Recipe: Pilaf with chicken - With chicken legs. Chicken drumstick pilaf Delicious chicken drumstick pilaf

Real pilaf is made with lamb in a cauldron. In Russia, they take any meat, sometimes they even do without it, bringing to life a vegetarian variation. Today we will cook pilaf with chicken legs in three ways. The first two are in a cauldron and a slow cooker. The third is dietary.

close to classic

This recipe for pilaf with chicken legs is close to the real one, and the only difference is in the meat. You will need the following ingredients:

• six chicken legs (shins);
• half a kilogram of rice;
• two bulbs;
• five carrots;
• a head of garlic;
• the rest by eye: vegetable oil, salt, ground black pepper, cumin, bay leaf, turmeric, barberry, allspice peas.

1. Cut the onion into half rings, carrots into strips.
2. Pour vegetable oil into a cauldron or pan with thick walls and heat it.
3. Put the chicken legs in the oil and fry for 8-10 minutes, not forgetting to turn over.
4. Add the onion, stir, then add the carrots and smooth them out to cover the legs.
5. Fry with constant stirring for about 10 minutes.
6. Add ½ cup of water, continue simmering for about 6 minutes.
7. Put the whole head of garlic, pepper (ground black and allspice), bay leaf, turmeric, salt and simmer for 5 minutes.
8. Sort the rice, rinse in several waters, put it in a pan with the future pilaf and level it over the entire surface.
9. Add barberry and zira and pour water so that it is one centimeter higher than the rice layer.
10. Simmer over low heat without a lid. After the water has evaporated, make holes in the rice with a spoon and pour some water into them.
11. Now you can cover the lid and turn off the gas. Pilaf with chicken legs can be eaten in 10 minutes.

Serve on a large plate. A self-sufficient dish does not require any additions.

In a slow cooker

It is impossible not to cook pilaf with chicken legs in a slow cooker if it is in the kitchen. Ingredients:

• 0.5 kg of chicken legs;
• 2.5 multi-cups of rice;
• two small carrots;
• 50 grams of vegetable oil;
• three bulbs;
• head of garlic small size;
• five multi-glasses of water;
• salt and pepper - to taste.

1. Cut carrots into strips or circles, onions into small cubes.
2. Pour vegetable oil into the multicooker bowl, then lay out the legs, turn on the frying mode for 10 minutes. When the process is over, stir.
3. Add the onions and carrots and continue cooking for another 10 minutes.
4. Turn off the frying mode, add prepared rice to the bowl, salt, pepper, add other seasonings to your taste, stick a head of garlic in the middle, pour in water.
5. Close the lid, select the "Rice" or "Pilaf" mode. When the time of the set program is up, turn on the heating mode for ten minutes.

Dietary

And another version of pilaf with chicken legs is dietary with a minimum of fat.

Ingredients:

• chicken drumstick - 0.6 kg;
• onions - two onions;
• rice - one and a half glasses;
• carrots - two pieces;
• salt and ground pepper - to your taste;
• turmeric - ½ teaspoon;
• sunflower oil - 40 ml.

1. Pour 20 ml of vegetable oil and a little water into the pan. Wash the chicken drumsticks, send them to the pan, cover and simmer until tender.
2. Separate the bones from the pulp, remove the skin, split the meat into pieces with your hands.
3. Cut carrots into strips, onions into half rings and send to chicken meat. Add the remaining oil, salt.
4. Stew chicken legs with vegetables while stirring for 15 minutes, then add turmeric.
5. Rinse the rice several times, transfer to a bowl, pour hot water over it and leave for an hour.
6. Put the rice in the finished chicken, add water so that it covers the contents by 1 cm. Pepper, add salt if necessary and cook over medium heat without a lid.
7. When the water has evaporated, but not all (should remain at the bottom), gather the rice from the edges to the center in the form of a slide, cover the pan and cook for another 20 minutes over very low heat.

Mix the finished pilaf with chicken legs and serve.

Results

And let someone not consider rice with chicken pilaf, but just rice with chicken, it's still delicious. You can replace chicken with turkey - also an excellent option.

Probably, every person knows such a dish as pilaf. There are many recipes and options for its preparation, ranging from a home stove to a pot on a fire.

Loose pilaf with chicken in a slow cooker

Slow cooker, frying pan, cutting board, knife, kitchen hatchet or meat knife, plastic or glass containers for storing ingredients.

Ingredients

Recipe step by step

1. Rinse well before cooking and then soak the rice. The rice can be soaked while you prepare the rest of the ingredients.
   
2. Cut the carcass into pieces about 3-4 cm in size.
   
3. Cut carrots into strips.
   
4. Chop the onion into small squares.
   
5. Pour sunflower oil into the multicooker bowl. Select the "Baking" or "Frying" mode and let the oil warm up for a couple of minutes.
   
6. Then fry the chicken pieces until a characteristic golden hue appears.
7. Add the onion when the meat is ready.
   
8. While the meat and onions are cooking, fry the carrots separately in a pan to make them soft.
   
9. When the onion is cooked, add to it fried carrots and mix everything well.
   
10. Sprinkle with spices, pepper and salt.
    
11. Then put a layer of rice on top. But just don't stir.
    
12. Pour boiling water over the future pilaf so that the water barely covers the rice.
    
13. On the multicooker, set the "Rice" or "Pilaf" mode and start cooking. 5 minutes before the end of the program, put a head of unpeeled garlic into the bowl. After the beep, the pilaf is ready. The dish can be served on the table.
    

Recipe video

After watching this video, it will be even easier for you to understand the main stages of preparing and cooking pilaf.

https://youtu.be/vRt66Ni34r4

• To make rice fluffy, it needs rinse well under running water cold water until all the white dust is washed away.
• Best for pilaf use long grain parboiled rice, then your pilaf will not be in the form of porridge, but on the contrary, it will be crumbly and elastic.
• If you want your pilaf to be a rich yellow color, then add along with spices 1 teaspoon turmeric.
• At the very end of cooking, add the dish 1 teaspoon of zira, it will give flavoring oriental notes.
• If you are not a supporter of chicken meat, then you can cook an excellent one. Beef cooked in this way will turn out soft and juicy, so you don’t have to worry that the pilaf will be dry.

Delicious pilaf with chicken in a slow cooker

Cooking time: 1.5-2 hours.
Servings: 5.
Amount of calories: 100-200 kcal.
Kitchen appliances and inventory:

Ingredients

Recipe step by step

1. Before you start cooking, set the “Baking” or “Frying” mode in the multicooker for 20 minutes, pour sunflower oil on the bottom of the multicooker bowl and leave it to warm up.
   
2. While the oil is heating, chop the onion into medium sized cubes. On a coarse grater, grate the carrots or cut them into strips, as you like.
   
3. Once the oil is hot enough, start frying the chicken thighs until golden brown.
   
4. Rinse rice well under cold water, leave it in water for a short time.
   
5. When the meat is ready, add the onions, carrots and salt and pepper, stir and fry for about 5-8 minutes.
   
6. While the meat and vegetables are being prepared, finely chop the greens and divide into two parts: use the first part when cooking the dish, and the second for decoration after cooking.
   
7. Add the herbs and unpeeled garlic to the meat bowl, but don't stir.
   
8. Drain the water from the rice, lay it out and flatten it gently. Turn off the "Frying" or "Baking" program, fill the contents with water. The water should cover the top of the rice by about the thickness of your index finger.
   
9. Lower the lid of the multicooker and set the program "Pilaf", "Rice" or "Buckwheat", depending on the model of your multicooker, for 30 minutes.
   
10. At the end of the program, a delicious pilaf is ready.
    

Recipe video

https://youtu.be/juYH_2FucLs

Chicken breast pilaf with mushrooms in a slow cooker

Cooking time: 30-60 minutes.
Servings: 7.
Amount of calories: 100-200 kcal.
Kitchen appliances and inventory: multicooker, grater, knife, multiglass, cutting board, containers.

Ingredients

Recipe step by step

Recipe video

To better deal with step by step cooking pilaf with chicken fillet watch this video.

• chicken fat does not have good taste characteristics, therefore, before cooking pilaf with chicken fillet in a slow cooker, cut off fatty residues, tendons and cartilages from the chicken breast.
• It will add an interesting taste and aroma to your pilaf barberry, and adding peas, you get a real Uzbek pilaf.
• Any vegetables can be added to mushrooms such as tomatoes, bell peppers and corn. Show your imagination and you will get a special meal.
• Seasoning for pilaf You can buy ready-made or cook it yourself, separately mixing the spices you like.
• In addition to this cooking option, there are a lot of delicious ones.

Pilaf is a great dish, which is suitable for both everyday use and for a festive table, and it also turns out to be special if it is possible to cook it on a fire. Pilaf does not have to be cooked with meat, it can be lean, and it can also be made sweet. It all depends on your ideas and mood.

Like these ones pilaf recipes in a slow cooker I have, and you share your tricks and options for its preparation in the comments.

1. Chicken drumstick - 5-6 pcs.
2. Rice groats. - 2 glasses.
3. Onion - 1 pc.
4. Carrots - 2 pcs.
5. A mixture of seasonings - 1 tsp.
6. Garlic - 1 head.
7. Grows. oil - 0.5 cup.
8. Salt - to taste.
9. Barberry - a handful.

Before the start of the cooking itself, the cereals are washed until clean. Carrots are chopped into strips or cut into cubes, and onions are semi-ringed. The head of garlic is cleaned only from dry husks and rhizomes. The legs are washed.
In heated oil in a cauldron (cauldron, saucepan, frying pan), first of all, onions are fried, stirring occasionally.

As soon as the onion has become soft and transparent, put the legs in a cauldron and continue to fry for 5 minutes.

Then fried with carrots for another 5 minutes


As soon as the carrots have softened, pour boiling water over them. Seasoned with salt and a mixture of spices. Stew at a moderate temperature for 20 minutes.


After 20 minutes, rice grits are loaded and the surface is leveled.

Pour in additional boiling water, exceeding the level of rice by 1 cm.

Bring to a boil over high heat until the rice appears from under the water. Insert a head of garlic into the recess made in the middle and close tightly with a lid. Stew 30 min.

It is not recommended to remove the lid immediately after switching off the stove. You have to wait 10 minutes.
I advise you to prepare a salad in these 10 minutes.
Then they take out the garlic and gently mix the cereal with zirvak. Spread pilaf in a flat dish.

Bon Appetit!

Pilaf with chicken drumsticks and vegetables in a slow cooker

Composition:

1. Chicken drumstick - 4 pcs.
2. Rice groats. - 1 glass.
3. Frozen vegetables - half a kilo.
4. Green onion - 2 pcs.
5. Bacon or vegetable oil - 30 gr.
6. Spices and salt - to taste.

If you decide to cook with bacon, then the piece must first be divided into strips. Put in the multicooker bowl by turning on the appliance and setting the FRY or BAKING mode. Fry 5 min. I won't remind you to stir sometimes. If without bacon, then just pour the oil into the bowl.

After a certain time, the legs are placed and fried for 15 minutes on both sides. If the bacon has already turned into cracklings, then it must be removed before further action.

Sprinkle with chopped onion, spices, salt, and put frozen vegetables on it. Close the lid and simmer for 5 minutes. This time is enough for the vegetables to thaw in the multicooker.
Load the washed cereal. Pour in 1 glass of water. Close the appliance and set the PILAF function (EXTINGUISHING, RICE…).

After the signal, mix the contents of the multicooker and spread on plates.

Bon Appetit!

Pilaf with chicken legs and green peas

1. Chicken legs - 4 pcs.
2. Rice groats - 2 cups.
3. Carrots - 2 pcs.
4. Onion - 1 pc.
5. Green peas - half a can.
6. Oil grows. - 0.5 glass.
7. Spices - 1 tsp.
8. Salt - to taste.

The ingredients that make up the recipe must be washed well, especially rice cereal. Onions with carrots are chopped, as in a classic pilaf, that is, straws and (half) rings. Canned peas are used in this recipe. This recipe calls for cooking in a skillet, but you can use any ovenproof dish with thick sides and a bottom.
In heated oil, the legs are fried on both sides until a red crust. Then vegetables are laid, and the contents of the dishes are fried for 10 minutes with gentle stirring.
After a while, zirvak is seasoned with salt and spices, boiling water is poured to cover the zirvak. Reduce temperature and simmer for 20 minutes.
After 20 minutes clean rice is loaded. Boiling water, if necessary, is added 1 cm above the rice. On high heat, when boiling, the liquid is evaporated until cereals appear from under the water. Then the fire is reduced, covered with a lid and simmered for 25 minutes.
After this time, peas are placed in the pan. Extinguish for 5 minutes, then turn off the gas (electric stove).
Do not remove the lid for another 10 minutes. Then the pilaf is mixed and served on the table in plates.

I have been cooking pilaf with chicken for a long time and always do a lot at once, because my family eats it with pleasure for 3.
This time I didn’t have chicken in the freezer, and only 4 chicken legs remained, so I decided to cook them. I even like it better with legs, the meat is more tender in them. Fill the legs with water, let it boil and immediately drain so that all the muck is gone. Then fill the chicken with enough water so that then all the water is absorbed into the rice.

The broth should be richer than for soups. Salt, add bay leaf and boil the chicken until tender. Moreover, you can even add a little more salt, because then rice will take all this salt.

We make overcooking from onions and carrots. We take more onions and carrots, so the pilaf will be tastier and richer.

Wash the rice several times in cold water. We take out the boiled chicken from the saucepan and let it cool slightly so that the meat can be separated from the skin and bones.

Add rice and overcooking to the broth and put on a small fire. When the chicken is dismantled, it is also added to the saucepan. On a small fire, let the pilaf reach readiness.

Usually, while cooking rice, I stir the pilaf several times so that the meat, carrots and onions are evenly distributed.

Ingredients:

• chicken drumsticks - up to 500 g;
• not very large carrots - 2 pcs.;
• onions - up to 3 heads;
• vegetable oil - 50 g;
• spices - to taste;
• a small head of garlic;
• rice - 2.5 m glass;
• water - 5 m glasses.

Cooking:

1. Chop the onion, cut the carrot into circles.

2. Pour oil into the bowl, put the drumsticks, lightly fry them in the “frying” mode. Add prepared vegetables and continue frying in the same mode for 10-12 minutes. It is better to keep an eye on the cooking process, because the very first time, when I was just starting to get acquainted with this unit and, having read the fact that “I laid down all the products and forgot” - everything was overcooked very quickly.

3. Turn off the “frying”, add clean rice, all the spices (pepper and salt are among them), stick in a whole head of garlic or disassembled into cloves (just do not remove the husk), pour in water.

4. Close the lid and set the desired mode. Since I have cartoon 0512, I chose "rice". When the preparation of delicious crumbly pilaf, and it will be so, in the slow cooker is over, let the dish stand in the “heating” mode for another quarter of an hour.

You can do it a little differently: dilute the right amount of salt and spices in water, then pour it into the pan and cook according to the recipe.