Pilaf with chicken in a frying pan turns out very tasty, although experienced chefs are convinced that the best meal is supposed to be cooked only in a cast-iron pot. But only on the condition that the frying pan should also be made of cast iron, this material gives off heat, and the dish slowly languishes without burning, fresh meat will be needed and the rice washed many times.
How to cook pilaf with chicken?
Pilaf with chicken in a frying pan is referred to the Uzbek cuisine, although initially it was brewed only in kazan. Special taste can be, correctly picking spices for pilaf with chicken:
- Zira or cumin is filled with a special aroma.
- Barberry adds acidity and neutralizes fat.
- Garlic strengthens the mouth-watering smell.
- Saffron or turmeric gives a golden color.
To make the meal turned crumbly, rice should be washed several times until the water is clean. Cooks advise basmati - a non-sticky grade. If you add dried fruits, then they must be strewed with boiling water. For a plov only a frying pan with high sides will do.
- Onion shredded medium cubes, and carrots - straws.
- The chicken is cut in large pieces, otherwise it will boil, and the pork is small enough to have a good time to put out.
Pilaf with chicken fillet in a frying pan
The fastest pilaf with chicken in a frying pan - from a fillet, it is fried in a matter of minutes. Economical housewives buy chicken breast, after cutting meat, it can be used for broth. Meat is low-fat, low in cholesterol, excellent for pilaf and shish kebab. The only negative is the drier than the other parts of the chicken.
Ingredients :
- fillets - 1 kg;
- oil - 150 ml;
- rice - 850 g;
- carrots - 1 kg;
- onion - 2-3 pieces;
- raisins - 50 g;
- garlic - 2 heads.
Preparation
- Cut the meat, fry it.
- Add the onions, pass for 5 minutes.
- Add chopped carrots, simmer for 10 minutes.
- Pour water, add garlic, raisins and spices.
- Boil 10 minutes, lay the rice.
- Top up with boiling water, mix.
- Pilaf with chicken breast cook until ready to grind.
Pilaf from steamed rice with chicken
Pilaf in a frying pan is more convenient to cook from steamed rice, it quickly reaches the condition. It is also useful for blood vessels, removes slags, prevents the formation of cholesterol plaques. It is better to use refined lean oil for roasting, you can improve the taste of refined, calcining it with a bulb.
Ingredients :
- chicken - 700 g;
- onion - 2 pieces;
- carrots - 1 piece;
- rice - 0,5 kg;
- garlic - 5 lobules;
- oil - 100 ml;
- barberry - 2 tsp;
- zira - 2 tsp;
- a mixture of peppers - 1 tsp.
Preparation
- Boil the oil in a frying pan, add chopped meat, fry.
- Onion and carrot chop, add to meat, put out 5 minutes.
- Put the spices, garlic, rice, mix.
- Pour water, stew for 40 minutes.
Pilaf from brown rice with chicken
It is much more useful to use brown rice . This cereal has no husks, it is ground, it preserves useful bran and nutrients, improves digestion, removes heartburn, cleanses the body, is useful for joints. The recipe for pilaf with chicken in a frying pan includes another Bulgarian pepper, and a pinch is put on the zira.
Ingredients :
- rice - 250 g;
- meat - 0,5 kg;
- water - 800 ml;
- onion - 1 piece;
- carrots - 2 pieces;
- Bulgarian pepper - 2 pieces;
- garlic - 1 head;
- zir - 0,5 tsp.
Preparation
- Grate the meat, cut, fry.
- Onion, pepper and carrot chop, fry for 7 minutes.
- Top up the water, stick a whole head of garlic.
- Boil, pour rice, spices.
- Stew pilaf with chicken in a frying pan until the liquid completely disappears.
Pilov with chicken
Very tasty pilaf from chicken can be cooked not only from rice, but also from bulgur. In the East it is often used, as the groats are well boiled and perfectly combined with meat and spices. We need whole, not ground grains, they are called Turkish wheat. Of meat, a leg or shank will fit, of spices - cumin and barberry.
Ingredients :
- chicken leg - 2 pcs .;
- carrots - 1 piece;
- onion - 1 piece;
- bulgur - 250 g;
- water - 2 items;
- barberry - 1 tsp;
- cumin - 0,5 tsp;
- greens - 1 bunch.
Preparation
- From the thighs remove the meat, fry.
- In this fat, brown the chopped onions and carrots for 10 minutes.
- Put the meat and simmer for another 5 minutes with spices.
- Bulgur washed, poured into the fry along with barberry, mix.
- Pour water, boil.
- Preparation of pilaf from chicken and bulgur will take 30 minutes.
Pilaf with chicken pearl barley
There is another non-standard recipe for pilaf from pilovki with chicken. Everyone is used to seeing rice, and in fact they put corn, chickpeas and pearl barley. Such a treat is less caloric and more satisfying. The main thing - do not forget to soak the pearl bar for a couple of hours, or it can be for the night, then the treat will be cooked much faster.
Ingredients :
- pearl barley - 2 items;
- chicken breast - 1 pc .;
- carrots - 1 piece;
- onion - 1 piece;
- tomato sauce - 1 tbsp. l .;
- oil - 50 ml.
Preparation
- Carrot and chop onion, fry.
- Cut meat, saute with vegetables for 5 minutes.
- Rinse the groats, pour it into the frying pan.
- Add sauce, stir, pour boiling water.
- Pilaf from pearl barley with chicken in a frying pan is stewed until ready for cereals.
Pilaf with chicken and mushrooms - recipe
More satisfying option, which also saves meat - pilaf with chicken and mushrooms. It is best to take forest, they are very fragrant, but oyster mushrooms and mushrooms are also suitable. It is recommended to roast the rice with onions and carrots so that it absorbs the fat, then the pilaf will turn out to be crumbly. Water should cover the croup for 0.5 cm.
Ingredients :
- chicken meat - 300 g;
- mushrooms - 150 g;
- onion - 1 piece;
- rice - 120 g;
- carrots - 1 pc.
Preparation
- Cut fillet, onions, carrots and mushrooms.
- Fry the onion, add the meat, then mushrooms, simmer for 5 minutes.
- Put the carrots, pass for 10 minutes.
- Pour rice, fry.
- Top up the water, pour in the spices.
- Stew pilaf with mushrooms and chicken in a frying pan for 20 minutes.
Pilaf with stuffing in a frying pan
The simplest pilaf with chicken - with the usual stuffing, the dish is also called "lazy", because the effort is less, and the taste is not inferior to the traditional and is prepared much faster. The saturation will give the pork chop a mince, but you can take the beef and mix it in half, only it will take a little longer to roast.
Ingredients :
- rice - 200 g;
- minced meat - 200 g;
- onion - 2 pieces;
- carrots - 2 pieces;
- oil - 100 ml;
- garlic - 3 slices;
- water - 2 items;
- turmeric, paprika - 1 tbsp. l.
Preparation
- Cut onion and carrots, fry.
- Put the stuffing, stew 10 minutes.
- Sprinkle with spices.
- Lay the rice, pass 5 minutes.
- Stir garlic, pour water.
- Stew for half an hour, insist 10 minutes.
Pilaf with chicken and vegetables
Friable pilaf with chicken will turn out, if you add vegetables instead of meat. Corn and tomatoes will give the dish a special, original taste. Corn can be laid as fresh, so slightly welded and even frozen. Of the spices suitable mixture of Italian herbs, ginger, rosemary, a mixture of peppers, turmeric.
Ingredients :
- rice - 300 g;
- onion - 1 piece;
- corn - 1 pc .;
- tomatoes - 3 pcs .;
- breast - 1 piece;
- dill - 1 bunch.
Preparation
- In a dry frying pan pour the spices, a little baking, pour in onion, mix.
- Top up the oil, fry, report the carrots, put out 5 minutes.
- Meat chop, saute with vegetables for 10 minutes.
- Pour the chopped tomatoes and corn, cook for 5 minutes.
- Add rice, mix, pour water.
- To extinguish 25 minutes.
Pilaf with chicken and dried fruits
Food for gourmets - pilaf with chicken and raisins , it is called a truly oriental dish. Dried grapes can be replaced with small, fresh, pitted. The smoked plums taste amazingly the taste of meat, they must be finely chopped. Dried apricots and prunes are pitted, and fry the ingredients in corn or lean oil.
Ingredients :
- chicken leg - 2 pcs .;
- onion - 1 piece;
- garlic - 3 cloves;
- prunes - 50 g;
- dried apricots - 50 g;
- rice - 300 g;
- turmeric - 10 g.
Preparation
- Meat chop, fry.
- Pour onion, saute for 5 minutes.
- Dried apricots and prunes in hot water for 5 minutes.
- Grind dried fruits, fall asleep meat.
- Add rice, stick garlic.
- Mix hot water with spices, pour food.
- Stew for 20 minutes.
Pilaf with chicken hearts
Rice is not for nothing called the bread of the East, many directly connect its use with good health and longevity, more often use unpolished rice. Chicken pilaf can also be made from offal, it is very tasty with hearts. Only they need to be previously cut, washed, cleaned up blood, fat and blood vessels.
Ingredients :
- hearts - 1 kg;
- carrots - 4 pcs .;
- onion - 3 pieces;
- rice - 300 g;
- water - 0,5 l;
- garlic - 5 lobules;
- zir - 1 tsp;
- cumin - 2 tsp.
Preparation
- Cut onion, fry for 5 minutes.
- Add hearts, stew until juice is allowed.
- Put the carrots, simmer for 5 minutes.
- Pour water, pour cumin, pass for 20 minutes.
- Rinse rice, fall asleep, and report the garlic.
- Cook for 25 minutes.