Minimalist Chicken Pilaf
Main Dishes • Uzbek
Description
Instead of regular fillet pieces, you can use thighs, but in that case, more time will be spent on cutting and preparing the meat, resulting in a richer pilaf.
Ingredients
- Rice 20 oz
- Onion 5 heads
- Chicken fillet 5 pieces
- Carrot 6 pieces
- Pilaf Spices to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Thoroughly rinse the rice under hot water multiple times until the water runs completely clear. Once the water is as clear as mountain streams, transfer the rice to a bowl filled with hot water to soak and wait for its turn.
Step 2
Take our cauldron or a heavy-bottomed pot, pour in enough vegetable oil to cover the bottom to a depth of about 1 cm (the thickness of your index finger), and place it over medium heat to heat the oil for the next step.
Step 3
Cut the fillet into cubes measuring 0.5 to 1 cm on each side, or larger if you prefer a tastier and more convenient size.
Step 4
When the oil is heated and the fillet is sliced, we confidently add all the meat to the pot. The oil starts to sizzle, and we cover this beautiful mixture with a lid, reducing the heat to one-third of your stove's power. Remember to occasionally lift the lid and stir the chicken.
Step 5
Now comes one of the most crucial steps - chopping the onion! While the meat is simmering in the pot, it's a good idea to peel and chop the onion, so we can use our cooking time efficiently. Cut the onion into small cubes, about 3 mm on each side or larger, depending on your preference. After about five and a half onions, remove the lid from the pot and increase the heat (I turn it all the way up) to evaporate the juices released by the meat.
Step 6
The onion is chopped, the juice has evaporated (or almost evaporated), it's time to add the onion to the cauldron. You may think that the mountain of onions is taller than the western ridge of the Tian Shan, but there's no need to worry; onions significantly reduce in volume when cooked. So, add the onions to the cauldron, mix them with the meat, and sauté until they turn golden brown or until they no longer look raw. It's not necessary to stir constantly, as we have other tasks in the next step.
Step 7
Now it's the star hour for the carrots! Quickly peel, wash, and grate them using a large grater. By the time you finish the sixth step, the onion should be ready. Add all the grated carrots to the pot and mix them with what’s already there. Wait for the moment, just like with the onion, when the carrots look like a cooked vegetable.
Step 8
Put the kettle on to boil; you'll find out its purpose later.
Step 9
So, in the pot we have the cooked meat, onion, and carrot. At this moment, you can add salt and pepper, along with any spices you like. I added about one and a half teaspoons of salt without heaping and mixed everything thoroughly.
Step 10
The most seemingly significant step in the entire cooking process! It’s time to add the rice. Before doing this, level the meat in the pot. Drain the water from the bowl of rice. Place the rice on top of the meat and level it out as well. From this stage onward, the pilaf being prepared becomes a two-layer dish.
Step 11
Now, carefully pour the freshly boiled water over the rice layer without disturbing it. The water should be about two fingers above the surface of the rice (approximately 2 cm). You can also add a bit more salt at this point; I think one rounded teaspoon should be enough.
Step 12
Now the heat should be at the minimum (I had it at 1/6 power). Cover our future pilaf with a lid and wait. After about 15 minutes, open the lid and taste the rice; it may need a bit more steaming. The quality and cooking time of rice can vary greatly, so you'll need to taste it. If it stops sticking to your teeth, then the pilaf is ready. You can turn off the heat and let it rest a little longer on the warm stove.
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