Pilaf with Chicken and Onions
by Editorial Staff
A hearty and tasty second course – rice with chicken fillet and onions. This is a very simplified version of pilaf. But thanks to cooking in a pot, it turns out such a delicious dish that everyone will forget to think about whether it is pilaf or just rice with chicken.
Cook: 1 hour 5 minutes
Serving: 3
Ingredients
- Rice – 180 g
- Chicken meat (fillet) – 200 g
- Bulb onions – 2 pcs.
- Vegetable oil – 2.5 tbsp + for greasing pots
- Ground black pepper – 0.25 teaspoon (to taste) + for serving
- Salt – 1.5 teaspoon (to taste)
- Fresh greens (for serving) – 3 branches
Directions
- Boil 600 ml of water, add 0.5 teaspoons of salt. Wash the skinless chicken fillet, put it in boiling salted water.
- Boil the chicken fillet over low heat until soft, for 30 minutes.
- Cut the boiled fillet into large 3-4 cm pieces.
- Strain the broth.
- Peel the onion, wash and cut into small cubes.
- Put the onion in a frying pan with heated vegetable oil and fry over medium heat for 3 minutes, stirring occasionally, until golden brown.
- Rinse and dry the rice.
- Then add the washed and dried rice to the onion and continue to fry, stirring frequently, until the rice is translucent, 5 minutes.
- Put rice and onions in four portioned ceramic pots (or one large) greased with vegetable oil.
- Add chicken fillet.
- Season with salt, pepper and mix well.
- Pour the rice with chicken with hot strained broth, in which the chicken was cooked.
- Cover the pots with a lid, put them in the oven, and cook rice with chicken at 180 degrees for 25-30 minutes.
- Finely chop the greens.
- Put the cooked rice with chicken on a plate.
- Sprinkle with ground pepper and herbs.
- Serve with pickles or vegetable salad.
Enjoy your meal!
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