Description
Original, tasty, juicy pilaf chicken empirically established recipe. For many years, prepare the pilaf on this recipe and decided to share with you!
Ingredients
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Chicken fillet
1200 г
-
Onion
750 г
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Carrots
550 г
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Garlic
120 г
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Sunflower oil
100 г
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Seasoning
-
Figure
900 г
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Water
1250 мл
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Salt
1 ст. л.
Cooking
The preparation of ingredients. Take a chicken weighing about 2 kg.
Separate the meat from the bones and cut it into small pieces with a diameter of 1-1,5 see
In a saucepan pour 1300 ml of water and put back the bones of the chicken. Boil for 30 minutes. (Note - salt does not add!)
Finely chopped onion fry in a pan with sunflower oil (100 ml).
To fried onion add the meat and simmer under the lid until soft.
Three carrots on a coarse grater and add it to the onions and meat, carefully mix everything.
When the carrot is ready, remove the pan from the heat. Put in its place an empty saucepan with a volume of 6-8 L.
The broth from the chicken bones, pour in the pan. If the stock is less than 1250 ml, then the lack of renewable water.
The contents of the pan put in a saucepan with the broth.
Slices cut into 35 g of garlic and throw in the pot.
After boiling zirvak (this is what we added to the pan for risotto), stir, place 30 g of seasoning for pilaf and a tablespoon with a hill of salt.
Sirvac boil for another 5 minutes.
Fill the rice and distribute it so it evenly submerged in zirvak.
Cook the rice until half-cooked under a cover on slow fire, stirring occasionally, 30-35 minutes.
With a knife make "trenches" for cloves of garlic (85 g) and placed in each "trench" one or more cloves of garlic. Prepare pilaf 10-15 minutes, turn off heat. Then cover the pot with towels or warm clothes for 10-15 minutes.
If you did everything correctly, then you too will enjoy this juicy, unique taste of risotto in my original recipe!
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