How to cook delicious chicken pilaf at home in a frying pan

Option 5: Pilaf with chicken in a pearl barley pan

Barley pilaf differs in some details of preparation and, of course, in taste.
It works just as well with chicken as with any other meat. Use only high-quality products, and this dish may well become one of your favorites on your menu. Ingredients :

• two large legs;
• 100 ml refined oil;
• one and a half glasses of pearl barley;
• large carrots - two root vegetables;
• large onion;
• a glass of thick tomato juice;
• six large cloves of garlic;
• a teaspoon of dried barberry.

How to cook

Step 1:

We wash the legs with cool water and remove the skins from them. Cut all the meat from the bones into small pieces.

Step 2:

Pour the pearl barley into a sieve or colander and rinse thoroughly with cool water. Leaving it in a colander, dry the cereal well.

Step 3:

Place a deep frying pan over high heat and heat the vegetable oil in it well. After laying out the pieces of meat, fry the chicken with regular stirring until golden brown.

Step 4:

Add onion to the meat, and when its strips lose their dullness, add carrots. Reducing the heat slightly, fry under the lid until the vegetables soften. At this stage, you can add spices, but then the zirvak will need to be slowly simmered for another minute so that the spices have time to open up.

Step 5:

We put pearl barley in the zirvak and fill it with hot water, it should be three times more than the cereal. After waiting for it to boil, lower the heat and cover the pan with a lid.

Step 6:

After about half an hour, when the cereal becomes soft, pour the tomato into the pan. After mixing, we deepen the peeled garlic cloves and barberries into the pearl barley, and cook the pilaf for another 20 minutes.

Pilaf with chicken in a cauldron on the stove - step-by-step cooking recipe

This dish is most conveniently prepared in a cauldron.
In the East, this is exactly what they do - they cook for a small family in small home cauldrons. Outdoors for guests - in huge vats. You say: “What kind of chicken pilaf? Lamb, beef – that’s what you should take!” This is true. But in general, this dish is not about meat or rice, but about the combination of products and their proper preparation. An oriental miracle is also made from chicken! It's quick and easy. If you do everything according to the rules - amazingly tasty, aromatic, satisfying! So - go ahead!

Let's take for the recipe:

• Chicken meat (thighs, wings) – 500 g
• Long grain rice – 500 g
• Carrots – 500 gr
• Garlic – 1 head
• Onion – 1 head
• Salt, pepper - to taste
• Seasoning for pilaf – 2 tsp.
• Vegetable oil 120 gr

First step - prepare the rice

• Let's take long grain rice, which you can easily buy in any store.
• Wash the cereal to remove excess starch.

Second step - prepare frying meat, carrots and onions

1. Preparing chicken meat for the dish.

Feel free to take these particular parts of the chicken, remove the bones, and cut them into pieces. You should get 500 grams of pure boneless meat.

• Heat the cauldron and pour 120 ml of vegetable oil onto the bottom.
• Fry the meat until a crispy crust appears. We perform this action over very high heat.

2. Prepare the onion:

• We cut it into pieces of any shape. During the cooking process, the onion will dissolve and the meat and rice will develop a special taste and aroma.
• Throw the onion into the cauldron with the meat. Fry until transparent and golden brown. The fire continues to be at its maximum.

Cut the carrots into small long sticks or strips. We send it to the roast. Add 2 spoons of seasoning for pilaf, which usually includes cumin, barberry, turmeric, paprika, and peppers. Don't forget to add salt. Fry the carrots until soft over high heat.

Third step - prepare zirvak

• Pour hot water into our frying pan. It should completely cover the pieces of meat. Do not add excess water. It’s better to add it later when we add rice to the zirvak.
• The broth should be saltier than regular soup, because the excess salt will be absorbed by the rice.
• We remove the surface shell from the head of garlic, rinse it and place it in a cavity in the meat and vegetables.
• Close the cauldron tightly with a lid. Reduce the temperature to minimum and cook the zirvak until the chicken is ready, i.e. for about 25-30 minutes.

Fourth step - add rice to the zirvak and cook the food

• We drain the water in which we had the rice and immediately send it to the cauldron with the finished zirvak.
• We do not mix the rice with carrots and chicken, but distribute it evenly over the surface of the broth.
• Fill with hot water, and there should be enough water so that its level is 1-2 cm higher than the level of rice.
• Close the cauldron with a lid and cook the dish over low heat for about 15 minutes.

• The rice will absorb water, become soft and crumbly, and soaked in oil and spices. It will be very tasty.
• Remove the lid and use a slotted spoon to move the rice from the edges of the cauldron to the center, then press down a little on top. This way the rice mixes better and cooks more evenly.
• But the moisture still remains. Therefore, cover the cauldron with a clean towel and close the lid. The water will evaporate and the towel will absorb the steam.

Remove the head of garlic, mix the pilaf and place it on a plate. Bon appetit!

Every housewife is interested not only in feeding her family deliciously, but also in not spending a lot of time on cooking. Of course, if you prepare a dish according to a classic recipe, observing all the time nuances, you will have to work in the kitchen for a long time. But now we’ll cook a delicious dish in a frying pan and do it in just 30-40 minutes!

• Chicken thighs – 500 g
• Rice (long grain) – 500 g
• Onion – 2 pcs.
• Carrots – 2-3 pieces (large, 500 g)
• Garlic – 5-7 cloves
• Seasoning for pilaf - to taste
• Salt - to taste
• Vegetable oil – 100 ml

1. Let’s prepare all the products to get started:

• Let's take 500 grams of meat from chicken thighs. It contains more fat and the dish will be tastier.
• Let's take long grain rice. This rice does not overcook, does not stick together and remains crumbly.
• Carrots should be large and weigh the same as rice, i.e. 500 gr.
• From the spices you need to take:
• Turmeric – will give rice a beautiful yellowish color;
• Zira – the seeds of a herbaceous plant give food a fragrant aroma;
• Ground black pepper and chili pepper add spiciness and slight heat;
• Paprika – a little sweetness won’t hurt the dish, the taste will only become brighter;
• Barberry - dried fruits and leaves of the plant are popular in oriental cooking. They are added to the dish to add flavor and special sourness to meat and rice.

2. Chop the onions and carrots, cut the meat into pieces, and wash the rice.

• Separate the meat from the thigh bones. Let's cut into small pieces.
• Finely chop the onion. Can be cut into half rings.
• The carrots need to be cut into strips. When grated, carrots are not grated into pilaf, because they turn into porridge during cooking.
• Dry rice is poured with warm water and the grains are carefully washed with your hands. The water is carefully drained. Repeat the action several times until the water becomes clear. This way you can remove starch.

3. In a frying pan, the food will be ready very quickly. The frying pan should have high sides. You also need a lid, because... According to the recipe, the container must be closed during stewing.

Place the chicken and onions in a frying pan at the same time. Sprinkle with the spices that we have already discussed above. If you don't have any spices, it doesn't matter. Just add what you like best. Don't forget to add salt.

4. Fry over high heat for 7-8 minutes, turning the fry several times, until the onion becomes transparent and golden in color.

5. Place carrots on top of the roast, but do not mix with the meat. And after it we send the washed rice.

6. Using a spoon, level the surface of the rice. Insert the garlic cloves and add a little salt.

7. Fill the rice with hot water so that the water level is a couple of centimeters above the rice. Close the lid and leave to simmer for 10 minutes over medium heat. Reduce the temperature to low and simmer for another 15 minutes. Then turn off the heat and leave the dish covered for another 10 minutes.

8. After this time, remove the lid and mix the pilaf.

9. We got such beautiful fluffy rice. The lunch dish is very tasty and aromatic. It's easy and quick to prepare! Bon appetit everyone!

Option 6: Chicken pilaf in a pan with vegetables and squid

This pilaf has a very unusual taste, but it is prepared easily and quickly. Thaw the squid carcass slowly in the refrigerator, rinse and remove the chords. It cooks quickly, but sweet peppers can be sautéed separately if desired.

Ingredients:

• medium-sized chicken fillet - one piece;
• a small carcass of frozen squid;
• onion;
• fresh bell pepper – 150 grams;
• 2/3 jars of sweet corn;
• small carrot;
• a glass of steamed rice;
• odorless vegetable oil;
• two pinches of ground pepper, a spoonful of salt and spices for chicken.

Step by step recipe

Step 1:

According to the recipe, we will cut the carrots and onions into cubes. We peel and peel them, loosen them with a sharp knife, keeping the cutting size to less than a centimeter. We put the frying pan on to heat up and move on to the chicken.

Step 2:

We wash the meat and pat dry the water with a towel. Chop quickly, finely, immediately placing in hot oil and stirring. Season with salt and pepper, fry until golden brown, and transfer to a plate.

Step 3:

Adding a little oil if necessary, cook the onion over moderate heat until transparent, add the carrots and stir. Warm up the vegetables for about three minutes and add the washed rice. The cereal should not contain much moisture, so after washing it is kept in a sieve placed in a spacious bowl. Stir the contents of the pan, allowing the rice to soak in the oil and vegetable juice.

Step 4:

Place the chicken in the frying pan, do not stir, you can only lightly crush the pieces of meat, pour in two glasses of hot water, add salt and season with spices. Transfer to low heat and cover with a lid. We cook for a quarter of an hour.

Step 5:

Decant the syrup from the corn, cut the thawed squid pulp and peeled pepper into narrow strips. When the water has completely gone into the thickness of the rice, spread the prepared products over the surface of the pilaf. Warm under the lid for a couple of minutes and stir. Wrap the pan tightly with towels or a blanket and let it brew well.

Option 7: Pilaf with mushrooms and chicken in a pan

Need a recipe for a quick and satisfying meal? Chicken pilaf in a frying pan is almost perfect. Let's add some champignons to the standard products and thereby make the treat even more aromatic.

Ingredients:

• three hundred grams of white chicken fillet;
• champignons, small – 150 grams;
• two thirds of a glass of rice;
• sunflower oil - five tablespoons;
• a bunch of young onion greens;
• one medium-sized onion and one sweet carrot each;
• salt and a spoon of seasonings for pilaf, mild.

How to cook

Step 1:

We cut all the products in advance. After peeling the vegetables, cut the onion into small slices and chop the carrots into large shavings. We cut the mushrooms vertically into four parts, so that the slices look impressive, both the stem and part of the cap on it are clearly visible. Wash and blot the chicken, cut into pieces three centimeters in size. Chop the washed onion feathers into narrow rings.

Step 2:

Heat a deep frying pan, pour in and lightly heat the oil. Add and immediately mix the chicken, onions and mushrooms. Add heat to slightly above medium and, stirring, fry the food for three minutes.

Step 3:

Add carrots and spices, salt, heat for a couple of minutes, add washed rice. Stir the contents of the pan until the rice is coated with oil, then add water. Simmer the pilaf on low heat for up to twenty minutes. The pan must be tightly covered with a lid.

Step 4:

Mix the ready-made pilaf, laying out the portions, sprinkle them thickly with chopped onions. Offer spicy sauces to the dish.

Recipe for pilaf with chicken in a frying pan. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “pilaf with chicken in a frying pan.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of pilaf with chicken in a frying pan is 124.3 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.