Delicious pilaf with chicken - step by step recipe with photo

Kitchen appliances and utensils:

• oven;
• pan;
• pan;
• culinary sieve;
• knife;
• cutting board;
• dish;
• tablespoon;
• kitchen spoon.

Ingredients

hen	1 carcass
rice	400 g
carrot	300 g
vegetable oil	150 g
bow	1 PC.
salt	1-1.5 Art. l
chicken seasoning	5 g
turmeric	0.5 tsp
saffron	1 tsp
raisins	30-40 g
butter	20 g
zira	2 pinches

Step cooking

1. We clean three medium carrots, wash them under running water, each cut in half.
   
2. We put it in a deep bucket tightly to each other, pour 150 grams of vegetable oil there, put on fire.
   
3. Carrots should be fried in oil, as it were, this process will take 15-20 minutes. Use deep, small dishes for this. After that, put it on a plate and set it aside.
   
4. While the carrots are fried, we will take on the chicken. We have a difficult task ahead - it is necessary to remove the whole skin from the carcass. It is better to start from the side of the neck with the fingers, a knife, and the wings are separated with culinary scissors. The skin on them does not need to be removed.
   
5. Having reached the waist, now we start from the bottom, we do it with a knife very carefully, try not to pierce the skin. Cut off the chicken drumstick with the skin, and leave the thigh. Of course, this is not easy, but over time you can learn.
   
6. We have separately the skin and bone of the chicken. Boil the chicken skeleton to get the broth.
   
7. Peel the onion, with my running water, cut into half rings. We pour the oil on which the carrots were fried into the pan, it has already taken on the aroma of carrots, and fry the onions on it.
   
8. While the onion is fried, we separate the chicken breast separately, and the pink meat from the thighs separately. Cut the white meat into small pieces.
   
9. Meanwhile, the onion was fried, began to take on a pink color. Salt it with one pinch of salt, sprinkle with half a teaspoon of turmeric.
   
10. You need to be very careful so that the onion does not burn. Remove it with a grid, decanting the oil, set it aside.
    
11. In this remaining oil after the onion, we send the chopped white chicken meat.
    
12. It is necessary to fry it carefully, until a pink crust is formed, which gives the taste of pilaf. When frying, add one teaspoon of chicken seasoning, mix.
    
13. When the meat is a little fried, we spread it, and in the same pan with the same oil we send red meat, previously also cutting it into small pieces.
    
14. It can be fried stronger, to a confident dense pink crust. Salt this ingredient with a teaspoon of salt to highlight the taste of red meat.
    
15. We put the pan with meat aside, we proceed to the preparation of rice for pilaf. You need to buy special rice for pilaf, choose the highest quality, checked by you. Pour 400 grams of rice with water at a temperature of 80 degrees, mix thoroughly to be sure to break all the lumps, set aside for 10-15 minutes, let it soak.
    
16. While the rice is soaked, we peel the carrots from a golden coating, cut part of it into thin plates, and part into cubes.
    
17. Back to the rice. It acquired a white color, became transparent. Now we wash it with cold water under the tap. Rice increased in volume, became heavy.
    
18. Pour it with one liter of broth from the skeleton of the chicken, set it on fire, stir it so that it does not stick to the bottom of the pan. Cook for a few minutes.
    
19. Rice should be a bit undercooked. Throw it in a colander to remove all the liquid.
    
20. Sprinkle the rice generously with saffron.
    
21. Sprinkle carrots with zira.
    
22. Add the pink meat that was in the pan to the rice, vegetables, white meat, add raisins. For every two cubes of carrots, there should be one zest.
    
23. Mix all the products.
    
24. We take the chicken skin, salt it inside, fill with pilaf. It should not be filled very tightly, because when baked, the skin will taper and may burst. Let it be also pilaf, but he will lose his beautiful appearance, so we will try, because a good cook should also be an artist.
    
25. Sew the skin, grease with butter so that it is browned during baking.
    
26. We place the chicken skin on a baking sheet, send it to the oven for baking for one hour at a temperature of 160 degrees. If you like more fried, then you should increase the baking time, but be careful that the skin does not burst.
    
27. Now take a large dish, put the finished chicken on it, place a salad of fresh vegetables and herbs around. Our pilaf chicken can be served on the table for treating guests. It is pleasant to surprise them with the preparation of dishes from the collection of the French chef Paul Baucuse.
    

Video recipe

You can also watch a video showing the preparation of such pilaf. This is one of the best recipes.

Other recipes for pilaf