Real pilaf is made with lamb in a cauldron. In Russia they take any meat, sometimes they even do without it, embodying a vegetarian variation. Today we will cook pilaf with chicken legs in three ways. The first two are in a cauldron and a slow cooker. The third is dietary.
Close to classic
This recipe for pilaf with chicken legs is close to the present, and the only difference is in the meat. The following ingredients will be required:
- six chicken legs (legs);
- a pound of rice;
- two onions;
- five carrots;
- head of garlic;
- the rest by eye: vegetable oil, salt, ground black pepper, zira, bay leaf, turmeric, barberry, allspice.
Stages:
- Cut the onion into half rings, carrots - into strips.
- Pour vegetable oil into a cauldron or pot with thick walls and heat it.
- Put chicken legs in oil and fry for 8-10 minutes, not forgetting to turn it over.
- Add onions, mix, then put the carrots and smooth it so that it covers the legs.
- Fry with constant stirring for about 10 minutes.
- Add ½ cup of water, continue stewing for about 6 minutes.
- Put the whole head of garlic, pepper (ground black and sweet pea), bay leaf, turmeric, salt and simmer for 5 minutes.
- Sort rice, rinse in several waters, put it in a pan with future pilaf and smooth over the entire surface.
- Add barberry and zira and pour water so that it is one centimeter above the rice layer.
- Simmer without cover. After the evaporation of water, make holes in the rice with a spoon and pour a little water into them.
- Now you can cover and turn off the gas. Pilaf with chicken legs can be eaten in 10 minutes.
Serve on a large plate. A self-sufficient dish does not require any additions.
In a slow cooker
It is impossible not to cook pilaf with chicken legs in a slow cooker if it is in the kitchen. Ingredients:
- 0.5 kg of chicken legs;
- 2.5 cups of rice;
- two small carrots;
- 50 grams of vegetable oil;
- three onions;
- small head of garlic;
- five multi-glasses of water;
- salt with pepper - to taste.
Stages:
- Cut carrots into strips or circles, onions - into small cubes.
- Pour vegetable oil into the multicooker bowl, then lay out the legs, turn on the frying mode for 10 minutes. When the process is over, mix.
- Add onions and carrots and continue cooking in frying mode for another 10 minutes.
- Turn off the frying mode, add prepared rice to the bowl, salt, pepper, add other seasonings to your taste, stick a head of garlic in the middle, pour in water.
- Close the lid, select the “Rice” or “Pilaf” mode. When the time of the set program is over, turn on the heating mode for ten minutes.
Dietary
And another option for pilaf with chicken legs - diet with a minimum of fat.
Ingredients:
- chicken drumstick - 0.6 kg;
- onion - two onions;
- rice - one and a half glasses;
- carrots - two pieces;
- ground salt and pepper - to your taste;
- turmeric - ½ teaspoon;
- sunflower oil - 40 ml.
Stages:
- Pour 20 ml of vegetable oil and a little water into the pan. Wash the chicken drumsticks, send them to the pan, cover and simmer until cooked.
- Separate the bones from the pulp, remove the skin, chop the meat into pieces with your hands.
- Cut into strips carrots, onions in half rings and send to chicken meat. Add remaining oil and salt.
- Stew chicken legs with vegetables while stirring for 15 minutes, then add turmeric.
- Rinse the rice several times, transfer to a bowl, pour hot water and leave for an hour.
- Put the rice in the finished chicken, add water so that it covers the contents by 1 cm. Pepper, add salt if necessary and cook over medium heat without a lid.
- When the water has evaporated, but not all (at the bottom should remain), collect the rice from the edges to the center in the form of a slide, cover the pan and cook for another 20 minutes on very low heat.
Mix the prepared pilaf with chicken legs and serve.
Summary
And let someone not consider rice with pilaf chicken, but just rice with chicken, it’s all the same tasty. You can replace chicken with turkey - also an excellent option.