I offer a lightweight version of cooking pilaf with chicken. It cooks quickly, allows you to economize on food.
We need:
- boiled chicken fillet (about 500 grams);
- four 100 gram bags for cooking round grain rice;
- odorless vegetable oil - about ½ cup;
- three large onions;
- three large carrots;
- a handful of raisins - brown, golden, you can mix different ones;
- head of garlic;
- salt, ground pepper, optionally barberry and other aromatic additives;
- a large frying pan and a large saucepan.
1. Prepare onions and carrots (clean, wash), cut carrots into strips, onions into small cubes; it is very convenient to use a shredder or vegetable cutter. Cook the broth from the chicken, and then separate the chicken fillet from the bones and skin.
2. Pour vegetable oil into a large frying pan, heat it well and put the onion in it. After the onion is lightly fried, add the carrots and continue to fry until brownish. Add the chicken fillet, cut into pieces. The chicken should also cook well. At the end of frying, add some hot chicken stock or water to the pan.
3. Simultaneously with frying vegetables and chicken in a large saucepan, boil the rice as described in the instructions on the box. We drain the water, shake the rice out of the bags directly into the same pan where it was just cooked, and level it with a fork. Put the raisins, chopped garlic (whole head) on hot rice, sprinkle everything with plenty of salt and spices. Put the contents of the pan on top. Now you need to carefully and thoroughly mix the rice with frying - it is necessary that the pan is large enough. Let the pilaf brew and soak for 10-15 minutes and invite everyone to the table!
