Crumbly pilaf with chicken in a pan on the stove

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make crumbly pilaf with chicken in a pan? Prepare all ingredients. In order for the pilaf to turn out crumbly, you need to start by choosing the right rice. Sometimes manufacturers indicate “for pilaf” on the packaging. If you don’t find one, take any long-grain one. It has less starch and will clump less. Chicken meat can be taken from any part of the bird. For spices, take cumin, barberry, saffron, turmeric, red and black pepper, and thyme.

2. STEP 2

   

   Rinse the chicken under running water. If it is not cut, cut the flesh from the bones and remove the skin. They can be used in another dish, for example, to cook broth. Cut into pieces no larger than 2x2 cm. Wipe the resulting pieces with paper towels so that no moisture remains and there is less splashing when frying.

3. STEP 3

   

   Peel the onion, rinse and cut into half rings. Peel the carrots, rinse and cut into strips. This cut is considered traditional for pilaf.

4. STEP 4

   

   Heat a thick-bottomed saucepan over medium heat and pour vegetable oil into it. Take a pan of a size so that all the ingredients for the pilaf can fit in it. Add the chopped chicken and fry over high heat until lightly golden brown.

5. STEP 5

   

   Turn the chicken over to the other side and add the chopped onion to the pan. Stir and fry for 2-3 minutes.

6. STEP 6

   

   Then place the carrots in the pan and stir. Cook for another 3-4 minutes until the carrots soften.

7. STEP 7

   

   Add salt and spices. Stir and reduce heat. Boil the water, you will need it hot. Remember that from this moment until the pilaf is served, under no circumstances should you mix it - it will turn into porridge.

8. STEP 8

   

   Rinse the rice several times in cold water until it runs clear. This way the starchy substances will be washed out better and the pilaf will be more crumbly. Place rice on top of meat and vegetables. Peel the garlic from the outer shell, leave the cloves unpeeled, place them on the rice and drown them a little.

9. STEP 9

   

   Fill everything with hot water so that it is 1.5-2 cm above the rice. Cover with a lid and simmer over medium heat for about 15-20 minutes until the rice has absorbed all the water.

10. STEP 10

    

    To make excess liquid evaporate faster, use a spatula to make indentations in several places to the level of the bottom of the pan. If there is still liquid in them, it means the water has not completely boiled away, and if there is no liquid, feel free to remove the pan from the heat. Cover with a lid and leave to brew for 10-15 minutes.

Comments on the recipe

Alya

30.11.2023

4.9

I bought Devzira rice, which means for dinner, our Majesty pilaf, please. To control my actions and follow the cooking technology, I chose this recipe - everything is described competently and clearly. I left my own proportions of products: meat - rice - carrots = 1-1-1. From the spices I chose cumin (the character of the pilaf) and cardamom (the charisma of the pilaf). I added chilli peppers to the garlic. All the tenderness in the form of barberry and saffron with the rice I chose is out of place (for my taste). Carrots (the soul of pilaf) are now seasonal and ripe, it’s time for pilaf. The result is a remarkably tasty (with a masculine character) and beautiful pilaf. One minus - we ate too much. Thanks to the author for the recipe, and to me for the courage to take aim “at our, you know, William Shakespeare.” I wish culinary victories to all my classmates.

Yara

30.11.2023

4.6

A good, practical chicken pilaf recipe. I cook it this way too, especially with red rice it turns out delicious.

Natalia M

30.11.2023

5

Just a gorgeous crumbly pilaf with chicken in a pan on the stove! I really love chicken pilaf, especially from meat cut from the legs, because it is fattier and tastier. I cooked it in a casserole on the stove, it always turns out great pilaf. I have regular rice, my children like it just like that, any other seems dry to them) I always cut onions into cubes, but today I tried them in half rings, it seems the children didn’t notice the substitution) I also like carrots in cubes, they feel so good, and they are also soaked in meat juice , tasty, juicy it turns out. I added the whole head of garlic at once for flavor. It’s interesting to watch how the finished pilaf “pushes” meat, carrots and garlic to the surface) This pilaf turned out very tasty! The rice is tender, the meat is juicy and appetizing. Thank you!

NATALIA ❄️

30.11.2023

4.8

The recipe is very simple and straightforward, I made this pilaf for lunch! It turned out delicious and very filling!

Polina

30.11.2023

4.7

I took rice for “pilaf”. Of all the parts of the chicken, I chose the thigh, which I had previously marinated for half an hour in soy sauce - thus saving myself from the “dry” meat, which is very inherent in chicken breast. It didn’t affect the taste, and the meat just melted in your mouth! Otherwise, I strictly followed your recommendations. For spices I took a “mixture of herbs”, “cumin” and cloves. It turned out very tasty! The rice is fluffy and not overcooked!

Ira

30.11.2023

4.5

Excellent pilaf with chicken! Such a delicious beautiful color. A flavorful dish. That's it - you can successfully use a simple pan for pilaf! Thank you very much for the recipe! Thank you!

Tatiana

30.11.2023

4.8

The pilaf is magnificent.....tasty, satisfying and aromatic....and the pilaf is excellent, and the adaptation to the pan is superb, but the most amazing thing is the use of fat. Hooray, it finally found a worthy use!