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Pilaf with chicken

Pilaf with chicken


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I hadn't done it for a long time and it was really dooor for me to pop :)

  • 3 chicken chops
  • 1 glass of rice
  • 1 small onion
  • 1 carrot
  • 2-3 tablespoons of tomato paste
  • green parsley

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Chicken pilaf:

Wash the meat and brown it, turn it on all sides then put the onion and grated carrot and leave until soft, then put the washed rice and heat it a little.

Quench with tomato paste and put 4 glasses of water, mix and let it boil on the stove, then add salt and put in the oven until all the water is gone.

When we take it out of the oven, we put the chopped parsley.

Tips sites

1

if you don't want to make it in the oven, you can boil it on the stove over low heat.


  1. Wash thoroughly 400 g of rice . Let it drain. In parallel, start finely chopping the intensely colored ingredients & # 8211 1 carrot and 1 capsicum (red) . Cut into small pieces an onion .
  2. Put 50 g butter on a tall pan or saucepan. Add the carrot, 2 tablespoons sliced ​​mushrooms , capsicum and onion. Let them brown until the onion becomes glassy.
  3. Add the rice and let it "fry" for 1-2 minutes. Keep a cup of lukewarm water next to you.
  4. Pour a cup of water over the vegetables and rice. Fill with 3 more cups so that everything is covered. Add 1 pack of chicken bones with bone and skin LaProvincia .
  5. Put 3 bay leaves , salt and pepper in the food and leave the future chicken pilaf on low heat. Mix everything once every 2 minutes, until the rice swells and becomes al dente . Fill with water when it drops.
  6. After about 30 minutes, remove the cups and brown them in a separate pan. Then put them back in the rice.
  7. When the rice is ready, chop a bunch of fresh parsley and let it rest under the lid for a few minutes.

Chef tips for chicken pilaf

  • You can easily find out how much rice you need to put, if you want to adapt the recipe. The ratio is 4: 1. In other words, you will always need a saucepan to hold 4 cups of water if you put 1 cup of rice.
  • Lightly fried chicken, in combination with rice, will have a rich taste. In addition, it will not look bland the next day, because the skin will not soften.
  • You can boil the chicken separately and use the water in which they boiled for the pilaf.
  • Curry is an ingredient that, if you complete the pilaf, will have a rich taste. The spice is recommended even for chicken breast pilaf.
  • You can make pilaf with baked chicken. The cooking time, in this case, is about 30 minutes. Then remove the lid and let it cook for another 20-25 minutes. A crust will form over the pilaf & # 8211 is normal.
  • Pilaful is a versatile food. You can add celery, white bell peppers or you can remove from the ingredients, to enjoy a pilaf with simple chicken.

Chicken pilaf, good for serving

Chicken pilaf can be cooked in countless ways. Chances are, if you ask five people, you will hear somewhat different preferences and ingredients. Something, however, will unite everyone & # 8211 the end result, with a taste of "home".

Prepare a delicious chicken pilaf when you have a free hour and then invite everyone to dinner!


Method of preparation

You can read the written recipe or go directly to the video recipe, just click this picture:

VIDEO RECIPE

Over the diced eggplant, add a teaspoon of salt and mix everything very well. We leave them aside, so they will leave the bitter juice.

In a large saucepan add the oil and half the amount of butter. Butter is a little secret, it will add a special tenderness, but also an extraordinary aroma to the pilaf.

When the butter melted, add the chicken breast, I cut it into pieces, I didn't leave it whole. We mix the chicken breast, we don't have to fry it, just whiten it a little, seal the juices and the meat to get a delicious taste, from the butter we used.

After the meat has blanched, add the onion, eggplant and mix everything for 4-5 minutes.

Then add the rest of the vegetables and fill with hot water, about 1.5 liters of water. We can then add the rice.

Add 2 teaspoons of salt and 1 teaspoon grated pepper. We mix everything again.

We taste the juice now, we can still adjust it, if we need more salt or pepper, and after it boils, we don't mix it in the rice at all.

After boiling, reduce the heat and let it simmer for 15 minutes, then turn off the heat.

Cover the pot with a clean napkin and a lid, leave the pot for 10 minutes before serving the pilaf. Add the butter on top, which will give a special flavor and will not let the rice harden.

Gina's advice:

-The best rice for pilaf is the one with long grain. Wash in several waters, until the water remains perfectly clear.

-After I put the rice and spices, it does not mix at all in the rice. Now you can put it in the oven or continue cooking on the stove.

-Do not let the rice boil completely, even until it absorbs all the liquid. If the fire is extinguished and covered with a lid and a thick napkin, the cooking continues but slowly, the rice swells and remains grain by grain.

-Don't forget the secret ingredient: sprinkle abundantly with a lot of love and a touch of goodness.

Serve with a lot of appetite, along with a seasonal salad!

Recipes with Gina Bradea & raquo Recipes & raquo Chicken pilaf, with eggplant and peppers, quick recipe


Chicken legs with rice & # 8211 pilaf recipe in the oven

Chicken legs with rice & # 8211 pilaf recipe in the oven. What rice do we use for pilaf? Baked chicken with rice and vegetables. How to make the best rice pilaf with chicken? What vegetables are put in a chicken pilaf?

The recipe for chicken legs with rice is a simple, cheap one, available to anyone. Unfortunately, many times, this traditional dish comes out bland and unappetizing. That's because it's not seasoned and cooked properly. The quality of the ingredients (chicken, type of rice) and the cooking method also matter.

In our house, chicken pilaf is made twice a month, using soup, meat and vegetables cooked in it. A delight! There are clear differences between pilaf and risotto & # 8211 I explained at length here and here. For risotto we choose special rice with large and round grain (Arborio, Calasparra) while for pilaf is suitable rice with sharp grain. In risotto we aim to get something creamy, fluid and in pilaf it would be good for the rice to remain "grain by grain". Here's how it's done an authentic pilaf with meat and vegetables.

In this case we are talking about chicken legs with rice cooked with chicken soup with vegetables and then finished in the oven. It would be best to use country chickens, even chicken, and not just thighs. The wings, back, neck, paws as well as the carcass (if you bone the chest) and the entrails (pipota, heart) are also suitable. All this will form the basis of a delicious chicken soup that we will use for pilaf. Clear and tasty chicken or chicken soup (in which you can boil fluffy semolina or noodle dumplings) is made after this recipe.

So, if you make a flour chicken or chicken soup and you don't know how to serve the boiled meat from it, this recipe will help you. You don't have much else to make from the meat cooked in the soup. Not to mention steaks or pancakes made from stews! From boiled chicken can be made pilaf, mushroom salad, chicken and mayonnaise (see here) or ciulama with mushrooms and cream & # 8211 see here.

From the quantities below it results approx. 6 servings of chicken legs with rice.


  1. Put in the bowl of the Thermomix 1400 g of water and a teaspoon of salt .
  2. Place the muffler basket and place 4 chicken legs with bone , cut as small as possible, a carrot, an onion and set 40 min./100° C / speed 1 .
  3. Take out the stew basket on a plate, put the soup in a bowl.
  1. Put in the bowl an onion (about 80 g), 40 g oil of olives or sunflower, put the measuring cap and set 5 sec./speed 5 , then 3 min./120° C / speed 1 .
  2. Add 300 g round grain rice and set 3 min./120° C / speed 1 .
  3. Then add to the bowl 60 g white wine for 1 min./Varoma/speed 1 . * You can skip this step.
  4. Put 800 g of soup , a little pepper, a little saffron , 3 sec./speed 3 .
  5. Then set the Thermomix 15 min./100 ° C / / speed 1 and place the muffler basket or splash lid on top.
  6. Put the cooked meat in the bowl 30 sec./ / speed (or mix lightly with a spatula so as not to crush the meat).
  7. Serve with parsley .

Tips

You can store the remaining chicken soup in the refrigerator after it has cooled, in a hermetically sealed container.

You can use this soup as a base for other dishes in the coming days.

The rice pilaf with chicken is filling and is recommended for lunch.

Serving recommendations

The piled rice with chicken should be allowed to cool before serving.

A salad of cucumbers or lightly vinegared cabbage completes the preparation very well.

A portion of assorted pickles is as good a choice as sour salads.


Pilaf with chicken breasts

Wash the chicken breasts and boil them in a pot of water and salt.

If foam forms, it is removed.

After the pipettes are boiled, they are removed from the juice. The juice is not thrown away.


Cut into small pieces.

Peel the onion and carrot separately.

They go through the robot.

Put in a pan with preheated oil.

They harden.

Add the pipettes.

Stir and cook a little longer.

Wash and drain the rice separately.

Cut the bell pepper.

Now add the rice and bell pepper to the pan.

Interfere.

Add the juice left over from boiling the pipettes.

Boil the mixture until all the juice is absorbed.

Finely chop the parsley and add it together with the pepper in the pan.

Super recipe. I tried it several times it is done quickly. Success in the kitchen.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Pilaf with lentils and chicken

If you like lentils, try this simple recipe pilaf with lentils and chicken, a recipe that can be adapted to the fasting period, if you remove the chicken breast.
Lentils boil faster if soaked overnight, this way they will boil at the same time as rice and chicken. If you have not soaked the lentils, you can boil it separately and add it later in the recipe.


Chicken legs with rice & # 8211 pilaf recipe in the oven

Chicken legs with rice & # 8211 pilaf recipe in the oven. What rice do we use for pilaf? Baked chicken with rice and vegetables. How to make the best rice pilaf with chicken? What vegetables are put in a chicken pilaf?

The recipe for chicken legs with rice is a simple, cheap one, available to anyone. Unfortunately, many times, this traditional dish comes out bland and unappetizing. That's because it's not seasoned and cooked properly. The quality of the ingredients (chicken, type of rice) and the cooking method also matter.

In our house, chicken pilaf is made twice a month, using soup, meat and vegetables cooked in it. A delight! There are clear differences between pilaf and risotto & # 8211 I explained at length here and here. For risotto we choose special rice with large and round grain (Arborio, Calasparra) while for pilaf is suitable rice with sharp grain. In risotto we aim to get something creamy, fluid and in pilaf it would be good for the rice to remain "grain by grain". Here's how it's done an authentic pilaf with meat and vegetables.

In this case we are talking about chicken legs with rice cooked with chicken soup with vegetables and then finished in the oven. It would be best to use country chickens, even chicken, and not just thighs. The wings, back, neck, paws as well as the carcass (if you bone the chest) and the entrails (pipota, heart) are also suitable. All this will form the basis of a delicious chicken soup that we will use for pilaf. Clear and tasty chicken or chicken soup (in which you can boil fluffy semolina or noodle dumplings) is made after this recipe.

So, if you make a flour chicken or chicken soup and you don't know how to serve the boiled meat from it, this recipe will help you. You don't have much else to make from the meat cooked in the soup. Not to mention steaks or pancakes made from stews! From boiled chicken can be made pilaf, mushroom salad, chicken and mayonnaise (see here) or ciulama with mushrooms and cream & # 8211 see here.

From the quantities below it results approx. 6 servings of chicken legs with rice.


Pilaf with chicken breast

Cut the chicken breast into larger cubes. Sprinkle 2 tablespoons of spices over them, mix well, then pour 2 tablespoons of oil and massage the meat until well covered. Leave in the fridge to marinate for at least 2 hours or overnight.

Heat 5 tablespoons of olive oil in a large, tall pan. Put the chicken pieces in it and fry until it changes color, stirring rarely, to make cubes on all sides. Remove the meat from the pan and keep warm.

In the remaining oil, fry the finely chopped onion, pepper and parsley. When soaked, add the crushed tomatoes with a fork and a cup of water (or tomato paste dissolved in a cup of water). Bring everything to a boil and then put the chicken back in the pan. Add 1 teaspoon of salt. Boil everything with a lid on medium heat for 15 minutes.

During this time, boil 1 l of water (or chicken soup if you have it).

Add the rice, peas, 1/2 teaspoon salt, mix well to distribute the rice evenly, then add boiled water. Boil over low heat until the rice is cooked al dente (it should not be completely soft), about 15 minutes. Rarely, rub the bottom of the pan with a spoon so that the rice does not stick. Stop the fire.
* the amount of water and cooking time also depends on the type of rice used, so it is good to check the packaging, and follow the instructions.

In the end, the pilaf should have a little more liquid on top, that's perfect. Put the lid on the pan and let that liquid absorb for about 15 minutes, the rice will swell and be done properly.


Pilaf with chicken breast

Cut the chicken breast into larger cubes. Sprinkle 2 tablespoons of spices over them, mix well, then pour 2 tablespoons of oil and massage the meat until well covered. Leave in the fridge to marinate for at least 2 hours or overnight.

Heat 5 tablespoons of olive oil in a large, tall pan. Put the chicken pieces in it and fry until it changes color, stirring rarely, to make cubes on all sides. Remove the meat from the pan and keep warm.

In the remaining oil, fry the finely chopped onion, pepper and parsley. When soaked, add the crushed tomatoes with a fork and a cup of water (or tomato paste dissolved in a cup of water). Bring everything to a boil and then put the chicken back in the pan. Add 1 teaspoon of salt. Boil everything with a lid on medium heat for 15 minutes.

During this time, boil 1 l of water (or chicken soup if you have it).

Add the rice, peas, 1/2 teaspoon salt, mix well to distribute the rice evenly, then add boiled water. Boil over low heat until the rice is cooked al dente (it should not be completely soft), about 15 minutes. Rarely, rub the bottom of the pan with a spoon so that the rice does not stick. Stop the fire.
* the amount of water and cooking time also depends on the type of rice used, so it is good to check the packaging, and follow the instructions.

In the end, the pilaf should have a little more liquid on top, that's perfect. Put the lid on the pan and let that liquid absorb for about 15 minutes, the rice will swell and be done properly.


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