Table of contents:
Pilaf with chicken and chickpeas is a hearty and tasty main dish that can be prepared not only for an everyday lunch, but also for a festive table. Cooking pilaf in a brazier does not take much effort. It will take time for the preliminary preparation of products: soaking chickpeas, marinating meat. The rest of the process is quite simple - pre-fried ingredients are collected in a large brazier, which are "wrapped" in rice. The traditional Uzbek pilaf, which is taken as the basis in this recipe, contains a lot of oil and fat; this is its distinctive feature. Therefore, if you decide to cook such a dish, then you should not count the calories, you can arrange a fasting day after.
To serve, take a large dish on which to turn the contents of the frypot - all the juices, oil and fat will saturate the rice and chickpeas.
- Preparation time: 10 hours
- Cooking time: 2 hours
- Servings: 8
Ingredients for pilaf with chicken and chickpeas
- 1 kg of chicken thighs;
- 550 g parboiled rice;
- 200 g chickpeas;
- 250 g of onions;
- 150 g celery;
- 250 g carrots;
- head of garlic;
- 2 pods of red pepper;
- 150 ml of vegetable oil;
- 50 g of chicken or goose fat;
- 15 g cumin;
- salt, bay leaf, black pepper, Imeretian saffron.
Method of cooking pilaf with chicken and chickpeas
Soak chickpeas in cold water for 10-12 hours. Soak rice in cold water for 2 hours. Marinate the chicken for 6-8 hours in a mixture of grated onion, garlic, spices and olive oil.
Heat the vegetable oil in a brazier. Then we throw finely chopped onion into the heated oil. Fry, stirring occasionally, for 10 minutes.
When the onion becomes transparent, add finely chopped chicken or goose fat to the roasting pan. After 5 minutes, add the diced carrots and celery. Fry vegetables over medium heat for 15 minutes.
We add spices to the fried vegetables - cumin, 2-3 bay leaves, 6-10 black peppercorns, and a pinch of Imeretian saffron. We warm up the spices with vegetables for 5 minutes.
Separately, fry pieces of marinated chicken on each side in a non-stick pan for 2-3 minutes. Place the chicken over the vegetables in the roasting pan.
Pour hot water on the chicken so that it covers the meat.
We wash the soaked chickpeas, add to the brazier. When you soak chickpeas, I advise you to change the water several times, well-soaked peas are digested better.
We wash the rice several times so that the water becomes transparent. We spread the cereal on top of all the ingredients.
Pour salt to taste. For this amount of ingredients, you will need about 4 level teaspoons, but I advise you to be guided by your taste.
Then pour hot water, overlapping the ingredients by 1-1.5 centimeters. Place the crushed garlic cloves and chili pods on top.
Bring the pilaf to a boil over high heat, then reduce the heat. When the water boils off a little, close the lid. Cooking for 1-1.5 hours.
Put the ingredients on a plate in reverse order - first rice, then chicken with chickpeas and vegetables. Serve hot. Pickled onions and fresh tomatoes are usually served with pilaf. Pilaf with chicken and chickpeas is ready. Bon Appetit!