Chicken breast pilaf

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pilaf from chicken breast in a cauldron? Prepare the necessary ingredients for this. Take boneless chicken breast. You can add more or less carrots and onions according to your taste. For pilaf I use steamed golden rice. Read more about the intricacies of choosing rice in a separate article, link at the end of the recipe. It doesn’t get overcooked and always turns out crumbly.

2. STEP 2

   

   Peel the onion, rinse in cold water and chop not very finely. Place the cauldron on the fire and heat it until hot. Pour vegetable oil into the cauldron and add chopped onions. Fry it in oil for 2-3 minutes. Read about how to choose the right vegetable oil in a separate article, link at the end of the recipe.

3. STEP 3

   

   Cut the chicken breast fillet into small pieces and place in a cauldron with the onions.

4. STEP 4

   

   Stir. Fry everything together for another 5-7 minutes. During this time, the meat will warm up and change color.

5. STEP 5

   

   Add salt and pilaf spices to taste. Mix them with meat.

6. STEP 6

   

   Peel the carrots and cut them into cubes. You can grate it, but during cooking it will boil down and will practically not be visible.

7. STEP 7

   

   Place chopped carrots in a cauldron. Stir.

8. STEP 8

   

   Add a glass of hot water and cover the cauldron with a lid. Cook everything together over low heat for about 15 minutes.

9. STEP 9

   

   In a separate bowl, rinse the rice several times in cold water.

10. STEP 10

    

    Place the washed rice over the meat in an even layer.

11. STEP 11

    

    Add a second glass of hot water. More or less water may be required depending on the size of the cauldron. The water should be about 1 cm higher than the level of the rice. Add a few peeled cloves of garlic. Cook everything covered over low heat for 15-20 minutes. No need to stir!

12. STEP 12

    

    During cooking, the rice will absorb all the water and increase in size. Taste it. It should be almost ready. Remove the cauldron from the heat and leave it with the lid closed for another 15 minutes. During this time it will reach and be ready! Place the finished pilaf with chicken breast on plates and serve. Bon appetit!

Comments on the recipe

Natalia M

09.09.2023

4.7

This is the simplest, easiest and fastest chicken breast pilaf recipe! The breast itself comes to readiness very quickly, especially if it is cut into small pieces. For the pilaf, I cut the onion into small cubes so that it would “dissolve” and my daughter wouldn’t notice it. But I cut the carrots into large strips with a curly knife for beauty. As soon as the meat turned white, I kept it on the stove for a couple more minutes and added long-grain rice. I also rinse it until the water is clear, and sometimes I also soak it in advance. I decided not to divide the garlic into cloves, but inserted the entire head (I washed it first and removed the top husk). For spices, I have aromatic chicken seasoning and bay leaf. In general, the pilaf turned out to be rich in spicy aromas! It is very tasty, the rice is fluffy, the meat is soft! Thanks for the recipe. We liked!