How to Make Russian Chicken Rice Pilaf - Recipe
Ingredients
2 1/2 chicken breasts, cut into 1/2" x 1" cubes
3 cups brown rice, rinsed
4 1/2 cups water
3 medium onions, halved and thinly sliced
3-4 medium carrots, cut into "straws"
2 tsp salt
1/4 cup olive oil
1 tbsp paprika
2 tsp cumin
1 tbsp turmeric
1 full head of garlic, unpeeled
Directions
- Rinse rice really well with cold water until water runs clear. Soak for 1 hour in hot water with a pinch of salt.
- Rinse and cut chicken breasts into 1.5" x 1" cubes.
- Peel onions, cut in halves and slice thinly.
- Peel carrots and cut them into "straws". It is a good idea to buy packaged shredded carrots. Saves a lot of time! Do not grate carrots.
- Measure spices.
- Preheat dutch oven and add olive oil to it. Add onions and cook on a high heat until barely golden brown.
- Add chicken and cook 7-10 minutes. You should see juice coming out of meat and it will have some brown sides. Do not stir often. Keep the high heat.
- Add carrots, mix, cover, reduce heat to medium high and cook for 20-30 minutes. There should be less juices now.
- Remove lid and cook another 5-10 mins until the carrots brown a little bit. Add water, paprika, cumin, turmeric, head of garlic, salt. Stir and cook for 15 minutes.
- Drain the rice, add to the dutch oven, stir, cover, reduce heat to medium and cook for 40 mins.
- Let stand for 10 minutes before serving. Serve immediately with squeezed out garlic from the cloves. Once garlic is cooked it will come out easily from the cloves.
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