Stovetop Chicken Pilaf

Delicious, aromatic, without a cauldron — youʼll lick your fingers! Crumbly pilaf with chicken in a pan on the stove turns out no worse than in a cauldron. The main thing is to choose a pan with a thick bottom. This pilaf will be an excellent option for a hearty dinner for the whole family. Try it!
cook time: 1h
Ruby Colston
Stovetop Chicken Pilaf

Nutrition Facts (per serving)

190
Calories
10g
Fat
15g
Carbs
9g
Protein

Ingredients (6 portions)

Basic:

Garlic 5 clove
Salt to taste
Water 300 ml
Rice (long grain) 300 g
Carrot 200 g
Bulb onions 150 g
Vegetable oil (for frying) 40 ml
Dry spices to taste
Chicken (any part) 800 g

Recipe instructions

Step 1

Step 1
How to make homemade pilaf with chicken in a pan on the stove? Prepare your food. To make the pilaf crumbly, you need to choose the right rice. Sometimes the packaging says “for pilaf”. If you don’t find one, take any long-grain one. It has less starch and will clump less. Read more about rice at the end of the recipe. Chicken meat can be taken from any part of the bird. For spices, take cumin, barberry, saffron, turmeric, red and black pepper, and thyme.

Step 2

Step 2
Rinse the chicken under running water. If it is not cut, cut the flesh from the bones and remove the skin. They can be used in another dish, for example, to cook broth. Cut the meat into pieces no larger than 2x2 cm. Wipe the resulting pieces with paper towels so that no moisture remains and there is less splashing when frying.

Step 3

Step 3
Peel the onion, rinse and cut into half rings. Peel the carrots, rinse and cut into strips. This cut is considered traditional for pilaf.

Step 4

Step 4
Heat vegetable oil in a thick-bottomed saucepan over medium heat. Take a pan of a size that can accommodate all the ingredients for the pilaf. Add the chopped chicken and fry over high heat until lightly golden brown. The links at the end of the recipe will help you choose the ideal pan and oil for frying.

Step 5

Step 5
Turn the chicken over to the other side and add the chopped onion to the pan. Stir and fry for 2-3 minutes.

Step 6

Step 6
Then place the carrots in the pan and stir. Cook for another 3-4 minutes until the carrots soften.

Step 7

Step 7
Add salt and spices. Stir and reduce heat. Boil water in a kettle; you will need it hot. Remember that from this moment until the pilaf is served, there is no need to stir it, otherwise it will turn into porridge.

Step 8

Step 8
Rinse the rice several times in cold water until it runs clear. This way, starchy substances will be washed out better, and the pilaf will be more crumbly. Place rice on top of meat and vegetables. Peel the garlic from the outer shell, leaving the cloves unpeeled. Place the garlic on the rice and submerge it a little.

Step 9

Step 9
Fill everything with hot water so that it is 1.5-2 cm above the rice. Cover the pan and simmer over medium heat for about 15-20 minutes until the rice has absorbed all the water. The exact time depends on the type of rice, the pan you choose, and how your stove operates.

Step 10

Step 10
To make excess liquid evaporate faster, use a spatula to make indentations in several places to the level of the bottom of the pan. If there is still liquid in them, it means the water has not completely boiled away, and if there is no liquid, feel free to remove the pan from the heat. Cover the pan with a lid and leave to brew for 10-15 minutes. Before serving, be sure to stir the pilaf, and then place it on a large plate in a heap or for each portion. Bon appetit!

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