Although it is believed that a real pilaf is prepared only from lamb, believe me, chicken from pilaf turns out to be no less tasty and aromatic, especially if you cook it in a slow cooker, where all the vegetables are fried and simmer evenly.
Step by step pilaf with chicken in a slow cooker - general principles
Pilaf with chicken is prepared from any part of the bird: drumsticks, chicken legs, thighs, breasts. The meat is first washed, if necessary, cut off the tail, excess fat and skin. After cut into pieces of the desired size and put in a multicooker bowl in heated oil.
The chicken is fried until golden, add chopped carrots and onions to a chopped straw or grater. Passage until softened. After vegetables, carefully washed rice is put into the bowl, poured with water, spices and salt are added to taste. Prepare depending on the type of multicooker in the "pilaf" or "rice" mode from 30 to 40 minutes.
After pilaf, mix thoroughly, bring to readiness on the "heating" mode.
Pilaf turns out tasty if you use a variety of spices, herbs, spices. Add ready-made seasonings for pilaf or use your mixture, for example, zira, turmeric, pepper, barberry and others. Garlic and hot peppers will also improve the taste of pilaf.
Having prepared a fragrant pilaf with chicken in a slow cooker at least once, in the future you will more and more often return to the recipe you like. After all, this dish is so tasty, aromatic and satisfying that it will certainly appeal to you and all your loved ones.
1. Pilaf with chicken in a slow cooker step by step
Ingredients:
• one large chicken leg;
• 250 grams of long-grain rice groats;
• vegetable oil - three large spoons;
• one onion head;
• one medium carrot;
• water purified through a filter - 450 ml;
• black pepper, salt - fifteen grams each;
• half a bunch of parsley when serving.
And, of course, no pilaf can do without adding fragrant seasonings and spices: you can take ready-made seasoning for chicken, ground barberry, zira.
Cooking method:
1. First, prepare the chicken meat: thoroughly rinse the ham, chop it into several small pieces. If you do not want the finished pilaf to turn out to be very oily, then cut off the skin and excess fat from the legs.
2. Put the prepared chicken leg into the capacity of the multicooker, turn on the "frying" mode. Pour in vegetable oil, sauté chicken until light brown. Do not forget to stir occasionally so that the meat does not burn.
3. When the meat is fried, turn off the slow cooker. Peel the onions and carrots, wash, cut into small cubes. Turn the multicooker on the “frying” mode again, lay out the vegetables and fry together with the meat for about fifteen minutes.
4. Rinse in a colander. Put in a bowl of vegetables with meat, fry again a little.
5. Pepper, salt, season with any spices, add ground barberry, mix everything thoroughly, pour in water, adjust the device to “pilaf” mode for twenty-five minutes.
6. After a beep, set the machine to “heating” mode for 25 minutes so that the pilaf is infused.
7. Put the prepared pilaf on plates with two slices of chopped chicken, sprinkle with parsley. Nearby on a flat plate you can serve sliced fresh cucumbers and tomatoes.
2. Step by step in a slow cooker: pilaf with chicken, garlic, spices and hot pepper
Ingredients:
• four small chicken drumsticks;
• carrot - two pieces;
• onion head;
• 400 grams of long-grain rice cereal;
• ground black pepper, salt - twenty-five grams each;
• half a liter of water purified through a filter;
• one leaf of lavrushka;
• two middle heads of garlic;
• vegetable oil - four large spoons;
• a mixture of Provencal herbs (oregano, sage, marjoram and others) ground - five grams each;
• one fresh hot chili pepper.
Cooking method:
1. Wash the chicken legs, cut off the skin, excess fat, separate the fillet from the bones. You can throw away the bones, they will not be needed, and cut the fillet with a knife into small pieces, set aside in a small cup. Peel the carrots with onions, chop the onions into small crumbs, and the carrots with medium straws.
2. Set the slow cooker to the "frying" mode, put the onions in the bowl, pour in a little sunflower oil, fry, stirring, until slightly brown.
3. Add the chopped carrot to the fried onion, fry everything together for about five minutes.
4. Add chicken meat to the fried vegetables, mix and fry until a golden crust forms on the meat.
5. Rinse thoroughly in a colander. Pour the washed rice into the fried meat with vegetables, stir thoroughly, salt, pepper, add all the ground herbs of Provence, put the parsley, the whole heads of garlic washed and the pod of hot pepper, pour everything with purified water and cook under the lid for twenty-five minutes on the “rice” mode or "pilaf".
6. At the end of this time, check if rice is ready, if soft, remove garlic and hot pepper, leave the pilaf in a bowl for half an hour in the "heating" mode, to insist. And if the rice is still solid, close the container with a lid and cook for another ten minutes (if there is not enough liquid in the pilaf, then pour more hot water).
7. Stir well-seasoned pilaf and place on plates together with pieces of meat. Sprinkle with chopped parsley if desired. Serve hot only.
3. Pilaf with chicken in a slow cooker: step by step with the addition of pork and lard
Ingredients:
• a small piece of pork tenderloin without fat;
• two chicken legs;
• pork fat - 150 grams;
• carrot - two pieces;
• one each of onions and sweet pepper;
• Basmati rice groats - half a pack;
• black pepper, salt - twenty grams each;
• ground white pepper - ten grams;
• three leaves of fresh mint for serving;
• one leaf of lavrushka;
• sunflower oil - three tablespoons;
• water - half a liter.
Cooking method:
1. Rinse the basmati rice thoroughly and rinse in water for forty minutes to swell.
2. While the cereal swells, peel the onion with the carrot. Grind onion crumbs, carrots on a coarse grater (you can just cut into thin strips).
3. Wash bell pepper, cut in half, take out the seeds, cut into cubes. It is better to use red pepper so that it looks beautiful in the finished pilaf.
4. Chop the lard in small cubes.
5. Wash a piece of pork tenderloin, put on paper towels to dry slightly, cut into a medium cube.
6. Wash the chicken drumstick, put it in a separate deep pan with cold water, put on moderate heat and boil after boiling until cooked. Remove the prepared drumsticks from the pan, cool, separate the pulp from the bones. Throw away the bones, and cut the flesh into a medium dice.
7. Put pork fat in the capacity of the multicooker, pour in vegetable oil, set the machine to the “frying” mode and fry until brown until all the fat is released. When the lard is flooded, remove the greaves with a slotted spoon, and put the chopped pork tenderloin in the fat. Fry, stirring, until golden brown.
8. Put the onions and carrots in the fried meat, fry for five minutes.
9. Put the bell peppers and chopped chicken fillet, fry until the bell peppers soften.
10. Pour the purified water into the capacity of the multicooker two fingers more than the meat level, salt, sprinkle with black and white pepper, add the lavrushka, then half an hour with the lid closed.
11. Put the swollen groats in the container and cook for twenty-five minutes in the "pilaf" mode.
12. If after the signal the rice cereal has not yet been cooked, and the water has already boiled, then add a little and cook for another ten minutes. After the rice is fully cooked, set the machine to the "heating" mode and leave for half an hour so that the pilaf is fed.
13. While the rice is brewing, wash the mint leaves, randomly tear them into pieces and arrange them on the edges of the serving plates, put a small amount of cooked pilaf in the middle, decorate with mint leaves on top. Nearby in a separate salad bowl you can put a vegetable salad from a mixture of any vegetables, for example, tomatoes and cucumbers. Or you can make such a salad: chop the white cabbage, add the raw beets chopped into strips, add the viburnum fruits, the blue cheese chopped on the grater, the finely chopped dill greens, season everything with vegetable oil or mayonnaise. In a separate flat plate, place slices of brown bread.
Step by step pilaf with chicken in a slow cooker - tricks and useful tips
• For cooking pilaf, you can choose any kind of rice, it all depends on what kind of dish you want in the end to make it work. Loose pilaf is obtained from non-sticky rice varieties: steamed basmati. But from round varieties, pilaf comes out soft, more like porridge.
• Why is it important to use spices? They give pilaf the same taste. And, if you do not put any seasonings, confining yourself to black pepper, do not be surprised that, even clearly following the instructions, you could not cook pilaf. For example, turmeric makes the color of rice golden, tinting all the ingredients with an unobtrusive nutty touch. Barberry has a specific acidity, which emphasizes the sweetness of rice and carrots. Paprika gives a soft, unobtrusive sweetness, dyeing all products in an appetizing color. Garlic and chili pepper gives the finished dish a sharpness and a characteristic aroma. Greens emphasize and refresh the taste of pilaf. If you don’t want to pick up spices, you can just purchase ready-made ground seasoning in pilaf bags, all the necessary bouquet has already been gathered there. Enjoy your meal.
