Uzbek Chicken Pilaf
1 hour 20 min. Recipe Yield:
10 servings Difficulty:
Simple recipe
Chicken pilaf - a recipe of Uzbek cuisine, for pilaf you can take a whole chicken carcass, or you can use chicken legs, thighs or wings - it doesn’t matter. Uzbek pilaf, unlike other countries, is very well recognizable by a large number of carrots. Carrots can be cut into half rings, slices, but straws are much more interesting. In pilaf with chicken, you do not need to grind the carrots much, otherwise it can turn into porridge.
Recipe Ingredients
Cooking Recipe
For the chicken pilaf recipe, peel the onion and cut into half rings. Peel the carrots and cut into large strips. Wash the chicken and cut into large pieces. Sort rice for pilaf, rinse and pour hot water.
Heat vegetable oil in a frying pan, put the chopped chicken and fry over medium heat until golden brown. Then add chopped carrots and onions, mix and simmer until soft. When the vegetables become soft, salt, add ground anise, barberry, ground pepper, salt and mix.
Add rice, pour in water so that it covers the rice by 1 cm and cook over medium heat. Cook chicken pilaf without a lid for 15-20 minutes until the rice is fully cooked.
After the time has elapsed, cover the chicken pilaf with a lid, reduce the heat to a minimum and simmer for another 15 minutes. Ready chicken pilaf mix, put rice on a plate, put chicken pieces on top and serve.