Pilaf with chicken and vegetables in a multicooker
6 servings
60 minutes
Chicken and vegetable pilaf in a multicooker is a combination of simplicity and rich flavor. While classic pilaf is associated with Uzbek cuisine, this version is inspired by Chinese culinary traditions where the harmony of flavors and textures plays a key role. Tender chicken fillet is fried to a golden crust and then infused with the aromas of onion, carrot, and sweet pepper. The addition of corn and green peas gives the dish a light sweetness and juiciness, while spices for pilaf make it truly spicy and warming. It is cooked in a multicooker, making the process convenient and allowing the rice to absorb all the aromas of the ingredients. This pilaf is an ideal option for a cozy dinner; it combines tenderness, richness, and lightness, creating harmony of taste in every spoonful.
1
Wash the rice well.
- Long-grain rice: 300 g
2
Cut the chicken fillet into medium-sized pieces.
- Chicken breast fillet: 400 g
3
Chop the onion not too finely. Cut the carrot and bell pepper into cubes. Cut the garlic into 3-4 pieces.
- Onion: 1 piece
- Carrot: 1 piece
- Bell pepper: 1 piece
- Garlic: 3 cloves
4
Fry the chicken in vegetable oil for 5-7 minutes, turning it.
- Chicken breast fillet: 400 g
- Vegetable oil: 60 ml
5
Then add onion and carrot to the chicken and fry for another 5 minutes.
- Onion: 1 piece
- Carrot: 1 piece
6
Add bell pepper, garlic, all spices and salt to the multicooker bowl, then layer the rice on top and pour in water. The water should cover the pilaf with chicken and vegetables by about 1.5–2 cm.
- Bell pepper: 1 piece
- Garlic: 3 cloves
- Pilaf spice blend: to taste
- Salt: to taste
- Long-grain rice: 300 g
- Water: 600 ml
7
Cook pilaf with chicken in 'Rice' or 'Pilaf' mode for 30 minutes until the water evaporates.
8
Add corn and peas 5 minutes before it's done (if the corn and peas are frozen, add them with the vegetables).
- Canned sweetcorn: 100 g
- Canned green peas: 100 g
9
Mix the ready pilaf with chicken and vegetables and let it sit covered for another 5 minutes.
10
Serve the pilaf with chicken hot.