Chicken fillet pilaf
10 servings
180 minutes
Chicken fillet pilaf is a tender and aromatic dish of Turkish cuisine that combines simplicity in preparation with exquisite taste. The origins of this recipe trace back to the traditional culinary techniques of the Ottoman Empire, where pilaf was considered an important part of the feast. Unlike classic lamb pilaf, this version is lighter but does not compromise on flavor richness. Sweet carrots add softness while garlic provides spiciness. All ingredients reveal their flavors through slow cooking, and spices fill the air with the aroma of an Eastern bazaar. Served hot as a main dish, it pairs perfectly with fresh vegetables or yogurt sauce. This pilaf is not only a gastronomic delight but also a cozy culinary journey into the world of Eastern traditions.
1
Do not rinse the rice! Peel the garlic heads from the outer skin and separate into cloves.
- Rice: 800 g
- Garlic: 3 heads
2
Peel the onions and carrots, slice the onion into quarter rings, and cut the carrot into thick strips about 4mm. Cut the fillet into 2 cm squares.
- Onion: 1000 g
- Carrot: 600 g
- Chicken breast fillet: 1200 g
3
Heat oil in a pan and fry the chicken fillet without covering it until golden or cooked through. Add onion and cook, stirring, until it becomes soft (about 10 minutes).
- Sunflower oil: 200 ml
- Chicken breast fillet: 1200 g
- Onion: 1000 g
4
Add carrots, fry while stirring for 10 minutes, then mix everything well. Add all spices and salt. Pour in boiling water so that it is level with the contents of the pot. Reduce heat and simmer for 30 minutes on low.
- Carrot: 600 g
- Spices: 4 tablespoons
- Salt: 1 tablespoon
5
Evenly place the garlic. Pour in the rice, leveling it on the surface. Increase the heat to maximum and pour boiling water into the pot until it covers the rice with a layer of 2 centimeters.
- Garlic: 3 heads
- Rice: 800 g
6
Once the rice starts to absorb water, reduce the heat to medium and simmer until the rice is cooked. Use a slotted spoon to move the rice and check if the water has evaporated, while also checking the rice's doneness. When the rice tastes almost ready, turn the heat to maximum, open the lid, and watch the water evaporate, moving the rice aside with the slotted spoon.
- Rice: 800 g
7
Then turn off the heat and cover for 20-30 minutes, then stir, the pilaf is ready.
