Chicken Fillet Pilaf in a Pan

Hearty, flavorful, made from ordinary ingredients, for dinner! Pilaf with chicken fillet in a frying pan is a recipe for a simple but tasty dish that is prepared from available ingredients. This pilaf is made much faster than with any other meat. At the same time, the chicken turns out tender, and the rice remains crumbly.
cook time: 1h
Ivy Ramsay
Chicken Fillet Pilaf in a Pan

Nutrition Facts (per serving)

129
Calories
4g
Fat
16g
Carbs
7g
Protein

Ingredients (4 portions)

Basic:

Garlic 3 clove
Salt to taste
Water 1.5 cup
Rice 0.75 cup
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Greenery 20 g
Chicken fillet 250 g
Adjika (dry) 0.25 tsp

Recipe instructions

Step 1

Step 1
How to make pilaf with chicken fillet in a frying pan? Prepare your food. Wash the vegetables and herbs, defrost the chicken fillet (if it was frozen), rinse and dry with a paper towel. Short-grain rice, not parboiled, is best. Take herbs and spices to taste.

Step 2

Step 2
To prepare pilaf, take a wide frying pan with a thick bottom and pour vegetable oil into it. Take refined, odorless oil. Peel the onion, cut it and put it in a frying pan with oil.

Step 3

Step 3
Cut the chicken fillet into equal medium pieces and place in a frying pan with onions. You can take absolutely any fillet — I have breast, and in this pilaf it turns out not dry.

Step 4

Step 4
Peel the carrots and cut into thin strips. Place it in the pan with the onions and fillets. If you don’t like carrots into sticks, you can grate them on a coarse grater or cut them into small cubes.

Step 5

Step 5
Place the frying pan over medium heat and cover with a lid. Simmer the meat and vegetables for 7 minutes, stirring occasionally to avoid burning.

Step 6

Step 6
To prevent the rice for pilaf from sticking together and turning into porridge, rinse it thoroughly. Do this by pouring warm water over the rice and gently rubbing it with your palms. After this, drain the water and refill with clean water. Do this until the water becomes clear. This method removes the starch that makes the rice sticky.

Step 7

Step 7
Place the rice in a frying pan with the fried vegetables, fillet and smooth it out.

Step 8

Step 8
Pour hot water into the pan, add salt, pepper and stir.

Step 9

Step 9
Add dry adjika to the pan. You can replace it with barberry, cumin or a mixture of spices for pilaf.

Step 10

Step 10
Finely chop the greens and add to the pan with pilaf.

Step 11

Step 11
Wash the garlic and, without peeling, stick it into the rice.

Step 12

Step 12
Bring everything to a boil, cover with a lid and reduce heat to low. Cook the pilaf for 25 minutes until the rice is cooked. Do not stir the pilaf while cooking so that it does not turn into porridge.

Step 13

Step 13
Remove the pilaf from the heat and leave covered for another 10 minutes. During this time, the rice will absorb all the liquid and reach the desired state. Remove the lid and stir.

Step 14

Step 14
Transfer the pilaf to a large plate, place garlic cloves on top and serve.

Step 15

Step 15
Bon appetit!

Additional rubrics

Related recipes