How to prepare chicken pilaf - chicken recipes
Some of the most searched terms related to food, dishes, recipes, on the Internet, internationally - as well as in this region - are two key terms CHICKEN RECIPES i CHICKEN DISHES. It is no accident - chicken meat, as a healthier variant of meat, contains optimal amount of proteins, it is easily digestible and it has high biological value.
The name Pilav is borrowed from the Turkish language, which came from the Persian language where it is pronounced pilāv, it is in Hindi language pulāv, and in the Sanskrit language, where it is pronounced pulaka. Due to the great popularity of this dish, there are variations of the name in many languages, including polo, fall, pilau, pole, left (Bengali), pulau/pulav (Hindi).
One of the earliest literary references to eating pilaf can be found in the history of Alexander the Great, when describing Bactrian hospitality. Bactria was an eastern province in Greater Iran, probably the birthplace of Alexander's wife Roxana. It is believed that soldiers from Alexander's army brought the recipe for preparing pilaf to Macedonia, after which this dish spread throughout Greece. (Source: Wikipedia)
The chicken pilaf recipe will probably appeal to any fan of the combination of chicken and rice. be at the top of the ranking list. This variation of the recipe also brings ingredients characteristic for Greek cuisine, such as: Origan, lemon i feta cheese.
Chicken pilaf ingredients:
- sea salt
- freshly ground black peppercorns
- drumsticks, 4 pieces, about 500 gr
- oregano, 2 teaspoons
- olive oil, 2 tablespoons
- red onion, finely chopped, 1 head
- garlic, finely chopped, 2 cloves
- basmati or long grain rice, 300 gr
- chicken soup, 500 gr
- grated zest of half a lemon
- lemon juice
- feta cheese, crumbled, 100 gr
- carrot, cut into rings, 1 piece
- parsley root, cut into rings, 1 piece
Chicken pilaf, preparation:
- Put the chicken in the pot, add the carrot and parsley root, add salt and let it boil for 15 minutes. Strain and separate the chicken and carrots and parsley. Set the soup aside.
- Sprinkle the chicken well with salt, ground black pepper and half the amount of oregano. In a deep frying pan, heat the olive oil to medium temperature and add the chicken. Sauté for a few minutes on each side, until golden brown. After that, take out the chicken.
- Add chopped red onion and a pinch of salt to the pan, and simmer for about 3 minutes. Add oregano and garlic, and sauté for about 30 seconds.
- Add the rice, stir and simmer for about 1 minute. Add the chicken, carrots and parsley. Pour with the chicken soup, in which the chicken was cooked, so that all the ingredients are well covered by the soup. Cover the pan with a lid and simmer for 15-20 minutes, until the soup evaporates. When the pilaf is ready, pour lemon juice over it and sprinkle with lemon peel.
- Serve the pilaf immediately, very warm. Sprinkle the served amount of pilaf with pieces of feta cheese. Pleasant!
Read more:
Chicken recipes – all our recipes for chicken dishes.
A quick lunch - chicken with mustard and sesame seeds.
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