Chicken Pilaf in a Duck Pot

Incredibly tasty and simple, from affordable products! Pilaf in a duck pot with chicken turns out incredibly rich, aromatic, and tender. It can be made with absolutely any meat. The result is no worse than in a cauldron!
cook time: 1h 15 min
Owen Truitt
Chicken Pilaf in a Duck Pot

Nutrition Facts (per serving)

168
Calories
10g
Fat
13g
Carbs
8g
Protein

Ingredients (5 portions)

Basic:

Garlic 2 clove
Salt 0.25 tsp
Ground black pepper to taste
Water 2 cup
Rice 200 g
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Greenery to taste
Chicken 500 g

Recipe instructions

Step 1

Step 1
How to make pilaf in a duck pot with chicken? Prepare all the necessary ingredients. In addition to black pepper, you can take dried barberry and spices for pilaf. We also need a duckling. It holds the heat perfectly, and cooking occurs in it from all sides, which is very important for pilaf. Defrost the chicken in advance if necessary.

Step 2

Step 2
Peel the onions. To avoid crying, rinse it in cold water, cut it into quarters and slice it thinly. Pour vegetable oil into the duck pot and place over medium heat. Fry the onion for 10 minutes, stirring.

Step 3

Step 3
Rinse the chicken, pat dry with a paper towel and cut into portions. Add the chicken to the duck pot with the onions and stir. Fry everything over medium heat for about 5 minutes, turning the pieces once. It is best to take chicken for pilaf that is not very large. Homemade chicken will not work as it will be rubbery or you will need to increase the cooking time for the chicken and vegetables before adding the rice.

Step 4

Step 4
Peel the carrots, wash and grate on a coarse grater, mix. Close the lid and fry everything for about 3 minutes.

Step 5

Step 5
Pour one glass of hot water into the chicken and vegetables, add salt and pepper.

Step 6

Step 6
Rinse the rice thoroughly in warm water until it becomes clear. I prefer to cook pilaf with steamed rice, because it does not boil over like many varieties and remains whole grains. Transfer the rice to the duck pan and smooth it out. There is no need to stir anything else until the very end of cooking the pilaf. Then it will turn out crumbly, and not in the form of porridge.

Step 7

Step 7
Pour another glass of hot water into the duck pot. It should be two fingers above the level of the rice.

Step 8

Step 8
Wash the garlic thoroughly and, without peeling, stick it into the rice in the middle of the duckling pan. Bring everything to a boil over medium heat and cover with a lid.

Step 9

Step 9
Reduce the heat to low and cook the pilaf for 20-30 minutes until the rice is cooked. I remind you that during this time you cannot mix the pilaf. Determine the exact time based on your stove.

Step 10

Step 10
Remove the duckling from the heat and immediately serve the pilaf on the table in a common plate or arranging it in portions. Serve the pilaf with lots of herbs and vegetables.

Step 11

Step 11
Bon appetit.

Additional rubrics

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