Pilaf with chicken fillet
4 servings
120 minutes
Chicken fillet pilaf is a refined dish that combines the tenderness of chicken meat with the aromatic spices of the East. Although traditionally associated with Eastern cuisine, this version is adapted to European tastes while preserving its rich aroma and soft texture. Turmeric gives the rice a golden hue, while cumin and paprika reveal the richness of flavor. Butter makes the texture tender, and cilantro adds fresh notes. This dish is perfect for both everyday dinners and special occasions, as its aroma and taste create a sense of home comfort. Chicken fillet pilaf can be served as a standalone dish, complemented by fresh vegetables or spicy sauces to highlight its versatility and harmony of flavors.
1
Cut the chicken meat, onion, and garlic into cubes. Grate the carrot. Finely chop the cilantro.
- Chicken breast fillet: 250 g
- Onion: 1 head
- Garlic: 2 pieces
- Carrot: 1 piece
- Fresh cilantro (coriander): 3 stems
2
Add olive oil and garlic to a hot skillet and sauté until lightly golden. Add onion to the skillet, sauté for a while, then add carrot; when the vegetables are soft and golden, add chicken. Fry the meat until cooked through.
- Olive oil: 2 tablespoons
- Garlic: 2 pieces
- Onion: 1 head
- Carrot: 1 piece
- Chicken breast fillet: 250 g
3
Rinse the rice, add turmeric while boiling (for color), cook until half done and drain in a colander. Heat a thick-bottomed pan, add butter, pour in the rice, season with salt and pepper, add a bay leaf, and fry on high heat for 5 minutes, stirring often to prevent the rice from burning.
- Long grain parboiled rice: 250 g
- Turmeric: pinch
- Butter: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
4
When the rice dries out, add cumin, paprika, a mixture of vegetables and chicken. Stir, remove from heat, add cilantro, stir again, cover and let it sit for about 20 minutes. You can wrap it in a towel or foil to keep the temperature.
- Ground cumin (zira): pinch
- Ground paprika: to taste
- Chicken breast fillet: 250 g
- Carrot: 1 piece
- Onion: 1 head
- Garlic: 2 pieces
- Fresh cilantro (coriander): 3 stems