Chicken Pilaf

Name: Chicken Pilaf - Rozalia K.
Ingredients: 6 upper thighs 2 cups of rice 2 onions 1 carrot 1 bell pepper a little oil fresh parsley salt to taste

Meat - Chicken Pilaf by Rozalia K. - Recipia

I often make chicken pilaf on days when I crave something simple and filling, but I don't feel like dealing with too many pots or complications. I've made this recipe many times, especially when I have a few thighs left in the fridge or some vegetables that need to be used. I like it because you don't have to measure everything to the millimeter, and you don't have to stand by the stove the whole time, but the result is always good. Quick Info Total Time: about 50-60 minutes, depending on how quickly you debone the meat and chop the vegetables. Preparation Time: 15-20 minutes. Cooking Time: 35-40 minutes. Servings: 6. Difficulty: easy. Recipe Type: main dish, for lunch or dinner. Ingredients 6 chicken thighs 2 cups of rice 2 onions 1 carrot 1 bell pepper a little oil (for sautéing) fresh parsley salt, to taste Preparation Method 1. I start with the chicken thighs. I carefully debone them, then wash them well and cut them into suitable pieces, not too small. 2. In a larger pot, I put a little oil, just enough to cover the bottom. When it heats up, I add the meat and let it sauté over medium heat. I usually put a lid on and let it steam for about 10-15 minutes, stirring occasionally. The meat turns white and releases a little juice. 3. While the meat is cooking, I prepare the vegetables. I peel and finely chop the onion. I grate the carrot on a small grater or cut it into small cubes, depending on my mood. I slice the bell pepper as finely as possible. 4. After the meat has softened, I add the prepared vegetables on top of it. I mix them and let them cook together for about 10 minutes, still over medium heat, still covered. 5. In the meantime, I prepare the rice. I quickly rinse it in 2-3 cold waters, just enough to remove excess starch. 6. After 10 minutes, I add the rinsed rice over the meat and vegetables. I gently stir. Then I pour in enough water to cover the mixture by about two fingers above, without measuring exactly. 7. I keep the heat low to medium and cover with the lid. I check after 10-15 minutes if the rice grains have started to swell and absorb the water. If needed, I add a little hot water. 8. When the rice is well cooked but not mushy, I add salt to taste. Finally, I sprinkle finely chopped parsley on top. I turn off the heat and let the pot sit with the lid on for another 5 minutes. 9. I serve it warm, with fresh parsley on top. Why I make this recipe often It's a quick and filling meal, you don't need sophisticated ingredients, and you don't dirty too many pots. It fits well when you want a cooked meal but without complications. Plus, it stays good even if it sits for a while. Tips and Variations Tips Rinse the rice so that the pilaf doesn't turn out too sticky. If you feel like the water is reducing too much, add a little more gradually, just enough so that the rice doesn't remain undercooked. Smaller chopped vegetables integrate better and cook faster. Substitutions You can use chicken breast if you don't have thighs, but deboned thighs have more flavor. The bell pepper can be replaced with a piece of sweet pepper or omitted if you don't have it on hand. The carrot can be substituted with parsnip or even celery if you want a slightly different taste. Variations For extra flavor, you can add bay leaves while cooking, but it's not mandatory. If you like it with a bit of color, you can add a little tomato paste along with the vegetables. The rice can be mixed with a little peas at the end for a different texture. Serving Ideas It can be served plain, with a green salad or pickles. It also goes well with a spoonful of yogurt on top for those who want something refreshing on the side. Frequently Asked Questions 1. What kind of rice should be used? The simplest is round-grain rice, not parboiled. This way, you achieve the traditional pilaf texture. 2. Can I use other parts of the chicken? Yes, chicken breast works, but thighs are juicier and give better flavor. 3. What do I do if the rice is too hard? Add a little hot water and let it cook for another 5-7 minutes, with the lid on. 4. If there's too much water left, what should I do? Leave the pot uncovered and keep it on the heat for a few more minutes to reduce the liquid. 5. Can I prepare everything a day in advance? Yes, but the rice will absorb liquid and become denser. When reheating, you can add a little water. Nutritional Values Approximately, one serving (out of 6) has around 350-400 kcal. Most of the calories come from rice and meat. Proteins are about 20-22g, carbohydrates around 50g, fats 8-10g (depending on how much oil and what part of the chicken you use). The values are approximate and may vary based on exact quantities. Storage and Reheating It can be stored in the refrigerator, in a closed container, for a maximum of 2 days. For reheating, add a little water, stir gently, and heat over low heat or in the microwave. If it sits too long, the rice becomes stickier, but it's still edible. After more than two days, I do not recommend keeping it, especially for the meat. This is the version I make, with the same ingredients and steps, whenever I want a classic chicken pilaf without any hassle.

Chicken Pilaf

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