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Pilaf with country chicken

Pilaf with country chicken


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We boil the meat for 40 minutes and then we take it out, we put it in a yena bowl, add salt, pepper, 2 cloves of broken garlic not cleaned, 1 cup of white wine and leave it with the lid on in the oven for 30 minutes at 200 degrees .

Meanwhile, clean, wash and chop the carrot + onion then add them to the soup with the delicacy.

After the vegetables are almost cooked, measure the soup as follows: 5 cups of soup + 1 cup of rice then add a bay leaf and let it boil for another 20 minutes on low heat.

When the pilaf is ready, add the chopped parsley, a pepper powder and the meat from the oven .... Good appetite! :)


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Chicken pilaf & # 8230 like at home mom

As interesting as it is, unique and tasty dishes would be specific to other peoples & # 8211 that I recommend, by the way, with the utmost warmth to try - we still feel the need, at least from time to time, to go back to the origins. That is, for Romanian cuisine and, more precisely, for childhood dishes. I have spoken to you on other occasions about what, in my case, childhood food means, and today I add the bird pilaf to the list. Since this blog has existed, I have prepared pilaf several times (although I am the only amateur in the family), but I didn't think it was worth taking a picture of. & # 8220Just everyone knows how to make pilaf, right? & # 8221, I was thinking every time. In the end, however, I realized that the approach was wrong. Maybe there are people who have not learned the recipe from their mother or grandparents or who simply need guidance on the quantities.

The number one rule in preparing poultry pilaf is to have a & # 8220flying & # 8221 yard. That is, from those grown in the yard and fed more naturally, not from those sold in the store. Obviously, if you don't have where to get a chicken or a chicken, a & # 8220 supermarket & # 8221 bird goes, but it won't taste the same. I was, this time, somewhere in the middle: I had some & # 8220 country & # 8221 friends, but I filled in with some spinach from the store (knowing that spinach is mandatory for poultry soup). Then, for taste, I always put some vegetables (onions and roots) in the soup, but I take them out before putting the pilaf in the oven. Finally, also on a personal note, I prefer the chicken pieces to be a little brown, so after cooking, I brown them in a pan, on the stove, instead of leaving them with rice in the oven. Don't get me wrong! The pilaf is delicious and if you leave the chicken pieces in the rice, only their skin softens and we don't have that good taste of frying. But we will have, in return, a slightly lower number of calories.

Ingredients (for 6 servings):
& # 8211 bird's back 2 pcs. (760 g)
& # 8211 bird legs 4 pcs. (860 g)
& # 8211 onion 1 pc. large (150 g)
& # 8211 carrot 1 pc. large (100 g)
& # 8211 celery 1 pc. mica (25 g)
& # 8211 parsnip 1 pc. (50 g)
& # 8211 butter 50 g
& # 8211 pilaf rice about 400 g
& # 8211 dafin 2-3 foi
& # 8211 salt, peppercorns

Turn the oven to 180 degrees Celsius. Boil, in a larger pot, 8 cups of water. When the water boils, put the chicken pieces. Bring to the boil, froth several times, turn on low heat and simmer for about 30 minutes. Add the vegetables, cleaned, washed, but left as whole. After another 15-20 minutes of simmering, when the chicken and vegetables are penetrated, turn off the heat. Be careful, if you use chicken, you may need to boil it even more than that, as it is more tender! Remove the meat and vegetables to a plate with a whisk. Pass the soup through a thick sieve and measure it. I had almost 6 cups of soup, so I put 2 cups of rice (about 400 g). I remind you that, as a rule, you put 3 cups of soup / water in 1 cup of rice. In a pan that can be put in the oven (possibly a cast iron one), melt the butter. Put the rice (repeat, measured according to the soup) and cook it a little, until the grain becomes translucent.

Extinguish with a soup polish. Add peppercorns and bay leaves, then the rest of the soup. If you do not want to brown the chicken, put the meat in the soup. Cover the pan with a lid and put it in the oven. Leave for about 30 minutes, then take the lid off and leave for another 20-25 minutes, until it forms like a crust on the surface of the pilaf. Be careful not to stir while the pilaf is in the oven! If you have chosen to brown the chicken pieces, put them in a pan with a little oil. It only takes a few minutes for the skin to brown a little, because the meat is penetrated anyway. Serve the pilaf hot!


Ingredients

1. Chop the onion as finely as possible, then chop the other vegetables separately. Cook the onion for the vegetable pilaf for 1-2 minutes in the 4 tablespoons of oil.
2. Add the finely chopped vegetables and leave for another 2 minutes, then add the water, followed by the rice washed in several waters. Sprinkle a little salt to taste.
3. Place the lid on the pan and let the vegetable piling boil over low-medium heat for 15-20 minutes, or until the water drops.
4. Then add the diced tomatoes and mix, then leave the pilaf with vegetables for another 5 minutes on low heat.
5. Sprinkle with finely chopped dill and serve the rice pilaf with hot vegetables, next to a meat dish or next to a lettuce or pickles.

Do you want an even more fragrant, tastier peasant pilaf? Instead of water, pour the rice pilaf concentrated chicken soup (click on the text for the recipe).


Chicken pilaf

A different kind of pilaf, delicious! Especially with chicken, a treat :).

  • chicken meat (without bones for soup) you can also use chicken
  • 1 carrot
  • 1 patrol
  • 1 onion
  • salt
  • 3 tablespoons oil
  • 1 cup rice

Put the meat to boil in 2 liters of water. When it boils, we froth. Let it boil and when it is almost cooked add the vegetables and a little salt. Cut the onion as in the picture (ie at the end where the roots grow) and I guarantee that it will not spread through the soup.

When the meat is cooked, strain it (along with the vegetables), let it cool and clean it from the bones and then cut it into pieces.

In a larger saucepan put a cup of selected and washed rice, then add 3 cups of soup (if you do not have so much topped with water), meat and vegetables. Put in the oven for 20 minutes on low heat.

Stir from time to time, possibly add a little more salt. At the end add 3 tablespoons of oil or 50 g butter.

The recipe is taken from a cookbook written by Didi Balmez.

For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.


The secret of the healthiest and tastiest pilaf. How much rice is boiled and why put chicken soup instead of water

The late Radu Anton Roman leisurely explains in his work "Romanian dishes, wines and customs" (Paideia Publishing House) how to make pilaf. The gourmet also offers some secrets for a delicious meal.

Ingredient:

1 beautiful chicken
chicken entrails (without liver)
1 large and hard onion
1-2 peppers
1 glass of oil
salt, pepper, paprika
1 large carrot
1 large cup of rice
2 very hard but ripe tomatoes

Preparation:
• Chop the onion. rice grain
• Grate the carrot
• Cut the peppers and tomatoes into cubes as small as possible
• Cut the meat into small portions
• Heat the oil, then the onion, to soften it
• When the onion has softened slightly, add the meat and leave to brown slightly.
• Wash the rice in two or three waters and pour over the meat and onions, sizzling and frying
• After a few minutes, add water to cover everything, add peppers, carrots, tomatoes, salt, peppercorns, paprika and put in the oven over low heat.
• If the water has dropped, add more
• In half to three quarters of an hour, the pilaf is ready, with a beautiful golden crust on top
• Serve hot, with pickles or pickled salads.

Mystery: If you put cups of chicken soup instead of water, it will be much better. If you fry onions and meat in chicken or goose lard instead of oil, it will be a delight.

The journalist, in love with the kitchen

In his 57 years of life, Radu Anton Roman, journalist, writer, TV director, hunter and sport fisherman, has published poems, travel notes, novels and essays, being involved in several television projects and publications, dedicating himself since 1997 and the gastronomic field. In 1998, Radu Anton Roman published one of the most important recent works of Romanian gastronomy "Romanian dishes, wines and customs" (Paideia Publishing House).


Chicken legs with rice & # 8211 pilaf recipe in the oven

Chicken legs with rice & # 8211 pilaf recipe in the oven. What rice do we use for pilaf? Baked chicken with rice and vegetables. How to make the best rice pilaf with chicken? What vegetables are put in a chicken pilaf?

The recipe for chicken legs with rice is a simple, cheap one, available to anyone. Unfortunately, many times, this traditional dish comes out bland and unappetizing. That's because it's not seasoned and cooked properly. The quality of the ingredients (chicken, type of rice) and the cooking method also matter.

In our house, chicken pilaf is made twice a month, using soup, meat and vegetables cooked in it. A delight! There are clear differences between pilaf and risotto & # 8211 I explained at length here and here. For risotto we choose special rice with large and round grain (Arborio, Calasparra) while for pilaf is suitable rice with sharp grain. In risotto we aim to get something creamy, fluid and in pilaf it would be good for the rice to remain "grain by grain". Here's how it's done an authentic pilaf with meat and vegetables.

In this case we are talking about chicken legs with rice cooked with chicken soup with vegetables and then finished in the oven. It would be best to use country chickens, even chicken, and not just thighs. The wings, back, neck, paws as well as the carcass (if you bone the chest) and the entrails (pipota, heart) are also suitable. All this will form the basis of a delicious chicken soup that we will use for pilaf. Clear and tasty chicken or chicken soup (in which you can boil fluffy semolina or noodle dumplings) is made after this recipe.

So, if you make a flour chicken or chicken soup and you don't know how to serve the boiled meat from it, this recipe will help you. You don't have much else to make from the meat cooked in the soup. Not to mention steaks or pancakes made from stews! From boiled chicken can be made pilaf, mushroom salad, chicken and mayonnaise (see here) or ciulama with mushrooms and cream & # 8211 see here.

From the quantities below it results approx. 6 servings of chicken legs with rice.


Chicken Pilaf

Today I will present how to prepare pilaf with chicken, a food that I prepare quite often. If we have the opportunity to make it with a chicken or a country chicken, it tastes even better. Pilaful can be prepared in a multitude of recipes, with mushrooms, plums, zucchini, nettles, but also with pork, duck, turkey, ham and even snails. It comes out very tasty and with chicken entrails (often when I find pipettes or hearts at the tray at the supermarket, I buy and then cook a pilaf to leave your mouth watering. These being said to start, we need:

Ingredients

  • 1 kg chicken
  • 1 onion
  • 1 carrot
  • 1 glass vin
  • 1 cup rice
  • salt pepper

Method of preparation

1 The meat is cleaned, passed through the flame of the stove to remove any flakes that are sometimes found on the skin of the chicken and then washed. In a pan in which I heated the oil, put the pieces of meat and fry on both sides. Vegetables are cleaned, washed and chopped into suitable cubes.

2 Remove the meat and fry the vegetables until slightly softened, if necessary add a little water. When the vegetables are half cooked, add the meat, then add water and continue cooking until the meat is well penetrated.

3 Put the well-washed rice, the wine, fill it with water, I put about 3-4 cups of water in a cup of rice. After boiling, add salt, freshly ground pepper, then mix lightly, put a lid on and simmer for 10 minutes.

4 Extinguish the fire and according to everyone's taste, you can sprinkle chopped parsley or dill. Let it rest covered with a lid for 20 minutes, during which time the rice swells very nicely and we will have a very tasty pilaf with a very pleasant appearance. Serve at the table with pickles. Good appetite!


Rice pilaf with chicken

When I return after a trip, I always want to enjoy all the little details that give me the feeling of home, and the most effective in restoring the feeling of home comfort I noticed is the cooking of an unpretentious but very tasty dish. This time I thought of a rice pilaf with chicken, as we eat as children. I don't know if the pilaf recipe we cook in Banat strictly follows the letter of the original, Turkish one. The fact is that I found that in neighboring Vojvodina the pilaf is & # 8222interpreted & # 8221 just like here and this makes me think that the chain on which the pilaf recipe penetrated our local gastronomy was, paradoxically, from west to east, because the Ottoman influence of the Serbs lasted for centuries, much longer than in our country. Wherever the recipe actually comes from, it requires no great skill, no much attention, no special workmanship, only fresh and good quality ingredients to help create a delicious taste.

Preparation time: 00:30 hours
Cooking time: 01:30 hours
Total Time: 02:00 hours
Number of servings: 6 servings
Degree of difficulty: Easy


Rice pilaf with chicken, like at home mom

Rice pilaf with chicken like my mother at home, that's what I could call it! It tastes exactly the same as the pilaf that my grandmother made and was very good, except that she made it from all the chicken, except from the breast that kept it for schnitzels.

It is an easy food to make, with ingredients available to anyone, but for me the taste beats any risotto in the world. It is also made quite quickly and works great for both a family lunch or dinner.

Stay together for the list of ingredients and how to prepare and you will get a delicious dish appreciated by all family members or even guests.

Ingredients:

  • 250 g grain rice with grain
  • 500 g boneless chicken legs
  • 50 ml vegetable oil
  • 50 g butter with at least 82% fat
  • 150 g carrots cleaned and put on a large grater
  • 100 g finely chopped white onions
  • 200 g diced bell peppers
  • 1 bunch of chopped parsley

Method of preparation:

We put a pot of water to boil.

We measure the amount of rice in a graduated cup or any other kind of bowl, but we have to be careful how far the amount of rice goes.

Saute the onion with the pepper and the chicken legs cut into pieces with a little salt and pepper, for 10-12 minutes over medium heat, add the grated carrots on a large grater and let it harden for another 5 minutes, stirring occasionally. not to get caught.

At the same time, we harden the rice in oil in a saucepan and heat it over low heat until we feel it like pebbles, about 3-4 minutes.

Add hot water over exactly 3 times the volume of rice, parsley, taste with salt and pepper and let it boil over medium heat, stirring gently from time to time, you can already see the rice grains coming out of the liquid. This is a sign that we can stop the fire, put a lid on and let the rice swell for 15-20.

Once the rice is ready, mix it lightly with a 2-fork fork and serve. Good job and good appetite!


Video: Κρητικό πιλάφι - Cretan style rice Pilafi (November 2022).