Pilaf with chicken and shrimps
0
787
Kitchen
Eastern
Calorie content
204.7 kcal
Portions
4 port.
Cooking time
40 minutes
Proteins *
8.3 gr.
Fats *
16.9 gr.
Carbohydrates*
20.3 g
Cooking pilaf based on Spanish paella. First of all, we will fry the spices so that they reveal their aroma and give it to all the other ingredients. Then fry the chicken and pieces of vegetables. Last but not least, add the washed rice and shrimp. Under the lid, the pilaf will be cooked over low heat for no more than twenty minutes, and then it will come to readiness with the stove off. The result is a fragrant, satisfying meal for the whole family.
Ingredients
Cooking process
Peel the carrots, rinse, dry and cut into small cubes. Peel the onions, wash, dry and cut into small pieces. We clean the celery stalks from dirt, wash them, dry them and cut them into small transverse pieces. Cut the chili pepper into thin rings. Pour the prepared vegetables into the chicken pan. Mix and fry everything together for three to four minutes.
Align the rice around the perimeter of the pan. We make sure that the croup is covered with liquid by half a centimeter-centimeter. Top up with hot water if necessary. Put frozen shrimp in a shell on top of the rice, bay leaves, washed cloves of garlic in the husk, sprinkle with salt to taste. Close the pan with a lid, bring the contents to a boil and reduce the heat to minimum. Cook pilaf for twenty minutes with a slow boil.
Bon Appetit!