Pilaf with chicken delicious and fast

Appetizing pilaf has firmly entered the menu of housewives around the world, its classic version with a lamb base has undergone many changes. At present, pilaf is cooked with chicken, quail, pork, beef, rabbit and even seafood. Many make pilaf, mixing all the ingredients, although initially rice was prepared separately from meat. The way to prepare this dish remains unchanged. Take a deep cauldron or pot, it melts butter, laid out meat, vegetables, rice, and everything is stewed in the oven or oven.

Pilaf with chicken is very juicy and appetizing, for piquancy you can add a little raisins, you can cook it in two ways: with rice together or separately. It should be borne in mind that in case of separate cooking, serve on a table of pilaf with chicken is necessary with warm rice and hot meat. Plov is quite suitable for a festive table, as hot. Aroma and properly selected proportions are unlikely to leave guests indifferent.

How to cook pilaf with chicken? There is no unequivocal answer to this question, every housewife believes that her dish is the only truly cooked, so how to cook your pilaf is up to you. The main thing is to follow certain rules. Pilaf with chicken is cooked in one container, so the meat remains juicy and does not dry out. To prepare this dish takes chicken fillet, less often the shin, but you can also cut a whole chicken, laying it in rice, it all depends on the size of the capacity in which you will cook pilaf with chicken. The secret of friable pilaf is to choose rice, we advise you to take steamed, unlike other rice croups, it never clumps together. If you like the "sticking effect", then round-grain and long-grain will do.

We will cook pilaf from chicken fillet. To do this, you need ingredients:

- 1.3 kg of chicken fillet ;

- 450 grams of steamed rice ;

- 40 g of yellow raisins;

- purple bulb;

Six cloves of purple garlic;

- a pair of medium carrots;

- large salt and ground pepper according to the preferences (you can add seasonings, but the wonderful aroma of this dish is beautiful and without taste enhancers).

Pilaf from chicken fillet. Preparation:

1. Rinse and cut into large bars fillet of chicken.
2. Clear carrots and onions, carrots rub on a large grater, and chop the onion in the usual way, not mincing.
3. You gnaw the cauldron (pot), pour in the oil, when it boils, throw the onion, brown lightly and throw the carrot. Stir, stew for a few minutes, so that the carrot softens, then spread the pieces of chicken fillet, add and pepper, sprinkle them with rice mixed with washed raisins. Pour 440 ml of water and close.
4. During cooking, after about 13 minutes, mix the entire contents of the container and so every eight to twelve minutes. Pilaf from chicken will be ready in forty minutes.

If you want to try an unusual option, we advise you to cook pilaf with squid, the dish comes out delicate and unusually fragrant. The mild taste of seafood is perfectly combined with rice, which does not have a pronounced flavor, but only shades the subtle scent of squid.

Pilaf from squids. Ingredients:

- 420 grams of squid;

- 160 grams of steamed rice;

- one medium-sized ripe carrot;

- a purple bulb of small size;

- seven pieces of physalis (except for Russian fruits, otherwise you can get poisoned!), If there is no physalis, you can replace five cherry tomatoes of medium ripeness;

- sunflower-seed oil without a smell;

- large salt and ground pepper according to preferences.

Pilaf with squid. Preparation:

1. Rinse and cook rice until half-ready (no more than 15 minutes).
2. Rinse and process carcasses of squid, having doused them with boiling water, so that the skin can peel off more easily. Cut into small cubes.
3. Peel the purple onions and carrots, cut them all with straws and put them on a hot frying pan with butter, lightly fry until soft and put rice and squid.
4. Transfer everything to the kozanok (pot), add and pepper, pour in a cup of water and put into the oven to bake for about fifteen minutes until the steamed rice is ready.
5. On a table pilaf with squid served hot, decorating with half of cherry, sprinkled with your favorite greens.

Bon Appetit!