Crumbly, delicate, fragrant pilaf with chicken. It will be the main decoration on any table. Chicken cooks faster than other types of meat, and you will not taste fatty, delicious pilaf.

Pilaf with chicken - a simple recipe in a pan

Although many ingredients are included in this recipe, but pilaf is cooked quickly and it turns out delicious.

You will need:

  • one onion;
  • rice - 185 gr;
  • two carrots;
  • six chicken drumsticks;
  • two garlic cloves;
  • curry - 6 gr;
  • a mixture of black and red peppers - 12 g;
  • two bay leaves;
  • ten peas of pepper;
  • boiling water - 300 ml;
  • paprika - 10 gr;
  • salt - 15 gr.

How to cook pilaf in a pan:

  1. We chop the washed and dried chicken into portions.
  2. Pour the vegetable oil into a deep pan with a thick bottom.
  3. Put the meat and fry until golden brown.
  4. Peel all vegetables.
  5. Grind garlic and onions.
  6. Process the carrots on a grater.
  7. We put a frying pan separately and pass onion garlic on it. After 5 minutes, add chopped carrots. After 5 minutes, turn off the fire.
  8. Rinse the rice groats thoroughly and transfer to the meat.
  9. Pour the roast there.
  10. Pour boiling water into the food.
  11. Add all bulk ingredients, lavrushka.
  12. Put to cook for half an hour.
  13. From time to time, look under the lid, and if the water evaporates too quickly, pour more. Bon Appetit!

In a slow cooker

With a slow cooker, the food will be cooked without any hassle. There is no risk that the rice will burn or run away.

The main ingredients:

  • chicken fillet - 0.5 kg;
  • one big carrot;
  • two cloves of garlic;
  • one onion;
  • rice - 260 gr;
  • water - 600 ml;
  • seasoning and salt to taste;
  • any grade oil - 30 ml.

How to cook pilaf in a slow cooker:

  1. Process vegetables in a standard procedure. The difference is that the carrots need to be rubbed, and the garlic chopped.
  2. Cut the finished fillet into pieces.
  3. In a slow cooker, fry the vegetables for 10 minutes, then put the chicken and cook another 15 minutes.
  4. Turn off the kitchen equipment, pour rice, spices, salt into the bowl, pour water, mix everything and cook in the “Pilaf” mode for 40-50 minutes.

In the pan

A tender, rosy piquant pilaf with a light toasted crust comes out in a pan.

Grocery list:

  • white rice - 0.5 kg;
  • three carrots;
  • chicken fillet - 0.4 kg;
  • special seasoning for pilaf - to taste;
  • two onions;
  • salt - 15 g;
  • sunflower oil for cooking.

How to cook pilaf with chicken in a pan:

  1. Chopped peeled onions with a knife into large squares. It is necessary that the taste of onions should be felt well in pilaf.
  2. Cut the pitted chicken fillet with a knife into small pieces.
  3. Processed carrots on a coarse grater.
  4. It is good to warm the frying dishes, pour oil and pass the onions until they acquire a golden hue.
  5. After that, we pour pieces of meat to the onion.
  6. As soon as they turn white, add the carrots. Cook under the lid for 5 minutes.
  7. At the end of time, we add spices: you can put turmeric, caraway seeds, red and black pepper, turmeric and salt.
  8. Pour the meat and vegetables with water so that it does not slightly cover the layer of meat.
  9. Stew for 25 minutes.
  10. During this time, we wash round rice in several waters.
  11. We spread the rice on top of the meat. In no case do we mix the layers.
  12. Pour water again.
  13. After 15 minutes, we press six peeled garlic cloves into the rice mass, they will add spices to the dish.
  14. Cook the pilaf for another 10 minutes, turn it off and let it brew.

Cooking in Uzbek in a cauldron

Real Uzbek pilaf is cooked with lamb, but to many it seems too fat. Therefore, we will prepare crumbly pilaf according to all the canons of the traditional recipe, but with chicken.

Required Products:

  • brown rice - 0.5 kg;
  • onions - 0.3 kg;
  • poultry breast - 0.5 kg;
  • vegetable oil - 150 ml;
  • two garlic heads;
  • salt - 15 g;
  • seasonings: zira, paprika, turmeric - to taste.

How to cook chicken pilaf in a cauldron:

  1. Place the chicken breast under water, then dry and chop into slices.
  2. Prepare a cauldron with a thick bottom, pour in it sunflower oil and heat.
  3. Finely chop the peeled onion and throw into the cauldron.
  4. Roll chicken into salt and pepper and fry in the onion.
  5. First pass for 5 minutes over high heat, then reduce power and simmer for half an hour under the lid.
  6. Grate carrots and add over the meat. Cook for 20 minutes.
  7. We take two heads of garlic, in no case do not clean them, but only under the tap.
  8. Brown rice is also washed several times. We put salt and seasonings in it.
  9. We load the whole mass into the cauldron. We garlic in rice.
  10. Pour boiled water carefully, making sure that it does not mix the layers of the dish.
  11. The water layer should be almost a centimeter above the rice layer.
  12. We extinguish the dish for half an hour under the lid. After that, we turn the rice over with a spatula and cook another 30 minutes.
  13. Once the pilaf is ready, you can mix all the ingredients, let them stand for 15 minutes and serve.

With mushrooms

If you are tired of ordinary pilaf with meat and want something new - add mushrooms to it.

The composition of the recipe:

  • one carrot;
  • steamed rice - 120 g;
  • spices - 12 gr;
  • champignons - 0.15 kg
  • chicken meat - 0.3 kg;
  • salt to taste;
  • onion - 1 pc.;
  • vegetable oil - 70 ml;
  • green onion arrows.

Cooking method:

  1. Process the onion by peeling it off.
  2. Chop the meat into cubes.
  3. Chopped fresh mushrooms randomly chopped.
  4. Put the meat, mushrooms and vegetables in a pan and pass in vegetable oil. Cook for 5 minutes.
  5. Add the grated carrots, salt and your favorite spices for pilaf.
  6. Stir foods, put washed white rice.
  7. Continue frying for 2 minutes, then pour water and begin to simmer, while removing the fire to a minimum level.
  8. After 20 minutes, the meal will be ready. We spread it on plates and sprinkle with chopped greens. Bon Appetit!

With chicken and prunes

You will need:

  • vegetable oil - 0.1 l;
  • prunes - 10 pcs.;
  • one head of garlic;
  • two carrots;
  • turmeric - 5 gr;
  • salt to taste;
  • one chicken carcass;
  • cumin - 10 gr;
  • long grain rice - 0.27 kg;
  • cilantro, parsley;
  • one onion.

Cooking Option:

  1. We wash rice under the tap, do it until the water that flows from the colander becomes transparent.
  2. Place the rice mass in warm water, pour a pinch of salt and remove for an hour in the heat.
  3. After that, we again fold the rice into a colander.
  4. We disassemble the head of garlic into the teeth, each of them is cleaned.
  5. Pour the washed prunes with water for 15 minutes.
  6. Finely chop the greens.
  7. We chop the onion in half rings, carrots - in strips.
  8. Wash, dry and chop the chicken carcass in neat slices, remove excess bones.
  9. Pour oil into a cauldron and set it on fire.
  10. Throw vegetables to the bottom and fry for 4 minutes.
  11. Add bulk ingredients.
  12. After 5 minutes, toss the chicken and cook until golden brown.
  13. Pour the greens, spread the processed rice on top, pour everything with cool boiling water.
  14. In a layer of rice we stick prunes and garlic cloves.
  15. Stew the dish without covering the pan until all the water has disappeared.
  16. After that, set the minimum power of fire, close the lid and cook for 20 minutes.
  17. Ready crumbly pilaf can be mixed and enjoy its amazing taste.

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