Uzbek pilaf with chicken
6 servings
130 minutes
Uzbek pilaf with chicken is a fragrant and hearty dish that carefully preserves the traditions of Eastern cuisine. The recipe is based on golden-browned meat infused with spices, sweet carrots, and fluffy jasmine rice that gains rich flavor from garlic and spices. This dish combines a wealth of flavors and textures: tender chicken, soft rice, and caramelized onions create harmony in every bite. Pilaf is not only nutritious but also versatile—it is perfect for both everyday dinners and festive gatherings. Historically, pilaf was considered a symbol of hospitality, served at large family gatherings and celebrations to share warmth and joy with loved ones. The finished pilaf should be allowed to rest a bit before serving so that all the aromas and flavors can fully develop.
1
Wash and cut the chicken into pieces. Pour 1 cm of sunflower oil into the pot. Heat it up. Chop the onion and fry it in the oil. Season the chicken with salt and pepper, then add it to the oil. Fry on high heat. Reduce the heat to almost minimum and simmer for 30 minutes.
- Chicken breast: 500 g
- Onion: 300 g
2
Grate the carrot on a coarse grater. Layer the meat on top evenly and simmer for another 20 minutes.
- Carrot: 500 g
3
Rinse the rice. Add 1 teaspoon of pilaf spices and 1 teaspoon of salt, and mix. Open the lid and place 2 unpeeled garlic heads (washed beforehand). Pour the rice evenly on top. Boil water and carefully pour it over the rice, so that the water rises 5-7 mm above the rice.
- Jasmine rice: 500 g
- Spices for pilaf: 1 teaspoon
- Garlic: 2 heads
4
Cover with a waffle towel. Simmer for 30 minutes. Open and carefully flip the rice. Simmer for another 30 minutes. Turn off the heat and mix everything. Let it sit for another 15-20 minutes.