Because I love pilaf immensely, which is usually eaten at least once a month in Serbia, which is very tasty in combination with chicken. I have come up with a wonderful recipe in Italian style with saffron with the addition of vegetables and easily. True, it takes time to fry the chicken, but everything goes smoothly while it's being done. You just have to try it, so delicious!!! Follow the recipe.
Ingredients: simple, total time: 120 min.
4 chicken drumsticks
4 chicken thighs
1 big onion/ finely chopped
1//2 stalk celery/ finely chopped
3 large carrots/ or 6 small — cut into rings
3 cloves of garlic/ minced
1 cup peas/ 200 ml 120 g
1 chicken cube for soup + 400 ml chicken broth or vegetable broth
300 g Carnarolli/ or Arborio rice
salt and black pepper to taste
2 bag of saffron/ total 0.250 g
1 Tbsp fresh parsley/ finely chopped or dry
2 Tbsp Parmesan cheese/ grated — optional
2 Tbsp Olive oil EVO oil
150–200 ml water
Preparation:
Prepare all the ingredients as described above.
Wash the chicken meat, remove the skin as you like. I left it because my husband loves it. The only thing I did was remove the excess skin and fat around it, you can do it too.
Season chicken meat with salt, black pepper and dry spice-Vegetal to taste, then fry in oil. While roasting, prick the chicken on all sides so that the fat comes out, turn each side twice. Fry for about 10-15 minutes on each side, until it gets a nice golden brown color. Set aside.
Fry the chopped onion in the same pan, (do not throw away fat and juice) until it becomes transparent.
Then add chopped celery carrots and peas, pour 100 ml broth, stir well, simmer for about 10 minutes, with stirring occasionally.
After the time has passed, add the chopped garlic, as soon as it smells, add the rice, stir for about a 1-2 minute, then add 150 ml of the broth.
Cover the pan, cook for about 8 minutes, then add the rest amount of broth.
Season with salt and pepper to taste.
When the rice has swollen, add saffron, stir well, turn off the heat, add 1 spoon grated Parmesan cheese, stir well.
Transfer all the ingredients to a grease baking dish, add the fried chicken with sauce, so that they are on top.
Place the chicken on top of the rice, pour 150-200 ml of water evenly.
Heat the oven to 200 °C. After 10 minutes, put the dish to bake at 180 °C for about 40-45 minutes.
If necessary, cover with aluminum foil during baking.
When the pilaf is ready, sprinkle it with finely chopped parsley.
Serve warm.
Buon appetito!
NOTE:
Take out pilaf 2 hours before consumption. Heat the meat in a pan, make a sauce with the help of fat and a little water, then pour it over the rice.
Rice is normally not reheated like potatoes that have been sitting in the fridge, this also applies to spinach.
Keep the rest of the food in the refrigerator for up to 2 days.
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