Pilaf with chicken

Chicken pilaf is a simplified version of the mouth-watering dish. Simplified because it cooks faster than with other types of meat. Pilaf is prepared in various ways. Each housewife chooses her ideal option. The selection contains popular methods. And I can confidently say that you will find a recipe to your liking. Pilaf is a wonderful hearty dish that many people like. For example, I cook it often, using a new version each time. Household members choose chicken pilaf from all types of colorful dishes.

Crumbly pilaf with chicken in a frying pan

Crumbly pilaf with chicken in a frying pan is a dish that exudes incredible aromas that attract the family to the table. Anyone can easily prepare a crumbly dish without spending a lot of time and effort. You can use any chicken meat you like. Eaters will be delighted, I guarantee!

1. 
   Chicken pilaf is very easy to prepare. Measure out the rice for pilaf and spices. Remove the skin from the carrots using a parser. Remove the top layer from the bulbs.
2. 
   Cut the peeled carrots into cubes. Cut the onions into half rings. Rinse the chicken thigh flesh and dry with paper towels. Cut the meat into small pieces. Cover the rice with cold water.
3. 
   Heat a thick-walled frying pan over moderate heat. Pour oil and heat it up. Place the meat pieces into the boiling oil. Fry.
4. 
   Add onion half rings to the fried meat and cook until golden brown.
5. 
   When the onions turn golden, add the carrot sticks. Cook until soft. Salt and season with spices.
6. 
   Rinse the rice until the water is clear and add to the aromatic zirvak. Level it out. Immerse peeled garlic cloves in rice. Pour boiling water until the rice is covered by 1.5 centimeters.
7. 
   Reduce heat to low and cook, covered, for about half an hour.
8. 
   After the specified time, the water will be completely absorbed into the rice, and the cereal will become crumbly.
9. 
   Turn off the heat. Leave the pilaf to steep for 10-15 minutes. Stir the pilaf.
10. 
    Divide the pilaf into portions. Eat and enjoy the crumbly dish. Bon appetit!

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Chicken pilaf in a pan on the stove

Chicken pilaf in a pan on the stove turns out no worse than cooked in a cauldron. For this recipe, the main thing is to arm yourself with a thick-walled pan with a thick bottom - and everything will go as it should! The meat will be tender and the grains of rice will be crumbly. The aroma will fill the entire space around, and the family will line up with empty plates!

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 7

Ingredients:

• Rice – 2 tbsp.
• Water – 1.5 l.
• Zira – 1 tsp.
• Chicken carcass – 1 pc.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Butter – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Pour 2 cups of high-quality rice for pilaf with cold water.

Step 2: Remove the skin from the carrots using a parser. Cut the peeled carrots into bars.

Step 3. Free the bulbs from the top layer. Chop the onions into half rings or quarters.

Step 4. Rinse the chicken carcass under the tap with water and dry with napkins. Cut the carcass into small pieces. Heat a heavy bowl over moderate heat and add butter. Immerse the meat pieces. Fry.

Step 5. Add onion half rings and carrot sticks to the fried meat, simmer for 10-15 minutes.

Step 6. Add salt and pepper.

Step 7. Rinse the rice grains until the water is clear and place in a zirvak. Spread out in an even layer. Pour boiling water to cover the rice by 1.5 centimeters. Add cumin.

Step 8: Reduce temperature to low and cook covered for about 15-20 minutes.

Step 9. After the specified time, the rice will completely absorb the water, and the cereal will become crumbly. Turn off the stove. Leave the pilaf to infuse for 5-10 minutes. Combine the ingredients using stirring movements.

Step 10. Divide the pilaf into portions. Call to the table and start eating. Enjoy the dish. Enjoy!

How to cook pilaf with chicken in a slow cooker

How to cook pilaf with chicken in a slow cooker - very easy! Everything is simpler than it seems at first glance. If you have an electric assistant, you are lucky! The multicooker is a wonderful device for novice housewives; all modes are programmed in such a way that it is simply impossible to spoil the dish.

Cooking time – 1 hour 25 minutes

Cooking time - 10 min.

Portions – 8

Ingredients:

• Rice for pilaf – 1 tbsp.
• Garlic – 3 cloves.
• Chicken thighs – 5 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vegetable oil - for frying.
• Prunes - a handful.
• Spices for pilaf – 1 package.
• Salt - to taste.
• Water – 600 ml.

Cooking process:

Step 1: First, take the chicken thighs or other chicken parts. Wash them and dry them with paper towels.

Step 2. Separate the meat from the bones. Cut the meat into small pieces.

Step 3: Remove the skin from the carrots using a parser. Remove the top layer from the onion.

Step 4. Chop the onion randomly.

Step 5. Rinse and dry a handful of prunes. Cut finely.

Step 6. Pour refined oil into the bottom of the multicooker bowl. Grate the carrots on a medium grater. Place onions, carrots and prunes in a bowl.

Step 7. On the panel, select the “Frying” program, set the timer for 15 minutes.

Step 8. Stir with a spoon and fry the contents.

Step 9. Send the meat pieces. Cook until the appliance indicates the end of the program.

Step 10. Add a glass of rice for pilaf.

Step 11. Pour into a sieve and rinse under running water.

Step 12. Place the washed rice in a fragrant zirvak.

Step 13. Take the pilaf seasoning.

Step 14. Season the contents of the slow cooker and add salt.

Step 15. Fill the contents with water. Add peeled garlic cloves.

Step 16. Close the multicooker lid. On the panel, select the “Pilaf” program, set the timer for 1 hour. Check readiness after 40 minutes. When the dish is ready, turn off the appliance. If not, cook until the end of the program.

Step 17. Divide the pilaf into portions. Decorate as you wish.Invite guests and enjoy a fragrant dish. Enjoy!

Pilaf with chicken in a glass bowl in the oven

Pilaf with chicken in a glass bowl in the oven comes out mega appetizing. Crispy rice with juicy meat will drive you crazy. All you need to do is fry the vegetables and meat. And then it’s a matter of little things. The pilaf comes out as tasty as possible, and the cooking process occurs evenly. Bright, beautiful and effortless!

Cooking time – 1 hour 20 minutes

Cooking time - 10 min.

Portions – 3

Ingredients:

• Rice – 1 tbsp.
• Dried garlic – 1 tsp.
• Boiling water – 2.5 tbsp.
• Chicken thighs – 3 pcs.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vegetable oil - for frying.
• Barberry - optional.
• Spices for chicken – 1 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Take a thick-walled frying pan. Put it on fire. Pour out the oil. Remove the top layer from the bulbs and finely chop. Brown in a heated frying pan.

Step 2. Send grated carrots here, I have frozen carrots. Cook until soft.

Step 3. Place the roasted vegetables in a fireproof glass container.

Step 4. Rinse chicken thighs under the tap and dry with paper towels. Brown in a frying pan.

Step 5. Measure out rice for pilaf and spices for chicken. Pour cold water over the rice, rinse until the water is clear and add to the vegetables. Salt and season with dried garlic. Level it out. Pour boiling water until the rice is covered by 1.5 centimeters.

Step 6: Place the toasted thighs on top. Season with chicken spices. Then place the container in the oven. Simmer for about an hour at 180 degrees.

Step 7. Remove the finished aromatic pilaf from the oven.

Step 8. Serve in portions.Feed your family and friends. Enjoy!

Bulgur pilaf with chicken

Bulgur pilaf with chicken is a fantastic dish that's hard to resist. Appetizing, satisfying and mega tasty. An excellent option for a family lunch or dinner. It's easy to prepare. The aromatic dish looks amazing and attracts food lovers with its appearance!

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 6

Ingredients:

• Bulgur – 500 gr.
• Boiling water – 500 ml.
• Garlic – 1 head.
• Chicken breast – 600 gr.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Vegetable oil – 50 ml.
• Zira – 1/3 tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1: Take a heavy frying pan. Place on the stove. Pour out the oil. Peel the onion from the top layer and finely chop it. Brown in a heated frying pan. Send grated carrots here too. Cook until soft.

Step 2. Rinse the chicken breast with water under the tap and dry with paper towels. Remove skin and bones. Brown in a frying pan. Cut the meat into small pieces and add to the vegetables.

Step 3: Brown the meat and season with cumin seeds.

Step 4. Measure out the bulgur, add cold water, rinse until the water is clear and add to the meat and vegetables. Salt and season with spices. Level it out. Pour boiling water until the cereal is covered by 1.5 centimeters. Remove only the top layer of husk from the garlic head. Stick it into the bulgur.

Step 5: Reduce temperature to low and cook, covered, for 15-20 minutes. After the specified time, the bulgur will completely absorb the liquid and cook, and the cereal will become crumbly. Turn off the stove. Leave the pilaf to steep for 10 minutes.

Step 6.Stir the pilaf and divide into portions. Eat and enjoy the crumbly food. Bon appetit!

Chicken pilaf with mushrooms

Chicken pilaf with mushrooms will not be missed by any gourmet. The smell of an enchanting dish will not leave anyone unnoticed. The combination of products excites and delights. It is dried mushrooms that give the dish an indescribable aroma. Having tasted this fragrant dish, you will be pleasantly surprised.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 4

Ingredients:

• Rice – 1 tbsp.
• Garlic – 1 head.
• Chicken meat – 400 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Butter – 3 tbsp.
• Dried/fresh mushrooms – 2 handfuls. (300 gr.)
• Spices for pilaf – 1 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.
• Bay leaf – 2 pcs.
• Water – 2 tbsp.

Cooking process:

Step 1. Remove the skins from the onions and cut them into half rings. Heat a thick-walled frying pan over moderate heat. Add butter and melt. Add chopped onion to boiling oil and fry until golden brown. Remove the skin from the carrots using a parser. Cut the peeled carrots into bars.

Step 2. Rinse chicken meat, preferably thigh flesh, under water and dry with paper towels. Cut the meat into small pieces and place on the onion.

Step 3. Wait until the meat is covered with a golden crust.

Step 4. Add carrot sticks to the fried meat. Cook until soft.

Step 5. Salt and season with spices. Add bay leaf. Pour a glass of boiling water. Cover with a lid and cook for 10 minutes.

Step 6. Sprinkle rice grains and soak in cold water. Leave for 10 minutes. Then rinse until the water runs clear.

Step 7. Rinse the dried mushrooms with water under the tap.

Step 8Add mushrooms, washed cereal and peeled garlic cloves to the zirvak. Pour in the remaining boiling water until the liquid covers the rice. Reduce temperature to low and cook, covered, 30 minutes.

Step 9. After the specified time, the cereal will completely absorb the liquid, and the cereal will become crumbly. Turn off the stove. Stir the dish and divide into portions. Enjoy the crumbly treat. Bon appetit!

Chicken pilaf in a baking sleeve

Chicken pilaf in a baking sleeve is an easy way to feed your family tasty and healthy. The preparation of the dish is as easy as shelling pears – put everything in a sleeve and go about your business. The recipe is especially suitable for busy housewives who do not like to stand at the stove. The oven will do everything for you, just be patient!

Cooking time – 1 hour 10 minutes

Cooking time - 10 min.

Portions – 6

Ingredients:

• Rice – 1.5 tbsp.
• Garlic – 5 cloves.
• Chicken – 800 gr.
• Onions – 1 pc.
• Carrots – 2 pcs.
• Spices for pilaf - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Hot water – 3 tbsp.

Cooking process:

Step 1. Rinse the chicken meat under water and dry with paper towels. Cut the meat into small pieces.

Step 2. Sprinkle rice grains and soak in cold water. Leave for 10 minutes. Then rinse until the water runs clear.

Step 3. Remove the skins from the onions and cut them into half rings or quarters.

Step 4: Remove the skin from the carrots using a peeler. Cut the peeled carrots into bars.

Step 5. Remove the husks from the garlic cloves and chop them randomly.

Step 6. Salt and pepper the washed rice. Add pilaf spices to taste.

Step 7. Salt and pepper the chicken meat. Season with spices for pilaf.

Step 8Pour the seasoned, washed rice into the baking sleeve.

Step 9. Add carrot sticks and chopped garlic there.

Step 10: Add onion.

Step 11. Transfer seasoned meat.

Step 12. Gently turn the bag in your hands and mix.

Step 13: Pour out the hot water.

Step 14: Tie tightly on both sides and transfer to an ovenproof dish. Carefully pierce the sleeve in several places with a toothpick. Transfer to a preheated oven and cook at 180 degrees for about an hour.

Step 15. After the specified time, remove the dish from the oven. Cut the bag.

Step 16. Serve in portions. Invite your household to the table! Enjoy!

Chicken pilaf with tomato paste

Chicken pilaf with tomato paste does not take as much time as it seems. The dish turns out bright and rich, tasty and incredibly aromatic. A hearty option for lunch or dinner turns out delicious. This juicy dish is sure to appeal to home-cooking lovers.

Cooking time – 1 hour 00 minutes

Cooking time - 10 min.

Portions – 3

Ingredients:

• Rice – 100 gr.
• Garlic – 2 cloves.
• Chicken fillet – 200 gr.
• Onions – 1 pc.
• Carrots – 1 pc.
• Vegetable oil - for frying.
• Tomato paste – 1 tbsp.
• Spices for pilaf - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Boiling water – 1.5 tbsp.
• Bay leaf – 2 pcs.

Cooking process:

Step 1. Gather ingredients for pilaf.

Step 2. Rinse the chicken meat under the tap and dry with paper towels. Cut the meat into small pieces. Heat the frying pan over medium heat. Coat the bottom with odorless vegetable oil. Place chicken fillet in one layer.

Step 3: Brown on both sides.

Step 4.Remove the skins from the onions, cut them arbitrarily and add them to the golden fillet.

Step 5. Constantly turning, fry until the onion is translucent.

Step 6. Remove the husks from the garlic cloves and chop them randomly. Place in a frying pan.

Step 7. Remove the skin from the carrots using a housekeeper. Cut the peeled carrots into large pieces. Add to the pan.

Step 8. Simmer for 5 minutes, covering with a lid.

Step 9. Add salt and pepper. Add spices for pilaf depending on your taste preferences. Season with tomato paste.

Step 10. Simmer, stirring occasionally.

Step 11. Sprinkle rice grains and soak in cold water. Wait about 10 minutes. Then rinse until the water is clear. Transfer to zirvak.

Step 12. Pour boiling water until the cereal is covered with liquid by 1.5 centimeters. Add bay leaf. Cook for half an hour on low heat.

Step 13: Turn off the stove. Leave the pilaf to steep for 10 minutes.

Step 14. Stir the pilaf and distribute into portions.

Step 15: Enjoy your delicious meal and have fun. Enjoy!

Pilaf with chicken and chickpeas

Pilaf with chicken and chickpeas is another option for an amazing dish. Pilaf is full of bright colors and exudes crazy aromas. It differs from traditional cooking methods in that the ingredients are cooked separately. And when assembled, they acquire an indescribably beautiful appearance.

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 10

Ingredients:

• Basmati rice – 500 gr.
• Chicken broth - as much as needed.
• Chicken – 1 pc.
• Onions – 2 pcs.
• Carrots – 1 kg.
• Chickpeas – 300 gr.
• Vegetable oil – 1 tbsp.
• Granulated sugar – 1 tbsp.
• Zira – 1 tsp.
• Turmeric – 1 tsp.
• Bay leaf - to taste.
• Salt - to taste.
• Ground red pepper – 1 tsp.

Cooking process:

Step 1. Place the chickpeas in a container. Pour enough water to cover the peas and leave overnight.

Step 2. Rinse the chicken carcass under the tap with water.

Step 3. Place in a bowl for cooking. Pour water to cover the meat. Cook at medium temperature, skimming foam occasionally. When the chicken reaches the half-cooked stage, remove from the broth and chop into pieces. Strain the broth.

Step 4. Peel the bulbs from the top layer, cut as desired. Remove the skin from the carrots using a housekeeper. Cut the peeled carrots into large slices. Heat the cauldron over high heat. Pour out the oil. Fry the onion, then add the carrots.

Step 5. Add swollen and washed chickpeas with chicken pieces to the vegetables. Pour in the broth to cover the zirvak. Season with sugar and turmeric. Cook covered until the meat is done. If necessary, add broth. Season with salt, pepper, cumin and bay leaf. Cook until the moisture has evaporated.

Step 6. Generously salt the remaining broth and add washed basmati rice to it. Cook according to the instructions on the back of the package. Place the cooked rice on a prepared large platter.

Step 7. Place zirvak on top.

Step 8. Place the dish on the table and invite guests. Enjoy the delicious food and have fun. Bon appetit!

Chicken pilaf with raisins

Chicken pilaf with raisins is very popular among young children. Raisins add a slight sweetness to the dish; the main thing is not to overdo it and not turn the lunch dish into a sweet porridge. If you follow all the steps correctly, you will get a grand meal that will leave you speechless!

Cooking time – 1 hour 00 minutes

Cooking time - 15 minutes.

Portions – 8

Ingredients:

• Rice – 2.5 tbsp.
• Chicken – 800 gr.
• Onions – 2 pcs.
• Carrots – 2 pcs.
• Vegetable oil – 80 ml.
• Raisins - to taste.
• Spices for pilaf - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the chicken meat in water and dry with paper towels. Cut the meat into small pieces. Trim the fat. Heat the frying pan over moderate heat. Throw in the fat and render it.

Step 2. Remove the remaining rendered fat. Pour out the oil. Fold in the chicken pieces.

Step 3. Wait for the chicken to brown on all sides.

Step 4. Remove the skins from the onions and cut them as desired. Remove the skin from the carrots using a housekeeper. Grate the peeled carrots.

Step 5. Sprinkle rice grains and soak in cold water. Wait 10 minutes.

Step 6. Add onion to the golden meat.

Step 7. Constantly turning, fry until the onion is translucent.

Step 8. When you achieve the desired result, add the carrots. Simmer until soft. Meanwhile, rinse the raisins and dry with napkins.

Step 9: Add to Content.

Step 10. Take the pilaf seasoning. Season the zirvak, add salt and pepper. Send the washed rice here too. Pour boiling water until the cereal is covered by 1.5 centimeters with liquid. Simmer for 30 minutes at minimum temperature.

Step 11. Stir the ingredients. Turn off the stove.

Step 12. Leave the pilaf to steep for 10 minutes.

Step 13. Place the delicious dish on plates. Invite your family over for a meal and enjoy! Bon appetit!