Write a comment
Loose chicken pilaf in a frying pan
Loose chicken pilaf in a frying pan is a simple and delicious recipe that is suitable for everyday menus or festive tables. Pilaf is a traditional dish of Eastern cuisine made with rice, meat, vegetables, and spices. There are many variations of cooking pilaf, but we offer you to try one of the simplest and most accessible – pilaf with chicken in a frying pan.
Caloric value: 203 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- chicken thighs – 1200 g;
- onion – 2 pcs;
- long-grain parboiled rice (Basmati variety) – 2.5 cups;
- carrots – 4 pcs;
- butter – 80 g;
- fat tail fat – 50 g;
- pilaf seasoning – 1.5 tbsp;
- barberry – 10 pcs;
- ground cumin – 1 tsp;
- turmeric – 1 tsp;
- tomato paste – 2 tbsp;
- chili pepper – 1 pc (optional);
- vegetable oil for frying.
Preparation
- Prepare the necessary products for cooking loose chicken pilaf in a frying pan. Separate the meat from the chicken thighs from the bones and cut it into medium-sized pieces. Peel the onion and cut it into small cubes. Peel the carrots and cut them into thin sticks. Rinse the rice under running water and place it in a separate bowl.
- Heat a deep frying pan, add the fat tail fat and fry it.
- Add a bit of vegetable oil and 80 grams of butter.
- When the butter is completely melted, add the chopped chicken meat and fry it for about 10 minutes until cooked through.
- Add finely chopped onion and fry for another 10 minutes.
- Add the crushed cumin.
- Add the pilaf seasoning, mix everything, and fry for another 5 minutes.
- Add the grated carrots and pour in 200 milliliters of water.
- On top of the carrots, add the tomato paste, mix everything well, cover with a lid, and simmer for about 15 minutes until the carrots are tender.
- Next, place the chili pepper on top and cover everything with an even layer of rice. Pour in about 600 milliliters of water so that it covers the rice by 1 cm.
- Sprinkle turmeric and barberry on top. Simmer covered over medium heat for about 15 minutes, until the water evaporates.
- Remove the lid and check the rice for doneness. Tap the rice with a spoon from the top; if a dull sound is heard, the rice is ready. Mix everything. Leave for another 15 minutes on maximum heat.
- Loose chicken pilaf in a frying pan is ready.
Serve the pilaf on a plate and enjoy.
Cook loose chicken pilaf in a frying pan according to our recipe. This dish is suitable for both family lunches and festive dinners. Bon appétit.
Serving tips
- Pilaf with chicken in a frying pan goes well with fresh vegetables, such as tomatoes, cucumbers, onions, and herbs. You can chop them and serve in a separate bowl or use them to garnish the plate with pilaf.
- Fermented dairy products, such as kefir, ayran, katyk, or yogurt, also go well with pilaf. They help to soften the spiciness and fattiness of the dish as well as improve digestion.
- You can serve tea, compote, cranberry juice or mineral water with pilaf. Avoid alcoholic beverages, as they can cause discomfort and heaviness in the stomach.
- To decorate the plate with pilaf, you can use pomegranate seeds, nuts, raisins, or dried fruits.
