Composition / ingredients
Step-by-step cooking
Step 1:
How to make pilaf with chicken breast in a pot? Cut the chicken breast into small pieces.
Step 2:
Put the meat in the pot.
Step 3:
Pick the rice and rinse in several waters until transparent.
Step 4:
Pour the rice into the pot with the meat.
Step 5:
Add seasonings, salt, pepper.
Step 6:
Peel the carrot, cut into strips or grate on a coarse grater. Peel and chop the onion.
Step 7:
Fry the carrots in vegetable oil first. Make medium heat, stir.
Step 8:
Add the onion to the carrot and mix everything together. Fry the vegetables while stirring until soft.
Step 9:
Put the finished vegetable roast in a pot with meat and rice.
Step 10:
Fill the rice with water at the rate of: for 1 tablespoon of rice - 2.5 tablespoons of water.
Step 11:
Add a piece of butter.
Step 12:
Cover the pot with a lid and put it in a preheated 180-degree oven for 10 minutes. Then reduce the heat to 120 degrees and cook the pilaf for another 30 minutes. Serve the dish to the table right in the pot!
Pilaf can be cooked in different ways, but even according to the same recipe, all housewives get different pilaf. What can I say about everyone! Take, for example, me specifically. I can cook the same pilaf from the same products three times, but each time it turns out with a different taste - not worse, not better, just with a different one. This story reminds me of the story of the classic borscht, when for some reason it doesn't come out the same as the previous one every time. I'm wondering how it will turn out with this dish. I cooked it for the first time, I remembered the taste, that's when they will do more, I will compare the result, even the most interesting! Speaking of how to cook pilaf with breast, I learned from my neighbor who once treated me to it. If we talk about the dish itself, I liked the combination of tender chicken breast, rice and roast, which we cooked not in the classical way, together with meat (as when cooking ordinary pilaf), but separately. Butter also fits perfectly into this pilaf. Simply put, I am not disappointed with my new experience, but quite the opposite!
Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .
Keep in mind that the final result in this dish also depends on how you chop the carrots: grated carrots will turn into mush during heat treatment and mix evenly with the rest of the ingredients, cut into strips or cubes will retain their shape.
Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken breast - 113 kcal/100g
