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Pilaf in a duck house with chicken

Chicken Pilaf in a Dutch Oven

Extraordinarily tasty, very simple, and made from everyday ingredients! This chicken pilaf comes out incredibly rich, fragrant, and tender. You can make it with absolutely any meat — the result is every bit as good as pilaf cooked in a cauldron! Easy to make and full of flavor.

Lyalich

Recipe author

Composition / ingredients

Servings:

Chicken

500

Rice

200

Carrots

Vegetable oil

Onion

Garlic

Salt

0.25

Ground black pepper

Fresh herbs

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 8 g

Fats 30 % 9 g

Carbohydrates 43 % 13 g

166 kcal

GI: 14 / 86 / 0

Cooking method

Step 1:

How do you make chicken pilaf in a Dutch oven? Gather all the ingredients. Besides black pepper, you can add dried barberries and a pilaf spice blend. You'll also need a heavy Dutch oven — it holds heat beautifully and cooks from all sides, which matters a lot for pilaf. Thaw the chicken ahead of time if needed.
Step 2:

Peel the onion. To keep from tearing up, rinse it in cold water, quarter it, and slice thin. Pour the vegetable oil into the Dutch oven and set it over medium heat. Fry the onion for 10 minutes, stirring.
Step 3:

Rinse the chicken, pat it dry with a paper towel, and cut it into serving pieces. Add the chicken to the onion and stir. Fry over medium heat for about 5 minutes, turning the pieces once. It's best to use a young chicken here — a tough stewing hen won't do (it turns rubbery), or you'll need to cook the chicken and vegetables longer before adding the rice.
Step 4:

Peel, wash, and coarsely grate the carrot, then stir it in. Cover and cook for about 3 minutes.
Step 5:

Pour one cup of hot water into the chicken and vegetables, then season with salt and pepper.
Step 6:

Rinse the rice well in warm water until the water runs clear. I like to make pilaf with parboiled rice, since it doesn't turn mushy like many varieties and stays in separate grains. Add the rice to the Dutch oven and smooth it out. Don't stir anything else until the pilaf is done — that's how it stays fluffy rather than porridge-like.
Step 7:

Pour in another cup of hot water. It should sit about an inch above the level of the rice.
Step 8:

Rinse the garlic well and, without peeling it, push the whole head into the rice in the center. Bring everything to a boil over medium heat and cover.
Step 9:

Reduce the heat to low and cook the pilaf for 20–30 minutes, until the rice is done. Remember, no stirring during this time. Adjust the exact time to your stove.
Step 10:

Take the Dutch oven off the heat and serve the pilaf right away, either family-style in a big platter or portioned onto plates. Serve with plenty of fresh herbs and vegetables.
Step 11:

Enjoy!

For rice dishes to turn out great every time, it helps to know how to choose your rice and cook it right.
Every oil is good only up to a certain temperature — the smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens.
If you use a pre-made spice blend, read the label. Many already contain salt, so account for that or you risk over-salting.