Pilaf with chicken fillet in a frying pan

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make pilaf with chicken fillet in a frying pan? Prepare your food. Wash the vegetables and herbs, defrost the chicken fillet (if it was frozen), rinse and dry with a paper towel. Short-grain rice, not parboiled, is best. Take herbs and spices to taste.

2. STEP 2

   

   To prepare pilaf, take a wide frying pan with a thick bottom and pour vegetable oil into it. Take refined, odorless oil. Peel the onion, cut it and put it in a frying pan with oil.

3. STEP 3

   

   Cut the chicken fillet into equal medium pieces and place in a frying pan with onions. You can take absolutely any fillet - I have breast, and in this pilaf it turns out not dry.

4. STEP 4

   

   Peel the carrots and cut into thin strips. Place it in the pan with the onions and fillets. If you don’t like carrots into sticks, you can grate them on a coarse grater or cut them into small cubes.

5. STEP 5

   

   Place the frying pan over medium heat and cover with a lid. Simmer the meat and vegetables for 7 minutes, stirring occasionally to avoid burning.

6. STEP 6

   

   To prevent the rice for pilaf from sticking together and turning into porridge, rinse it thoroughly. Do this by pouring warm water over the rice and gently rubbing it with your palms. After this, drain the water and refill with clean water. Do this until the water becomes clear. This method removes the starch that makes the rice sticky.

7. STEP 7

   

   Place the rice in a frying pan with the fried vegetables, fillet and smooth it out.

8. STEP 8

   

   Pour hot water into the pan, add salt, pepper and stir.

9. STEP 9

   

   Add dry adjika to the pan. You can replace it with barberry, cumin or a mixture of spices for pilaf.

10. STEP 10

    

    Finely chop the greens and add to the pan with pilaf.

11. STEP 11

    

    Wash the garlic and, without peeling, stick it into the rice.

12. STEP 12

    

    Bring everything to a boil, cover with a lid and reduce heat to low. Cook the pilaf for 25 minutes until the rice is cooked. Do not stir the pilaf while cooking so that it does not turn into porridge.

13. STEP 13

    

    Remove the pilaf from the heat and leave covered for another 10 minutes. During this time, the rice will absorb all the liquid and reach the desired state. Remove the lid and stir.

14. STEP 14

    

    Transfer the pilaf to a large plate, place garlic cloves on top and serve.

15. STEP 15

    

    Bon appetit!

Comments on the recipe

Julia

12.10.2023

5

I really like pilaf, but I have never cooked it myself; it seemed difficult to cook. Still, I took a risk and cooked pilaf with chicken fillet in a frying pan. He who does not take risks does not eat, pilaf. There was chicken fillet available and I started looking for a recipe for chicken pilaf. I found a recipe just for chicken fillet. Following the step-by-step instructions, the result was a delicious pilaf. I added seasoning for pilaf, which was brought to me as a gift from the south, but lay idle. Now I want to try to cook pilaf in nature, to please my family. Thanks to the author for the recipe! I want to tell everyone, take risks, don’t be afraid of anything and you will definitely end up with a delicious dish!

inna

12.10.2023

4.9

Thank you, the recipe is wonderful! I'm adding it to my piggy bank. I also suggest this for chicken lovers))

dino4ka

12.10.2023

4.5

Aromatic and satisfying pilaf with chicken fillet in a frying pan, fast and tasty! Unlike pork, chicken cooks quickly and is soft and tender. To prepare the crumbly pilaf, I used long grain rice. The finished pilaf was served with adjika, canned tomatoes or a salad of fresh vegetables and herbs. Thank you very much for the recipe!