Traditional recipes

Rice pilaf with chicken stew

Rice pilaf with chicken stew


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The chicken entrails are washed and cut into suitable pieces.


Peel the onion and the donut, then cut it into small pieces and put it to harden in a little oil. We let them harden until they become glassy.

Then add the meat, chopped green parsley, salt, pepper and water until it covers all the meat. Let it simmer over low heat, covered.

Meanwhile, wash the rice and cook for 5 minutes in two tablespoons of oil. Add 3 cups of water, salt and pepper and simmer. Even if all the water does not disappear, it will enter the rice after boiling. We serve the rice pilaf with pieces of chicken stew.

Great appetite!


HOW TO PREPARE vegetable pilaf in Thermomix

Preparation time: 5 min.

Total cooking time: 30 min.

Difficulty: Easy

Amount: 4 servings

  1. Put in the bowl an onion, 40 g oil of olives or sunflower, put the measuring cap and set 5 sec./speed 5 , then 3 min./120° C / speed 1 .
  2. Wash and cut into large pieces a carrot (140 g), put it in the bowl over the onion and chop coarsely 7 sec./speed 4.5 .
  3. slices 150 g mushrooms , put them in the bowl and sauté 7 min./120°C/speed.
  4. Put in the bowl 200 g round grain rice and still saute 3 min./120°C/speed 1 .
  5. * Optional step for extra flavor: put 60 g dry white wine and program the Thermomix like this 1 min./Varoma/speed 1 .
  6. Put 700 g of water, 2 teaspoons of vegetable concentrate, a little pepper, a little saffron and mix 6 sec./speed 3.
  7. Cover with a lid and boil the rice 17 min./100°C// speed 1 (also check the cooking time on the package).
  8. Serve with Parmesan .

Tips for serving rice pilaf with vegetables at Thermomix

Enjoy the rice pilaf with vegetables while still hot with a fresh salad of greens or a salad of pickles.

For added freshness, replace the Parmesan from step 8 with a little freshly chopped parsley. You can also keep Parmesan cheese and add parsley if you prefer.

Recommendation

It is advisable to use round grain rice because it has a large amount of starch and acquires a creamy texture. It is used for pilaf, risotto or rice pudding.


Rice pilaf with chicken breast

Method of preparation: Finely chop the onion and carrot fidelita and put them in a little oil.

Put the lid on and let it boil in its own juice.

When the onion has softened, add the chicken and let it simmer for a few minutes.

Season with salt, put a few peppercorns and then pour 3 cups of water.

Boil over low heat under the lid until the meat is cooked and add the well-washed rice.

Boil over low heat and if you have swallowed all the juice you can add a little hot water and stir so that it does not stick to the pan. When the rice is cooked, turn off the heat.


Preparation

You start by cooking the rice. Put the water to boil in a non-stick pan. When the water boils, add the salt, then the rice. Let it simmer for 20 minutes, stirring constantly so that it does not stick to the pan. When it is cooked, strain it and rinse it under a stream of cold water. This way, you get a grain-by-grain rice that is not sticky.

Meanwhile, prepare the chicken and vegetables. Put the water to boil in a saucepan. When it boils, add a little salt and then the peas and beans. Let it cook for about 20 minutes or until the fork penetrates the vegetables. Wash the peppers well. Peel the onion, mushrooms and pepper. Cut onions, peppers, mushrooms and carrots into 1.5 cm cubes.

Cut the chicken breast into cubes or split it into pieces, as you prefer. Put a large non-stick pan and heat it on the stove. You can read more about this method in the articles we have prepared for you. Therefore, do not heat the oil before putting the onion.

Add the onion to the heated pan. Mix with a wooden spoon, leave for 2-3 minutes on medium heat, then put a teaspoon of salt. The salt will help the onion eliminate the juice, so it will not fry and will have a sweet taste. Put 2 tablespoons of liquid (soup or water). Cook the onion until it becomes transparent. When the onion is ready, add the pepper and cook until soft. Then add the chicken and the rest of the salt.

Stir and leave on the fire for 3 & # 8211 4 minutes. Put the mushrooms in the pan and cook until the resulting juice decreases (about 10 minutes). When the mushrooms are ready, add the rest of the vegetables: carrots, peas and drained beans. Leave for another 5 minutes on the fire, stirring. Finally, add the rice gradually to incorporate it evenly. Match salt and pepper or curry, to taste, add a little sunflower oil, ideally cold pressed, for extra flavor. The pilaf is ready.


-a chicken outside the chest
-1 onion
-2 carrots
-1 bell peppers
-1 cup rice (150 g)
-salt pepper
-chopped green parsley

The hen speaks, it washes. It is then boiled in salted water and with soup vegetables. Let it boil until the meat is ready, removing the foam formed.

Take a suitable pan and put 1 cup of rice. Add 3-4 cups of the soup in which the chicken was boiled (using a cup of the same volume). Put it from the vegetable that boiled in the chicken soup, then put the pan in the oven. Leave for about 45-60 minutes, until the rice is cooked. Sprinkle with chopped green parsley and serve hot.

Try this video recipe too


What type of rice do we choose for pilaf?

There is a very clear difference between pilau and risotto & # 8211 both as a type of rice used and as a preparation technique. On Romanian culinary sites you often find a general confusion when it comes to these two dishes, often being confused and put in the same recipe. The reader is puzzled, not understanding what rice should be used, how it should be prepared and why a fada food comes out ?!

The risotto large, round types of rice are used (Arborio, Carnaroli) which gradually release the starch and give a creamy texture to the final preparation (see risotto recipes here). Risotto is prepared by the tempering technique & # 8211, that is, a sofritto is made from onion, garlic and olive oil and in it the rice grains are hardened until they become translucent, then they are gradually extinguished with hot soup, polish with polish. DO NOT pour all the liquid at once!

The rice pilaf long and sharp grain rice is used (if it is Jasmine which is also fragrant & # 8230 and better), the final preparation must be an aerated one, grain by grain. In addition, at pilaf we try to get rid of as much starch from rice as possible, so we wash it in several cold waters and let it soak for at least an hour in a bowl of water.

The pilaf is obtained by the technique of soaking and boiling in layers, adding it towards the end of the recipe. See below how.


  • 500-600 g poultry, I used chicken thighs (with bone)
  • 1 carrot
  • 1-2 onions
  • 1 bell pepper
  • 1/2 small celery
  • 250 g round grain rice for pilaf
  • 750 & # 8211 1 l water or meat / vegetable soup (the amount depends on the type of rice, depending on how much liquid the rice absorbs and also how creamy you prefer it) I used 800 ml liquid (300 ml water + 500 ml vegetable soup, which I had in the freezer) & # 8211 as a ratio, to 1 part rice, put 3.5 & # 8211 4 parts liquid
  • salt pepper
  • 1 bay leaf
  • 2-3 tablespoons oil or other fat
  • fresh parsley at the end

Ever since I came across a multicooker pot, named after her Marta, I've been cooking pilaf in this version. Because it cooks faster and, it seems to me (not just to justify my investment: D), it tastes tastier.

Obviously, it's not a condition to have a pilaf march. All we need is a saucepan or a deep frying pan to have a suitable lid.

The first step is to wash the rice and let it soak in water.

We prepare the meat. This means burning (if necessary), cutting into the desired pieces and removing excess skin, skin, fat.

We also take care of vegetables, to have them ready. Cut the onion, carrot, celery and pepper into small cubes.


Rice with vegetables and chicken breast

The recipe for rice with vegetables and chicken breast is a main dish, filling that can be eaten by adults, but also children and babies, when they begin to diversify. It is a creamy and tasty dish that can be prepared at home at any time. Follow the recipe below!

Rice recipe with vegetables and chicken breast:

Rice pilaf is among the top of traditional Romanian recipes, and chicken is preferred by many, due to its variety in preparation. A delicious recipe that is made only from natural ingredients. Here are the steps you need to follow.

1. First, finely chop the onion and fry in oil. Add the diced meat and continue to fry. Then quench with a little water and simmer for 10 minutes. Separately, in a smaller pot, boil the vegetables in a liter of salted water.

2. Add the cleaned and washed rice to the meat pan. Add a little more oil and mix gently until all the rice is covered with a thin layer of oil for 1-2 minutes. Then quench with vegetable broth (500 ml) and simmer for 10 minutes. Add the boiled vegetables, season to taste with salt and pepper and leave only a few boils on the fire. Cover first with a lid, then with a thick napkin and leave for half an hour, until the rice absorbs all the soup.

3. When it is served, add finely chopped greens and whoever wants can also add boiled corn.

Rice with vegetables and chicken breast

The recipe for rice with vegetables and chicken breast can be eaten with a portion of assorted pickles. Good appetite!


Rice pilaf with chicken

Chicken pilaf is a light food that can be made with almost any type of meat. When I was little, I didn't like it at all because my mother made it a little oily because she was in a hurry and put more water than she should. The golden rule is 1 cup of rice + 2.5 cups of water for a fluffy rice. And after you put out the fire, you have to leave it covered for about 10 minutes. A bunse of rice bunse makes in the oven over low heat but if you hurry you can make it on the stove just to be over low heat :)

  • 6 lower chicken legs
  • 1 cup rice
  • 1 small carrot
  • 1 onion
  • 5-6 larger mushrooms (optional)
  • salt, paprika, pepper
  • oil

I cleaned the legs of the skin, if you want to leave them like that, I washed them well with cold water and I seasoned them with salt, paprika, pepper. In a saucepan I put a little oil and I added the chopped onion and the diced carrot (you can also put it on the grater with big holes) I let them cook for a few minutes and then I added the thighs. I let it fry for 5 minutes on one side, 5 minutes on the other until they browned a little and then I added 1 cup of water.

I cleaned the mushrooms, cut them into slices and added them to the pilaf. Simmer for half an hour and then add the well-washed rice.
Stir a few times and add water until the rice is completely covered. Put the pan in the oven, without a lid, over low heat and leave for 15 minutes. We also check from time to time and if necessary we add a little water. After it is done, turn off the heat and let it sit for 10 minutes in the hot oven.
It is a light food that we can cook in any season.

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.


& Icircncepem recipe for pilaf (rice) s & acircrbesc by heating a larger frying pan or a pot that prevents sticking. It is known that rice is an ingredient that can give many headaches & icircn the lack of quality cooking tools, so we chose to use a Regis Stone Copper Wok pan. Finely chop the onion and sauté it in a tablespoon of oil, then add the chicken breast cut into pieces of the desired size.

When the meat has started to take on some color, add the finely chopped pepper and the chopped or grated carrot. Let the vegetables soften a little, then pour the rice, two cups of water and let it boil.

About halfway through the cooking time, we strain some garlic heads, washed well beforehand, to give an extra flavor. pilaf (rice) s & acircrbesc.

When the cooking is almost ready, add salt, pepper and greens, according to taste (dill, parsley or even two). You can put meat or you can just make rice with vegetables, without chicken.

We managed to prepare this recipe with the help Regis Stone Copper Wok pans, which has a special triple layer, non-stick, which prevents food from sticking. Copper particles maintain the ideal temperature for cooking and everything is much simpler and hassle-free: no smoke, no burns and no care to mix.

The pans in Regis Stone Copper Pans range they have a stainless steel base for efficient heat distribution. In addition, they are much more durable and scratch-resistant compared to ceramic pans.

Even the contestants of the show & bdquoChefs at knives & rdquo were convinced of the superior quality of these pans and choose to make all the preparations using Regis Stone Copper Pans!