Chicken Fillet Pilaf
by Editorial Staff
Of all types of pilaf, I will offer the fastest option. Chicken fillet pilaf is something! 🙂
Cook 1 hour
Serving 6
Ingredients
- Chicken fillet – 700-800 g
- Rice – 300 g
- Bulb onions – 2 pcs.
- Carrots – 2 pcs.
- Garlic – 1 head
- Vegetable oil – 40-50 g
- Barberry – 2 teaspoon
- Turmeric – 0.5 teaspoon
- Zira – 2 teaspoon
- Ground black pepper – 0.25-0.5 teaspoon
- Ground red pepper – 0.25-0.5 teaspoon
- Salt to taste
Directions
- Peel the onion, wash, cut into thin half rings.
- Peel, wash and cut the carrots into thin strips.
- Wash the chicken fillet, cut into small pieces.
- Preheat the cauldron. Pour in vegetable oil. Put prepared onion in hot oil. Fry the onions until golden, over medium heat, stirring occasionally, for 4-5 minutes.
- Then add carrots to the cauldron. Fry everything together for 2-3 minutes, stirring all the time.
- Add prepared chicken fillet. Fry everything together for about 10 minutes, stirring occasionally.
- Rinse the rice in several waters until the water becomes clear.
- Add spices and salt to the meat with vegetables. Mix well.Pour boiling water over everything (about 0.5 cups). Simmer on low heat, covered for 10 minutes.
- Lay out the rice, spread evenly over the entire surface. Add hot water so that it covers the rice by 2-3 centimeters. Do not stir! Bring the pilaf to a boil over high heat. Add unpeeled garlic. Make holes in several places with a spoon (for steam to escape).
- Cover pilaf with a lid, reduce heat to low. Cook for about 20-25 minutes (until rice is done). The chicken fillet pilaf is ready. Stir and serve.
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