Quick & Delicious Chicken Breast Pilaf

Beautiful and so delicious that you can’t tear yourself away! Chicken breast pilaf is a lighter version of the classic recipe. Chicken meat cooks faster and is easier to digest. A simple dish suitable for the daily menu.
cook time: 1h
Zoe Kendrick
Quick & Delicious Chicken Breast Pilaf

Nutrition Facts (per serving)

127
Calories
3g
Fat
15g
Carbs
10g
Protein

Ingredients (5 portions)

Basic:

Onion 1 pc
Garlic 4 clove
Salt to taste
Water 2 cup
Rice 1 cup
Chicken breasts 500 g
Carrot 1 pc
Vegetable oil 30 g
Dry spices to taste

Recipe instructions

Step 1

Step 1
How to make pilaf from chicken breast in a cauldron? Prepare the necessary ingredients for this. Take boneless chicken breast. You can add more or less carrots and onions according to your taste. For pilaf I use steamed golden rice. Read more about the intricacies of choosing rice in a separate article, link at the end of the recipe. It doesn’t get overcooked and always turns out crumbly.

Step 2

Step 2
Peel the onion, rinse in cold water and chop not very finely. Place a cauldron on the fire and heat it until hot. Pour vegetable oil into the cauldron and add chopped onions. Fry it in oil for 2-3 minutes. Read about how to choose the right vegetable oil in a separate article, link at the end of the recipe.

Step 3

Step 3
Cut the chicken breast fillet into small pieces and place in a cauldron with the onions.

Step 4

Step 4
Stir. Fry everything together for another 5-7 minutes. During this time, the meat will warm up and change color.

Step 5

Step 5
Add salt and pilaf spices to taste. Mix them with meat.

Step 6

Step 6
Peel the carrots and cut them into cubes. You can grate it, but during cooking it will boil down and will practically not be visible.

Step 7

Step 7
Place chopped carrots in a cauldron. Stir.

Step 8

Step 8
Add a glass of hot water and cover the cauldron with a lid. Cook everything together over low heat for about 15 minutes.

Step 9

Step 9
In a separate bowl, rinse the rice several times in cold water.

Step 10

Step 10
Place the washed rice over the meat in an even layer.

Step 11

Step 11
Add a second glass of hot water. More or less water may be required depending on the size of the cauldron. The water should be about 1 cm higher than the level of the rice. Add a few peeled cloves of garlic. Cook everything covered over low heat for 15-20 minutes. No need to stir!

Step 12

Step 12
During cooking, the rice will absorb all the water and increase in size. Taste it. It should be almost ready. Remove the cauldron from the heat and leave it with the lid closed for another 15 minutes. During this time it will reach and be ready! Place the finished pilaf with chicken breast on plates and serve. Bon appetit!

Additional rubrics

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