Uzbek pilaf with chicken

Uzbek pilaf with chicken

You adore rice and chicken? So this dish is for you! Easy classic pilaf of lamb is easily converted into more light, fantastically delicious pilaf Chicken! A minimum of ingredients, a minimum of time, a minimum of effort and you get a great, lean meal, you can say that will please all your family and friends! Cooking pilaf Chicken!
4.3 (votes: 3)
Cook time 130 min
Number of servings 6
Difficulty level medium


bulb onions 500 pc.
carrot 500 pc.
garlic 15 clove
rice 500 g
spice 10 g
chicken breast 500 g
sunflower oil 80 ml

How to prepare uzbek pilaf with chicken:

1 Wash and cut the chicken into pieces. In large kettle pour sunflower oil to 1 cm. Haskalah. Chop the onion and fry it in oil. Chicken with salt and pepper, put in oil. Sauté over high heat. Reduce heat almost to a minimum and simmer 30 minutes.
2 Rub carrot on a coarse grater. Put meat on top of an even layer and simmer another 20 minutes.
3 Wash rice. Add to it 1 teaspoon of spices for pilaf and 1 teaspoon of salt, mix well. Open the lid and put the 2 heads of garlic not shelled (after having washed them). Top sprinkle rice evenly. Boil water and carefully pour the rice, so that the water rose above the rice for 5-7 mm.
4 Cover with a lid with a waffle towel. Simmer 30 minutes. Open and carefully turn the figure. Simmer 30 minutes. Turn off the heat and mix. Let it brew for 15-20 minutes.  Instead, you can use any chicken meat that much.

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