Chicken pilaf in pots
3 servings
45 minutes
Chicken pilaf in pots is a cozy, homey dish that embodies a harmony of flavors. Tender chicken thighs infused with the aroma of spices combine with golden carrots and sweet onions to create a rich flavor palette. Rice baked in pots becomes soft and absorbs the juices of the meat and vegetables, acquiring a delightful aroma. This dish recalls ancient village traditions when food was cooked in clay pots slowly and carefully to preserve the depth of flavor. Pilaf in pots is especially convenient for portioned serving—everyone gets their own little pot with appetizing aromatic contents. A wonderful choice for a cozy family dinner or festive gathering.
1
Wash the chicken leg, cut it into pieces, and rub with chicken spices. Pour vegetable oil into the pan, add the chicken legs, and put on fire to stew.
- Chicken leg quarters: 1 piece
- Chicken seasoning: 7 g
- Vegetable oil: 5 ml
2
Grate the carrot on a coarse grater and add it to the chicken thighs. Finely chop the onion and add it to the pan. Stew until cooked.
- Carrot: 1 piece
- Onion: 1 piece
3
Take 3 pots, place stewed chicken legs in them. Add 2 tablespoons of rice to each pot.
- Chicken leg quarters: 1 piece
- Rice: 6 tablespoons
4
Add enough water so that its level is 1.5–2 cm above the rice. Add salt, cover the pots with lids, and place them in a preheated oven for 30 minutes.
- Salt: to taste
