Thighs in a cauldron, pilaf, and garlic sauce a la Horia Varlan

Chicken Thighs in a Cauldron with Pilaf and Horia Varlan's Garlic Sauce

Are you looking for a delicious lunch that combines authentic flavors and enticing aromas? Then you've come to the right place! With a recipe inspired by master chef Horia Varlan, we will prepare golden-brown chicken thighs in a cauldron, accompanied by colorful pilaf and an amazing garlic sauce. It’s a meal that will delight not only your taste buds but also your soul.

Total preparation time: 1 hour
Servings: 4

Recipe History

Chicken thighs in a cauldron are a classic choice in our cuisine, often associated with family meals and festive occasions. This recipe is a famous combination of simple ingredients with a remarkable impact, demonstrating how cooking can transform even the most ordinary ingredients into something truly special.

Ingredients

For the chicken thighs:
- 2 liters of cold water
- 6-8 chicken lower thighs
- 2 large garlic cloves, sliced
- 1 teaspoon of salt
- 1/4 teaspoon of ground white pepper
- 1 bay leaf
- a pinch of curry powder
- oil (for frying)

For the pilaf:
- 1 large cup of rice
- 3 cups of chicken broth (the liquid remaining from boiling the thighs)
- 2 medium onions, finely chopped
- 1 large carrot, grated
- a little oil (for sautéing the vegetables)
- salt and pepper to taste
- a little parsley for garnish

For the garlic sauce:
- 4 large garlic cloves
- 1 teaspoon of salt
- 1 tablespoon of sunflower oil
- 150 ml of sparkling water
- a few sprigs of chopped parsley

Preparation

Step 1: Preparing the thighs

1. In a large pot, add the 2 liters of cold water and the washed chicken thighs.
2. Add the sliced garlic, salt, white pepper, bay leaf, and curry powder.
3. Cover the pot with a lid and bring to a boil. It is important to ensure that the water starts to boil slowly to keep the meat juicy. Once it starts to boil, let it simmer for 30 minutes.
4. Turn off the heat and remove the thighs onto a paper towel to dry. Strain the broth through a fine sieve into another pot; this broth will be the base for the pilaf.

Step 2: Browning the thighs

1. In a cauldron, pour enough oil for frying (between 200-300 ml, depending on your preferences) and let it heat up well.
2. Place the thighs skin-side down and let them brown for 5-7 minutes until they become golden and crispy.
3. Flip the thighs to the other side and repeat. Once browned, remove them onto a paper towel to absorb the excess oil and sprinkle a little salt.

Step 3: Preparing the pilaf

1. In a large skillet, add a little oil and sauté the chopped onion and carrot.
2. When the onion becomes translucent, add the washed rice and stir for 2-3 minutes until it becomes slightly translucent.
3. Pour in the previously obtained chicken broth and let it boil. It is essential to stir occasionally to prevent sticking.
4. Let it boil for 15-20 minutes. At the end, adjust with salt and pepper and sprinkle with chopped parsley.

Step 4: Preparing the garlic sauce

1. In a mortar, crush the garlic with the salt until it becomes a fine paste.
2. Add the oil and mix, then pour in the sparkling water and chopped parsley.
3. Mix well and let it rest to blend the flavors.

Serving

To serve, place the browned thighs on a plate alongside the pilaf and drizzle with garlic sauce. A personal suggestion would be to add a few slices of tomatoes or a fresh green salad to complete the meal. This combination not only delights the eyes but also the taste buds!

Tips and Useful Advice

- Make sure the oil is very hot before adding the thighs; this way, you will get a crispy crust.
- If you want a more aromatic pilaf, you can add some spices, such as turmeric or saffron, for vibrant color and unique flavor.
- The garlic sauce can be adapted according to personal preferences; by adding a little lemon juice or chili pepper, you will achieve a fresher taste.

Calories and Nutritional Benefits

This recipe is a good source of protein due to the chicken thighs, while the rice provides essential carbohydrates. Garlic has antioxidant and antibacterial properties, making it a healthy ingredient in your daily diet. A serving of thighs with pilaf and garlic sauce can contain approximately 600-700 calories, depending on the amount of oil used and the rice portion.

Frequently Asked Questions

1. Can I use other parts of chicken for this recipe?
Yes, you can use chicken breast or wings, but the cooking time will vary.

2. How can I make the pilaf less sticky?
Rinse the rice under cold water until the water runs clear to remove excess starch.

3. What other side dishes can I serve with the thighs?
Cabbage salad or pickles are excellent accompaniments!

If you follow these steps, you will achieve an unforgettable lunch that will bring joy to the family table. Enjoy your meal!