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Chicken "Pilaf" Made with Pasta

A wonderfully fragrant, out-of-the-ordinary dish made from plain pasta. As it turns out, you can make pilaf out of just about anything! Plov is one of our family's all-time favorites. For variety, we make it with different meats — beef, pork, lamb, chicken. One day we were out of rice but really wanted plov, which sparked the idea of swapping the rice for something else, like grains or even pasta. We've tried it with wheat and buckwheat, but pasta turned out the tastiest.

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Pasta pilaf with chicken
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 12 g
Fats 25 % 13 g
Carbohydrates 52 % 27 g
270 kcal
GI: 7 / 93 / 0
    1. Take any part of the chicken (I use thighs) and pull the meat off the bones. Trim off the excess skin and cut the meat into small, even pieces. 2. Fry the chicken pieces in vegetable oil, then transfer them to a plate. 3. Peel and finely chop the onion, and fry it in the oil left from the chicken. 4. Peel the carrot and grate it on a coarse grater or a Korean-carrot (julienne) grater, then add it to the onion to fry. 5. Once the vegetables turn golden, return the chicken to the pan. Add the spices — I use cumin, turmeric, coriander, and a little pepper (you could also use a ready-made pilaf spice blend). Crush some of the coriander seeds in a mortar to release their aroma. 6. Add 6–7 unpeeled garlic cloves, skins and all. To make it easier to fish out later, you can drop in a whole unpeeled head of garlic with just the loose outer skin removed. I love the taste of the cooked garlic, so I leave it in and add it as separate cloves. 7. Fry everything together with the spices and garlic for another 2 minutes — the spices grow even more fragrant as they cook. The aroma is incredible! 8. Add the dry, uncooked pasta. Spirals, penne, shells, or elbows all work well here. Pour in enough water to just cover the pasta. 9. Simmer everything together until the pasta is tender (usually 7–10 minutes). Stir well and serve. To plate it, mound the pasta and vegetables in a heap and tuck the chicken pieces into the center. This dish is best served with fresh vegetables. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Category I chicken - 238  kcal/100g
  • Category II chicken - 159  kcal/100g
  • Chicken, skinless meat - 241  kcal/100g
  • Spring chicken - 140  kcal/100g
  • Onion - 41  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Pasta, premium grade, fortified - 337  kcal/100g
  • Pasta, premium grade, milk - 309  kcal/100g
  • Pasta, premium grade, egg - 342  kcal/100g
  • Pasta from grade 1 flour - 333  kcal/100g
  • Pasta from premium flour - 338  kcal/100g
  • Boiled pasta - 135  kcal/100g
  • Pasta - 338  kcal/100g
  • Garlic - 143  kcal/100g
  • Dried ground cilantro - 216  kcal/100g
  • Coriander - 25  kcal/100g
  • Cilantro, coriander - 25  kcal/100g
  • Turmeric - 325  kcal/100g
  • Cumin seeds - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g

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