Recipe for pilaf with chicken in a frying pan with photos step by step

Uzbek pilaf does not have to be prepared according to a traditional recipe. This is a dish that you can experiment with: take different types of rice instead of the usual devzir, replace lamb with pork, turkey or even chicken. Yes, yes, if you don’t have lamb or beef and a cast-iron cauldron, you can easily cook pilaf with chicken in a frying pan according to the step-by-step recipe given below, and it will turn out no worse than the traditional Uzbek one.

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Chefs' secrets

What is the secret of a good dish? Of course, the taste depends most of all not on the type of meat, but on the type of rice that you will use for cooking. Be sure to choose durum rice, such as devzira, alanga or laser. You can use any rice based on personal preference, but fluffy steamed rice is usually recommended, as it will not clump together during cooking. It is better to leave round grain for milk porridges. Although some cooks use brown rice, bulgur, and even pearl barley as an experiment.

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Before cooking, soak the rice in slightly salted water for about forty minutes. There are a few more points, taking into account which you will get an unsurpassed result.

1. Be sure to rinse the rice well. When the water is absolutely clear, without signs of turbidity, the cereal is ready for use. Such thorough washing will prevent the grains from sticking to each other later.

2. Dry clean cereals on a towel, and then fry a little. This will make it even more crumbly and tasty.

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Salt to taste

Chicken pilaf, recipe

How to cook pilaf with chicken, step-by-step recipe with photos. We are preparing delicious pilaf with chicken . Crumbly pilaf with chicken in a cauldron . Homemade chicken pilaf

The word “pilaf” causes many housewives to be taken aback and associate it with a menacing bearded man who sits by the fire in a big hat and works magic over a cauldron. Everything is not so scary, cooking pilaf is not difficult, the main thing is to follow a few rules and choose good rice. We will now prepare pilaf with chicken , the preparation of this dish is not much different from the preparation of pilaf with lamb meat, but nevertheless, pilaf with chicken is easier to prepare and a good result is not difficult to achieve. In addition, I can say that pilaf with chicken is quite a dietary dish and can be given to children without fear.

We will talk about some of the features of preparing pilaf below.

We will need:

Whole chicken 1.5-1.7 kg
Onions 3-4 pcs.
Carrots 2-3 pcs.
Sesame oil 50 ml.
Vegetable oil 20 ml.
Seasonings for pilaf, cumin, barberry, maybe a little saffron, turmeric for color, ground black pepper.
Garlic 1 head
Rice 0.5 kg.

It is better to take long-grain, steamed rice; with such rice, the pilaf will turn out crumbly. If you take short-grain rice like “Kuban”, the pilaf will be mushy. A lot of onions, carrots and garlic will bring success and taste to pilaf.

Wash the chicken thoroughly, remove the chicken fat and remove the skin from the chicken.

Now you need to cut the chicken meat from the bones. Some people chop chicken into pilaf with bones, but this is not correct, especially since we want children to eat this dish.

Instead of throwing away chicken bones, you can freeze them; they will be useful for broth.

Cut the chicken meat into small pieces.

Cut the onion into quarters of rings.

Rinse the rice under running cold water.

Let's start cooking. To prepare chicken pilaf, I usually use a cast iron cauldron or a cast iron pan with a thick bottom. If you don’t have a thick-bottomed pan in your arsenal, it will be difficult to cook pilaf. Mix vegetable and sesame oils and heat. Throw in the onion and fry until golden brown.

When preparing lamb pilaf, the meat is dipped in the so-called “zirvak” - a mixture of fat tail fat, onions and spices. Here we will do things a little differently. Add chicken to the fried onions.

Fry the meat with onions over high heat.

Now add seasonings and salt. Fry the chicken with seasonings a little more. The chicken will give juice - that’s good, we try to keep it.

Cut the carrots into long thin strips or grate them on a coarse grater.

Place the carrots in an even layer on top of the chicken.

Boil water in a kettle. Pour in the rice.

Using a spatula, spread the rice into an even layer over the carrots.

Now the most subtle point: “How much water should I pour into the pilaf?” I pour according to how I feel. As a guide, pour water about 1-1.5 cm above the rice. It’s better to have a little more water than less.

The water should be boiling water, pour it carefully, in a small stream along the wall.

Turn on high heat and wait until it boils. Add peeled garlic cloves (whole) to the rice.

Reduce the heat to low and cover with a lid. The chicken pilaf will simmer for about 30-40 minutes. You can’t interfere with pilaf. Cook the pilaf until the rice is ready. You can make holes in the rice with a thin knife to see whether the rice has taken all the water or not. If you didn’t get the water right, then add a little boiling water, no one will eat crispy rice. Pay special attention to the rice that is located at the edges of the cauldron.

The chicken pilaf is ready, the pilaf turned out crumbly, the rice was well cooked. For pilaf, it is always useful to stand for a while after cooking. Cover the cauldron with a towel and let it sit for a while.

Pilaf with chicken is a self-sufficient dish.

Comments

+15 Oleg 07/15/2015 14:24 Of course, everyone is free to cook as he wants, but pilaf is not prepared THAT way!
First: the meat is always fried before the onions; second: after the meat, onions are placed and the meat is fried with it; third: the carrots are placed “at the end” of frying and in no case are grated (!), but only cut into “straws” or “sleepers”; fourth: you need to take round rice with high water absorption (if you crush this rice in a bag, it makes a “starchy” sound); fifth: the rice must be washed very thoroughly, the water must be changed and drained seven times; Sixth: you need to take as much water in volume as rice and divide it into zirvak and the rest of the filling, the water should be just hot; seventh: zirvak should boil slowly, then the pilaf will be tasty; eighth: the pilaf is salted once or twice, but the zirvak should be slightly salted, otherwise the rice will be bland; eighth: zirvak should be cooked for 20-30 minutes, stirring; ninth: put cumin in the zirvak (it’s better not to cook pilaf without cumin) and the rest of the spices, hot pepper and a spoonful of sugar. +5 Solpovkusu 07/16/2015 08:30 Oleg, you write everything correctly. And they gave me the recipe for the right pilaf. The pilaf described in the recipe is sublimation of pilaf and a quick dinner. Simply, good pilaf requires much more time than what is described in the recipe, so its recipe will not be included in quick dinner recipes.

+4 Ekaterina 11/13/2015 05:10 it turned out great

+1 Oshpoz 10/09/2016 17:00 You can cook anything and any way you want, but why call it pilaf? This is a very specific dish completely different from the author’s

-2 sakha - m 07.11.2016 15:59 I call this pilaf - rice porridge with chicken. As the recipe is written, it is self-sufficient, and so it is. But quite suitable. Tasty!

+1 Ilch 05/13/2017 11:17 Prepared. The best recipe I've seen, simple and delicious

0 RadikSot 12/17/2018 12:52 https://poro.powerguards.ru/sitemap.xml porn with mothers

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How to choose chicken and in which pan to cook?

Take fresh chicken, not frozen, as after freezing the meat becomes drier and more fibrous. Broiler fillet is ideal for this dish. It cooks quickly and remains juicy and tasty.

Another important nuance in this step-by-step recipe for pilaf with chicken in a frying pan: do not forget that you should take dishes with thick walls, or even better, made of cast iron. In a thin-walled frying pan, pilaf will quickly burn, and it doesn’t retain heat as well.

The pilaf cooks quite quickly, so you won’t need to fuss with it for a long time.

Preparation

Before you start cooking, you need to follow some recommendations. They will help you avoid culinary mistakes.

Chicken meat selection

For the dish, use a whole chicken. So, the pilaf will turn out juicy and moderately fatty. Separate the skin from the meat and chop into small pieces. You can leave the bones as desired.

If you need to reduce calories, use chicken fillet or breast. These types of meat have virtually no fat or streaks. You can take chicken drumsticks and thighs, they will add juiciness.

Pieces of meat are cut at least 3 centimeters in size. If you cut less, they will turn out dry and tasteless. Chicken meat is cooked quickly, no more than 30 minutes.

Rice

The structure of the pilaf depends on the type of rice. Many housewives complain that at the end of cooking, the cereal turns into porridge. To avoid this, you need to choose long, unparboiled rice. It is pre-soaked for 3-4 hours to swell. Then rinse several times until the water is clear.

Spices

Spices are the key to successful pilaf. Cumin, turmeric, barberry, saffron, and coriander go great with rice. Many of the spices listed have a specific taste and aroma. Before adding, be sure to taste them. Ready-made sets of spices are sold in stores. The herbs in them are already balanced.

Adding water

Water is always added to pilaf. This is done to cook rice. However, too much water will turn the dish into mush. Overfilling of liquid should be avoided. The optimal amount of water per 300 g of soaked rice is 1 glass. Do not need anymore.

The lack of water can always be replenished. It is enough to add ¼ cup to the contents. If the water evaporates slowly, then increase the heating.

Dishes

Most often, pilaf is cooked in a cauldron. It is this kind of cauldron that is considered the traditional option; in it it turns out to be especially aromatic. Recently, housewives have been using a multicooker. Using kitchen appliances, the dish does not take long to prepare, and the rice turns out fluffy and tasty.

If you don’t have a multicooker or kettle, it’s okay: a regular saucepan or frying pan will do. The main condition is that the dishes must have thick walls, a bottom and medium depth.

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

So, you will need the following products:

One and a half cups of durum rice.
Chicken fillet - 500 grams.
Two large red carrots (ideally, of course, it is better to take yellow ones, as in real pilaf, but it is not easy to find them in markets and stores).
Two large onions.
Three cloves of garlic.
Special ready-made seasoning for pilaf (you can take cumin, turmeric and barberry separately, or you can do without it altogether, especially if you are cooking for children).
Vegetable oil for frying onions, carrots and chicken - about three tablespoons.

Cooking method in a slow cooker

We offer a simple recipe for pilaf cooked with chicken for a slow cooker. To prepare a truly delicious and aromatic chicken pilaf, you need a cauldron and an open fire on the grill. But if there are none, if you only have a slow cooker at hand, then you can make a completely edible and even tasty option. By the way, some dishes prepared in a multicooker have separate programs.

So, preparing a simple chicken pilaf includes the following steps.

Cut half a kilo of chicken fillet into small pieces.
Finely chop one onion.
Grate a medium carrot.
Pour a little vegetable oil into the multicooker bowl and heat it on the “Baking” mode. Place chicken in oil.
Fry the chicken uncovered for a quarter of an hour until slightly crispy. Add salt.
Add vegetables and fry for another 10 minutes.
Add two multi-cups of pre-washed rice.
Salt the rice, add pilaf seasoning, pour in 4 multi-cups of water.
Set the pilaf cooking mode, close the lid and cook until done. How many minutes this will take depends on the program of each multicooker.

Let's cook!

So, now you will learn how to cook pilaf with chicken in a frying pan.

We cut the onion into large squares, but not very finely, since its taste should be felt quite well in the finished dish. Wash the carrots, peel them and grate them on a coarse grater or cut them into small cubes. Now we wash the chicken, remove the skin from it, cut it into large pieces as you like, and dry it a little with a clean towel. If you put insufficiently dry meat into hot oil, the oil will begin to hiss and splash in all directions. Heat vegetable oil in a frying pan and fry the onion until translucent. Important: watch the onions so they don't burn. Burnt onions can be safely thrown away, as they will ruin the dish by giving it a bitter taste.

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Now you need to add chopped chicken fillet to it and fry them together for about five minutes until a golden crust appears on the meat. Next, add the carrots to the onions and meat, close the lid tightly and simmer for five minutes until the carrots become sufficiently soft.

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How to cook on the stove

As is clear from the previous recipe, delicious pilaf can be prepared quite simply at home. If we are preparing pilaf with store-bought chicken, then the cooking time for the zarvak can be reduced. If we come across good homemade chicken, especially not very young, yellow in color and with pleasant fat, then its cooking time will be longer. But the taste and aroma are incomparably better than those from a store-bought broiler.

Cooking chicken pilaf on the stove is quite simple. There are some recipes that cannot be fully called a classic oriental dish, but they are quite suitable as an option for an inexpensive and satisfying dinner. Moreover, on a stove, and especially on a gas stove, cooking chicken pilaf is very fast, unlike cooking over an open fire.

At home, accelerated pilaf is prepared like this.

Chicken pieces (300 grams of fillet) are fried in hot vegetable oil (70 g). Salt to taste, pepper.
Add diced onions and carrots (1 piece each). Vegetables are not fried!
Then immediately add rice, well washed and soaked in warm salted water.
You can sprinkle spices on top of the rice to taste. In this case, you can add a few black peppercorns, add a drop of turmeric for beauty, and add a bay leaf and a few cloves of garlic for flavor.
Pour boiling water over everything so that the rice is well covered, and cook over medium heat. In order for the rice to turn out fluffy, it is necessary, firstly, to be thoroughly washed, and secondly, not to be stirred during the cooking process. And, of course, the oil will help it to be moderately sticky and crumbly at the same time.
The rice is ready when the water has boiled away, the rice is cooked, and oil is bubbling at the bottom of the cauldron or frying pan. Turn off the heat and wait a little for the rice to brew.

Spices and rice

At this stage it is necessary to introduce spices. Please note that purchased ready-made mixtures often already contain salt, so be sure to look at the composition of the seasoning. If salt is present as one of the components, then you don’t have to add additional salt for now, because rice absorbs it perfectly and you can ruin the taste of the dish by oversalting it. Now fill the contents of the frying pan with water so that it covers the meat. If you fry the meat poorly, then when you add water it will begin to foam, which will negatively affect the appearance of the finished dish. Simmer everything under a tightly closed lid over low heat for about twenty to thirty minutes.

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Now let's start with the rice. It needs to be washed until the water in which it is washed is completely clear. If it is cloudy, you need to rinse it until it becomes clear. Place the washed rice in a frying pan where we stew meat and vegetables, and do not stir. If you stir, the rice will end up on the bottom and the pilaf will burn. There should be enough water to cover the rice by about one and a half centimeters. Cover the dish with a lid and leave to simmer. After about fifteen minutes, open the lid and press the pre-peeled garlic cloves into the rice at different ends of the pan. Cover again and cook for about ten minutes more.

Chicken pilaf in pots

The recipe for cooking pilaf in pots is practically no different in ingredients from a regular chicken dish. We offer to cook pilaf with chicken and give a step-by-step recipe.

This recipe is good because the person preparing it spends time only on preparing the ingredients for storage, and cooks the pot himself. At the same time, you don’t have to look to see if the rice or meat is burnt—the pot will cook as it should. Cooking time practically does not increase. And now the progress of the work.

Soak the clay pots for a couple of hours, or better yet overnight. If they are covered in glaze, then there is no need to soak them.
Rinse and soak rice in salted water - 6 heaped tablespoons.
Cut two large legs into pieces and fry well in vegetable oil. Instead, there can be chicken in any form.
Add chopped onion and grated carrots to the legs - 1 piece each. Fry well until almost done.
Place the meat and vegetables in three pots, add salt and pepper.
Divide the rice equally among the pots and add your favorite spices to each. Rice with turmeric or curry turns out to be very aromatic, you can add barberry and cumin, or you can just get by with pepper, bay leaf or ready-made seasoning for chicken.
Add salt and add water so that it covers the rice 2 cm above. Place in the oven for half an hour, covering the pots with lids. Serve after mixing the contents.

Bringing it to readiness

How to determine if a dish is ready? The rice should absorb all the water and become soft. If there is still water, you can open the lid and simmer for a few more minutes and bring to readiness. But experienced housewives do it a little differently: they do not cook the pilaf until the water completely boils away over the fire, but remove it from the stove and wrap it in a towel. The pilaf will infuse, the rice will absorb all the water and become even tastier. In addition, this technique will prevent the food from burning.

It took only forty minutes to prepare this dish, but it turned out very satisfying, tasty and aromatic. Use this step-by-step recipe for chicken pilaf in a frying pan to please your loved ones.

With tomato

Ingredients:

Vegetable oil - four tablespoons
Onions - two heads
Garlic - one head
Carrots - one piece
Chicken – 300 g
Rice - 1⁄2 cup
Salt to taste
Ground black pepper to taste
Seasoning (cumin, turmeric) optional
Tomato paste - 2 tablespoons

Kcal 130

BZHU 8.9/3.5/13.4

Cooking time 20 min.

Cooking time 40 min.

4 servings

Another step-by-step way to make flavorful chicken pilaf in a pan.

Wash the chicken and cut into portions (if you have fillet, cut it into cubes)
Peel the onions and cut into half rings. Peel, wash and grate the carrots.
Pour sunflower oil into a well-heated pan and heat. Add some of the prepared onion and fry it for about five minutes.
Combine the onion with the chicken and fry for about 10 minutes.
Add some of the grated carrots to the chicken, fry for five minutes, cover with a lid and let stand.
Slightly undercooked rice, cooked in a separate pan in salted water, rinse with cool water in a colander and leave to allow excess liquid to drain.
In a separate frying pan, fry the remaining vegetables in sunflower oil, add two tablespoons of tomato paste to them and cook them in the sauce for several minutes.
Combine vegetables, rice and spices, stir evenly. Place a head of garlic in the middle of the dish. Add a little water to the bottom and simmer for five to seven minutes with the lid closed.
Add the chicken and cook everything together in an open pan for three to four minutes.
After cooking, stir, cover and let stand.

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.

Step-by-step description of preparation

Wash large chicken legs thoroughly under a tap with cool water, pat them dry with paper napkins, cut each into four portions and, after wiping them with salt and pepper, leave to marinate.
Chop the peeled and washed onions into thin half rings, and chop the carrots into long sticks.
Rinse the rice grains thoroughly until the liquid is clear and soak in warm water for about a quarter of an hour, and place the clean dried fruits in a colander to drain.
In a large saucepan with a multi-layer bottom, heat the vegetable oil until lightly smoky and fry the chicken in it until golden brown, then remove the meat to a plate.
Throw the chopped onion into the kitchen utensils and saute it until golden brown for 5 minutes.
After this period of time, return the chicken pieces back to the pan, add chopped carrots, peeled garlic cloves, cumin, turmeric, salt and pepper and, stirring, continue cooking.
Combine the strained rice with raisins and prunes cut into small pieces and distribute them evenly over the surface of the zirvak. Then pour boiling water over the food a couple of centimeters above the cereal and evaporate all excess liquid over maximum heat.
When the moisture has evaporated, reduce the heat to low, cover the pilaf tightly with a lid and simmer it for 20-30 minutes.
Mix the finished dish thoroughly, add salt as needed and serve.

This is the simplest version of the traditional pilaf recipe. After all, not every housewife has a cast iron or aluminum cauldron to cook a dish over a fire as custom dictates. It is extremely easy to prepare, as you can see for yourself by watching the video, but it turns out very tasty and satisfying.

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

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.
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.
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.
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.
After about 7-10 minutes, place the bell pepper in a container with the remaining ingredients and fry everything together for another ten minutes.
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.
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.
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.
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.