Chicken pilaf
Pilaf with pieces of chicken thigh without long stewing of the meat. Carrots and cumin create a familiar aroma.
How to make it
Prepared 0 of 4 steps
Cut
Remove the bones from the thighs and chop the meat. Wash the rice, chop the carrots and onions.
Pan-fry
Heat the oil and fry the chicken for 7 minutes. Add onions and carrots, cook for another 5 minutes.
Add cereal
Add salt and cumin. Place rice and garlic on top.
Cook
Pour hot water about 1 cm above the rice. Cook covered for about 20 minutes until the rice and chicken are cooked through.
Little hint
It’s possible, but the fillet dries out faster. Reduce pre-frying and do not overheat the finished pilaf.
Frequently asked questions
Is it possible to replace the thigh with fillet?
It’s possible, but the fillet dries out faster. Reduce pre-frying and do not overheat the finished pilaf.
How long does it take to prepare?
The recipe takes about 15 minutes to prepare and 35 minutes to cook. The exact time depends on the size of the products and equipment.
