Chicken Pilaf in a Skillet
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
4
Description
Chicken Pilaf in a Skillet
Ingredients
- Chicken fillet - 14.1 oz
- Boiled White Round Rice - 17.6 oz
- Onion - 2 pieces
- Carrot - 3 pieces
- Garlic - 6 cloves
- Salt - to taste
- Vegetable Oil - to taste
- Pilaf Spices - to taste
Step by Step guide
Step 1
Cut the onion into large cubes (so that it stands out well in the pilaf).
Step 2
Wash the carrot, peel it, and grate it on a coarse grater.
Step 3
Cut the chicken fillet into small pieces.
Step 4
In a heated skillet, sauté the onion in vegetable oil until golden brown.
Step 5
Add the chopped chicken fillet and sauté lightly with the onion.
Step 6
Add grated carrot to the sautéed onions and chicken fillet. Cover with a lid and simmer for about 5 minutes.
Step 7
Open the lid and add the spices: barberry, cumin, turmeric, a mix of peppers, and salt. Be cautious with the salt — rice absorbs it very well, and it’s unlikely you’ll be able to fix an oversalted pilaf.
Step 8
Add enough water to cover the meat. Simmer on low heat, covered, for about 20-25 minutes.
Step 9
Now the main thing is to rinse the rice (4-5 times under water until the water runs clear). Add the rice on top of the meat, and most importantly, do not stir.
Step 10
The final step is to pour water over the rice until it is covered by 1.5 to 2 cm. Simmer with the lid on.
Step 11
After 15 minutes, take 6 cloves of garlic and, without peeling them, press them into the rice. Cover with a lid again and cook until the rice is fully cooked and the water is completely absorbed, for about another 10 minutes.
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