Unfortunately, the traditional fatty pilaf with lambaccording to the classic Uzbek recipe, not always and not everyone will like it. Someone adheres to proper nutrition, bypassing all the high-calorie. Someone's stomach does not take too fatty food. And some just want to cook something new, tired of the classic recipes of your favorite dish.
To the great joy of slimming and loving experimentshousewives alternative found - pilaf with chicken in the multivark. The dish is prepared surprisingly quickly, even a novice and inexperienced mistress will cope with the task. In addition, chicken meat is more pleasant for many, rather than fatty lamb or pork.
Any experienced chef will say that one of the mainThe ingredients in the pilaf are properly matched rice. For plov, rice round-oat is not suitable. It is better to leave it for cooking casseroles, sushi and cereals. But dark rice, long grain, parboiled (such as "Basmati") is perfect for cooking pilaf.
It is very important and properly prepare the product.Before adding to the bowl multivarqua (or cauldron), rice must be washed thoroughly. Water should be changed about five to seven times. Once the water has become clear, the rice is washed thoroughly. This process is necessary to ensure that the result of pilaf with chicken in the multivark was friable and well soaked in all the spices and seasonings, with which we will savor the pilaf.
Что касается куриного мяса, то здесь существует Several variants. The lowest-calorie pilaf with chicken in a multivariate will, of course, come from the breast. But such a "dry" version of meat is not suitable for everyone. The most beneficial in all respects will be a meat mix, that is, meat cut from a whole chicken. In this case, in the pilaf there will be more dietary, but dryish pieces of fillet and more fatty and high-calorie, but such delicious slices of red meat from the thigh or drumstick.
All pilaf recipes in a crock-pot with chicken are similar to each other, differing only in seasonings.
The cooking process begins with cutting meat.Cut the chicken into small portioned cubes, sprinkle with ground pepper and a pinch of salt. It is important to remember that if chicken meat was bought frozen, the defrosting process should be natural. We forget about the microwave and gain patience. Properly thawed meat will never “go away with water”, it will have the right taste and texture after heat treatment.
Onion chop quite large.We do the same with carrots. For an ideal pilau with chicken in a slow cooker, the vegetables should be cut into fairly large chunks. If the carrot is chopped with a grater, then its taste will simply be lost against the background of numerous spices that are used in the preparation of pilau. A carrot sweetness must be present in this dish.
Turn on the slow cooker. We set the mode "frying".Pour some oil into the bowl. For a start, it sends carrots. Slightly fry it and add onions. It is possible for the taste and brightness of color to add a few feathers of sweet bell pepper. Take out the roasted vegetables.
Теперь жариться будет мясо.Lay the chicken pieces on the bottom of the bowl of the slow cooker. We fry, not going far and constantly stirring. Since pilaf is traditionally prepared exclusively on a large high heat, even in a slow cooker the heat should be set to maximum.
When the meat is fried well enoughsend him vegetables. Pour the required amount of rice, add pure non-carbonated water. The proportions are 1: 1.5. Pour selected spices for pilaf and put garlic on top.
Pilaf recipes in a slow cooker with chicken are good becausethat, having put all necessary ingredients in a bowl and having closed a cover, it is possible to forget about a dish. Follow the cooking at the stage of "quenching" or in the "plov" mode (if your kitchen assistant has one). Multicooker itself will give a signal about the end of cooking.
Experienced housewives advise not to open the lid immediately after the signal. Bleed off excess steam and let the plov stand for a while in the “heated” mode. Ten minutes is enough for the dish to “get it”.
