Spicy pilaf with chicken
10 servings
60 minutes
Spicy chicken pilaf is a fragrant and rich dish inspired by Greek culinary traditions but with Eastern spice notes. Golden onions sautéed in olive oil, juicy chicken meat infused with cumin and pilaf spices create an incredible harmony. Long-grain rice absorbs all the aromas, becoming soft and fluffy, while carrots add sweet undertones. A special touch is garlic and dried barberry that give the dish a slight piquancy. This pilaf is perfect for family dinners or cozy gatherings with friends, especially when craving something warm and hearty. It stands well on its own but pairs excellently with fresh vegetables and herbs. Each spoonful is filled with rich flavor that makes you savor every moment!
1
Peel the vegetables and wash them.
2
Wash the chicken and cut it into medium-sized pieces (any part of the bird can be used, but boneless meat is better as it cooks faster).
- Chicken legs: 800 g
3
Soak the rice in warm water, mix in one spoon of pilaf spices (I take several different seasonings and mix them together).
4
Heat a pot, pour in olive oil to cover the bottom by a few mm, and sauté the onion until golden.
- Onion: 1 piece
- Olive oil: 5 tablespoon
5
When the onion reaches the desired consistency, add the chicken and a little cumin, sauté the chicken slightly, then simmer until half-cooked at high temperature.
- Chicken legs: 800 g
- Cumin (zira): to taste
6
When the chicken is almost ready, layer grated carrots on top.
- Carrot: 1 piece
7
Insert garlic in the middle.
- Garlic: 1 piece
8
Drain the water and place the rice on top.
- Long grain rice: 1 glass
9
Pour boiling water over the rice in the pot (it should cover the rice by about 5 cm).
10
Add spices for the pilaf.
- Seasoning for pilaf: to taste
11
Cover with a lid (wrap the lid with a towel) and simmer on medium heat for about 15 minutes.
12
Open the lid, stir the pilaf, and let it simmer on low heat until ready.
13
Add salt/pepper to taste.
- Sea salt: to taste
- Ground black pepper: to taste