Ingredients for cooking pilaf with chicken in a slow cooker
- Fresh chicken fillet 500 grams
- Onion 200 grams
- Carrot 200 grams
- 3 cloves medium sized garlic
- Long-grain rice 2 multi-cups
- Pure cool water 4 multi-glasses
- Refined vegetable oil for frying
- Salt to taste
- Freshly ground black pepper to taste
- Ground turmeric to taste
- Main Ingredients Chicken, Rice
- Serving 7 servings
Slow cooker, multi-glass, cutting board, kitchen knife, coarse grater, small bowl, plate - 2 pieces, saucer, kitchen spatula, serving dish, sieve, vegetable cutter
Cooking pilaf with chicken in a slow cooker:
Step 1: prepare the chicken fillet.
Thoroughly wash the chicken fillet under running warm water and then put it on a cutting board. Using a knife, we clear the meat of fat, veins, films and cartilage. Then cut the component into small pieces and move it into a small bowl.
Step 2: prepare long-grain rice.
Pour rice into a sieve and rinse thoroughly under running warm water until it becomes transparent. Next, we set the component aside so that excess liquid flows from it.
Step 3: prepare the carrots.
Using a vegetable cutter, peel the carrots from the peel and then rinse thoroughly under running warm water to remove any residual soil and other dirt. Next, spread the vegetable on a cutting board and chop. There are several ways to do this. First: using a coarse grater, we rub the carrots directly above a free flat plate.
The second way: chop the vegetable into thin circles, small cubes, cubes, stripes or a crescent. Believe me, the taste of the dish from this will not practically change. The crushed component is also poured into a clean plate and briefly left aside.
Step 4: prepare the onions.
Using a knife, peel the onion from the husk and then rinse well under running water. We spread the component on a cutting board and finely chop it into cubes or quarter rings. At the end, pour the chopped onion into a clean plate and proceed to the preparation of garlic.
Step 5: prepare the garlic.
We put the garlic on a cutting board and lightly press down with the edge of the knife. This must be done so that without hassle to clean the teeth from the husk. In the end, we wash the components under running water and transfer to a free saucer.
Step 6: prepare pilaf with chicken in a slow cooker.
Pour a small amount of vegetable oil into the multicooker pan and turn on Baking mode for 30 minutes. When the contents of the container are well warmed up, carefully spread the chicken fillet here. From time to time, stirring with a special kitchen spatula, fry the meat until soft golden crust for 15-20 minutes. Important: while the lid of the multicooker does not close.
After the allotted time, put the chopped carrots and onions into the pan. Having mixed everything with improvised inventory, we continue to fry the components in the same mode 10 minutes more. Attention: if necessary, a little more vegetable oil can be added to the multicooker.
Then pour the rice into the container, to taste salt, ground black pepper, ground turmeric, and also spread the cloves of garlic. Using a kitchen spatula, mix everything thoroughly so that the rice immediately absorbs vegetable juice and chicken with vegetable fats.
Next, pour clean cool water into the pan. The liquid should cover the pilaf somewhere on one finger. Once again, mix everything with improvised inventory, close the lid of the multicooker and turn on Pilaf mode. When the corresponding signal sounds, we begin to serve the dining table. We open the lid of the appliance and for the last time carefully mix the dish with improvised equipment.
Step 7: serve pilaf with chicken in a slow cooker.
Using a kitchen spatula, transfer the pilaf from the slow cooker to a special deep plate and serve it with a variety of fresh and pickled vegetables to the dining table. The dish turns out so rich, tasty and satisfying that they can easily treat the household to breakfast, lunch or dinner.
Bon appetit to all!
- In addition to the spices indicated in the recipe, you can add others to your taste in the dish. For example, it can be a special seasoning for pilaf, caraway seeds, "sunel hop" and much more to your taste;
- to prepare such a dish, you can take rice such as Basmati, Jasmine, as well as steamed or polished;
- if desired, bell pepper and even a gram of 200 champignons can also be added to pilaf;
- In addition to chicken, you can put hips, drumsticks and even wings in a dish. Only in this case is it necessary to separate the flesh from the bone in advance. Such meat contains more fat, so pilaf comes out more oily and wet.