Delicious chicken pilaf recipe. Cooking chicken pilaf at home

17.10.2019

Pilaf for 4-5 servings

Rice (my husband loves it) crumbly pilaf, for him I take long-grain, and when I make it to my taste, then round-grain) 400 g;

Chicken chicken legs 5-6 pieces (small);
Medium carrots 3 pcs;

Onion 2 medium heads;

Garlic 5 small cloves;
Vegetable oil (I used corn oil);
Salt;
Ground pepper.

Let's start cooking chicken pilaf at home

Take the rice and rinse it with water. I often use rice from bags for cooking, so I don’t rinse it, I just pour it hot boiled water, and he insists.
Meanwhile, we cut the carrots into small slices, sometimes I grate them on a coarse grater (it also turns out delicious).

3. Cut the onion into small squares.

4. Rinse the chicken legs with water.

If you have a cast iron pan, then it will work just fine. If not, then it is better to choose a pan with thicker walls.
I use a cast iron pan:
— I’m pouring vegetable oil, after the oil is hot, I throw the onion in there.
— I fry until golden brown, the main thing is not to burn, otherwise there will be a bitter taste.

— I add chicken legs and salt. Stir and fry for 10 minutes over high heat.
— I put the carrots on top, without stirring, I make the flame quieter, cover with a lid and simmer for 5-7 minutes.

I drain my rice and add it to the pan, adding two glasses of water. Stir, cover with a lid and leave to cook for 15-20 minutes. then open the lid, without stirring, insert the garlic cloves deeper into the rice, cover with the lid again, simmer for another 5-10 minutes
Distribute carrots evenly

PILAF IS READY!
Before serving, I remove all the legs from the pilaf so as not to damage them, mix them well, put them on a plate for everyone, and put chicken legs on top.
As you can see, preparing chicken pilaf at home is not at all difficult!

Bon Appetit!

Pilaf- an ancient dish that came to us from eastern countries. There are thousands of recipes for preparing this dish and each one claims to be unique. We can talk for a long time about the classic preparation of pilaf, about its Central Asian or Iranian variants, however, let us remember that we are in a home kitchen, where we do not always have the necessary products and often have to cook from what is available. Therefore, let us use the knowledge that general features All pilafs of the world are the presence of rice, meat and vegetables, we’ll take out the spices that are lying around from the cabinet and prepare a delicious homemade pilaf from chicken bought at the market.

You will need:

rice 3 cups
onions 2-3 pcs
carrots 2 pcs
garlic 1 head
black ground pepper
bay leaf
allspice peas

Spices for pilaf

Currently, the choice of spices for pilaf is very wide. Both markets and supermarkets are replete with a variety of herbs and seasonings. You can buy a ready-made mixture of seasonings for pilaf in the store, or you can ask a seller at the market and he will put together a wonderful set of flavors for you. We will proceed from the minimum so that our dish still resembles pilaf and not porridge with meat. And the minimum is this: bay leaf, allspice, ground black pepper and cumin or in another way cumin. It’s just gorgeous if you have high-quality dry barberry,sage, paprika or saffron. The last two spices give the pilaf a bright color. Provençal or italian herbs will give your pilaf a European touch, so you can safely use them. But, I’ll tell you a secret, if you have salt and pepper in your kitchen, that’s already good, you have to start somewhere! The main thing is to cook with love and don’t doubt your success!

Rice for pilaf

There is no need to scour the Internet looking for information about the right rice for pilaf. Reading, of course, is not forbidden, but you shouldn’t bother your head with names like devzir, chungara, dastar-saryk... We go to a regular supermarket and buy quality rice basmati. Again, I’ll tell you a secret, my mother and grandmother cooked pilaf from ordinary Krasnodar rice - it was very tasty!

About domestic chicken

The chicken should be big and fatty. When you see it, the thought should arise in your brain: “This is not a chicken, this is a boar!” A domestic chicken is a domestic chicken. Nothing can replace it. Only fat-tailed lamb pilaf can be better. Pilaf loves fatty meat. Therefore, if you use a factory broiler, add more vegetable oil. And remember the main rule of home cooking - missing ingredients are compensated by love and the desire to bring joy to loved ones! This rule works 100%, and always and without exception, it has been tested empirically.

Step-by-step photo recipe:

When there is a good chicken in the house, about two or two and a half kilograms, I divide it into two parts. From one I cook for, and from the other a second dish, for example, pilaf. If you have a small chicken, then cook pilaf from a whole chicken, this will only make it tastier. In an ideal pilaf, the ratio of the main ingredients (meat, rice, vegetables) should be approximately the same.

I need chicken wash,dry paper towel and, if necessary, remove remaining pen.

Divide chicken to pieces,add some salt And pepper.

Prepare the vegetables: chop the onions and carrots. For this pilaf, I cut the carrots coarsely, using a curly knife, which I got from my mother and which has been around for many years. But you can, of course, cut it with an ordinary knife, you can grate it.

You will also need garlic - whole head, from which you need to remove the top layer of husk and wash it well.

Fry the chicken pieces

Remove the chicken from the pan and in the same oil fry the carrots 2 minutes.

Add to carrots onion10 minutes.

fried onions, carrots And vegetable oil.

Place on top and allspice peas.

Pour boiling water over everything 1-1.5 hours until the meat is softened.

For pilaf I usually use ground cumin,ground coriander, sage or Italian herb mixture, and also barberry.

They can be added either along with rice or while stewing chicken.

Since chickens come in different maturity, 40 minutes after the start of stewing, take out a piece and try, if the meat is already tender, then you can throw in the rice, if it is still tough, then stew the chicken until soft.

While the chicken is stewing, sort through, separate out unnecessary impurities and rinse it several times. It is convenient to do this by putting the rice in a colander and placing it in a bowl of water. Rinse the rice under running water, stirring with your hands, lift the colander and drain the water from the bowl. Repeat everything several times, so not a single grain of rice will escape from you. After threshing and polishing, powder remains on the rice grains, so it needs to be washed off well.

Washed (3 cups) add to pan on top of chicken and vegetables. But before that, be sure. This is very important, it must be well salted, even oversalted, with the expectation that some of the salt will be absorbed by the rice.

Level it out Spoon the rice and press down lightly. No need to stir. There should be about 2-3 cm of liquid above the rice.

Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. We don’t eat pilaf right away, it must brew about 30 minutes until all the liquid is completely absorbed into the rice.

Pilaf should be juicy. It depends on the amount of fat, and on the amount of water, which together forms a juicy broth, and on the type of rice. The feeling of harmony comes with experience, so do not despair if at first your pilaf turns out dry - this often happens even with experienced cooks. As my friend says after yet another failed pies: “We need to bake more often!”
Cook pilaf more often and you will definitely end up with such beauty and deliciousness!

The rice is juicy and crumbly, the grain of rice separates from the grain of rice, the meat is tender, melts in your mouth, the sweetness of onions and carrots... And that unforgettable aroma of spices!

Eat the garlic, and the hot pepper for decoration! Bon appetit!

Chicken pilaf. Brief recipe.

You will need:

chicken 1-1.5 kg (this is half a good homemade chicken)
rice 3 cups
onions 2-3 pcs
carrots 2 pcs
garlic 1 head
refined vegetable oil 100-150 ml
ground black pepper
bay leaf
allspice peas
sage, coriander, cumin, barberry

Chicken wash,dry paper towel and remove the remaining feather. Divide into pieces, salt and pepper.
Chop the onions and carrots. Remove the outer peel from the garlic and wash well.
Fry the chicken pieces in hot vegetable oil.
Remove the chicken from the pan and in the same oil fry the carrots 2 minutes.
Add to carrots onion, add salt and fry until the onion is ready approximately 10 minutes.
Place the contents of the pan into a cast iron cauldron or thick-bottomed pan: fried onions, carrots And vegetable oil.
Place on top pieces of fried chicken, a head of garlic, bay leaf And allspice peas, add the rest of the spices.
Pour boiling water over everything(7 cups), bring to a boil and cook over low heat, covered 1-1.5 hours until the meat is softened.
Sort and wash
When the chicken is cooked, add rice to the pan, but be sure to taste the broth (zirvak) for salt. This is very important, it must be well salted, even over-salted, with the expectation that some of the salt will be absorbed by the rice.
Level it out rice with a spoon. No need to stir.
Cook pilaf over low heat under the lid, leaving a hole for steam to escape. When the water is absorbed into the rice and bubbles appear on the surface, pierce the rice with a spoon and look at the liquid level, there should be no more than a quarter of the pan. Cover the pan with a lid, let it simmer a little more (3-5 minutes), turn off the heat. Pilaf should sit for at least 30 minutes.

A fragrant, satisfying dish for the whole family - very delicious pilaf from chicken. Properly cooked fluffy rice with pieces of fresh and juicy chicken - will bring you a lot of pleasure. Recent years dishes from Central Asia increasingly appearing on our tables. Many of them are not so difficult to prepare, and therefore are increasingly finding a place of honor in our home. A variety of herbs and spices make them aromatic and spicy in taste. You can prepare chicken pilaf at home, spending not much time, and as a result you will receive a lot of admiration and praise from loved ones. The recipes for making chicken pilaf that I came across in different cookbooks were largely similar to each other, but I want to offer you, friends, a recipe that I have tested more than once. Cook with me - you will succeed.

Ingredients:

chicken - medium carcass;
rice - 1 kilogram;
onions - 2 large pieces;
carrots - 5 large pieces;
garlic - 3 heads;
spices for pilaf - 1 tablespoon;
bay leaf - 4 leaves;
peppercorns - 10 peas;
sweet red pepper - 1 teaspoon;
Refined sunflower oil - 100 milliliters.

Very tasty chicken pilaf. Step by step recipe

Let's start with the chicken. Rinse and dry it with a paper towel or napkins. If you have cut up a whole carcass more than once, cut it into medium pieces measuring 3 by 4 centimeters. If you are a beginner, you must first cut off the wings, then the thigh, after which you need to separate the breast from the back. We don't use the spine, so we cut it out and set it aside. We also put aside areas with a large amount of subcutaneous fat. Place all the chopped pieces into a bowl.
Chicken, unlike pork and lamb, is, in my opinion, more juicy and milder in taste - if cooked correctly.
Peeled carrots must be cut into medium-sized cubes. Peel the onion and also cut into medium cubes. Only the top of each of the three heads of garlic needs to be cut off.
Rice must be rinsed under running water until the water becomes clear. The better you wash it, the more likely you are to end up with crumbly chicken pilaf rather than rice porridge.
It is necessary to choose a saucepan or cauldron for our pilaf. The volume must be at least 6 liters.
Place the cauldron on the stove, pour in vegetable oil and place one head of garlic, cut side down, on the bottom. Turn on the heat and start heating. When our garlic is fried, we remove it and lay out the chicken cut into pieces. Now you can add salt and mix with a spatula. The chicken must be fried until half cooked without a lid, stirring from time to time.
When the chicken broth has evaporated, you need to add our previously chopped carrots. We do not reduce the heat, stir and let the carrots fry for about 5 minutes. Then add the prepared onion and also mix. Fry until the onion becomes translucent and the carrots completely turn the oil orange.
Now is the time to add all the necessary spices so that we get aromatic and juicy chicken pilaf. Place a bay leaf on the meat, a tablespoon of pilaf spices, peppercorns, red sweet pepper. Mix everything thoroughly.
Add a kilogram of washed rice, add two heads of garlic and pour boiling water over everything. The height of the water should be two fingers above the rice. Salt to taste. Without reducing the heat, wait for the rice to appear through the water. When the rice has appeared, cover the cauldron or pan with a lid, turn the heat to very low and simmer for no more than 15-20 minutes. At the end of this time, without lifting the lid, leave it under the closed lid for another 10 minutes.
Infused, tasty and aromatic homemade pilaf should be mixed and served.

Serve the dish only hot: feel the aroma of herbs and spices unfold. It is enough to cook it once - and it will be simply impossible to forget the taste. Get real pleasure from delicious and satisfying chicken pilaf. The site “I Love to Cook” wishes you bon appetit!

Oriental cuisine is loved by many for its variety of bright flavors, the beauty of its dishes, and especially for the satiety of each dish. Uzbek cuisine in particular, it became the source of the traditions of preparing pilaf. There are many variations of the dish, including simple recipes how to cook. Contrary to popular belief, even lean chicken fillet Great for this dish if prepared correctly.

Chicken pilaf recipe It will not only save you money, but will also give you room for your culinary imagination.

Pilaf requires special utensils for its preparation. An ordinary saucepan or multicooker bowl is not at all suitable for preparing this tasty and unique dish.

Chicken pilaf, like any other, is cooked in a thick-walled cast-iron bowl with a bottom curved outward. A traditional cauldron, any duck pot or cast iron is perfect for preparing this dish.

Another secret to successful preparation of pilaf is right choice rice Take rice called "Basmati". This is a common variety of rice that always turns out fluffy and tasty.

This rice must be rinsed in advance and left for at least 15 minutes in cool water until the grains swell to a minimum. You need to cook pilaf with chicken according to the rules, namely, prepare the ingredients correctly.

Delicious chicken pilaf can be prepared both in the traditional oriental style and in the traditions Indian cuisine, and not only from fillet, but also from delicacy wings.

The first recipe is traditional chicken pilaf with white meat (breast or fillet)

Chicken pilaf recipe

one and a half kilograms of chicken fillet,
a little less than a carrot
a couple of medium-sized onions
glass of any vegetable oil of your choice
half a kilogram of rice
whole garlic
ready seasoning for pilaf
additional salt

Preparation:

In fact, the combination of seasonings is important. They give a special characteristic aroma to the dish, because with the help of different spices you can change your pilaf every time.
Prepare all the ingredients in the traditional way: cut the carrots into thin strips, chicken into 3-centimeter squares, onions into cubes or quarters of thick rings, peel the garlic, rinse the rice and pour over it.
Chicken pilaf recipe simple, but you need to follow the exact sequence of ingredients. First, heat the oil in a cauldron or cast iron, it should be very bitter.
Add the onion and fry until light golden brown, then add the chopped chicken. The chicken should not be fried, it should just turn white; when this happens, add garlic, ready-made seasoning and a little more salt to the cauldron, depending on what kind of seasoning was used.
Add carrots and immediately mix the entire contents of the cauldron. When the ingredients are thoroughly mixed, pour the rice on top and fill everything with water to a finger level above the food. After this, you no longer need to stir the pilaf.
Cooking pilaf with chicken not as long as it seems. After just 20 minutes, the dish will look almost ready (the lid should be tightly closed during these 20 minutes). After the time has passed, open the cauldron and use a large flat ladle or serving spoon to gently stir the rice.
These should be three or four movements, the purpose of which is simply to move the rice that was previously at the edges towards the center. This is done with slow movements from top to bottom and slightly to the side.
Cover with a lid and leave for 30 minutes on low heat. After this, turn off the heat and let the dish brew a little more. As a result, you get a useful, almost dietary and tasty chicken pilaf.

The second recipe is Indian pilaf Biryani based on chicken wings. The dish is simple to prepare, but unusual. One of the traditional Asian ways to cook chicken pilaf, so be sure to try it.

How to cook Pilaf Biryani

You will need chicken wings(four pieces are enough), which are marinated in the following ingredients:

a couple of garlic cloves
tablespoon honey
the same amount of soy sauce
black pepper

For the dish you will also need:

rice (about three hundred grams)
a couple of tablespoons of tomato paste
small spoon of curry
two identical spoons of ground coriander
large onion

Preparation:

This pilaf is served with a salad of tomatoes, cucumbers, bell pepper, onion, parsley, quail eggs and lettuce with dressing from plain butter. Chicken pilaf recipe This option will require time and patience.
Prepare the meat in advance, at least overnight or a day before: cut the wings at the joint, put them in a bowl along with all the ingredients for the marinade, mix well, cover cling film and put it in the refrigerator.
Start the next day cook chicken pilaf. Place the dishes on the fire and warm them up well, then add oil and wait a little again. Cut the onion into cubes and add to the cauldron.
Cooking pilaf with chicken you need to be careful, it is important not to overcook the onion: when it becomes slightly transparent, immediately put the chicken wings in the cauldron and stir gently but constantly to form an even crust.
Finely chop the garlic and add to the meat, pour immediately tomato paste and add some water. After a couple of minutes, add the rice and add water so that it covers the food to a height of five millimeters.
Delicious chicken pilaf This will work if you first leave the lid open and let the water boil away. When the rice is already visible, close the cauldron after adding salt and seasonings. The lid is closed using a natural towel (first cover the dish with a towel, then with a lid).
Leave everything on low heat for 20 minutes, and during this time make a salad, with which you then serve your dish.
The salad is prepared simply: cut all the ingredients into slices that you like, add salt, add spices and season with oil. It is best to cut the salad right before serving.

Pilaf in a slow cooker with chicken recipe

I really like to cook pilaf with chicken using a multicooker, since I don’t have any special dishes for pilaf, in a regular one it either burned or turned out like nothing, but not quite as intended, a little like porridge, homemade ate, of course, but not willingly, apparently so as not to offend me...

When I once had the honor of cooking pilaf in a slow cooker with chicken, I was very pleased with the result. The pilaf turned out great excellent taste, what you need is rice grain grain by grain, nothing even closely resembling porridge, since then I’ve been preparing pilaf with chicken only this way and in general, I try to trust the slow cooker with everything related to rice.

It’s convenient that the preparation and stewing of the dish takes place in one vessel - the bowl of a multicooker, the time savings is noticeable, you’ve prepared everything, thrown it into the multicooker and you’re free. I prefer to use steamed rice for pilaf, for the reason that it does not boil over like regular rice. I have tomato sauce in my recipe, I like to use it, tomato gives the pilaf a unique taste, but usually it is not included in the pilaf, so, of course, it is not necessary to add it.

This recipe is in a slow cooker - no claims to true Uzbek pilaf, it is rather an adapted and simplified Russian version, but it turns out very tasty, and is prepared simply and quickly, so I recommend trying to cook pilaf in a slow cooker with chicken.

Ingredients

chicken - pulp or leg (300-500 g)
small onion (1 pc.)
medium sized carrots (1 pc.)
long grain parboiled rice (300 g)
garlic (3 cloves)
vegetable oil (for frying)
pepper, salt (to taste)
tomato sauce (1 tbsp)

Pilaf in a slow cooker with chicken - step-by-step recipe

Wash the rice, chop and fry the vegetables

Wash the rice for pilaf and soak it in cold water. Turn on the multicooker in frying-stewing mode, set the time for 1 hour, pour in 1-2 cm of vegetable oil and leave to warm up with the lid open. I don’t close the multicooker lid until I add the rice. We peel all the vegetables, grate or cut the carrots into strips, throw them into hot oil, fry, meanwhile finely chop the onion, send it after the carrots, fry everything together.

Chop and add meat

Cut the meat into medium-sized pieces, you can chop the chicken with bones into pieces, add to the vegetables in the slow cooker, add salt and pepper, and fry. We put tomato sauce, mix, fry for 10 minutes.

Add rice and prepare pilaf

Place rice in the vegetable frying with meat, after draining the water, salt, pepper if necessary, pour water about 2 cm above the rice, close the lid of the multicooker. In the frying - stewing mode, pilaf with chicken should be cooked for 20 minutes; if necessary, adjust the time set in the multicooker.

You can forget about the multicooker for 15 minutes and get busy with other things. After 15 minutes, you need to check the readiness of the dish, carefully, so as not to get burned by the steam, open the lid of the multicooker and check the condition of the rice, taste it for readiness.

If the rice is still hard and there is no more water, carefully push the food apart in the multicooker, freeing the middle and pour in a little water, about half a glass, stick the garlic into the rice, straight into whole cloves, close the multicooker lid and cook further, about 5-10 minutes. When the rice is ready, mix the pilaf, taste for salt, add if necessary, remove the garlic, leave to brew for 20-30 minutes, switching the multicooker to standby mode - heating.

Serve the finished dish

The pilaf with chicken has steeped and is completely ready - all that remains is to put it on plates and take a sample. Read more:

Pilaf with chicken fillet and champignons

Ingredients:

1kg chicken fillet
300 g champignons
2 cups long grain rice
1 large onion
1 large carrot
50 g butter
5 tbsp. l. vegetable oil
barberry
cumin (jeera)
thyme
saffron
garlic (optional)
a piece of raisin (or prunes)
salt (or ready-made pilaf mixture)

Preparation:

Rinse the rice and soak in salted water for 1 hour.
Cut the champignons into slices and fry in a frying pan in butter until all the liquid has evaporated.
In a saucepan or non-stick pan, fry finely chopped onion in vegetable oil. Add chopped carrots to the onion and fry until half cooked.
Cut the chicken fillet into pieces, add to the vegetables, add salt and fry for 15 minutes.
Place the fried mushrooms in a saucepan over the chicken fillet.
Drain the rice and spread it evenly on top of the mushrooms in the pan. Carefully pour hot water from the kettle (try not to mix the layers), the water should be two fingers higher than the rice. Add a little salt, add pilaf spices, reduce heat to low, cover with a lid and cook without stirring for 20 minutes. Then check if the rice is almost done and there is still plenty of water, continue cooking with the lid open until the water has evaporated.

It is unlikely that any of us have not tried pilaf. This popular oriental dish has gained worldwide fame, and you can taste it in any restaurant or cafe, but real Uzbek pilaf tastes best at home! It’s not always possible to find lamb or pork in the refrigerator, but many people probably have chicken. By the way, Uzbek pilaf with homemade chicken turns out no worse than the one cooked in fat tail fat. The rice absorbs the rich chicken broth and tastes velvety.

If you decide to purchase poultry for pilaf, be sure to divide it into several parts and freeze it - this way you will be equipped with the most important ingredient for the dish at any time.

Recipe information

Cuisine: Uzbek.

Cooking method: cooking

Total cooking time: 1 hour 40 minutes

Number of servings: 6 .

Ingredients:

chicken parts – 2 pcs.
rice – 250 g
carrots – 1 pc.
onion – 1 pc.
seasoning for pilaf – 1.5 tsp.
salt - to taste
raisins – 30-50g
greens - to taste.

Cooking method

Homemade chicken, or more precisely its parts, takes the longest to cook. For six servings of pilaf, two legs are enough. They need to be washed and placed in a saucepan. Add salt and pour boiling water, and then place on the stove. If you are preparing store-bought poultry, then boiling its parts will only take you 15-20 minutes, but homemade chicken needs to be boiled for at least one hour!
As soon as the specified time is up, remove the chicken from the broth, remove the meat from the bones and cut it into portions. Do not pour out the broth - strain.
Peel the onions and carrots and rinse in water. Cut the carrots into large cubes and the onion into small ones. Pour the strained broth back into the saucepan, add chicken pieces and chopped vegetables. Boil it.
Add washed rice. If you want to speed up the process of preparing pilaf, then purchase steamed cereals for it.
Add pilaf seasoning. You can buy it at the market or supermarket, or you can create it yourself. The required ingredients in the seasoning must be garlic, turmeric, barberry or.
Stir the entire contents of the saucepan and place it on low heat, covering with a lid. Simmer the pilaf for about 25-30 minutes, stirring occasionally. If there is not enough broth or salt, add more.
As soon as the rice has completely absorbed all the liquid, turn off the heat and leave the dish to “simmer” under the closed lid for another 10-15 minutes. The rice will not boil, but will become juicier and will absorb the liquid and aromas of the spices.
Place the finished pilaf with chicken on a portioned dish or on a plate for each person, not forgetting to serve fresh herbs along with it. Bon appetit!

And now the classic version.

Pilaf with chicken

This chicken pilaf is prepared according to a recipe from Karim Makhmudov’s book “Pilaf for Every Taste.” The author writes:

The ancient, classic version still exists today. It is prepared everywhere and at all times of the year, has dietary properties, folk medicine recommended for a number of therapeutic patients and baby food.

Ingredients I use

chicken - 1.2 kg;
long grain rice - 400 g;
carrots - 300 g;
onion - 100 g;
vegetable oil - 120 g;
salt, cumin, ground hot pepper - to taste.

Original ingredients: for 200 g of rice, 100 g of chicken, 60 g of vegetable oil, 100 g of carrots, 50 g of onions, salt and spices - to taste.

Preparation

Wash the whole gutted chicken, dry with napkins, cut into portions of 100-150 g. Then rub the chicken pieces with salt and leave for 2-4 hours.

Peel the carrots and onions. Chop the carrots into strips. Cut the onion into half rings.

Heat the vegetable oil in a high-sided saucepan or cauldron and fry the onion in it until barely golden brown. Add chicken pieces and fry them until golden brown. Then add carrots. Pour in enough water to completely cover the chicken pieces. Add spices, bring to a boil and season with salt. Simmer the chicken over low heat for 30 minutes. In the case of tough chicken, increase the time to 45-60 minutes.

While the zirvak is preparing, rinse the rice until clean waters and put it in a saucepan. Make the fire strong. Add water so that it protrudes 1-1.5 cm above the rice. Bring to a boil. As soon as the moisture has evaporated, reduce the heat to low, cover and cook for 15-20 minutes.

Remove the chicken pieces from the finished pilaf. Stir the pilaf and place it in a heap on a dish. Place chicken pieces on top. Serve with fresh vegetable salad.

For example, with greens.