Crumbly pilaf with chicken in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make pilaf from chicken in a frying pan? Prepare all the necessary ingredients for this. For pilaf, you can use any part of the chicken. I'm going to cook from chicken thighs. Take long-grain rice. It is less susceptible to digestion. Peel the onion and carrot and rinse in running water.

2. Step 2:

   

   Chop the chicken into small pieces. Each thigh can be divided into 3-4 parts.

3. Step 3:

   

   To cook pilaf, take a wide frying pan with a flat bottom and high sides. Pour a little vegetable oil on it and heat it up to a hot state. Put the prepared chicken and fry it on high heat for 4-5 minutes. The chicken should be evenly covered with a golden crust.

4. Step 4:

   

   At this time, prepare the vegetables. Peeled onions and carrots must be crushed. Cut the onion into half rings or slightly smaller. It is not necessary to be too small, otherwise it will boil all over. Cut the carrots into thin cubes or grate on a coarse grater.

5. Step 5:

   

   Add the prepared vegetables - onions and carrots to the frying pan to the fried chicken. Add a little salt and spices to taste. Mix everything and fry for another 2-3 minutes.

7. Step 6:

   

   Then add some water to the meat. Put a head of garlic in the center and cover everything with a lid. Simmer the meat on low heat for 10-15 minutes.

8. Step 7:

   

   Separately, rinse the prepared rice several times. Then drain all the water from it.

9. Step 8:

   

   Add the rice to the pan with the chicken. Add hot water so that it is slightly above the rice level. Put the whole head of garlic in the center. Cover the pan with a lid and cook the pilaf until the rice is ready. It will take about 25 minutes. During this time, the rice will absorb all the liquid. Taste the rice at the end of cooking. If necessary, you can add some more hot water. But a little! So that the rice does not start to boil.

10. Step 9:

    

    Remove the pan with the finished pilaf from the heat and leave to stand under the lid for another 15 minutes. Mix the finished pilaf before serving.

11. Step 10:

    

    Fresh vegetables can be served with chicken pilaf. Bon appetit!