Chicken pilaf? And even in a frying pan? No, no, you heard right! Sometimes it happens! Agree, not everyone has a cauldron where you can cook real Tajik pilaf. That is why people modify their usual recipes, adjust them to suit themselves. Pilaf in a pan is good because it does not take much time, and the dish, despite this, turns out to be excellent.
It is necessary
- - rice 500 g,
- - chicken breast 500 g,
- - carrots 150 g,
- - onion 1 pc,
- - salt,
- - little sunflower,
- - seasonings.
Instructions
Step 1
Peel the carrots and grate them on a coarse grater. You can also cut carrots into strips. But this is for your taste.
Step 2
Peel the onion and chop it finely. We send to the pan. We pass it for 2-3 minutes.
Step 3
Next, add the carrots. Leave to brown for 5-7 minutes.
Step 4
We wash the meat, cut it into medium-sized cubes.
Step 5
Add meat to vegetables, add water (about 200 ml) and leave to simmer for 5 minutes under the lid. At this point, add salt and pepper. You can also add a special pilaf seasoning.
Step 6
Add rice to the pan. Fill with water so that it covers the rice by 1, 5-2 cm. Simmer until tender for 30 minutes. Stir the pilaf before serving. Bon Appetit!
