Pilaf with chicken in chicken broth
12 servings
30 minutes
Chicken pilaf in chicken broth is a fragrant dish of Azerbaijani cuisine that combines the tenderness of chicken meat with the rich flavor of rice soaked in broth. This pilaf is characterized by its softness and harmonious combination of ingredients: sweet carrots, golden onions, and appetizing pieces of chicken create a rich palette of flavors. The origins of this dish trace back to the traditions of Eastern cuisine, where pilaf is considered a symbol of hospitality and home comfort. Chicken-rice pilaf is easy to prepare and is perfect for both family dinners and festive gatherings. It is enjoyed hot, savoring its rich aroma that envelops the home in coziness and warmth.
1
Wash long-grain rice steamed until the water is clear.
- Rice: 400 g
2
Slightly boil the chicken breast in 1.5 liters of water. Pour oil into a deep pan and add chopped onion.
- Chicken breast: 500 g
- Onion: 1 head
- Vegetable oil: 20 ml
3
Take the chicken breast, cut it and add to the onion, then add the carrot. Pour in the rice and add broth (the liquid should be level with the rice), season with salt and pepper.
- Chicken breast: 500 g
- Carrot: 1 piece
- Rice: 400 g
- Salt: to taste
4
Cover with a lid and cook, stirring occasionally. Cook until the liquid evaporates.
