Indian Chicken Pilaf

Indian Chicken Pilaf

Pilaf in the Indian style is very juicy and delicious, with chicken meat, peanuts, vegetables and Indian spices. Turmeric is a very healthy spice, and you can also combine it with curry or red ground sweet pepper. It depends on how you like to consume it, both ways are certainly good. Pilaf is prepared simply and easily and is ready quickly! Follow recipe.

Indian-Chicken-Pilaf — **Indian Chicken Pilaf**

Ingredients: simple, total time: 60 min., 4 serving

500 g chicken meat/ drumsticks or breast cut in cubes
400 g rice/ 2 cups — washed
1 onion/ finely chopped
2 carrots/ cut in small cubes
1 small cup of peanuts/ 170 ml toasted non-salted
3 cloves of garlic/ minced
1 liter of chicken broth
170 ml water
3 Tbsp of olive oil EVO/ or 2 Tbsp butter
salt and pepper to taste
1 tsp of turmeric
2 tsp ground paprika/ or curry optional
1 tsp dry spice Vegeta
1-2 tsp fresh or dry parsley for sprinkle/ finely chopped optional
Big Wok pan

Preparation:

Prepare all ingredients as described above.
Wash the rice under cold water several times until the white liquid comes out.
Season with salt and pepper the chicken meat. If you have chicken breast, cut it into 3 cm cubes.
In a big wok pan, heat the olive oil or butter over medium heat.
Add the chicken pieces and fry until slightly brown on all sides. If the liquid from the chicken collects, throw it out and add a little more oil and continue frying. Mix and turn the chicken pieces.
Ready fried meat transfer to a plate. Set aside.
In the same wok pan, add a little more oil as needed, fry the onion until translucent.
Then add the minced garlic, chopped carrots, peanuts, and sauté until the vegetables are soft, about 5 -7 minutes.
Add the rice to the pan with the vegetables and fry for a few minutes, until it becomes glassy.
Add turmeric and red ground pepper (or curry) as you like, then mix everything well.
Return the fried chicken meat to the pan. Immediately pour in the 1/2 amount of chicken broth, add the pinch of salt and pepper to taste, and stir well.
After 15 minutes, add the rest of the broth.
When the rice has absorbed the liquid, add 220 ml of water.
Bring to a boil, then reduce the heat to low, cover the pan.
Cook the pilaf over low heat for about another 15-20 minutes, or until the rice has absorbed all the liquid and is soft. Stir occasionally so that everything cooks evenly.
When the pilaf is ready, remove it from the heat and let it rest covered for 15 minutes.
Before serving, sprinkle with fresh parsley if desired.

Buon appetito!

NOTE:

If you wish, you can add other spices in smaller doses, such as thyme, coriander, or Italian seasoning.
In this recipe, I used ground paprika and turmeric.
If you prefer meat other than chicken, you can use beef, pork, and even lamb if it is not fatty.
You can add some tomato paste if you make it with red ground pepper.
The rice is ready when there is very little liquid on the surface and the rice has softened well. It is important to lower the temperature in the final phase and cover with a lid.
Keep leftover food in the refrigerator, covered, for up to 3 days.