Pilaf with chicken and bell pepper
Smakota (Smakotainfo.com) suggests cooking pilaf with chicken and bell pepper. Delicious, aromatic pilaf will be the decoration of your lunch or dinner. The ingredients are simple and available to everyone. We recommend adding more carrots and onions, the pilaf will be more juicy and rich. Choose proven rice, such that it cooks well and crumbles well.
The dish can also be prepared during fasting, then we will simply take the chicken and get delicious rice with vegetables, with the aroma of real pilaf. You can also use rice with vegetables as a side dish.
Ingredients for cooking pilaf with chicken and bell pepper:
- rice – 500 g.
- chicken – 1,7 kg.
- onion – 2-3 pcs.
- carrots – 2 pcs.
- Bulgarian pepper – 2 pcs.
- ground zira – 1,5 tsp.
- ground red pepper – 1/4 tsp.
- garlic – 4 cloves.
- salt – to taste.
Cooking pilaf with chicken and bell pepper:
Wash the rice and soak it in cold water for some time. We divide the chicken into parts. We clean the meat from the bones and cut it into small pieces.
Peel the onion and finely chop it, peel the carrot and cut it into strips or rub it on a coarse grater.
In a cauldron, heat 4 tbsp. oil Add onions and carrots, fry, stirring occasionally, over medium heat for about 5 minutes.
Add cumin and red ground pepper, fry for 1 minute. Put pieces of chicken and sweet pepper in the cauldron, fry, stirring, until the meat is fried. Add peeled garlic, whole cloves.
Drain the rice and rinse with water. Pour over the contents of the cauldron. We salt it. We pour water. The water level should be finger-thick above the rice.
Bring to a boil, reduce the heat to a minimum and cook until the rice is ready. Sprinkle the finished pilaf with chopped greens.
Pilaf with chicken and bell pepper finished!
