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!
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.