Pilaf with chicken

Chicken pilaf is a hearty and nutritious dish that came to us from the Caucasian countries and has gained popularity all over the world, thanks to its original taste and enchanting aroma, which is simply impossible for even a vegan to resist! Traditionally, pilaf is prepared with meat such as lamb or beef, however, by replacing these components with chicken, the food turns out to be less fatty and, accordingly, with a reduced calorie content. Pilaf cooked with poultry is more suitable for women’s and children’s diets, since after it you will not feel heaviness in the stomach and heartburn, but you will feel maximum gastronomic satisfaction!

Crumbly pilaf with chicken in a frying pan

Crumbly pilaf with chicken in a frying pan is prepared according to the same principle as classic variations of the dish in a cauldron. Of course, for cooking you should use wide and deep refractory dishes, preferably made of cast iron, since this material retains heat well and the rice can cook perfectly.

1. 
   How to cook crumbly pilaf with chicken? We prepare products according to the list presented above.
2. 
   We wash the bird under water and dry it in any convenient way, cut it into large portion segments.
3. 
   Heat a frying pan with vegetable oil and brown the chicken on all sides over high heat.
4. 
   Add a quarter of an onion ring, carrot sticks, salt and seasoning to the golden meat and stir.
5. 
   Simmer the zirvak over moderate heat for about 7-10 minutes.
6. 
   Fill the ingredients completely with boiling water, add more salt and immerse the head of garlic in the center (remove the top husk first).
7. 
   Simmer the base for 18-20 minutes.
8. 
   Next, spread the rice in an even layer.
9. 
   Pour boiling water again, the liquid level should exceed the cereal by about one and a half centimeters. Reduce heat to low and simmer covered for 20-25 minutes.
10. 
    Mix the finished pilaf with chicken and leave without touching the lid for another 15 minutes. Serve to the table in a common dish. Bon appetit!

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Crumbly pilaf with chicken in a pan on the stove

Crumbled pilaf with chicken in a pan on the stove is an excellent option for a hearty and tasty lunch that will satisfy all members of your family, while cooking will take very little of your free time. Hot garlic and seasonings add a special piquancy and bright aroma to the dish.

Cooking time - 30 min.

Cooking time – 5-10 min.

Portions – 6-7.

Ingredients:

• Chicken – 550 gr.
• Rice – 400 gr.
• Carrot – 1 pc.
• Water – 800 ml.
• Garlic – 1 head.
• Onions – 1 pc.
• Vegetable oil - for frying.
• Salt - to taste.
• Spices for pilaf – 1 tbsp.

Cooking process:

Step 1. Cut the chicken carcass into pieces of the desired size.

Step 2. Remove the peel from the onion, cut the head into half or quarter rings and pour into a pan with heated vegetable oil.

Step 3. After 2-3 minutes, add carrot sticks.

Step 4. Send the chicken pieces for frying and continue frying until all the ingredients are golden brown.

Step 5. Next, add the washed rice, level it and insert a whole head of garlic into the center.

Step 6. Season and salt, add water and simmer for about 20 minutes from the moment of boiling on a minimum flame, closing the lid.

Step 7. Serve the crumbly pilaf, garnishing with chopped green onions. Bon appetit!

Real pilaf with chicken in a cauldron over a fire

Real pilaf with chicken in a cauldron over a fire is a balanced dish that absolutely everyone should try! Pilaf is prepared quickly and easily, and the result is incredibly crumbly, aromatic and satisfying. By the way, you can involve the whole family in the cooking process and have fun in nature!

Cooking time – 1 hour 30 minutes

Cooking time - 15 minutes.

Portions – 12-15.

Ingredients:

• Vegetable oil – 1 tbsp.
• Chicken – 1.5 kg.
• Carrots – 1.5 kg.
• Onion – 400 gr.
• Garlic – 1 head.
• Ground black pepper – 0.5 tsp.
• Coriander – 0.5 tsp.
• Ground zira – 1 tsp.
• Salt - to taste.
• Hot pepper – 1 pc.
• Rice – 1 kg.

Cooking process:

Step 1. In order not to be distracted during the process, we prepare the components: peel, wash and cut the vegetables as shown in the photo. We cut the bird carcass into pieces.

Step 2. Heat a glass of vegetable oil in a cauldron and throw in the bird.

Step 3. Fry until a characteristic crust forms and add the onion, stirring until soft.

Step 4. Place carrot sticks, salt and black pepper in a hot heat-resistant bowl.

Step 5.Add the rest of the spices, stir and fry for 8-10 minutes.

Step 6. Then immerse a pod of hot pepper and a head of garlic in the zirvak. Fill the mixture completely with water and simmer under the lid for 40 minutes.

Step 7. Meanwhile, add salt to the rice and add hot water. Stir and leave to brew for half an hour.

Step 8. Remove garlic and pepper from the prepared base, taste and add salt if necessary.

Step 9. Thoroughly wash the cereal in plenty of water and pour it into a cauldron, leveling it using a slotted spoon.

Step 10. Pour in hot water so that the cereal is completely covered. Simmer the pilaf under the lid, stirring the rice occasionally until all the moisture is absorbed.

Step 11. To make the food crumbly, remove the cast iron from the heat and cover the contents with a towel, and tightly close the lid on top. Serve to the table after 15 minutes and enjoy. Bon appetit!

Chicken pilaf in the oven

Chicken pilaf in the oven is an easy way to prepare a tender and flavorful dish that will relieve you of hunger for a long time and energize you. To prevent the ingredients from spreading and losing their shape during the baking process, first fry them in a small amount of vegetable oil.

Cooking time – 45 min.

Cooking time – 10-15 min.

Portions – 3.

Ingredients:

• Warm water – 2 tbsp.
• Steamed rice – 1 tbsp.
• Chicken fillet – 200 gr.
• Onions – 1 pc.
• Garlic – 1 head.
• Carrots – 1 pc.
• Seasoning for pilaf – 1 tsp.
• Vegetable oil - for frying.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Rinse the chicken fillet under running water, remove the films and remove the cartilage. Remove the husks and skins from the root vegetables.

Step 2.Cut the chicken and onion into medium-sized pieces.

Step 3. Chop the carrots into half rings.

Step 4. Heat the vegetable oil and fry vegetables and meat over moderate heat for 8-10 minutes. Rinse the rice until the water is clear.

Step 5. Pour cereal, salt and spices into the zirvak - mix and set aside for 2-3 minutes.

Step 6. Transfer the contents of the frying pan into a baking dish, add warm water and place in the oven, heated to 170 degrees.

Step 7. Simmer the pilaf for half an hour and serve without waiting for it to cool. Bon appetit!

Chicken pilaf with mushrooms

Chicken pilaf with mushrooms is an original dish that will easily diversify your usual diet and will pleasantly surprise your household. By supplementing the composition with fresh champignons (you can also use oyster mushrooms or pre-boiled wild mushrooms), the dish will instantly sparkle with completely new colors.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 3-4.

Ingredients:

• Rice – 200 gr.
• Champignons – 200 gr.
• Chicken fillet – 200 gr.
• Onions – 2 pcs.
• Water – 500 ml.
• Carrots – 2 pcs.
• Vegetable oil - for frying.
• Salt - to taste

Cooking process:

Step 1. First of all, remove the husks and skins from the vegetables, rinse and cut the onion into half rings and the carrots into large strips.

Step 2. Cut the champignons in half or into quarters.

Step 3. Cut the chicken flesh into cubes.

Step 4. And brown it in hot vegetable oil for 5 minutes.

Step 5. Add mushrooms to the meat, fry, stirring for 5 minutes.

Step 6. Add the chopped vegetables and fry the ingredients for another 5 minutes.

Step 7. Add rice to the contents of the pan and mix the ingredients.

Step 8Salt the dish and add water, simmer under the lid for 40 minutes, low heat.

Step 9. We serve the aromatic pilaf and immediately serve it to the table to the delight of the family. Bon appetit!

Uzbek pilaf with chicken in a slow cooker

Uzbek pilaf with chicken in a slow cooker always turns out crumbly and aromatic, while the cook needs to put in very little effort, because the whole process is taken care of by modern technology. When cooked together, the rice is soaked in vegetable juices and meat fat - you'll lick your fingers!

Cooking time – 1 hour 30 minutes

Cooking time - 20 minutes.

Portions – 5-6.

Ingredients:

• Chicken – 500 gr.
• Onions – 2 pcs.
• Sunflower oil – 100 ml.
• Rice – 400 gr.
• Carrots – 2 pcs.
• Water – 400 ml.
• Turmeric – 1 tsp.
• Zira – 1 tsp.
• Smoked ground paprika – 1 tbsp.
• Ground black pepper – 1 tsp.
• Salt – 3 tsp.
• Barberry – 1 tsp.

Cooking process:

Step 1. Prepare the components of the zirvak: cut the chicken into pieces, the onion into half rings, and the carrots into large cubes.

Step 2. Turn on the “frying” program and heat the sunflower oil.

Step 3. Fry the chopped ingredients for 15 minutes, then add spices and salt and cook, stirring, for another 10-15 minutes.

Step 4. At the same time, rinse the cereal until the water is clear, and bring the water to a boil in the kettle.

Step 5. Spread the rice in an even layer over the chicken and vegetables, insert the head of garlic and pour water two centimeters above the food. Switch the mode to “pilaf” or “cereals”.

Step 6. After about 40 minutes, turn off the multicooker and let the pilaf brew for another 15-30 minutes. Bon appetit!

Chicken pilaf in a baking sleeve

Chicken pilaf in a baking sleeve is a “lazy” version of preparing a popular and very tasty dish, consisting of fried vegetables, melt-in-your-mouth meat and crumbly cereal, colored brightly with all kinds of spices.

Cooking time – 45 min.

Cooking time - 5 minutes.

Portions – 8.

Ingredients:

• Chicken fillet – 600 gr.
• Rice – 1.5 tbsp.
• Carrots – 2 pcs.
• Garlic – 2 teeth.
• Onions – 1 pc.
• Vegetable oil – 2 tbsp.
• Water – 450 ml.

Cooking process:

Step 1. Peel and cut the root vegetables: cut the carrots into cubes.

Step 2. Finely chop the onion.

Step 3. Cut the garlic cloves into slices.

Step 4. Chop the chicken fillet into medium-sized pieces.

Step 5. We tie one end of the sleeve and pour out the prepared ingredients, add the washed rice.

Step 6. We supplement the composition with vegetable oil, seasonings and salt - actively mix the mass.

Step 7. Fill the food with water and tie the second edge tightly. To allow steam to escape, we make several holes with toothpicks and place the workpiece on a baking sheet.

Step 8. Place the semi-finished product in the oven, preheated to 180 degrees for 40 minutes. After cooking, immediately taste and enjoy. Bon appetit!

Brown rice pilaf with chicken

Brown rice pilaf with chicken is a completely new take on a dish that, it would seem, can no longer surprise anyone. However, by replacing white rice with brown rice, the dish instantly begins to play with new colors, acquires an original, slightly bready aroma and a denser texture.

Cooking time – 1 hour

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Brown rice – 200 gr.
• Carrots – 2 pcs.
• Onions – 1 pc.
• Chicken – 300 gr.
• Garlic – 3 teeth.
• Vegetable oil - for frying.
• Salt – 1 tsp.
• Ground black pepper – 0.5 tsp.

Cooking process:

Step 1. Prepare zirvak: sauté small pieces of peeled onions and carrots in heated vegetable oil for 5-7 minutes.

Step 2. Add chopped chicken to the vegetables, fry for another 10-12 minutes, stirring.

Step 3. Afterwards, add the washed brown rice and level the grains with a spatula.

Step 4. Season the ingredients with salt and pepper, add the garlic cloves and add water so that the liquid completely covers the ingredients.

Step 5. Simmer on low heat under the lid for 30-35 minutes and serve. Bon appetit!

Bulgur pilaf with chicken

Bulgur pilaf with chicken is not only a very tasty and nutritious dish, but also healthy. This dish also combines interesting components that perfectly complement and highlight each other’s taste and aroma. Fans of experiments will definitely like it!

Cooking time – 40 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Chicken thigh fillet – 700 gr.
• Bulgur – 200 gr.
• Onions – 1 pc.
• Carrots – 150 gr.
• Garlic – 1 head.
• Sunflower oil – 2-3 tbsp.
• Zira - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Wash the chicken thigh pulp and cut into cubes.

Step 2. Chop the onions and carrots into small slices, remove the husks from the head of hot garlic.

Step 3. Heat the sunflower oil and sauté the onion for 2-3 minutes, add the carrots and continue frying.

Step 4. Transfer the softened vegetables to a thick-walled saucepan, and also add the fried chicken meat.

Step 5. Fill the zirvak with washed bulgur and level it, insert a head of garlic, add salt and pepper, and fill half a centimeter with water.

Step 6.Bring the food to a boil, then cover with a lid and simmer over low heat for 15 minutes. At the end of the heat treatment, do not touch the lid and leave the pilaf for another 10-15 minutes.

Step 7. Before serving, mix thoroughly and decorate with herbs if desired. Bon appetit!

Pilaf with chicken in a duck pot

Pilaf with chicken in a duck pot is a time-tested cooking method that our grandmothers resorted to. A thick-walled dish with a lid is ideal for simmering pilaf; the dish always turns out rich and crumbly, as well as with a bright and enchanting aroma that is impossible to resist!

Cooking time – 1 hour

Cooking time – 15-20 min.

Portions – 5.

Ingredients:

• Chicken – 600 gr.
• Rice – 300 gr.
• Onions – 2 pcs.
• Carrots – 300 gr.
• Vegetable oil - for frying.
• Garlic – 1 head.
• Water/broth – 1 tbsp.
• Seasonings - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. Remove the husks and skin from the root vegetables, cut the carrots into large pieces, and the onion into half rings.

Step 2. Heat the vegetable oil in a roasting pan and brown the onion over high heat.

Step 3. Throw in the pieces of meat.

Step 4. Cook the ingredients under the lid, stirring occasionally, for 7-10 minutes and add the carrots.

Step 5. Stir the mixture and pour in a glass of water or broth, sprinkle with salt and your favorite spices (cumin, ground red and black pepper work well). Simmer for about 7 more minutes.

Step 6. Place thoroughly washed rice on top, level it and insert a whole head of garlic in its husk. Don't mix.

Step 7. Fill with water so that the liquid covers the components by 1-2 centimeters and bring to a boil, then close with a lid and simmer over low heat for 15-20 minutes.

Step 8Serve hot pilaf to the table and enjoy. Bon appetit!