Usuba
Pilaf with Chicken Thighs
Aromatic pilaf with tender meat, fluffy rice, and vegetables. Chicken thighs are fried until golden, then stewed with onions and carrots. The rice is cooked in one pot with the meat and spices, absorbing all the flavors. Garlic is added at the end of cooking, giving the dish its characteristic aroma.
- Total
- 50 min
- Standard serving
- 465.5 g
Ingredients
Total 9
Instructions
- 1
Step 1
Cut the chicken thighs into small pieces.
- 2
Step 2
Heat the oil in a wok or deep skillet over high heat. Sear the meat until golden brown on both sides, then reduce the heat to medium.
- 3
Step 3
Salt the meat.
- 4
Step 4
Add seasoning for pilaf and cumin.
- 5
Step 5
Finely chop the onion and add it to the cauldron.
- 6
Step 6
Cut the carrots into thin strips, add to the cauldron. Mix and cook over medium heat until the vegetables are soft.
- 7
Step 7
Rinse the rice under cold water until the water runs clear. Distribute the rice evenly over the surface of the meat and vegetables.
- 8
Step 8
Add cumin on top of the rice.
- 9
Step 9
Pour hot water so that it covers the rice by about 1 cm. Cover the pot with a lid and reduce the heat to minimum.
- 10
Step 10
Peel the garlic head from the top layer of skin and cut it across.
- 11
Step 11
10 minutes before the rice is ready, slightly press the garlic into the rice in several places. Cook until all the liquid is completely absorbed.
- 12
Step 12
Before serving, stir the pilaf with a fork to make the rice fluffy.
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