Chicken Pilaf

by Editorial Staff

The pilaf recipe is quite simple, rather it is a variation on the pilaf theme. If you want to prepare a delicious dish from simp

Cook: 45 mins

Servings: 4


  • Chicken (gutted) – 360 g
  • Water or broth – 450 ml
  • Rice – 200 g
  • Butter – 70 g
  • Bulb onion – 1 piece
  • Carrots – 1 pc
  • Salt – 0.5 teaspoon
  • Pepper – 1 pinch
  • Dill – 1-2 branches


  1. Pilaf ingredients.
  2. Cut the washed and processed chicken or chicken into 40-gram pieces.
  3. Heat a frying pan, melt 50 grams of butter, fry in a pan over medium heat, stirring for 5-7 minutes, put in a saucepan.
  4. Peel the onion, wash, chop finely.
  5. Peel carrots, wash, grate on a coarse grater.
  6. In a pan with oil where the chicken was fried, add the remaining oil, add onions, fry for 2-3 minutes.
  7. Add carrots to the onion and fry for another 2-3 minutes over medium heat.
    While the onion is fried, boil water or broth.
  8. Mix the fried chicken with the sautéed onions and carrots.
  9. Pour in water or broth (150 g per serving), add salt and pepper. Boil.
  10. Wash the rice, sort it out. Pour sorted and washed rice into the resulting broth and cook pilaf, like from lamb (cover a saucepan, bring to a boil over medium heat, reduce heat, cook on low heat for 20 minutes).
  11. When serving, sprinkle with dill (you can tear off a couple of feathers with your hands).
Enjoy your meal!

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