Uzbek pilaf with chicken
100 minutes
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Cooking pilaf with chicken is always a feast because the house is immediately filled with magical aromas that attract the whole family to come into the kitchen. The reason for this is the spices, which excite the olfactory receptors and whet the appetite. You should not skimp on spices - you need to take exactly those that are intended for pilaf. Only in this case you can get amazing results - delicious chicken pilaf. And if you are preparing a real festive table, do not forget to please your guests with a classic chłodnik or jellied.
A little history
Today there are many cooking options with different ingredients: meat, fish, vegetables, fruits. And for all occasions in life fits a classic recipe - Uzbek pilaf with chicken.
Oriental people have known about pilaf with chicken since time immemorial: the first mentions of it can be found in treatises of the X-XI centuries. No holiday of the eastern peoples, be it a wedding, a wake or any other festive event could do without the rice dishes flavored with spices. Later chronicles indicate that a more precise technology was used for the preparation of this dish. There is even an ancient legend about the scientist Avicenna, who took plov to extract one of the famous gentlemen. Yes, for the peoples of the East pilaf with chicken was not just a tasty and healthy food, but also a therapeutic tool that helped with various diseases: overwork, loss of tone, exhaustion.
Many of the recipes have survived to this day, over time they have only improved and were brought to almost perfection. Today plov is considered a national dish in Uzbekistan, Tajikistan and Kazakhstan. It is also widespread among Armenians, Arabs, it is very popular in Turkey and Azerbaijan. For the lovers of the Georgian cuisine we prepared wonderful recipes of chahohbili and satsivi.
Signature recipe
Energy Value per Serving
CALORIES:
160 kcal
Protein
8 grams
Fats
6 grams
Carbohydrates
17 grams
Ingredients
Chicken breast
500 г
Long Grain Rice
500 г
Onions-
300 г
Carrots-
500 г
Garlic-
2 cloves
Sunflower oil-
100 г
Pilaf spices-
to taste
Recipe:
1.
Wash and cut the chicken into pieces. Pour sunflower oil in the cauldron to 1 cm high, then heat it. Chop the onion and fry it in the oil. Salt and pepper the chicken, put it in the oil. Fry on high heat. Reduce heat to almost minimum and stew for 30 minutes. Grate carrots on a coarse grater. Spread evenly on top of the meat and stew for 20 minutes more.
Wash and cut the chicken into pieces. Pour sunflower oil in a cauldron to 1 cm high, then heat it. Chop onion and fry it in oil. Salt and pepper the chicken, put it in the oil. Fry on high heat. Reduce heat to almost minimum and stew for 30 minutes. Grate carrots on a coarse grater. Spread evenly on top of the meat and stew for another 20 minutes.
2.
Rice rinse. Add 1 teaspoon pilaf spices and 1 teaspoon salt, mix. Open the lid and put 2 heads of garlic, not peeled (pre-wash them). Pour an even layer of rice on top. Boil water and gently pour rice so that the water rises above the rice by 5-7 mm.
Rinse the rice. Add 1 teaspoon of pilaf spices and 1 teaspoon of salt and stir. Open the lid and put 2 heads of garlic not peeled (previously washed them). Pour an even layer of rice on top. Boil water and gently pour the rice, so that the water rose above the rice for 5-7 mm.
3.
Cover with a lid and a waffle towel. Braise for 30 minutes. Uncover and gently invert the rice. Braise for 30 minutes. Turn off the heat and stir everything in. Let stand for another 15-20 minutes.
Cover with a waffle towel lid on top. Braise for 30 minutes. Uncover and gently turn over the rice. Braise for 30 minutes. Turn off the heat and stir everything in. Let stand for another 15-20 minutes.
4.
Cooking pilaf with chicken complete. Bon appetit!
Cooking pilaf with chicken completed. Bon appetit!
Useful tip
The choice of rice - one of the key points in cooking this dish. If you do not know the varieties, it is better to stop at a special rice for pilaf - it can be found in almost any store. The best crockery for cooking pilaf is a large cast-iron or aluminum cauldron with thick walls. If you want to get as close to the classic oriental recipe as possible - use turkey fat instead of vegetable oil.
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