Pilaf in pots
3 servings
75 minutes
Pilaf in pots is a cozy and aromatic dish from Russian cuisine. Cooked in clay pots, it retains rich flavor and tender texture. The combination of chicken fillet, golden carrots, and fragrant onions gives it softness, while spices like cumin and paprika add depth to the aroma. Long-grain rice absorbs all the juices, becoming fluffy and rich. The pots allow the ingredients to simmer, revealing their best flavor qualities. This pilaf is perfect for family dinners, creating a warm home atmosphere. Delicious, simple, and made with soul!
1
Wash the chicken fillet well, cut it into small pieces, and rub it with chicken seasoning. Pour vegetable oil into the pan, add the thigh, and fry until half-cooked.
- Chicken breast fillet: 400 g
- Condiments and seasonings: to taste
- Vegetable oil: 2 tablespoons
2
Grate raw carrots on a coarse grater. Finely chop the onion. Add it to the chicken thighs and let it stew until cooked.
- Carrot: 1 piece
- Onion: 1 piece
3
Take three pots, place stewed chicken legs in them. Add 2 tablespoons of rice to each pot.
- Long-grain rice: 400 g
4
Add enough water so that the level is 2 cm above the rice (I used about 1 cup of water for each pot). Add salt and spices (I added curry, paprika, cumin, salt, and pepper), cover the pots with lids and place them in a preheated oven for 45-60 minutes.
- Long-grain rice: 400 g
- Condiments and seasonings: to taste
