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Pilaf with parboiled rice and chicken in a pan

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1142
Kitchen Eastern
Calorie content 82.9 kcal
Portions 4 port.
Cooking time 80 minutes
Proteins * 4.9 gr.
Fats * 8.2 gr.
Carbohydrates* 10.7 g
* per 100 gr. product
Pilaf with parboiled rice and chicken in a pan
Content

Steamed rice pilaf is always crumbly. It can be prepared from different types of meat. Chicken pilaf turns out to be easier; it can be served for dinner along with a vegetable salad.

Ingredients

Cooking process

step 1 out of 7
Rinse the rice several times, then cover with two glasses of water and set aside.
step 2 out of 7
Wash the chicken, dry it and cut into large pieces. Place the meat in a bowl, add salt and spices to it, stir and leave for 10-15 minutes.
step 3 out of 7
Peel the onions and carrots, wash and cut into small cubes.
step 4 out of 7
Heat vegetable oil in a frying pan, put vegetables, fry them until soft.
step 5 out of 7
Then add meat to the pan, fry for 10-12 minutes.
step 6 out of 7
Then add rice, water and whole garlic cloves. Reduce heat, cover skillet with lid and cook pilaf for 20-30 minutes.
step 7 out of 7
When the water is completely absorbed, turn off the heat, let the pilaf brew under the lid for 10 minutes, then serve.
Bon Appetit!

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