Pilaf with chicken in a frying pan. Step by step recipe and cooking secrets

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Uzbek pilaf does not have to be prepared according to a traditional recipe. This is a dish that you can experiment with: take different varieties of rice instead of the usual devzir, replace lamb with pork, turkey or even chicken. Yes, yes, if you don’t have lamb or beef and a cast-iron cauldron, you can completely cook pilaf with chicken in a pan according to the step-by-step recipe below, and it will turn out no worse than traditional Uzbek.

Chefs Secrets

What is the secret of a good meal? Of course, most of all, the taste does not even depend on the type of meat, but on the type of rice that you will use for cooking. Be sure to choose durum rice, and this is devzira, alanga or laser. You can use any kind of rice based on personal preference, but fluffy parboiled rice is usually recommended as it won't clump together when cooked. Leave round-grain better for milk porridges. Although some cooks use both brown rice andbulgur, and even pearl barley.

Before cooking, soak the rice in lightly s alted water for forty minutes. There are a few more points, considering which, you will get an unsurpassed result.

1. Be sure to rinse the rice well. When the water is absolutely clear, with no signs of turbidity, the cereal will be ready for use. Such thorough washing will prevent the grains from sticking to each other later.

2. Dry the clean cereal on a towel, and then fry a little. This will make it even more crumbly and delicious.

How to choose a chicken and in which pan to cook?

Take chicken fresh, not frozen, because after freezing, the meat becomes drier and more fibrous. Broiler fillets are perfect for this dish. It cooks quickly and stays juicy and delicious.

Another important nuance in this step-by-step recipe for chicken pilaf in a pan: do not forget that you should take dishes with thick walls, and even better - made of cast iron. In a thin-walled pan, pilaf will burn quickly, and it holds heat worse.

Pilaf cooks pretty quickly, so you won't have to fiddle with it for long.

Step-by-step recipe for chicken pilaf in a pan

So, you will need the following products:

• A cup and a half of durum rice.
• Chicken fillet - 500 grams.
• Two large red carrots (ideally, of course, it is better to take the yellow one, as in real pilaf, but it is not easy to find it in the markets and stores).
• Two large onions.
• Three cloves of garlic.
• Special ready-made seasoning for pilaf (you can take zira, turmeric and barberry separately, or you can do without it at all, especially if you are cooking for children).
• Vegetable oil for frying onions, carrots and chicken - about three tablespoons.

Cooking

So, now you will learn how to cook chicken pilaf in a pan.

Cut the onion into large squares, but not very finely, as its taste should be felt quite well in the finished dish. My carrots, peel and rub on a coarse grater or cut into small cubes. Now we wash the chicken, remove the skin from it, cut it into large pieces as you like, and dry it a little with a clean towel. If you put insufficiently dry meat into hot oil, the oil will sizzle and splash in all directions. Heat the vegetable oil in a frying pan and fry the onion until translucent. Important: keep an eye on the onion so that it does not burn. Burnt onions can be safely thrown away, because they will spoil the dish, giving it a bitter aftertaste.

Now you need to add the chopped chicken fillet to it and fry them together for about five minutes until a golden crust appears on the meat. Next, send the carrots to the onions and meat, close the lid tightly and simmer for five minutes until the carrots become soft enough.

Spices and rice

At this stage, you need to introduce spices. Please note that purchasedReady-made mixtures often already have s alt, so be sure to look at the composition of the seasoning. If s alt is present as one of the components, then you can not add s alt yet, because rice perfectly absorbs it and you can spoil the taste of the dish by overs alting it. Now fill the contents of the pan with water so that it covers the meat. If you have not fried the meat well, then when you add water, it will begin to release foam, which will negatively affect the appearance of the finished dish. We simmer everything under a tightly closed lid on a not very strong fire for about twenty to thirty minutes.

Now let's get to the rice. It must be washed to such a state that the water into which it is washed is absolutely transparent. If it is cloudy, then you need to rinse until it becomes clear. We send the washed rice to the pan, where we stew meat with vegetables, and do not mix. If you stir, then the rice will be on the bottom, and the pilaf will burn. There should be enough water to cover the rice by about an inch and a half. Cover the dish with a lid and let it simmer. After fifteen minutes, open the lid and press the peeled garlic cloves into the rice at different ends of the pan. Cover again and cook for about ten more minutes.

Bring to readiness

How to tell if a dish is ready? Rice should absorb all the water and become soft. If there is still water, then you can open the lid and simmer for a few more minutes and bring to readiness. But experienced housewives do it a little differently: they don’t cook pilaf until the water has completely boiled over on the fire, but take it offoff the stove and wrapped in a towel. The pilaf will infuse, the rice will absorb all the water and become even tastier. In addition, this technique will prevent the dish from burning.

It took only forty minutes to prepare this dish, but it turned out to be very satisfying, tasty and fragrant. Use this step-by-step recipe for chicken pilaf in a pan to please your loved ones.