Pilaf with chicken in a wok

Description

Delicious, fragrant pilaf with elements of Uzbek. Don't use only fat, devzira rice and lamb. Everything else - from servaka to spices - the original. Do not claim for uniqueness. Just want to show the preparation step for those who are afraid for whatever reason to cook such a simple (actually) dish. Even if you don't have something "vergnugen go", and the pilaf to eat still want.

Ingredients

Carrots

2 piece
Figure

500 g
Chicken fillet

900 g
Onion

150 g
Vegetable oil

150 ml
Garlic

3 piece
Chili

5 piece
Cumin

1 pack
Turmeric

1 pack
Barberry

1 pack
Salt

2 tsp

Cooking

Let's start. For cooking we will need everything you see in the pictures. Wok, peeled carrots (2 small), rice, onion, chicken (fillet), spices, garlic (my it and clear from the top of the skin), pepper.

First prepare all the ingredients. Carrots shinkuem not very big (I don't like when it is felt in the pilaf). After all, the key taste element to be Fig.

Cut onion into rings.

Wash chicken, cut away the fat, if there is; then cut the meat into pieces (I use scissors to quickly and conveniently).

The rice washed to the transparent water. Soak it in cold water for 30-40 minutes.

In a wok pour oil and let it heat up. When you smell oil and you will see faint white smoke from the wok, then it's time to add in the wok the onion. Fire turn on a full. And it will not diminish up to a point (!).

Throw the onion and fry it until Golden brown. It all depends on Your preference in color the future of the pilaf. Onions and carrots will give him some color saturation. Than brown the onion, the more intense will be the color of pilaf. But overcook it should not be. I fry onions until Golden brown. And additional paint gives turmeric (or saffron if You have it) and carrot. Do not forget that we have the fire on full.

Once the onion is ready, add the chicken. Do not throw it right in the center (we want it roasted, not boiled in onion juice), and gently position it on the sides of the wok, and then stir with onions. Fry until brown. The chicken is cooked quickly, so do not leave the wok alone for a long time :)

When the chicken pasarelas, add carrots, stir everything and fry for another 5-7 minutes. The fire is still large.

Now pour all the hot (to avoid the temperature drop and not to slow down the process of cooking pilaf) with water (about 500 ml to lightly cover the chicken with vegetables); in the centre, insert the garlic, add the peppers, sprinkle all with Jeera (cumin), barberry, turmeric and salt. Salt, add just a little bit more later, rice will take part salt in themselves. Leave it all on high heat for another 4 minutes. Some of the water needs to evaporate.

Then proceed to the main point of adding the rice. Before doing this take out the garlic and pepper. We will need them later. Spread the rice with a slotted spoon so that was closed the entire surface of the wok. Pour it (hot, again) of water for about one finger, diminish the fire and cook for 10-15 minutes until the moment when almost all the water is absorbed into the rice. Sprinkle again with salt (before that try to salinity, can be of salt is enough).

Water absorbed. Return the wok in garlic and pepper, cover and cook another 15-20 minutes on low heat. By the way, don't forget the rice while stir impossible.

Pilaf is ready. You can now mix and serve. Itself pilaf is a very nutritious dish, so as a Supplement it is something light- greens, pickles, salad of tomatoes and cucumbers; or just sliced vegetables (ones You like). Bon appetit! ;)

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