Usuba
Home-style Chicken Pilaf
A simple and aromatic chicken pilaf with carrots and onions. The dish is prepared in one pot with the addition of spices that give it a rich flavor. Perfect for a family lunch.
- Total
- 60 min
- Standard serving
- 156.5 g
Ingredients
Total 5
Instructions
- 1
Step 1
If using a whole chicken, break it down: separate the wings, thighs, and drumsticks. Rinse the parts in cold water and pat dry with paper towels. Use the breast meat and remaining parts for other dishes or broth.
- 2
Step 2
Peel the carrots and onions. Grate the carrots, chop the onions into small pieces.
- 3
Step 3
Place a non-stick saucepan over high heat. Add vegetable or olive oil, arrange chicken pieces.
- 4
Step 4
Fry the chicken on both sides for 3–5 minutes until white. Add spices: ground red and black pepper, paprika, cumin, turmeric. The spices give the pilaf a rich aroma and flavor.
- 5
Step 5
Reduce the heat to medium. Add the onion and carrot to the chicken. Simmer for about 5 minutes until the vegetables are soft.
- 6
Step 6
Add 200–250 g of long-grain rice. If the rice is steam-processed (indicated on the package), there is no need to rinse it. Spread the rice in an even layer. Do not stir.
- 7
Step 7
Pour hot water so that it is slightly above the level of the pilaf. Add a bay leaf and 2 cloves of garlic. Cover and cook over low heat for 25–35 minutes. Check the dish every 10–15 minutes and add water if it completely evaporates.
- 8
Step 8
Open the lid. Remove the bay leaf and garlic. Mix the pilaf, arrange on plates. Garnish with fresh herbs and serve.
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