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Pilaf with chicken breast in a pot

Chicken Pilaf Baked in a Clay Pot

Never tried pilaf baked in a clay pot? It's time to start! This recipe isn't classic pilaf, of course, but it's still a delicious, hearty dish that will have you looking at this familiar old favorite in a new way.

♚Larisynshik

Recipe author

Composition / ingredients

Servings:

Chicken breast

Salt

Vegetable oil

Butter

Ground black pepper

Carrot

Rice (brown)

100

Dried spices (a pilaf blend)

Onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 11 g

Fats 21 % 8 g

Carbohydrates 50 % 19 g

187 kcal

GI: 16 / 84 / 0

Cooking method

Cooking time: 50 min

Step 1:

How do you make chicken pilaf in a clay pot? Cut the chicken breast into small pieces.
Step 2:

Transfer the meat to the pot.
Step 3:

Sort through the rice and rinse it in several changes of water until it runs clear.
Step 4:

Add the rice to the pot with the meat.
Step 5:

Add the seasonings, salt, and pepper.
Step 6:

Peel the carrot and cut it into matchsticks or grate it on the coarse side of a grater. Peel and chop the onion.
Step 7:

In vegetable oil, sauté the carrot first over medium heat, stirring.
Step 8:

Add the onion to the carrot and stir. Sauté the vegetables, stirring, until soft.
Step 9:

Transfer the sautéed vegetables to the pot with the meat and rice.
Step 10:

Pour in water at a ratio of 2.5 tablespoons of water for every 1 tablespoon of rice.
Step 11:

Add a pat of butter.
Step 12:

Cover the pot and put it in an oven preheated to 350°F (180°C) for 10 minutes. Then lower the temperature to 250°F (120°C) and cook the pilaf for another 30 minutes. Serve the dish right in the pot!

Pilaf can be made lots of ways, but even from the same recipe every cook ends up with a different pilaf. And never mind other people — take me, for instance. I can make the very same pilaf from the very same ingredients three times, and each time it tastes a little different — not worse, not better, just different. It reminds me of classic borscht, which somehow never comes out quite the same as the last batch. I'm curious how it'll go with this dish. I made it for the first time and remember the taste, so next time I'll compare the results — I'm genuinely curious! By the way, I learned how to make chicken-breast pilaf from my neighbor, who treated me to it once. As for the dish itself, I loved the combination of tender chicken breast, rice, and the sautéed vegetables — which we cooked separately rather than the classic way, together with the meat. The butter fit right in, too. In short, I'm not disappointed with my new experiment — quite the opposite!
Important! For rice dishes that come out great every time, read our article on the ins and outs of choosing and cooking rice.
Keep in mind that how you cut the carrot changes the final result: grated carrot breaks down into a purée as it cooks and blends evenly with the other ingredients, while carrot cut into matchsticks or cubes holds its shape.
Keep in mind that ovens vary. The temperature and cooking time may differ from what's given in the recipe. For any baked dish to turn out well, make use of some helpful info on how ovens behave!