Chicken Fillet Pilaf
Main Dishes • European
Description
Chicken Fillet Pilaf
Ingredients
- Cilantro 3 stems
- Parboiled and wild rice blend 10 oz
- Chicken fillet 10 oz
- Garlic 2 cloves
- Carrot 1 piece
- Onion 1 head
- Bay leaf 1 piece
- Paprika to taste
- Salt to taste
- Ground Black Pepper to taste
- Ground Cumin a pinch
- Turmeric on the tip of a knife
- Butter 0 oz
- Olive Oil 2 tablespoons
Step-by-Step Guide
Step 1
Cut the chicken meat, onion, and garlic into cubes. Grate the carrot. Finely chop the cilantro.
Step 2
In a hot skillet, add olive oil and garlic, sauté until lightly golden. Add the onion, fry for a while, then add the carrot. When the vegetables become soft and golden, add the chicken. Fry the meat until cooked through.
Step 3
Rinse the rice, add turmeric (for color) while cooking, boil until half-cooked, and drain in a colander. Heat a heavy-bottomed skillet, add butter, and pour in the rice, season with salt and pepper, add the bay leaf, and fry on high heat for about 5 minutes, stirring frequently to prevent the rice from burning.
Step 4
When the rice dries out, add cumin, paprika, and the mixture of vegetables and chicken. Stir, remove from heat, add cilantro, stir again, cover with a lid, and let it sit for about 20 minutes. You can wrap it in a towel or foil to retain heat.
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