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

How to cook pilaf with chicken in a pan? Strictly according to all the rules! Only in this case the dish will delight you with its taste; it will turn out crumbly and appetizing. For pilaf in a pan with chicken, you can use any part of the carcass: thighs, drumsticks, wings. The recipe indicates the total amount of poultry prepared. Before you make pilaf with chicken in a pan, you need to choose the right dishes. It must certainly have a thick bottom and walls. Otherwise, it is better to fry zirvak (chicken with vegetables and spices) in a frying pan, then transfer it. So how to cook chicken pilaf in a saucepan? How to cook pilaf with chicken in a pan (step-by-step recipe):

• Chicken 800 g.
• Rice 450 g.
• Carrots 400 g.
• Onion 150 g.
• Butter 110 g.
• Water 700 ml.
• Garlic 1 tooth.
• Spices
• Bay leaf
• Salt

Calories: 437 kcal

Pour oil into the pan. Place on the stove to warm up. You can use any fat for pilaf, including chicken fat.

Since pilaf is prepared in a pan with chicken, according to the recipe it is better to add poultry after vegetables. It will have time to cook, but the carrots will not turn out boiled. Peel and dice the onion. Transfer to hot oil. Fry over the highest heat. Since there is a lot of fat, one minute is enough.

Peel the carrots and cut into strips. It is better not to use a grater, even a large one. Pour the carrots into the onions, continue to fry the vegetables over high heat, stir with a spatula. Cook for about 3-4 minutes.

Wash the chicken, dry it with napkins, chop it into pieces or simply cut it into joints. It is not advisable to use white meat from the breast along with legs and wings, as the fillet cooks faster and dries out.

Add the bird to the vegetables and fry together for another 5 minutes. There is no need to reduce the heat; the bird should not release juice.

Add spices for pilaf. You can use a ready-made seasoning mixture from a bag or customize it to your taste. Stir the zirvak, lower the heat to medium, and cook for another five minutes. Now you need to be more careful; after adding seasonings, the chicken and vegetables will begin to darken and may burn.

To make the chicken pilaf crumbly, you need to rinse it with cold water at least 7 times before adding it to the pan. For convenience, it is advisable to use a large bowl. To prevent your hand from freezing in ice water, you can stir the cereal with a spatula. At the end, all the water from the rice is drained. Add it to the pan with the rest of the ingredients and smooth it out with a spatula.

Measure out the required amount of water and immediately take boiling water. Add salt to taste. But this amount of food will require approximately 1.5 tsp. Please note that ready-made spices may also contain salt. Dissolve in hot water, pour over rice.

Take a head of garlic and remove the top layer of husk. If there are thread-shaped roots left at the base, they need to be carefully cut off. We stick it into the center of the dish and deepen it. Additionally, you can put a bay leaf on top, but there is no need to heat it in the dish. Otherwise, the pilaf will have an overly strong aroma and bitterness in places.

The main secret of any dish is a good mood. The important thing is not how to cook pilaf with chicken in a pan, but with what approach to do it. Charge your dish with positivity!

How to cook pilaf with chicken in a pan

Plov with chicken is a much lighter dish than with pork or lamb. This applies to both fat content and calorie content, as well as preparation. The chicken cooks very quickly and does not need to be cooked for long. Just lightly fry it, and it will arrive together with the rice. And the spices used are less spicy and hot, for which the stomach will especially thank you.

For pilaf, you can use fillet or pieces on the bone - in the first case, the dish will turn out to be even more dietary.

Ingredients

• Chicken (fillet) – 400 g
• Rice – 1 cup
• Onion – 1 pc.
• Carrots – 1-2 pcs.
• Vegetable oil – 4 tbsp.
• Salt, spices - to taste
• Garlic – 3-4 cloves

Step-by-step cooking process at home

1. We prepare the necessary ingredients: defrost the chicken, wash and peel the vegetables. If you use other parts rather than fillet, it is advisable to remove the skin - it does not turn out very tasty in pilaf.

Cut the chicken into small pieces and fry in hot vegetable oil for several minutes until it turns white.

Finely chop the onion, grate or cut the carrots into cubes. Add to the chicken and fry for a few more minutes. Pour water (about half a liter), add spices and salt. Place the washed rice on top of the fried rice and carefully level it out. There should be enough liquid to cover all the ingredients by 2 fingers. Peel the garlic, cut each clove lengthwise and place it on top of the rice.

Cover the dish with a lid and reduce the heat to below medium. Let it simmer for 20-25 minutes. We determine readiness by looking at the rice - if the grains become soft, then it’s time to turn it off. Let it brew for 10 minutes, mix gently and serve.

Uzbek pilaf in a cast iron pan

Chicken pilaf in a pan (the Uzbek recipe is made from fillet with bones) is not inferior in taste to a dish cooked in a cauldron over an open fire.

Pilaf with chicken in a pan. Recipe in a cast iron pan.

The recipe follows.

What ingredients will you need?

Uzbek pilaf includes:

You can add quince and dried apricots to pilaf. Berries will give the dish a unique look and taste. The quantity of ingredients is determined as desired.

Step-by-step cooking process

The sequence of preparing pilaf in Uzbek consists of the following steps:

1. The chicken drumsticks and thighs need to be cut into 2 parts. Dry from moisture.
2. Cut the onions into half rings approximately 0.7 cm wide.

3. Carrots must be cut into large strips.
4. Rice needs to be washed in 7-8 waters. After this, the grains must be poured with cold water and left for about 20 minutes. Then the rice needs to be washed in water again. Allow the liquid to drain. To do this, you need to put it in a sieve.
5. Place a cast iron pan over moderate heat and pour oil into it.
6. When the oil is hot enough, carefully place the chicken in it and fry it for about 7 minutes. A crust should form on the meat, which will retain the juices in the meat during cooking.
7. After this, place the onion half rings in the pan and fry the ingredients until golden brown.
8. Next, add carrot sticks to the meat and onions and fry the contents until the carrots soften.
9. Then you need to add a mixture of peppers, ground paprika and turmeric to the frying. Mix the ingredients and add barberry, cumin and salt. The contents should be slightly salted. Fry the ingredients for about 5 minutes.
10. After this, you need to carefully place the rice in an even layer. Do not turn down the heat on the stove.
11. Immediately fill the contents with water. You need to pour in a thin stream so that the rice and the bottom layer of vegetables and spices do not mix. The height of the water above the contents should be about 2 cm.
12. Next, cook the pilaf with the lid open for about 15 minutes so that the water actively evaporates.
13. Then stick the heads of garlic on top of the rice and add quince and dried apricots (if used). Cover the pan with a lid and reduce heat. Simmer for about 20 minutes.
14. After this, you need to check the rice for doneness and remove the garlic. If the grains are boiled, then remove the pan from the heat and let the pilaf rest for about 10-15 minutes.
15. Next, you will need a wide dish; they need to cover the pan. Then you need to quickly but carefully turn the pan over. Slowly lift the pan, the pilaf should be completely on the dish. In this case, the bottom layer is rice, and the top layer is fried vegetables with spices.

Along with pilaf, it is recommended to serve a salad made from fresh tomatoes, hot peppers and onions. Ketchup is not served with Uzbek pilaf.

Option 1: Classic recipe for pilaf with chicken in a pan

A skilled cook will not be hindered by either the quality of the products or the lack of special utensils. Truly tasty, pilaf comes out even from chicken cooked in a saucepan on the most prosaic kitchen stove. Prepare the dish with love, as professional chefs advise, and be sure to follow the recipe.

Ingredients:

• chicken legs - 2 pieces;
• 400 grams of long grain rice;
• two large carrots;
• half a head of garlic, or a whole, small one;
• half a spoonful of cumin seeds and three pinches of pepper;
• onion - large head;
• vegetable oil – grade at your discretion.

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

Sort and pour hot water over the rice cereal. Leave to swell, and peel and cut the carrots into long, narrow strips.

Peel the legs, leave the skin or remove it at your discretion. Cut roughly into about six pieces each.

Remove the husks from the onion, rinse the pulp, wipe and cut first lengthwise, in half. Then chop each half into narrow half rings.

Heat the oil in a saucepan. Thick cast iron cookware or modern ones with a multi-layer bottom are best suited. Place the onion in hot fat and sauté until very dark brown.

Add chicken to the onion and mix. It also needs to be well fried, add salt and heat the meat, stirring if necessary, for at least five minutes.

The next step is to add carrots to the pan. On the contrary, it should not be mixed. Cover with a lid and reduce the temperature slightly.

Drain the water from the rice, sprinkle the cereal with cumin and spices, stir so that they disperse evenly. Level the ingredients in the pan and evenly spread the rice over them. Carefully pour about two glasses of hot water, making sure that its layer covers the rice layer by a couple of centimeters, no more. Place garlic cloves over the entire surface.

Cook for about fifteen minutes, first allowing the moisture to be absorbed into the thickness of the pilaf, then over low heat, tightly covering with a lid. When the rice is almost ready, make deep holes in it all the way to the bottom of the pan - let excess steam escape. If the cereal is not ready yet, on the contrary, pour a little water into the “wells” and cook for a short time in the same mode.

The finished pilaf needs to stand for a while under the lid, then it is mixed and served. Pepper and salt are added little by little before adding the rice, and the taste of the pilaf is enhanced by stirring.

Pilaf with chicken legs

If you like to eat with your hands and enjoy meat that combines juiciness and crunch, cook pilaf with chicken drumsticks. Covered with chilli and lemon juice, fried until crunchy in oil, with onions and spicy spices, they become extraordinary and pair perfectly with crumbly basmati, nuts and raisins, yoghurt and pomegranate seeds.

Ingredients:

• legs – 4 pcs.;
• basmati – 250 g;
• butter – 50 g;
• allspice – 1 teaspoon;
• onions – 2 pcs.;
• cinnamon stick – 1 pc.;
• lemon – ½ piece;
• chili flakes – 1 teaspoon;
• nuts and raisins - 2 tbsp. spoons.

Preparation:

1. Add onion, a pinch of salt, pepper and cinnamon to the oil and simmer for 5 minutes.
2. Rub the legs with salt, chili and lemon. Add to the onion and fry for 8 minutes.
3. Stir in rice, raisins and nuts. Cover with boiling water 2 cm above the level of the rice.
4. Cook for 10 minutes.
5. Remove from heat, let sit for 10 minutes.
6. Serve Persian chicken pilaf in a saucepan with yogurt, herbs and pomegranate seeds on top.

Option 2: Quick recipe for pilaf with chicken in a pan (from breast)

We will not speed up anything; we already have dishes in which pilaf risks burning if handled improperly. But we cook from the “fastest” meat and simplify some details of the technology a little, for example, by abandoning the painstaking cutting of carrots.

Ingredients:

• half a medium-sized chicken breast – about 400 grams;
• a glass of rice and 2.5 glasses of water;
• a spoon of special ready-made seasoning for pilaf;
• three small onions and two large, long carrots;
• three tablespoons of vegetable oil;
• garlic head;
• ground pepper and table salt.

How to quickly cook pilaf with chicken in a pan

Peel the onions and cut into “checkered” pieces - small squares of half a centimeter or a little more. Heat a thick-walled pan or use a vessel equipped with a bottom made of several layers of metal. Pour in and heat the oil, then add and brown the onion.

Wash the breast, cut into slices two fingers wide, and arrange over the onion. Wait two minutes and stir the products, keeping the heat between medium and high during this time.

Immediately after mixing the products, add salt, sprinkle with seasonings, and stir again. Smooth it out and cover it with a layer of grated large carrot shavings.

Pour in cold water, level with the food, add heat and let the liquid boil. Then reduce the heat slightly and cover with a lid. Open it a couple of times and stir the zirvak in the pan a little.

Let's try the carrots, they should be almost ready. Spread the rice out as evenly as possible, pour boiling water over the sides or with a slotted spoon one and a half centimeters above the grain. We add heat almost to the limit and let the water “go” into the rice.

Cover the pan and lower the temperature to very slowly evaporate the moisture. After ten minutes, taste the rice to see if it is ready. Depending on their condition, add a little water or, conversely, make holes in the pilaf to allow steam to escape freely.

Video recipe

There are many options for preparing pilaf, and each of them has its fans. This recipe is a little different from the traditional one, but the end result is very tasty. If one step-by-step instruction is not enough for you, and you want to watch the process, then we bring to your attention a video that describes in detail each step of preparation.

Today you learned a simple recipe for cooking pilaf with chicken in a pan. Due to the fact that chicken fillet was used for its preparation, the pilaf turns out to be very light. Not only you, but also your children and the whole family will definitely like it. If you have already used the information described above, write in the comments, did you strictly follow the recipe, or did you make adjustments? What spices were used for zirvak?

Option 3: Simple pilaf with chicken in a pan (with tomato)

Since we refuse the obligatory fire, cauldron and lamb, no one will forbid us to add tomato paste to our pilaf. It will give the dish a slight sourness, aroma and, of course, rich color.

Ingredients:

• ten tablespoons of high-quality vegetable oil;
• half a kilogram of large steamed rice;
• two large, sweet carrots;
• whole chicken breast (both fillet halves);
• salt, coarse;
• hand ground pepper;
• three spoons of prepared spice mixture;
• three garlic heads with small cloves;
• two large juicy onions;
• two spoons of 25 percent thick tomato.

How to cook

We will use a frying pan to pre-fry the food. First, chop and brown the chicken thoroughly in three tablespoons of butter. Rinse the meat first and blot away excess moisture.

Next, fry the onion. We clean the heads, cut them into half rings and place them in the same frying pan in which the chicken was cooked before. Add oil as needed.

Cut the skin off the carrots in a thin layer, wash, scrape and rinse again. It is not advisable to grate carrots; in extreme cases, a salad grater in the style of Korean cuisine is suitable for this. Otherwise, just slice the carrots as thin and as long as possible. Fry it too, but over less high heat until softened.

All products in the pan need to be mixed. For now, put the carrots on a plate, and heat the tomato paste in the remaining oil. Having laid out and mixed the tomato with the rest of the ingredients, add some salt and season with all the spices. Spread the carrots in an even layer.

Peel the garlic, chop it coarsely and sprinkle it with zirvak, add a little boiling water or broth and set it on low heat. Drain the washed rice in a colander or sieve, place it on top of the carrots and pour boiling water a couple of centimeters higher.

First, over relatively high heat, let the moisture almost evaporate. We try the rice by removing the top layer and taking the one closest to the vegetables and meat. Depending on its readiness, add water and finish cooking, or vice versa, let the remaining moisture boil away.

Option 4: Pilaf with chicken in a pan (with tomatoes and mushrooms)

We use unrefined oil; if you don’t like the aroma of sunflower, take oil with the addition of sesame seeds or simply fry a couple of cloves of garlic in refined oil.

Ingredients:

• white chicken – 330 grams;
• 300 grams of champignons and the same amount of carrots;
• two full glasses of good rice;
• head of garlic;
• onions, onions – 200 grams;
• half a glass of unrefined or flavored oil;
• dry spices;
• large ripe tomato.

Step by step recipe

We wash them separately and chop the mushrooms and chicken in the same way. The size of the slices is small, the meat is twice the size of champignons. Peel and wash the onions and carrots. After drying, dissolve into strips; the onion can also be diced.

Pour oil into a heated pan, preferably one with a thick bottom, and heat it. Place and fry the chicken and mushrooms. Add the onion, stir, simmer briefly, a couple of minutes. Add the carrots and cook the zirvak, stirring occasionally until all the ingredients are softened.

Add garlic and add water. You don’t need to peel the garlic cloves, just peel off the top layer.

Rinse the rice with running water in a sieve and pour hot water in a bowl for eight minutes. Drain the cooled water and let the remainder drain on a sieve.

Sprinkle the ingredients in the pan with spices and salt, stir, and check for readiness. Spread the rice and add hot water. Let the moisture quickly evaporate, immediately lower the temperature on the stove to the lowest setting, and cover the pilaf with a lid.

Cook for about fifteen minutes and check whether the rice is cooked, cook or stir, depending on the softness of the cereal.

Option 5: Pilaf with chicken in a pan with the addition of dried fruits

There is no need to meet the famous Uzbek culinary specialist or invite yourself to visit Central Asia. Very aromatic pilaf with dried fruits can be prepared in your home kitchen, in a saucepan and from chicken.

Ingredients:

• large chicken legs - three pieces;
• rice, long grain – three glasses;
• two large carrots and three juicy onions;
• a third of a glass of raisins;
• four large dried plums (prunes);
• a handful of frozen cranberries;
• head of garlic;
• olive or sunflower oil;
• black pepper, freshly ground and coarse table salt.

How to cook

We wash the chicken, shake off the water, and blot it with a clean, dry cloth. Cut each leg into four pieces, cutting through the bones. Add some salt and pepper and set aside for now.

We clean the vegetables for pilaf. Cut the carrots into long slices, as thin as possible. We dissolve the onion into narrow half rings. We wash the rice and soak it for a quarter of an hour, and, on the contrary, leave the washed dried fruits in a sieve to dry.

Pour oil into a large, five-liter saucepan with a multi-layer bottom and heat it up. Layer – at least half a centimeter, heat until “white smoke” on high heat. First fry the chicken until golden brown, then remove and add onion. Sauté until bright golden and put the meat back.

Arrange the chopped carrots evenly, add salt and sprinkle with seasonings. To make it more similar to oriental dishes, add cumin and turmeric; cinnamon and pepper go well with chicken pilaf. Separate the garlic cloves from the head and scatter evenly over the vegetable layer.

After draining excess moisture from the rice, mix it with raisins and chopped prunes. Rice lightly tinted with paprika looks good in pilaf. Pour cool water into the pan in a thin stream, a couple of centimeters above the rice.

Over high heat, evaporate the moisture, cover tightly with a lid and leave to steam, turning down the heat to the lowest setting, until the cereal is ready. Check it for the first time after twenty minutes, and then at intervals half as long. Mix the finished pilaf, adding salt as needed.

A simple recipe for delicious pilaf with chicken and dried fruits

You can get incredible gastronomic pleasure from this variation of pilaf!

Product list:

• prunes, dried apricots, raisins – 100 g;
• chicken – ½ kg;
• onions – 2 pcs.;
• carrots – 2 pcs.;
• hot pepper – 1/3 pod;
• zira – 15 g;
• turmeric – 10 g;
• sunflower oil – ½ tbsp.;
• boiling water – 200 ml.

Cooking process:

1. Pour boiling water over dried fruits.
2. Cut the chicken into fractions.
3. Shape the onions into half rings, pass the carrots through a grater with large honeycombs.
4. Cut the chili into slices.
5. Fry the meat pieces over maximum heat.
6. Separately, prepare onion and carrot frying in sunflower oil, adding dried fruits, cumin and turmeric. Combine with chicken.
7. Place a head of garlic in the center of the dish. Pour in water and sunflower oil.
8. Cook covered over low heat for half an hour.
9. A couple of minutes before it’s ready, sprinkle the pilaf with slices of chili pepper.

Taste and benefits in one dish!

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

Pilaf is considered a traditional dish of oriental cuisine, but this does not mean that Slavic housewives bypass it. There are hundreds of different variations of pilaf, and they are all good in their own way, but more simplified technologies are popular here, such as chicken pilaf, which you can make using this recipe. You can look at other dish options with step-by-step photos on our website and prepare a different pilaf each time. You can’t even imagine how many recipes there are! Your family will definitely enjoy tasting different dishes.

Tip: for pilaf it is better to choose steamed and long-grain or regular short-grain rice. Then the porridge will be properly cooked and crumbly, and the grains will retain their shape.

• chicken 300 g
• rice groats 200 g
• carrots 150 g
• onion 100 g
• garlic 3 cloves
• vegetable oil for frying 60 ml
• salt, spices to taste

Calories: 168 kcal

Let's prepare the meat. Wash it under running water and chop it into medium pieces; if it is pulp on the bone, cut it off, leaving a little at the bone. Heat the oil in a frying pan, add the chopped pieces and fry, stirring occasionally, for 15 minutes.

At the same time, prepare the vegetables: wash and peel the onions, carrots and garlic. Cut everything into small cubes. We place it in a saucepan, which must have a thick bottom (if it is thin, the contents may burn and stick to the surface), after pouring a little vegetable oil into it. You can also add a small amount of tomato paste or fresh tomatoes.

After 15 minutes, add the meat to the vegetables in the pan. Lay out thoroughly washed loose rice and add spices.

Pour water two fingers above the level of the cereal. Stick in a few cloves of garlic and leave to simmer over low heat for an hour. The pan can be put both on the stove and in the oven, it turns out equally delicious. The main condition is not to stir the pilaf while cooking. This can only be done at the very end, and then serve immediately.

Step-by-step preparation

1. First, prepare the rice. Place it in a deep bowl, fill it with water, mix and drain it. We do this several times until the water becomes clear. Fill the pilaf with water and set aside for a while.

2. Be sure to add a little fat to the pilaf. It can be chicken or pork. But since today we are preparing chicken pilaf, we will take 100 g of chicken fat, cut it into small pieces, put it in a frying pan and put it on low heat.

3. While the fat is frying, wash the chicken fillet and cut it as desired, possibly into small cubes.

4. Peel two onions, wash under running water, cut into half rings.

5. After the fat has rendered, add the chopped fillet to the frying pan, mix everything and fry for 5-7 minutes.

6. Peel two carrots, wash them, cut them into small cubes. Place the carrots and onions in the frying pan with the meat, stir, and cover with a lid. Let simmer for 15 minutes over low heat.

7. After this time, remove the lid, add salt to taste and spices. You can use any spices at your discretion. This can be a mixture of spices for pilaf, or you can take coriander, cumin, ground black pepper, and cloves separately. Mix everything, cover with a lid and leave to simmer for another 5 minutes.

8. Place the stewed meat and vegetables into the pan and form into an even layer. Place rice on top and even it out.

9. We peel 6 cloves of garlic, wash them, make cuts on each clove with a fork and drown each one in the rice. This way the garlic will release its aroma better.

10. To maintain the integrity of the coating, take a slotted spoon and pour 700 ml of water through it on top. The water should cover the rice by about 2 fingers.

11. We send the pan to the fire. It is better to place it on a flame spreader so that nothing burns. Bring to a boil, turn the heat to low and cook for about 25 minutes until the rice is completely cooked. Do not stir the pilaf during cooking. Only after complete readiness can you stir.

12. When the pilaf is ready, pour it into portioned plates and serve as a completely independent dish. If desired, you can sprinkle with chopped herbs.

Recipe for pilaf with chicken in a pan with the addition of fresh tomatoes

Cooking time: 1 hour 20 minutes

Number of servings: 13

Energy and nutritional value of the dish

• calorie content – ​​178.7 kcal;
• proteins – 17.5 g;
• fats – 1.6 g;
• carbohydrates – 23.6 g.

Ingredients

• chicken fillet – 0.8 kg;
• long grain rice – 460 g;
• carrots – 150 g;
• onion – 150 g;
• fresh tomatoes – 400 g;
• seasoning for pilaf – 15 g;
• Refined sunflower oil – for frying;
• ground black pepper - to taste;
• table salt - to taste.

Step-by-step description of preparation

1. Wash the chicken fillet thoroughly under running water, squeeze out excess moisture and cut into arbitrary medium-sized pieces.
2. Peel the vegetables, rinse under the tap and, after drying with paper kitchen towels, chop the carrots on a coarse grater, chop the onion into thin half rings, and chop the blanched tomatoes without skin into small cubes.
3. Place the meat, along with onions and carrots, in a hot, thick-bottomed saucepan with a small amount of odorless vegetable oil and lightly brown them.
4. After about ten minutes, add chopped tomatoes, pilaf seasoning, pepper and salt to the zirvak, stir thoroughly and simmer everything together for about 2-3 minutes.
5. Then pour the rice, thoroughly washed until the liquid is clear, into the pan, mix all the ingredients together again and, pour boiling water over them, simmer the pilaf over low heat under a closed lid for 30-40 minutes.

Delicious pilaf with chicken and mushrooms in a frying pan

An amazingly tasty and flavorful dish with a non-standard cooking recipe!

Product list:

• chicken breast – 2 pcs.;
• champignons – 300 g;
• onion – 1 head;
• carrots – 150 g;
• garlic – 1/3 head;
• steamed rice - 2 tbsp. with a slide;
• Refined sunflower oil – 50 ml;
• salt – 15 g;
• seasoning for pilaf – 2 tbsp.

Preparation with description:

1. Cut the poultry breast into medium-sized pieces.
2. Wash the mushrooms, dry them, cut into quarters.
3. Cut the onion into thin rings, chop the carrots into bars.
4. Rinse the rice, add hot water and salt.
5. Heat the frying pan until red hot, pour in the oil and let it boil a little.
6. Fry the onion-carrot mixture, then fish it out with a slotted spoon, fry the chicken pieces on both sides in the remaining oil, and return the vegetable mixture.
7. Drain the water from the rice, place it on top of the main mass, and cover with water.
8. Spread the garlic cloves on the surface of the rice, cover the frying pan with a lid, and simmer over medium heat for a quarter of an hour.
9. Fry the mushrooms separately, sprinkle them over the top of the finished dish, turn off the heat, and let sit for 10 minutes.

Eaten up instantly, your household will definitely ask for more!

Delicious chicken pilaf with tomato paste

Cooking time: 1 hour 50 minutes

Number of servings: 8

Energy and nutritional value of the dish

• calorie content – ​​241.8 kcal;
• proteins – 18 g;
• fats – 7.9 g;
• carbohydrates – 24.7 g.

Ingredients

• chicken fillet – 0.5 kg;
• steamed rice – 300 g;
• onion – 80 g;
• sweet bell pepper red – 200 g;
• tomato paste – 50 g;
• parsley – 15 g;
• Refined sunflower oil – 50 ml;
• seasoning for pilaf – 10 g;
• ground black pepper - to taste;
• table salt - to taste.

Step-by-step description of preparation

1. About 2-3 hours before the expected start of cooking, thoroughly rinse the cereal and fill it with cool water to swell, then place it on a thick culinary sieve and strain to remove excess moisture.
2. Remove all the skins from the onions, free the sweet peppers from the tails, seed boxes and partitions and, after rinsing the vegetables under a running stream, chop them into thin strips.
3. Wash the brisket, lightly blot away excess moisture with paper napkins, remove fat and films and cut into large cubes of approximately the same size.
4. Throw the chopped chicken into a pan with hot sunflower oil, fry it until golden brown, then add the onion and, after stirring, continue the heat treatment.
5. After about 7-10 minutes, place the bell pepper in a container with the remaining ingredients and fry everything together for another ten minutes.
6. Then add two tablespoons of tomato paste, pilaf seasonings, ground black pepper and salt to taste, mix everything thoroughly, pour boiling water over it and simmer for 10 minutes over high heat.
7. Carefully smooth the strained rice over the zirvak, pour hot water into the pan in a thin stream so that it is 1.5-2 cm above the grain level, and continue to simmer the pilaf at maximum heat until the excess moisture has completely evaporated.
8. As soon as all the water has evaporated from the surface of the rice, immediately reduce the heat to low, tightly cover the dish with a lid and simmer the dish without stirring for 30-40 minutes.
9. Remove the finished oriental dish from the stove, add finely chopped parsley and, after mixing thoroughly, call everyone to the table to take the first sample.

Bulgur pilaf with chicken and prunes

An interesting presentation of pilaf without rice, but with healthy bulgur and sweet and sour “notes” of prunes.

Product components:

• bulgur – ½ cup;
• chicken (fillet) – 0.4 kg;
• water (boiling water) – 200 ml;
• prunes – 10 pcs.;
• butter – 1 tbsp;
• salt - to taste;
• ground black pepper – 5 g.

Cooking process:

1. Pour prunes over ½ tbsp. boiling water, let it swell, cut into ribbons.
2. Place a piece of butter in a saucepan, melt a little, add the cereal, fry for 5-7 minutes, stirring constantly.
3. Pour boiling water, add spices, salt.
4. Chop the chicken fillet into cubes and add to the bulgur.
5. After 10 minutes, add prunes and cook until moisture is completely absorbed. Cover with a lid and let steep for a quarter of an hour.

Bulgur is an excellent side dish for any type of meat, you won’t be able to gain weight!

A simple recipe for oriental chicken pilaf with champignons

Cooking time: 1 hour 35 minutes

Number of servings: 18

Energy and nutritional value of the dish

• calorie content – ​​252.6 kcal;
• proteins – 11.4 g;
• fats – 11.1 g;
• carbohydrates – 26.9 g.

Ingredients

• chicken fillet – 500 g;
• long grain rice – 700 g;
• champignons – 450 g;
• onion – 300 g;
• carrots – 450 g;
• garlic – 80 g;
• Refined sunflower oil – 170 ml;
• seasoning for pilaf – 15 g;
• ground red pepper - to taste;
• table salt - to taste.

Step-by-step description of preparation

1. Rinse the chicken breast under the pressure of cool water, remove films and fat and chop into large, identical cubes. Also wash the champignons thoroughly and cut into thin slices.
2. Remove the outer peel from the onions and garlic cloves, peel the carrots with a vegetable peeler and, after blotting the vegetables with paper towels to remove excess moisture, chop them - chop the carrots into thin strips, and chop the onions using the brunoise method.
3. Place slices of meat and mushroom slices in a thick-bottomed pan with heated sunflower oil, stir them and lightly fry.
4. Then put the onion in there, spice it until golden brown and add the chopped carrots. Continue cooking the zirvak until all the ingredients have softened, stirring it from time to time.
5. After about 10 minutes, add the garlic cloves, add pilaf seasonings, salt and red pepper, stir thoroughly and spread the washed rice evenly over the surface.
6. Pour boiling water into the pan in a thin stream and, allowing the moisture to quickly evaporate, simmer the pilaf under a closed lid on a minimum flame for a quarter of an hour.
7. Mix the finished dish thoroughly, place in a heap on a flat plate and serve.

Azerbaijani chicken pilaf with dried fruits

Dishes of Azerbaijani cuisine are very diverse and original. An interesting fact is that the combination of carrots and onions is considered unacceptable.

Required Products:

• Rice - 4 cups
• Chicken – 1 kg
• Onions - 7 heads
• Butter - 200 g
• Dried apricots (dried apricots) - 300 g
• Kishmish (dried seedless grapes) – 300 g

Recipe for pilaf with chicken and dried fruits

1. Divide the chicken into pieces. Salt and fry on all sides in butter.

2. Cut the peeled onion into slices. Fry separately in butter. When the onion turns brown, sprinkle it with citric acid.

3. Take a pan and grease the inside with butter. Place the fried chicken pieces into the pan. Spread the fried onion evenly over the chicken pieces. Pour in 0.5 cups of hot water. Simmer over low heat until tender, about 40 minutes.

4. Next, prepare the dried fruits. Wash: raisins (sultanas), dried apricots, remove seeds from prunes. If there is no fruit, then take one sultana. Wash the fruits first with cold and then with hot water. Then fry in butter over low heat for 10 minutes.

5. Even earlier, before preparing the pilaf, pour a pinch of saffron into 1/4 of a glass of cold water.

Saffron is always used in Azerbaijani pilaf. Saffron makes the pilaf amber-transparent and even more appetizing.

6. Take the long grain rice and sort it. Sift it through a colander. And three hours before cooking the pilaf, rinse the rice with cold water. Then leave the rice in cold salted water.

How to cook rice for pilaf in Azerbaijani style

7. Boil water in a large saucepan. Take the amount of water at the rate: for 1 glass of rice - 6 glasses of water. While the water is boiling, add 2 tsp. citric acid (or 1 bottle of kefir). Then add salt and rice. At the same time, stir all the time with a slotted spoon.

The most important thing is not to waste time.

8. After 2-3 minutes of boiling, remove the rice from the heat and pass through a colander. Finally, pour hot water over the rice.

9. Grease the bottom of the cauldron with butter. Place a thinly rolled flatbread of unleavened dough. Place rice on the flatbread, which you then periodically brush with butter. Then make a small mound of rice and pour in the prepared saffron tincture.

10. Close the cauldron with a lid and simmer over low heat for about 1.5 hours. Then you can try the rice. If it melts in your mouth, then the pilaf is ready.

11. Place the finished pilaf on a dish and place it in the center of the table. Place the cooked chicken next to it in another dish. On the other side, place toasted dried fruits on 2-3 plates.

12. Guests are served rice with chicken on top and sweet fruits on a separate plate. Other types of design are also possible.

Variation of chicken pilaf with the addition of dried fruits

Cooking time: 1 hour 40 minutes

Number of servings: 15

Energy and nutritional value of the dish

• calorie content – ​​336.7 kcal;
• proteins – 17.2 g;
• fats – 14.7 g;
• carbohydrates – 34.1 g.

Ingredients

• chicken legs – 0.9 kg;
• long grain rice – 0.7 kg;
• onion – 240 g;
• carrots – 160 g;
• raisins raisins – 50 g;
• prunes – 40 g;
• garlic – 50 g;
• refined olive oil – 100 ml;
• zira – 10 g;
• turmeric – 5 g;
• ground black pepper - to taste;
• table salt - to taste.