish, there is no need to fry onions, carrots and meat on the spot. To make the vegetables softer and cook faster, grate the carrots and cut the onion into small cubes.

Cut the chicken fillet into thin strips or square pieces. If you are using a whole carcass, chop it so that the pieces are approximately the same size.

Pour vegetable oil into a saucepan and heat well. When a slight smoke appears, put pieces of meat into it.

Before cooking chicken pilaf in a pan, fry the cumin in a small amount of oil. This will give the finished dish a pleasant nutty aroma. If you are preparing a dietary version, simply add the cumin along with the meat and vegetables and lightly bake in a hot pan, without adding fat.

Add onions and carrots to the fried meat, stir and saute the products together for a few more minutes. When the onions and carrots are soft and not brittle, add spices and salt.

Pour hot water over the food, stir well again and cover the pan with a lid. Cook the pilaf base for 10 minutes over medium heat until the meat is cooked.

You can use another way to cook chicken pilaf in a pan - make zirvak separately in a frying pan. This method is suitable for preparing meat and cereal parts of a dish separately.

Place the prepared cereal into the prepared zirvak. You can stir the dish at this stage and add salt and other spices to taste. After adding rice, you cannot stir the dish, otherwise you will not get pilaf, but ordinary porridge with meat and vegetables.

Cover the pan with a lid, reduce the heat and cook the pilaf until tender for another 15-20 minutes. During this time, all the liquid should be absorbed, and the rice will be slightly undercooked. Without opening the lid, move the pan to the switched off raft and leave to steam for 10 minutes until cooked.

Transfer the finished chicken pilaf in the pan to any flat plate and serve.

Fresh and salted vegetables, salads and fresh herbs are suitable as snacks.

Knowing the basic recipe for how to cook pilaf with chicken in a pan, you can prepare this dish in any quantity. Simply increase or decrease the amount of ingredients proportionally.
Since chicken fillet turns out to be quite dry when cooked, you can add a piece of lard or lamb fat.
Before how to cook chicken pilaf in a pan, Make sure that the bottom of the cookware is not damaged. Do not use enamel dishes; the pilaf will burn in it.

Pilaf with chicken in a pan video

Pilaf is a multinational dish with a long history. Interestingly, it was originally vegetarian, but today it is difficult to imagine the discussed treat without meat. Next, the story will tell you how to properly and tasty cook pilaf with chicken.

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.

Chicken pilaf has become the standard of tasty and healthy food.

Washed and dried chicken pieces are fried directly in a thick-bottomed pan in a large amount of refined oil.
When they acquire a light golden hue, you can add onion half rings and large long sticks of carrots to the meat. Together, the products are fried for another 6-7 minutes.
Add salt and any seasonings to taste.
Place raw rice on top, washed until clear water. Garlic heads, freed from the husk, are stuck into it.
The ingredients are poured with hot water.

Under the lid, the pilaf is cooked in a saucepan for about half an hour until the liquid has completely evaporated. There is no need to stir the dish during the process.

Cooking in Uzbek style in a cauldron

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

The carrots are peeled and cut into thin strips, the onions into half rings.
In a cauldron with unrefined oil, one onion is first fried, and then it is cooked together with carrots. The vegetables should soften slightly.
Next, large pieces of meat are placed in the cauldron, and then spices and salt are added to taste.
The products are poured with a glass of hot water and simmered for 12-14 minutes under a closed lid with frequent stirring.
Well-washed rice is placed on top of the frying. Peeled garlic cloves are stuck into it in different places.
Another half glass of hot water is added.

After boiling, cook the dish covered 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 water, onion, head of garlic, aromatic herbs.

Chicken pilaf is a budget and dietary dish.

First, randomly chopped vegetables are cooked in the frying or baking mode until golden brown.
Next, pieces of chicken are laid out on top of them. When slicing the meat, you also don’t need to cut it too small.
Together, the products are fried until the chicken turns white.
All that remains is to add aromatic herbs and salt.
Dry rice and an unpeeled head of garlic are laid out on top. If the correct type of cereal is selected, then there is no need to rinse it.
Hot water is poured into the bowl of the smart pan.

Aromatic chicken pilaf in a multicooker is cooked in the appropriate program until it ends. It is important to leave the dish to steep 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 fillet, 3 carrots, 3-4 cloves of garlic, refined oil, table salt, a little each of saffron, cumin and turmeric.

Fry carrot sticks and onion cubes over high heat until golden brown.
Next, they are cooked with fillet slices until it turns white.
Thoroughly washed rice is distributed on top. The cereal is leveled with a spatula, and then peeled garlic cloves are stuck into it.
The mass is salted and filled with water. The liquid should be 1 cm higher than the rest of the ingredients.
Under the lid, the future pilaf will simmer for 17-20 minutes.
At this time, mushrooms are fried in a separate frying pan.
When the dish is almost ready, spices are added to it. Fried mushrooms are laid out on top of the treat. After this, the pilaf should be infused for another 12-14 minutes.

Before serving, the dish is thoroughly mixed.

How to make pilaf with chicken in a frying pan?

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

Chicken meat is very tender and requires minimal cooking time.

First, coarsely chopped vegetables are fried one by one in a frying pan. Then they are cooked with pieces of chicken. Any part of the carcass is suitable for this dish.
The contents of the pan are salted.
Washed rice is distributed on top, into which garlic cloves are randomly inserted. Afterwards, 3 cups of filtered cold water is poured into the frying pan.

First, pilaf with chicken is cooked in a frying pan over high heat for 10-12 minutes, and then for another 12-14 minutes over low heat. Before serving, the treat needs to sit for another 10 minutes under the lid.

Crumbly and tasty pilaf in the oven

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

The pulp is removed from the thighs, salted and mixed with mustard. There should also be some meat left on the bones.
The onion is chopped into cubes, the carrots are cut into strips.
Vegetables are laid out on the bottom of a glass dish. The washed rice is distributed on top and seasonings are sprinkled.
The ingredients are mixed and filled with water, the level of which should be equal to that of the rice.
The pickled pulp and bones with meat are laid out on top.

Under the lid, the pilaf will cook in the oven for 90-110 minutes. A temperature of 180-190 degrees is sufficient.

With the addition of prunes

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

You can diversify classic pilaf with prunes or other dried fruits.

Vegetables are chopped and fried in refined oil. When they are browned, you can add spices, salt and chicken pieces to the pan. Together the products are cooked until the meat turns white.
Well-washed rice is distributed on top. Garlic cloves and prunes are stuck into its surface in different places.
Water pours out from above. It should be a finger above the level of the rump.