Usuba
Chicken Pilaf in a Skillet
Fragrant pilaf with tender chicken fillet, carrots and onions. The rice is cooked in a single pan, absorbing all the flavors of spices and broth. The dish turns out fluffy and juicy.
- Total
- 60 min
- Standard serving
- 382.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Chop the onion into large cubes so it is well felt in the pilaf.
- 2
Step 2
Wash the carrots, peel them, and grate them on a coarse grater.
- 3
Step 3
Cut the chicken fillet into small pieces.
- 4
Step 4
Heat the pan and fry the onion in vegetable oil until golden brown.
- 5
Step 5
Add the sliced chicken fillet and lightly fry together with the onion.
- 6
Step 6
Add grated carrots, cover with a lid and simmer for about 5 minutes.
- 7
Step 7
Open the lid and add the spices: barberry, cumin, turmeric, mixed peppers, and salt. Be careful with the salt — rice absorbs it well.
- 8
Step 8
Pour water over so that it covers the meat. Simmer over low heat under a lid for about 20–25 minutes.
- 9
Step 9
Rinse the rice 4–5 times under water until the water becomes clear. Pour the rice over the meat without stirring.
- 10
Step 10
Pour water over the rice so it covers it by 1.5–2 cm. Cover with a lid and simmer.
- 11
Step 11
After 15 minutes, press 6 unpeeled garlic cloves into the rice. Cover with a lid and cook until the rice is done and all the water is absorbed, about 10 minutes more.
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