Chicken Fillet Pilaf

Main Dishes | European cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Chicken Fillet Pilaf

Ingredients

Cilantro - 3 stems
Parboiled and wild rice blend - 8.8 oz
Chicken fillet - 8.8 oz
Garlic - 2 cloves
Carrot - 1 piece
Onion - 1 head
Bay leaf - 1 piece
Paprika - to taste
Salt - to taste
Ground Black Pepper - to taste
Ground Cumin - a pinch
Turmeric - on the tip of a knife
Butter - 1.8 oz
Olive Oil - 2 tablespoons

Step by Step guide

Step 1

Cut the chicken meat, onion, and garlic into cubes. Grate the carrot. Finely chop the cilantro.

Step 2

In a hot skillet, add olive oil and garlic, sauté until lightly golden. Add the onion, fry for a while, then add the carrot. When the vegetables become soft and golden, add the chicken. Fry the meat until cooked through.

Step 3

Rinse the rice, add turmeric (for color) while cooking, boil until half-cooked, and drain in a colander. Heat a heavy-bottomed skillet, add butter, and pour in the rice, season with salt and pepper, add the bay leaf, and fry on high heat for about 5 minutes, stirring frequently to prevent the rice from burning.

Step 4

When the rice dries out, add cumin, paprika, and the mixture of vegetables and chicken. Stir, remove from heat, add cilantro, stir again, cover with a lid, and let it sit for about 20 minutes. You can wrap it in a towel or foil to retain heat.