Chicken fillet pilaf is the fastest to prepare and no less tasty than, for example, with pork or lamb. Another thing is that this meat is less familiar for use in pilaf, but we do not stand still, we always try to try something new. After all, shish kebab, it seems, is also more familiar from lamb or pork, and who has tried shish kebab from chicken fillet and bacon. can argue with such outdated notions. So today, let's try to cook a delicious pilaf, and enjoy its taste no less than if it was with pork.

To cook chicken pilaf, you will need:

rice - 300 g
chicken fillet - 800 g
onion - 2 pcs.
carrots - 2 pcs.
garlic - 2 heads
sunflower oil - 5 tbsp.
barberry - 2 tsp
turmeric - 0.5 tsp
zira - 2 tsp
ground black pepper - 0.5 tsp
ground red pepper - 0.5 tsp
salt
tomatoes
parsley

How to cook chicken pilaf:

1. Cut the meat into small pieces.
2. Peel and wash onions and carrots. Cut the carrot into thin strips. You can also grate it on a medium grater, as you like. Cut the onion into half rings.

3. We wash the garlic, dry it and remove the top husk, you do not need to completely peel the garlic.
4. In a cast-iron cauldron, heat the oil well and fry the chopped onion until golden.
5. Add chopped carrots and fry for about 2-3 more minutes, while stirring continuously.
6. Next came the turn of chicken meat, which, together with vegetables, fry for about 10 minutes, stirring occasionally.
7. We wash the rice thoroughly in several waters.
8. Add all the necessary spices to the meat with vegetables and salt. Mix everything together well. Pour about half a glass of hot water and leave to simmer for another 10 minutes.
9. Next, put rice in a cauldron and evenly distribute it over the surface, use a wooden spatula for this. Add hot water gently so that it covers the rice by 2-3 centimeters.
10. Put two cloves of garlic in the cauldron (press them into the rice). And with the help, again, of the blades, we make a couple of holes in the rice, thus making it possible for the steam to come out.
11. On high heat, bring our pilaf to a boil. Cover with a lid and, reducing the heat, cook for about 20-25 minutes until the rice is ready.
12. We take out the garlic from the cauldron, and mix the pilaf.
13. Next, peel the garlic and cut into large pieces. We return it to the pilaf and mix again.
14. We wash fresh tomatoes and cut into large slices.
15. Parsley is also thoroughly washed and dried.
16. We lay out the finished pilaf on plates and decorate with tomato slices and fresh herbs.

Made from simple and affordable ingredients, pilaf with chicken in a pan is a great option for a family lunch or dinner. Of course, such pilaf is not a real Uzbek dish, but in terms of taste it is quite a bit inferior to it.

You will spend quite a bit of time preparing this fragrant dish, and the result will pleasantly surprise any experienced housewife. Be sure to take note of the recipe for this pilaf and cook it when you decide to please your family with a delicious dinner without spending a lot of effort.

Taste Info Second: cereals

Ingredients

• Chicken breast - 300 gr.;
• Steamed long-grain rice - 1 tbsp.;
• Vegetable oil - 40 ml;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Tomato paste - 1 tbsp;
• Garlic - 1 clove;
• Salt, spices to taste;
• Fresh herbs for decoration.

How to cook pilaf with chicken in a pan

The proposed dish will be cooked in a pan. For the convenience of preparing the recipe, it should be with high sides. First, prepare the chicken breast for a delicious pilaf in a pan. Rinse it under running cold water and pat dry with paper towels. Cut the chicken breast into small pieces.

Heat vegetable oil in a frying pan. Put the chopped chicken breast into the pan and start frying it, stirring and turning the pieces occasionally. In order for the chicken to turn out with a crispy crust, fry it over high heat, for more tender meat, medium heat is suitable.

Prepare vegetables for pilaf. Our dish uses carrots and onions, wash and peel them. Grind carrots in the form of thin straws by hand or simply grate it on a coarse grater, and onions into small cubes (or in any form). Put the vegetable slices for pilaf with chicken to the browned chicken pieces.

Continue frying the ingredients in the pan, stirring them. Cook until vegetables are soft and carrots are light orange.

Rinse rice thoroughly. Add clean rice to the pan. Mix the ingredients with a spatula. Saute rice with chicken and vegetables for 3-4 minutes. In the process, add 1 clove of garlic to the rice. For more flavor, the clove can be cut in half.

Season the dish with salt and spices to taste. Add tomato paste and stir.

Then fill the rice with boiled hot water so that it covers it by 2-3 cm.

Cook quick chicken pilaf in a pan over low heat until the rice is fully cooked. Try not to stir the dish during the entire cooking time. At the end of cooking, if desired, add chopped, fresh or dried herbs to the finished pilaf and only then mix the dish thoroughly.

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Let the dish brew under a closed lid for 10 minutes and serve. Properly cooked pilaf is crumbly, fragrant and very tasty.

Cooking Tips:

• For the preparation of pilaf, it is best to use long-grain steamed Jasmine or Basmati rice.
• Rinsing rice before cooking is a must. This will remove all the starch from the rice, which tends to stick together grains at high temperatures, turning the dish into porridge. The best option is to rinse the rice in warm, lightly salted water.
• Turmeric, zira, dried barberry and ground red pepper are ideal spices for any pilaf. If desired, you can use saffron, coriander and bay leaf. For pilaf prepared according to this recipe, you can also use sweet paprika to emphasize the taste of the chicken.

To adhere to a healthy diet, you do not need to eat poorly and monotonously. Chicken breast pilaf is a complete hot dish. It provides the body not only with energy, but also with useful substances.

A recipe with a photo will help in cooking pilaf from chicken breast. The dish will require the minimum amount of products that are in every home. To cook 4 servings of chicken breast pilaf according to the recipe below, you need to take:

Ingredients:

Chicken breast pilaf contains the following amount of nutrients per 100 grams:

Chicken breast pilaf is a tasty and well-balanced dish. Chicken breasts will give the body the right amount of protein. Rice will provide it with useful, so-called slow carbohydrates. Spices and vegetables will supplement pilaf with vitamins and dietary fiber, and vegetable oil will help the absorption of vitamins and other substances. According to the recipe with a photo, chicken breast pilaf can be cooked in 45-50 minutes.

• Rice for pilaf needs to be sorted out. First, the cereal must be washed, and then poured with cold water, pour a couple of pinches of salt. Let the rice stand for 15 minutes.
• Cut the meat from the breast bone, remove the skin from it. Cut the chicken breast into pieces weighing about 15 grams.

• Place a frying pan on the stove. Pour in the oil and heat it up. Fry the chopped chicken breast in hot oil for 5-6 minutes.
• Add chopped carrots and onions to the fried chicken.

• Fry chicken and vegetables for 10-12 minutes.

Chicken breast pilaf is prepared with the obligatory addition of spices. Add a mixture of peppers, zira, nutmeg, dry berries of barberry, juniper to the pan.

You can also put any other spices, dry herbs. Salt to taste.

• Further, to cook pilaf from chicken breast according to the recipe with the photo, you will need a pan with a thick bottom. It is desirable that it be wide enough. First you need to transfer the contents of the pan into it.
• Drain the water from the rice, put it on top of the chicken with vegetables.

Pilaf is an ancient dish made from meat and rice. The meat used is usually lamb. But it is not always possible to buy high-quality and decent lamb, so people replace it with anything: beef, pork, poultry, and even learned how to cook pilaf without meat at all.

I am sure that there are many critics with the opinion: “This is not pilaf, but porridge.” And I won't argue with them. Using the right ingredients, recommendations and cooking technology, you will get fluffy, fragrant rice with tender, juicy meat. And it doesn't matter what you call it, because the main thing is the taste. And pilaf with chicken breast, cooked in a cauldron, quickly disappearing from the plates during the dinner table - all this is proof. Try to cook and see for yourself!

To cook pilaf with chicken fillet, you need to prepare the ingredients according to the list.

Pour vegetable oil into a well-heated cauldron and after a minute put the onion, cut into small cubes. Stir occasionally, fry until translucent. It will take literally 2-3 minutes.

Scoop the onion closer to the center with a spoon and lay out the meat. You need to spread it along the walls of the cauldron, evenly distributing it so that the meat warms up. And do not touch it at all for 5-7 minutes.

After the time has elapsed, mix the meat with onions.

Pour seasoning for pilaf, add salt to taste.

Lay out carrots. It must first be cleaned, cut into large strips.

Pour in cold water to just cover the contents. Let it boil and reduce the fire. Cook over low heat for 15 minutes, stirring occasionally.

Rinse the rice with running water until the water is completely transparent. When zirvak (everything without rice) is cooked, turn up the heat to high and spread the rice in an even layer. If necessary, add boiled water so that it covers the rice by 1-1.5 cm. The pilaf should boil quietly and evenly. When the water evaporates, you need to try the rice, it should be 80-85 percent ready, that is, slightly harsh. If the rice is still hard, then you need to add water and bring to the desired consistency.

Collect the rice in a slide, pressing a little, put the garlic, cover, reduce the heat to the very minimum and leave to simmer for 15 minutes.

Gently mix the finished pilaf with chicken breast, put it on a dish in a slide and immediately serve it on the table.

Enjoy your meal. Cook with love.

Crumbly, tender, fragrant pilaf with chicken. It will be the main decoration on any table. Chicken cooks faster than other types of meat, and you will taste not greasy, tasty pilaf.

Although this recipe includes a lot of ingredients, pilaf is prepared quickly and it turns out delicious.

You will need:

• one bulb;
• rice - 185 gr;
• two carrots;
• six chicken drumsticks;
• two cloves of garlic;
• curry - 6 gr;
• a mixture of black and red peppers - 12 gr;
• two bay leaves;
• ten peas of pepper;
• boiling water - 300 ml;
• paprika - 10 gr;
• salt - 15 gr.

How to cook pilaf in a saucepan:

1. Washed and dried chicken meat cut into portions.
2. Pour vegetable oil into a deep saucepan with a thick bottom.
3. Put the meat and fry until golden brown.
4. All vegetables are peeled.
5. Chop garlic and onion.
6. Process the carrots on a grater.
7. We put a separate frying pan and pass the garlic onion on it. After 5 minutes, add chopped carrots. After 5 minutes, turn off the fire.
8. Rinse the rice groats well and transfer to the meat.
9. Pour the fry there.
10. Pour the products with boiling water.
11. Add all dry ingredients, lavrushka.
12. Put to boil for half an hour.
13. From time to time, look under the lid, and if the water evaporates too quickly, pour more. Enjoy your meal!

In a slow cooker

With a slow cooker, food will be prepared without any hassle. There is no risk that the rice will burn or run off.

Main Ingredients:

• chicken fillet - 0.5 kg;
• one large carrot;
• two cloves of garlic;
• one bulb;
• rice - 260 gr;
• water - 600 ml;
• seasoning and salt - to taste;
• oil of any kind - 30 ml.

How to cook pilaf in a slow cooker:

1. Process the vegetables according to the standard procedure. The difference is that you need to rub the carrots, and chop the garlic.
2. Cut the finished fillet into pieces.
3. In a slow cooker, fry the vegetables for 10 minutes, then put the chicken and cook for another 15 minutes.
4. We turn off the kitchen appliances, put rice, spices, salt into the bowl, pour water, mix everything and cook in the “Pilaf” mode for 40-50 minutes.

in a frying pan

Delicate, ruddy spicy pilaf with a light fried crust comes out in a pan.

Grocery list:

• white rice - 0.5 kg;
• three carrots;
• chicken fillet - 0.4 kg;
• special seasoning for pilaf - to taste;
• two bulbs;
• salt - 15 gr;
• sunflower oil for cooking

How to cook pilaf with chicken in a pan:

1. Cut the peeled onions into large squares with a knife. It is necessary that the taste of onion is well felt in pilaf.
2. Cut the boneless chicken fillet into small pieces with a knife.
3. Process the washed carrots on a coarse grater.
4. Heat the frying pan well, pour in the oil and sauté the onion until it becomes golden.
5. After that, pour pieces of meat to the onion.
6. As soon as they turn white, add carrots. Cook covered for 5 minutes.
7. After the time has passed, add spices: you can put turmeric, cumin, red and black pepper, turmeric and salt.
8. Pour the meat with vegetables with water so that it slightly covers the layer of meat.
9. Simmer for 25 minutes.
10. During this time, rinse the round rice in several waters.
11. Lay the rice on top of the meat. The layers are never mixed.
12. Pour water again.
13. After 15 minutes, we press six peeled cloves of garlic into the rice mass, they will add spice to the dish.
14. We cook pilaf for another 10 minutes, turn it off and let it brew.

Cooking in Uzbek style in a cauldron

Authentic Uzbek pilaf is made with lamb, but many find it too fatty. Therefore, we will prepare crumbly pilaf according to all the canons of the traditional recipe, but with chicken.

Required products:

• brown rice - 0.5 kg;
• onions - 0.3 kg;
• poultry breast - 0.5 kg;
• vegetable oil - 150 ml;
• two garlic heads;
• salt - 15 gr;
• seasonings: zira, paprika, turmeric - to taste.

How to cook chicken pilaf in a cauldron:

1. Place the chicken breast under water, then dry and cut into slices.
2. Prepare a cauldron with a thick bottom, pour sunflower oil into it and heat.
3. Finely chop the peeled onion and throw it into the cauldron.
4. Roll the chicken pieces in salt and pepper and add to the onion to fry.
5. We pass the first 5 minutes on high heat, then reduce the power and simmer for half an hour under the lid.
6. Grate the carrots and add on top of the meat. Cooking 20 minutes.
7. We take two heads of garlic, in no case do we clean them, but only wash them under the tap.
8. I also wash brown rice several times. We put salt and seasonings in it.
9. We load the entire mass into a cauldron. Bury the garlic in the rice.
10. Carefully pour everything with boiled water, making sure that it does not mix the layers of the dish.
11. The water layer should be almost a centimeter above the rice layer.
12. We put out the food for half an hour under the lid. After that, turn the rice over with a spatula and cook for another 30 minutes.
13. Once the pilaf is ready, you can mix all the ingredients, let them stand for 15 minutes and serve.

With the addition of mushrooms

If you are tired of the usual pilaf with meat and want something new, add mushrooms to it.

Recipe Ingredients:

• one carrot;
• steamed rice - 120 gr;
• spices - 12 gr;
• champignons - 0.15 kg
• chicken meat - 0.3 kg;
• salt - to taste;
• onion - 1 pc.;
• vegetable oil - 70 ml;
• green onion arrows.

Cooking method:

1. Process the onion by removing the skin from it.
2. Chop the chicken meat into cubes.
3. Roughly cut the peeled fresh mushrooms.
4. Put the meat, mushrooms and vegetables in a frying pan and sauté in vegetable oil. Cooking 5 minutes.
5. Add grated carrots, salt and your favorite spices for pilaf.
6. Stir the food, put the washed white rice.
7. Continue frying for 2 minutes, then pour water and start to simmer, while removing the fire to a minimum level.
8. After 20 minutes, the food will be ready. We spread it on plates and sprinkle with chopped herbs. Enjoy your meal!