Pilaf with chicken fillet in a frying pan

Step-by-step cooking

1. Step 1:

   

   How to make pilaf with chicken fillet in a frying pan? Prepare the products. Wash the vegetables and herbs, defrost the chicken fillet (if it was frozen), rinse and dry with a paper towel. Rice is better suited round-grain, not steamed. Take herbs and spices to taste.

2. Step 2:

   

   To prepare pilaf, take a wide frying pan with a thick bottom and pour vegetable oil into it. Take refined, odorless oil. Peel the onion, cut it and put it in a frying pan with oil.

3. Step 3:

   

   Cut the chicken fillet into the same medium pieces and put it in a frying pan with onions. You can take absolutely any fillet — I have a breast, and in this pilaf it turns out not dry.

4. Step 4:

   

   Peel the carrots and cut them into thin strips. Put it in a frying pan with onions and fillets. If you don't like carrots in strips, you can grate them on a coarse grater or cut them into small cubes.

5. Step 5:

   

   Put the pan on medium heat, close the lid. Simmer the meat with vegetables for 7 minutes, stirring occasionally so as not to burn.

6. Step 6:

   

   So that the rice for pilaf does not stick together and does not turn into porridge, rinse it thoroughly. Do this by pouring warm water over the rice and gently rubbing it with your palms. After that, drain the water and pour it clean again. Do this until the water is clear. With this method, starch is washed off, which makes the rice sticky.

7. Step 7:

   

   Put the rice in a frying pan with fried vegetables, fillets and flatten.

8. Step 8:

   

   Pour hot water into the pan, add salt, pepper and mix.

10. Step 9:

    

    Add dry adjika to the pan. You can replace it with barberry, cumin or a mixture of spices for pilaf.

11. Step 10:

    

    Chop the greens finely and add them to the pan with pilaf.

12. Step 11:

    

    Wash the garlic and, without peeling, stick it into the rice.

13. Step 12:

    

    Bring everything to a boil, close the lid and reduce the heat to minimum. Cook the pilaf for 25 minutes, until the rice is ready. Do not stir the pilaf during cooking, so that it does not turn into porridge.

14. Step 13:

    

    Remove the pilaf from the heat and leave it under the lid for another 10 minutes. During this time, the rice will absorb all the liquid and reach the desired state. Remove the lid and stir.

15. Step 14:

    

    Put the pilaf in a large plate, put the garlic cloves on top and serve to the table.

16. Step 15:

    

    Bon appetit!