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Today I propose a chicken pilaf recipe. Simple, tasty and healthy.
Servings: 4
Preparation time: less than 60 minutes
I soaked the rice half an hour before.
I boiled the copans in a pot. After the first boil I drained the water and washed them. I boiled them again in water with onions cut into 4 and peppers cut into large pieces. I also added allspice seeds.
I put the finely chopped carrot and boiled it separately in a little water.
When the peppers, onions and meat were cooked, I took them out on a plate, as well as the allspice seeds.
I put the rice in the water from them, stirring very often so that it doesn't stick. I added the copanels, boiled carrot, oregano, salt and tomato paste.
When the rice is ready it's time for a green parsley rain :).
I served it with baked pepper salad.
Depending on the spices used, the Asian and European pilaf are distinguished.
The basis of the first type is spices, such as wax and cake, and the second is prepared with the addition of bell peppers, black peppers and various herbs.
Zera is an Indian cumin seed, which is characterized by its small size and dark color, as well as a very sharp and pleasant aroma.
It is better to use whole berries that will give the pilaf a pleasant taste.
The taste is a source of vitamin C and also contains citric, malic and tartaric acid.
It should be added as a whole, thus avoiding the sour taste that occurs in violation of the integrity of berries.
At the heart of European spices is a set of ingredients such as: salt, black pepper, paprika, onion and garlic.
This mixture gives the dish a brown color and also emphasizes the taste of pilaf from the Asian version of the dish.
For homemade chicken pilaf, you can use ready-made spice blends, widely offered by the retail chain.
Wash and clean the thighs, fry in a little oil. Peel and chop the onion
This recipe is easy and quick to make and is perfect for any day of the week.
For pilaf lovers, who are always in a hurry and don't have time to do anything, I would like to offer a quick recipe with the addition of chopped chicken.
On a small amount of sunflower oil, cut the onion and carrots into golden color, send a tablespoon of tomato paste and 100 g of water and continue to chop all the ingredients together.
The rice is washed several times until the water is clear and then added to the chopped vegetables.
The rice with vegetables is placed in a prepared container & # 8211 minced meat and several times in a row, pour boiled water in proportions of 1: 1 and put on the fire for further cooking.
Once the dish starts to boil, add a few cloves of garlic, salt and various spices to taste.
Now, the whole table can be mixed, covered and left on low heat until it is completely cooked.
When the dish is ready, it should be removed from the heat and left for a few minutes without opening the lid, which will allow the excess liquid to soak into the rice.
Rice pilaf with chicken breast. Preparation of rice pilaf with chicken. The main course recipe. Rice pilaf with chicken breast and vegetables. 1 chicken breast 1 cup rice 1 carrot 1 white onion parsley leaves 2 3 tablespoons oil salt peppercorns 3 cups halotestin water.
After you have finished cooking, give yourself a few minutes and arrange your hair at the salon with babyliss personal care products. Finely chop the onion and carrot fidelita and put them in a little oil. Sprinkle 2 tablespoons of marinade over them, mix well then pour 2 tablespoons of oil and massage the meat until well covered, leave in the fridge to marinate for at least 2 hours or overnight. When the onion has softened, add the chicken and let it simmer for a few minutes.
If you liked our rice pilaf recipe with chicken breast, don't forget to review it. Put the lid on and let it boil in its own juice. It is a perfect and tasty mixture. It is not a sophisticated recipe but it is very good.
I offer you a light version of the chicken pilaf. It prepares quickly, saves food. 
- Boiled chicken fillets (about 500 grams)
- four 100 gram bags for cooking round rice
- odorless vegetable oil - about ½ cup
- a handful of raisins - brown, gold, you can mix different
- salt, bell peppers, on request - addition of chocolate and other aromatic additives
- a large frying pan and a large frying pan.
1. Prepare onions and carrots (clean, wash), cut carrots into strips, onions into small cubes is very convenient to use a cutter or vegetable cutter. Boil the chicken soup, then separate the chicken fillet from the bones and skin.
2. Pour the vegetable oil into a large pan, heat well and put the onion in it. After the onion is lightly fried, add the carrots and continue to fry until soft. Add the chicken fillet, cut into pieces. The chicken should also be well fried. At the end of frying, pour a hot chicken cake or water into the pan.
3. Simultaneously fry the vegetables and chicken in a large saucepan, boil the rice as written in the instructions on the box. Drain the water, shake the rice from the bags directly into the same pan, where it had just been boiled, with a fork. Spread the raisins, minced garlic (whole head) over hot rice, sprinkle with salt and spices. Place the contents of the tray on top. Now you need to carefully mix the rice with the grill - it is necessary that the pan is large enough. We let the pillow sit and soften for 10-15 minutes and invite everyone to the table!
Chicken pilaf recipe at Slow Cooker 7.5L Digital Crock-Pot by Recipe book
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You can store the remaining chicken soup in the refrigerator after it has cooled, in a hermetically sealed container.
You can use this soup as a base for other dishes in the coming days.
The rice pilaf with chicken is filling and is recommended for lunch.
The piled rice with chicken should be allowed to cool before serving.
A lightly vinegared cucumber or cabbage salad complements the dish very well.
A portion of assorted pickles is as good a choice as sour salads.
Necessary rice pilaf with chicken. Green parsley salt and pepper. Super pilaf recipe with chicken legs a delicious lunch and to our taste the pilaf with chicken was our choice for today.
Pilaf with chicken legs. 3 4 chicken legs I had country chickens or not to offend him organic chicken from which I took for pilaf the thighs and chest. 1 2 white bell peppers. It is made quickly and from simple ingredients. I distributed the pieces of butter on each piece of meat and poured the remaining 300 ml of soup into the pan with pilaf.
If you liked our rice pilaf recipe with hammers, don't forget to review it. This recipe is easy and quick to make and is perfect for any day of the week. But something will unite everyone with the final result with a taste of home. 38 votes 4 comments.
And if you still have chickens as we had, success is guaranteed. Pieces of chicken with bone and legs wings etc. 1 1 2 cup of 250 ml of rice with round grain. 1 celery stalk. Rice pilaf with vegetables and chicken legs.
Good chicken pilaf for serving. Meat dishes chicken chicken with mushrooms. Housewives have big headaches with pilaf. This recipe is easy and quick to make and is perfect for any day of the week.
2 medium tomatoes or 75 ml. It sticks to their pot, it comes out too watery, the rice is scattered and looks like a polenta, it doesn't taste good and the family refuses it. Today we prepare a pilaf of rice with baked chicken or, as the old people would say, we put rice in the tray. Duraceramic electric grill ultimate 33.
2 bay leaves. Ingredients rice pilaf with chicken. Prepare a delicious chicken pilaf when you have a free hour and. Rice pilaf with vegetables and chicken legs.
Chicken pilaf can be cooked in countless ways. 38 votes 4 comments. Ingredients for chicken pilaf. I had 4 whole chicken legs in the fridge and I thought of cooking them in the form of vegetable pilaf.
Meat dishes recommendations for you and your home. 1 clove of garlic. Butter gives a special flavor to these chicken legs with rice and protects them from drying out. After you have finished cooking, give yourself a few minutes and arrange your hair at the salon with babyliss personal care products.
I put the pan with chicken legs with rice in the preheated oven at 180 c and left it there for 30 minutes. 1 5 kg pieces of chicken preferably boneless upper legs 250 g rice for pilaf an onion 1 clove of garlic 2 bell peppers 2 carrots 100 ml of oil greens salt and pepper to taste. Cut the breast into cubes, season and lightly fry until it changes color.
Rice pilaf with chicken like my mother at home, that's what I could call it! It tastes exactly like the pilaf my grandmother made and was very good, only she made it from all the chicken, except from the breast that she kept for schnitzels.
It is an easy food to make, with ingredients available to anyone, but for me the taste beats any risotto in the world. It is also made quite quickly and works great for both a family lunch or dinner.
Stay together for the list of ingredients and how to prepare and you will get a delicious dish appreciated by all family members or even guests.
Ingredients:
Method of preparation:
We put a pot of water to boil.
We measure the amount of rice in a graduated cup or any other kind of bowl, but we have to be careful how far the amount of rice goes.
Saute the onion with the pepper and the chicken legs cut into pieces with a little salt and pepper, for 10-12 minutes over medium heat, add the grated carrots on a large grater and let it harden for another 5 minutes, stirring occasionally. not to get caught.
At the same time, we harden the rice in oil in a saucepan and heat it over low heat until we feel it like pebbles, about 3-4 minutes.
Add hot water over exactly 3 times the volume of the rice, parsley, taste with salt and pepper and let it boil over medium heat, stirring lightly from time to time, you can already see the rice grains coming out of the liquid. This is a sign that we can stop the fire, put a lid on and let the rice swell for 15-20.
Once the rice is ready, mix it lightly with a 2-fork fork and serve. Good job and good appetite!
Cut the chicken breast into larger cubes. Sprinkle 2 tablespoons of spices over them, mix well, then pour 2 tablespoons of oil and massage the meat until well covered. Leave in the fridge to marinate for at least 2 hours or overnight.
Heat 5 tablespoons of olive oil in a large, tall pan. Put the chicken pieces in it and fry until it changes color, stirring rarely, to make cubes on all sides. Remove the meat from the pan and keep warm.
In the remaining oil, fry the finely chopped onion, pepper and parsley. When soaked, add the crushed tomatoes with a fork and a cup of water (or tomato paste dissolved in a cup of water). Bring everything to a boil and then put the chicken back in the pan. Add 1 teaspoon of salt. Boil everything with a lid on medium heat for 15 minutes.
During this time, boil 1 l of water (or chicken soup if you have it).
Add the rice, peas, 1/2 teaspoon salt, mix well to distribute the rice evenly, then add boiled water. Boil over low heat until the rice is cooked al dente (it should not be soft at all), about 15 minutes. Rarely, spoon the bottom of the pan so that the rice does not stick. Stop the fire.
* the amount of water and cooking time also depends on the type of rice used, so it is good to check the packaging, and follow the instructions.
In the end, the pilaf should have a little more liquid on top, that's perfect. Put the lid on the pan and let that liquid absorb for about 15 minutes, the rice will swell and be done properly.
