Pilaf with chicken in the oven

Delicious homemade chicken pilaf can be baked in the oven in a glass dish. The product will come out juicy and tender, and will delight you with a bright aroma. May be served with a family dinner.

The fastest and most tender pilaf is made from rice and chicken. You can cook a hearty product in a roaster in the oven. The original method will preserve the spicy aroma and taste. The dish is ideal for a large family.

Homemade rice and chicken pilaf can be baked in the oven. Use a cauldron to prepare an appetizing dish. Treat yourself and your loved ones with a spicy aroma and bright taste.

The original way to cook homemade pilaf with chicken is on a baking sheet. The finished dish will delight you with a juicy and delicate taste. Take a culinary idea for your lunch menu.

Nutritious and bright in taste, pilaf with chicken can be baked in the oven. An aromatic spicy dish will diversify your home menu. Can be served with lunch or dinner. Delight your family with a simple and tasty treat!

A simple and delicious idea for a home table is lazy pilaf in the oven with the addition of tender and juicy chicken. You will be delighted with the quick preparation and the taste of the finished dish. Suitable for a nutritious quick lunch.

Loose and spicy chicken pilaf can be baked in the oven in a pot. This method will preserve all the bright aromas and flavors of the dish. This culinary idea is perfect for a hearty family lunch or dinner.

Delicious and crumbly pilaf can be cooked in a baking bag or sleeve, because not everyone has a slow cooker or cauldron. This option is very convenient, especially when you are limited in time. Pilaf is prepared without frying meat with vegetables and vegetable oil, and it can be safely prepared for dietary or PP food. The cooking time for pilaf in a bag depends on your oven, so the dish at the end of baking should be tasted for readiness. The ratio of rice to water for such pilaf is 1: 2.5. You can add seasonings to your liking.

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.

Chicken pilaf under foil in the oven is usually cooked for a large company, while in a slow cooker or a saucepan, such an amount is not obtained. Pilaf in the oven always turns out to be 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.

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.

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.