Quick and Tasty Chicken Pilaf in a Pan

A delicious and inexpensive dish for every day for the whole family! You can use any type of meat for pilaf. But I suggest making crumbly chicken pilaf in a frying pan. It takes much less time, and its taste is in no way inferior to other types of pilaf. Try it too!
cook time: 1h
Hazel Farrow
Quick and Tasty Chicken Pilaf in a Pan

Nutrition Facts (per serving)

159
Calories
8g
Fat
14g
Carbs
8g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Garlic 10 clove
Salt to taste
Water 800 ml
Rice (long grain) 1.5 cup
Carrot 1 pc
Vegetable oil 30 g
Dry spices to taste
Chicken 800 g

Recipe instructions

Step 1

Step 1
How to make chicken pilaf in a frying pan? Prepare all the necessary ingredients for this. You can use any parts of chicken for pilaf. I will cook with chicken thighs. Take long grain rice. It is less susceptible to overcooking. Peel the onions and carrots and rinse in running water.

Step 2

Step 2
Chop the chicken into small pieces. Each thigh can be divided into 3-4 parts.

Step 3

Step 3
To prepare pilaf, take a wide frying pan with a flat bottom and high sides. Pour some vegetable oil on it and heat it until hot. Add the prepared chicken and fry it over high heat for 4-5 minutes. The chicken should be evenly covered with a golden crust.

Step 4

Step 4
At this time, prepare the vegetables. Peeled onions and carrots must be chopped. Cut the onion into half rings or slightly smaller. There is no need to grind it too much, otherwise it will boil all over. Cut the carrots into thin slices or grate them on a coarse grater.

Step 5

Step 5
Add prepared vegetables — onions and carrots — to the fried chicken in a frying pan. Add a little salt and spices to taste. Mix everything and fry for another 2-3 minutes.

Step 6

Step 6
Then add some water to the meat. Place a head of garlic in the center and cover everything with a lid. Simmer the meat over low heat for 10-15 minutes.

Step 7

Step 7
Separately, rinse the prepared rice several times. Then drain all the water from it.

Step 8

Step 8
Add rice to the pan with the chicken. Add hot water until it is slightly above the level of the rice. Place the same head of garlic in the center. Cover the pan with a lid and cook the pilaf until the rice is ready. This will take about 25 minutes. During this time, the rice will absorb all the liquid. Taste the rice at the end of cooking. If necessary, you can add a little more hot water. But a little! So that the rice does not start to boil.

Step 9

Step 9
Remove the pan with the finished pilaf from the heat and leave to stand under the lid for another 15 minutes. Stir the finished pilaf before serving.

Step 10

Step 10
You can serve fresh vegetables with chicken pilaf. Bon appetit!

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