Juicy pilaf with chicken. Chicken pilaf in a frying pan is the most delicious - step by step recipe. How to cook chicken pilaf in a cauldron

A fragrant, satisfying dish for the whole family - delicious chicken pilaf. Properly cooked fluffy rice with pieces of fresh and juicy chicken will bring you a lot of pleasure. Last years dishes from Central Asia increasingly appearing on our tables. Many of them are not so difficult to prepare, and therefore are increasingly finding a place of honor in our home. A variety of herbs and spices make them aromatic and spicy in taste. You can prepare chicken pilaf at home, spending not much time, and as a result you will receive a lot of admiration and praise from loved ones. The recipes for making chicken pilaf that I came across in different cookbooks were largely similar to each other, but I want to offer you, friends, a recipe that I have tested more than once. Cook with me - you will succeed.

Ingredients:

chicken - medium carcass;
rice - 1 kilogram;
onions - 2 large pieces;
carrots - 5 large pieces;
garlic - 3 heads;
spices for pilaf - 1 tablespoon;
Bay leaf- 4 leaves;
peppercorns - 10 peas;
sweet red pepper - 1 teaspoon;
Refined sunflower oil - 100 milliliters.
Very tasty chicken pilaf. Step by step recipe

Let's start with the chicken. Rinse and dry it with a paper towel or napkins. If you have cut up a whole carcass more than once, cut it into medium pieces measuring 3 by 4 centimeters. If you are a beginner, you must first cut off the wings, then the thigh, after which you need to separate the breast from the back. We don't use the spine, so we cut it out and set it aside. Places with big amount We also put subcutaneous fat aside. Place all the chopped pieces into a bowl.
Chicken, unlike pork and lamb, is, in my opinion, more juicy and milder in taste - if cooked correctly.
Peeled carrots must be cut into medium-sized cubes. Peel the onion and also cut into medium cubes. Only the top of each of the three heads of garlic needs to be cut off.
Rice must be rinsed under running water until the water becomes clear. The better you wash it, the more likely you are to end up with crumbly chicken pilaf rather than rice porridge.
It is necessary to choose a saucepan or cauldron for our pilaf. The volume must be at least 6 liters.
Place the cauldron on the stove, pour vegetable oil and place one head of garlic, cut side down, on the bottom. Turn on the heat and start heating. When our garlic is fried, we remove it and lay out the chicken cut into pieces. Now you can add salt and mix with a spatula. The chicken must be fried until half cooked without a lid, stirring from time to time.
When the chicken broth has evaporated, you need to add our previously chopped carrots. We do not reduce the heat, stir and let the carrots fry for about 5 minutes. Then add the prepared onion and also mix. Fry until the onion becomes transparent and the carrots completely color the oil. Orange color.
Now is the time to add all the necessary spices so that we get aromatic and juicy chicken pilaf. Place a bay leaf on the meat, a tablespoon of spices for pilaf, peppercorns, red Bell pepper. Mix everything thoroughly.
Add a kilogram of washed rice, add two heads of garlic and pour boiling water over everything. The height of the water should be two fingers above the rice. Salt to taste. Without reducing the heat, wait for the rice to appear through the water. When the rice has appeared, cover the cauldron or pan with a lid, turn the heat to very low and simmer for no more than 15-20 minutes. At the end of this time, without lifting the lid, leave it under the closed lid for another 10 minutes.
Infused, tasty and aromatic homemade pilaf, should be mixed and served.
Serve the dish only hot: feel the aroma of herbs and spices unfold. It is enough to cook it once - and it will be simply impossible to forget the taste. Get true pleasure from delicious and hearty pilaf with Chiken. Website "Super Chef" wishes you bon appetit!

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 festive 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 chicken pilaf in a pan, you will always end up with 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 the 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 over the cereal cold water and drain the 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 head onions It is necessary to peel, rinse in cold water and chop 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 cook dietary dish, onions, carrots and meat do not need to be fried on site. 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.

Fill the products hot water, 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. At this stage, you can stir the dish 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.
• Because chicken fillet when cooked it turns out quite dry, 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

Let gourmets claim that only Uzbeks can cook real pilaf from lamb and only in a cauldron over an open fire. But I am sure that you can cook very tasty pilaf with chicken in a deep frying pan or pressure cooker, at home on a regular stove. I present to you a simple and quick recipe how to make chicken pilaf.

Let's start preparing chicken pilaf, but first, let's prepare the necessary ingredients.
Ingredients for pilaf:

• Chicken - 1 kg. (preferably fillet or thighs)
• Rice - 500 gr.
• Carrots 2-3 pcs. (400 gr.)
• Onion 4 pcs. (400 gr.)
• Garlic - 1 whole head
• Vegetable oil

Seasoning for pilaf with chicken:

• 2 tsp barberry
• 1 tsp cumin
• 1 tsp turmeric
• 1 tsp salt

The calorie content of chicken pilaf is 235.82 kcal. per 100 grams.

Recipe with photos for cooking pilaf with chicken:

1. Rinse the rice several times until the water runs clear (this is to remove excess starch). Then pour water over the rice and let it sit.
   
2. The chicken needs to be washed, dried and cut into pieces of 4-5 cm.
   
3. Chop the onion.
   
4. Chop the carrots (or you can grate them on a coarse grater).
   
5. Pour in vegetable oil to about 1 cm and as soon as the oil is hot, add the onion and immediately mix. Fry the onion until translucent for 2-3 minutes.
   
6. Place the chicken in the oil and fry for 5-7 minutes, stirring occasionally.
   
7. Then add the carrots and fry for another 3 minutes, stirring.
   
8. Pour boiled water so that it covers the meat, add spices for pilaf and mix. Cover with a lid and simmer for 15 minutes.
   
9. After that, spread the rice on top of it all in an even layer (do not mix!!).
   
10. Pour boiling water over everything 1-1.5 cm above the level of the rice. Cover with a lid. Reduce heat and cook for 15-20 minutes.
    
11. By this time, almost all the water has boiled away, stir the pilaf and stick the garlic into it. We make small holes all the way to the bottom so that all the water boils away. After 10 minutes, turn it off and let it brew under the lid for another 20 minutes.
    

I hope you no longer have any questions about how to make pilaf with chicken, but if you still have, write them in the comments and I’ll try to answer.

There are a huge number of pilaf recipes. In different regions they prepare it in their own way, so you cannot say: this is pilaf and this is not pilaf. Pilaf can be vegetarian, and it can also be prepared with fish rather than meat. In this recipe I will tell you how to cook pilaf with chicken. This is not difficult to do, the main thing is to follow the basic rules that will allow you to cook fluffy rice and tasty meat.

The basis of pilaf is meat, rice and carrots. As well as specific spices that give a special aroma to the dish.

Also read. This is another great way to use up meat and rice.

Small secrets of delicious pilaf:

• carrots should be taken 1:1 with rice. That is, for 1 kg of rice, take 1 kg of carrots;
• carrots for pilaf are never grated. The carrots need to be cut into large enough pieces so that they can be felt in the finished dish and not be too boiled;
• rice is always cooked together with meat and vegetables, and not separately, like porridge;
• Real pilaf always contains cumin, barberry, and turmeric. Or you can take a good pilaf spice mixture with these ingredients;
• pilaf with chicken is cooked over high heat, only at the final stage the heating is minimal and the pilaf is covered with a lid;
• the rice is not mixed with the meat during cooking. The rice is on top of the chicken.

Chicken pilaf: step-by-step cooking recipe

Ingredients:

• chicken - 1 pc.
• rice - 1 kg
• onions - 2 pcs.
• carrots - 1 kg
• garlic - 2-3 heads
• cumin - 1 tsp.
• turmeric - 2 tsp.
• ground black pepper, paprika, salt - to taste
• seasoning for pilaf - 1 tbsp.
• vegetable oil for frying - 150 ml

Step-by-step preparation of pilaf with chicken.

1.First you need to cut up the chicken. Wash it well first, then chop it into small portions. The most convenient way to do this is with a large cleaver that can cut through the bones. Before cutting into pieces, cut the chicken in half lengthwise along the breast, cut out the backbone (you can save it for broth for soup). You can also remove the bones from the legs and chop just the meat if you wish.

2. Peel the carrots and cut into large strips, about 4 cm long.

3.Wash the head of garlic and cut off the top, as shown in the photo. Pour vegetable oil (about 150 ml) into a cauldron or deep frying pan, place the garlic cut side down in it and let the oil warm up thoroughly. The oil is considered ready when the garlic is well fried. Remove the fried garlic from the pan. The oil has already been saturated with its smell and has become aromatic.

4.After removing the garlic, place the chopped meat in the cauldron. Fry the chicken over high heat for about 10 minutes. The meat should be fried. There is no need to stir often, otherwise the chicken will release more juice and stew. But also be careful not to burn the meat.

5. Set the water to boil separately for pouring the pilaf. Do not fill it with cold water.

6.Rinse the rice several times until the water runs clear. Better yet, rinse and leave the rice in water to remove excess starch. When the time comes to add rice, wash it again.

7.Add chopped onion to the fried chicken. The onion can be cut into half rings or large cubes. Fry for 2-3 minutes and add carrots.

8. When fried, carrots turn the vegetable oil orange. And subsequently all the pilaf will be beautiful. Of course, turmeric, in turn, will give yellow rice.

9.When the carrots and onions are fried, the oil turns orange, add spices and salt to the pilaf (turmeric, cumin, barberry or a mixture of pilaf seasonings). Stir.

10.Place washed rice on top of the chicken and smooth it out. You can’t mix rice with meat, just put the cereal on top.

11.Wash two heads of garlic, clean the base a little so that no dirt remains. Cut off a few tops from the heads so that the garlic releases its oil better. Place the garlic heads in the rice, cut side down. Salt the rice, but remember that the meat is already salted.

12.Pour boiling water over the pilaf. The water should be two fingers higher than the rice. All this time the pilaf was cooked over high heat. After laying the rice and pouring water over it, the fire should also be strong. There is no need to close the lid. Cook the pilaf in this way with active boiling and water boiling away until the rice appears (about 5-7 minutes).

13.When the rice is already visible, reduce the heat to low, cover with a lid and simmer in this way until the rice is ready, until all the water has evaporated. At the same time, it is not advisable to often open the lid and check. Leave the pilaf for 20 minutes without touching it. The cooking time for the rice will depend on the type of rice you use. Unpolished rice will take longer to cook—about 30 minutes. And the steamed one will be ready in 15.

14.When all the water has evaporated, do not open the lid!, but turn off the heat and leave the pilaf to cook for another 10-15 minutes.

15.After this time, open the lid, inhale the wonderful aroma and mix the resulting pilaf well.

16.The rice in pilaf should be crumbly. If you cook according to this recipe, then everything should definitely work out.

Here is such a simple recipe. But the pilaf turns out to be simply magical! Prepare, following all the recommendations, and your chicken pilaf will be crumbly, aromatic, appetizing and beautiful.

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 don’t always have necessary products and often you have to cook from what is available. Therefore, let us use the knowledge that general features All pilafs of 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
• black ground 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 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 some 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 it out, 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.

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 end up with 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.