Homemade Uzbek pilaf with chicken

Name: Homemade Uzbek pilaf with chicken
Total time: 1 h
Yield: 5
Ingredients: 1 cloves of garlic Garlic; 2 Carrot; 600 g Rice; to taste Salt; 3 Onion; 800 ml Water; 1 Hot pepper; 0.5 kg Chicken legs; 100 ml Vegetable oil; to taste Ground black pepper; 0.3 teaspoon Ground red pepper; 1 Bay leaf; 1 teaspoon Paprika; 0.5 teaspoon Ground coriander

With this recipe, the pilaf turns out to be very aromatic and incredibly tasty. Pilaf is the main dish of Uzbek cuisine. I present to you real Uzbek pilaf with chicken.

232

41019

Ava Smith

Author of the recipe

Calories

808Kcal

Protein

29gram

Fat

34gram

Carbs

102gram

*Nutritional value of 1 serving

Ingredients

Servings: 5

1cloves of garlic

2

600g

to taste

3

800ml

1

0.5kg

100ml

to taste

0.3teaspoon

1

1teaspoon

0.5teaspoon

Step-by-step preparation

Cooking time: 1 hr

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Comments on the recipe

Natalia M

03.10.2023

4.6

Homemade Uzbek pilaf with chicken is just right for a hearty dinner! And it doesn’t take much time to prepare. I made zirvak from chicken breasts, cutting them into thin pieces so that they were better saturated with vegetable juices. I cut the onion into cubes and the carrots into large cubes so that they wouldn’t fall apart during cooking. After intensive frying, I extinguished the zirvak for about 20 minutes over low heat. After that, I poured in rice (special for Uzbek pilaf) and filled it with water. I also always stick a head of garlic into the middle so that the pilaf acquires an appetizing aroma. From the spices I took seasoning for chicken. It would be nice to add cumin, but my children don't like it. The pilaf turned out great, it’s juicy, quite crumbly, and aromatic! Carrot pieces add a sweetish flavor.

Alina Viktorovna

03.10.2023

4.9

Yes, your pilaf was a great success, just a grain of rice separates from a grain of rice, super, but look here, what a beauty they prepared

Lidia Alexandrovna

03.10.2023

4.9

Excellent pilaf. I like it better with pork, but it’s delicious with chicken too.

Black cat

03.10.2023

4.9

Girls, thanks for the reviews!

Riska

03.10.2023

4.5

Markovka is cut into strips for pilaf! And where is the most important thing in pilaf zra (jeera) and turmeric? Without these spices, it’s not pilaf! And laurel is put in Russian borscht, and not in Uzbek pilaf.

Narayna

03.10.2023

4.5

But they advised me, before cooking, to first fry the chicken bone in oil in a cauldron, then the pilaf will turn out with a richer taste. But it’s still better to cut carrots into strips, although it’s tedious, it’s beautiful and tasty!!!

Anahit

03.10.2023

5

Narayna, apparently you are a very skillful housewife. Take it and cook it as you were advised: first fry the chicken bone in oil in a cauldron, then cut the carrots into strips, although tedious, but beautiful, and prepare Uzbek pilaf. And tell the Black Cat Riska about the result, the geography of cooking has expanded its range so much that in some places the sources of the recipe itself are forgotten, often only the name remains. And bay leaves are used not only in Russian borscht, but also in Georgian satsivi, in Thai mussels, etc. Black cat, excellent pilaf, and the photographs are detailed and clear, and this, I know, is not easy. Well done.