Chicken pilaf with rice

Juicy homemade pilaf can be prepared with the addition of chicken and tomato paste. The dish has a bright aroma and original sourness. The perfect solution for a big family dinner.

It is interesting to cook rice at home in the baking sleeve. The aromatic product will complement tender chicken meat. Serve a nutritious meal for lunch or dinner.

The multicooker is now an ordinary kitchen appliance that is in every home. Multicooker has a specific set of programs that allow you to cook various dishes without much effort. How to cook pilaf in a slow cooker, you will learn from this recipe.

The Philips multicooker is able to cope with the preparation of delicious pilaf no worse than a cauldron and an Uzbek cook. Cooking this dish will not take you much time and effort, and you can deliciously feed the whole family.

This recipe is suitable not only for pilaf lovers, but also for those who monitor their diet. Pilaf with chicken in a slow cooker is nutritious and light.

Pilaf with meat is a famous Uzbek dish, which is cooked in a cauldron over a fire.In order to easily prepare this dish at home, it is not necessary to make a fire, you can use a regular stove.

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.

Pilaf is usually cooked with lamb or pork, more rarely with chicken. We offer you to try it no less tasty. But the original version of this dish with chicken hearts.

This dish combines the tastiest parts of a chicken carcass and delicate crumbly rice. The dish looks beautiful and can even be served on a festive table.

If you want to feed your family quickly, satisfyingly and tasty, then this pilaf recipe is for you. This is due to the fact that chicken meat is cooked very quickly, when stewing it turns out to be tender and impregnates crumbly rice with its aroma.

In this recipe, we will tell you how to cook crumbly, juicy, tender and delicious pilaf with chicken meat. You will need chicken fillet, steamed rice, onions, carrots, and some spices.

Mushrooms are a special ingredient that can transform the taste of your dish. Plov with mushrooms and chicken is quick and easy to prepare. Even in an ordinary pan, pilaf turns out to be fragrant and tasty.

Great dish for a family dinner. Pilaf with chicken turns out to be less high-calorie than the traditional one, made from fatty meats. How to cook delicious pilaf with chicken in a pan, you will learn from this recipe.

Chicken meat is great for cooking pilaf, especially if you do it in a slow cooker. The dish has a rich taste and excellent aroma.

If you have not tried to cook pilaf in a slow cooker, then it's time to use this recipe. In a slow cooker, rice boils very well, but it keeps its shape and does not stick together. And even such an unconventional version of pilaf with chicken stomachs will delight you with its taste.

Pilaf with chicken legs in a slow cooker turns out to be very tasty and satisfying. This dish can be served for lunch or dinner. If you use poultry, then you need to know that it takes longer to cook purchased.

It's easy to cook delicious, mouth-watering pilaf in a slow cooker. The main thing is to know the correct proportions of rice and water so that the dish turns out to be crumbly and aromatic. Then the pilaf turns out to be simply amazing!

Chicken pilaf under foil in the oven is usually cooked for a large company, while in a slow cooker or saucepan such an amount is not obtained. Pilaf in the oven is always crumbly. Pilaf is prepared according to the general rules, only on a baking sheet all the ingredients are laid out in the reverse order: fried vegetables, rice, chicken. Choose spices for pilaf according to your taste and remember that the basic ones are cumin, saffron and barberry, and the rest are put to taste. It is easy and quick to prepare such pilaf, which is important for modern housewives.

A spectacular ruddy "barrel" with a crispy crust and crumbly pilaf inside - this is all about shah-pilaf. This way of cooking this familiar dish differs significantly from the standard one and turns pilaf into a festive and spectacular dish. In this recipe, we will use chicken: we recommend using chicken legs, but not breast. Everything is simple - the breast is rather dry and will not be able to reveal pilaf from its best taste.

Pilaf with minced chicken will help you out when you really want to eat, but there is no time to cook complex dishes. Although it cannot be called real pilaf, its taste is close to the traditional one. Such pilaf is prepared quickly, and you don't need a lot of minced meat, and long-grain or parboiled rice is taken for friability. Cooking pilaf in a cast iron skillet.

Chicken breast as the most dietary part of chicken tastes great with rice and makes a wonderful pilaf, and cooked in pots, it will delight you with both aroma and richness of taste. The dish is low in calories and is well suited for both dietary and baby food.

Rice pilaf with meat in a pot always turns out amazingly tasty and aromatic. The effect of a Russian stove works here, and the dish tastes different from that cooked on the stove or in a slow cooker. Any meat is suitable for pilaf in pots, it is better to use long-grain rice, seasonings are added to each pot in portions, and usually those intended for pilaf. In the recipe, pilaf is made from chicken, and the technology of its preparation in pots is classic.

Every self-respecting housewife should have recipes for quick and tasty dishes, and one of them can be lazy pilaf with chicken in its sleeve. In essence, this is a simplified version of the traditional pilaf adapted to the present time, but tasty and healthy, since it does not contain oil. It is better to take steamed long-grain rice for pilaf in the sleeve, and any chicken meat is suitable.

A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.

Pilaf is always a great solution for lunch or a hearty dinner. It's delicious, nutritious, and convenient. And if you cook a dish in a multicooker-pressure cooker, then it is doubly convenient. Fry vegetables with meat in a bowl, add spices, water, rice, close the lid. The pressure cooker will cook pilaf further without our participation. It is advisable to use long-grain rice - it turns out friable and fluffy in the finished pilaf.

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.

Cooking pilaf in the oven. By and large, you can take a form from any material for this, but it is in a glass dish that it looks especially impressive and bakes well. And also cools down for a long time. For pilaf, we will use chicken wings - they are small in size and have time to cook perfectly, become soft and tender.