Pilaf with chicken and garlic

Mushrooms are a special ingredient that can transform the taste of your dish. Plov with mushrooms and chicken is quick and easy to prepare. Even in an ordinary frying pan, pilaf turns out to be fragrant and tasty.

Bulgur is a cereal that is obtained by heat treatment of wheat. It is full of carbohydrates and is very useful for the body, which is why adherents of proper nutrition love it so much. We offer to cook delicious and healthy pilaf with bulgur chicken.

Great dish for a family dinner. Pilaf with chicken turns out to be less high-calorie than the traditional one, made from fatty meats. How to cook delicious pilaf with chicken in a pan, you will learn from this recipe.

Chicken pilaf under foil in the oven is usually cooked for a large company, while in a slow cooker or saucepan such an amount is not obtained. Pilaf in the oven is always crumbly. Pilaf is prepared according to the general rules, only on a baking sheet all the ingredients are laid out in the reverse order: fried vegetables, rice, chicken. Choose spices for pilaf according to your taste and remember that the basic ones are cumin, saffron and barberry, and the rest are put to taste. It is easy and quick to prepare such pilaf, which is important for modern housewives.

In a multicooker, most often, many housewives cook pilaf, and replacing rice with pearl barley, you will get an interesting and unusual dish that will appeal to even those who do not like barley.Cooking pearl barley pilaf with chicken. The dish turns out to be low-calorie and light, so you can include it in your diet menu.

Barley pilaf, especially cooked in a multicooker, always turns out to be delicate and crumbly, and the taste is not inferior to traditional rice pilaf. Barley must be soaked before cooking, then it is prepared quickly. The ratio of water to cereals should be 2.5: 1. The amount of vegetables and the composition of the spices can be changed to your liking. Cooking pilaf with chicken drumsticks.

From banal and unleavened cereals according to this recipe, you can prepare a delicious dish for a family dinner. Pearl barley is good friends with chicken and vegetables, pearl barley pilaf does not pretend to be original and will delight you with its taste and ease of preparation. It is best to cook such pilaf in a slow cooker, but if the recipe is followed, it will turn out deliciously on the stove in a saucepan or cauldron.

A spectacular ruddy "barrel" with a crispy crust and crumbly pilaf inside - this is all about shah-pilaf. This way of cooking this familiar dish differs significantly from the standard one and turns pilaf into a festive and spectacular dish. In this recipe, we will use chicken: we recommend using chicken legs, but not breast. Everything is simple - the breast is rather dry and will not be able to reveal pilaf from its best taste.

Pilaf with minced chicken will help you out when you really want to eat, but there is no time for complex dishes. Although it cannot be called real pilaf, its taste is close to the traditional one. Such pilaf is prepared quickly, and you don't need a lot of minced meat, and long-grain or parboiled rice is taken for friability. Cooking pilaf in a cast iron skillet.

A bright, colorful dish that can be served both at home and for guests to cook. Such pilaf is very satisfying due to the combination of meat with chickpeas and very aromatic due to the spices. Take chicken thighs as the meat component - they are quite juicy and go well with crumbly rice and soft chickpeas. Pre-marinate the chicken in spices, and soak the chickpeas in water. As you can see, such a dish will require preliminary preparation. But the subsequent cooking process is quite simple.

Pilaf is always a great solution for lunch or a hearty dinner. It's delicious, nutritious, and convenient. And if you cook a dish in a multicooker-pressure cooker, then it is doubly convenient. Fry vegetables with meat in a bowl, add spices, water, rice, close the lid. The pressure cooker will cook pilaf further without our participation. It is advisable to use long-grain rice - it turns out friable and fluffy in the finished pilaf.

Cooking pilaf based on Spanish paella. First of all, we will fry the spices so that they reveal their aroma and give it to all the other ingredients. Then fry the chicken and pieces of vegetables. Last but not least, add the washed rice and shrimp. Under the lid, the pilaf will be cooked over low heat for no more than twenty minutes, and then it will come to readiness with the stove off. The result is a fragrant, satisfying meal for the whole family.

Cooking pilaf in the oven. By and large, you can take a form for this from any material, but it is in a glass dish that it looks especially impressive and bakes well. And also cools down for a long time. For pilaf, we will use chicken wings - they are small in size and have time to cook perfectly, become soft and tender.