Step-by-step recipe for cooking pilaf with chicken in a slow cooker. Recipe: Chicken pilaf - With chicken legs Chicken drumstick pilaf

We present to your attention a recipe for a very tasty pilaf that is incredibly easy to prepare.

We will use a slow cooker. It's very convenient and fast. The pilaf turns out amazingly tasty. The combination of ingredients will undoubtedly delight your household. A great option to add variety to your regular menu. Your surroundings will definitely appreciate it. Save the recipe.

Ingredients needed

• 6 chicken legs
• 500 g steamed rice
• half an onion
• half a tomato
• 2 cloves garlic
• 1 handful of dried apricot
• 2 tablespoons vegetable oil
• 4 allspice peas
• 2 cloves
• ground turmeric on the tip of a knife
• 1 teaspoon dried herbs

Let's start the process

1. First of all, heat a frying pan with a small amount of vegetable oil and fry the chicken legs in it for 2 minutes. The fire must be strong.
2. Wash the rice and fill it with water in the multicooker bowl. Then add garlic, apricots, onions and tomatoes, previously diced. Then add the spices and mix well.
3. We place here the prepared legs and the oil that remains in the pan. Mix well again and turn on the “porridge” mode for half an hour.

You may also like, the recipe for which you will find on our Recipe Ideas website.

Bon appetit!

I’ve been making chicken pilaf for quite a long time and I always make a lot at once, because my family eats it with pleasure for 3.
This time I didn't have any chicken in the freezer and only had 4 chicken legs left, so I decided to cook them. I even like it better with legs, the meat is more tender in them. Fill the legs with water, let it boil and immediately drain so that all the nasty stuff goes away. Then fill the chicken with enough water so that all the water is absorbed into the rice.

The broth should be richer than for soups. Salt, add bay leaf and boil the chicken until cooked. Moreover, you can add even a little more salt, because then the rice will take all this salt.

We overcook onions and carrots. We take more onions and carrots, so the pilaf will be tastier and richer.

Wash the rice several times in cool water. Remove the boiled chicken from the pan and let it cool slightly so that you can separate the meat from the skin and bones.

Add rice and overcooked broth to the broth and place on low heat. When the chicken is disassembled, we also add it to the saucepan. Over low heat, let the pilaf cook until done.

Usually, while cooking rice, I stir the pilaf several times so that the meat, carrots and onions are evenly distributed.

Ingredients:

• chicken drumsticks – up to 500 g;
• not very large carrots - 2 pcs.;
• onions – up to 3 heads;
• vegetable oil – 50 g;
• spices - to taste;
• a small head of garlic;
• rice – 2.5 m cup;
• water - 5 m glasses.

Preparation:

1. Chop the onion and cut the carrots into slices.

2. Pour oil into a bowl, place the drumsticks, lightly fry them on the “fry” setting. Add the prepared vegetables and continue frying in the same mode for 10-12 minutes. It’s better to keep an eye on the cooking process, because the very first time, when I was just starting to get acquainted with this unit and, having read that “I put all the ingredients in and forgot,” everything got overcooked very quickly.

3. Turn off the “frying”, add clean rice, all the spices (pepper and salt among them), stick in a whole head of garlic or disassembled into cloves (just do not remove the husk), pour in water.

4. Close the lid and set the desired mode. Since I have multi 0512, I chose “rice”. When the preparation of delicious crumbly pilaf, and it will be like that, in the slow cooker is finished, let the dish stand in the “heating” mode for another quarter of an hour.

You can do it a little differently: dilute the required amount of salt and spices in water, then pour it into the pan and cook according to the recipe.

1. Chicken drumstick - 5-6 pcs.
2. Rice groats. - 2 glasses.
3. Onion - 1 pc.
4. Carrots - 2 pcs.
5. Seasoning mixture - 1 tsp.
6. Garlic - 1 head.
7. Grows. oil - 0.5 cup.
8. Salt - to taste.
9. Barberry - a handful.

Before cooking begins, wash the cereal until clean. The carrots are chopped into strips or cut into cubes, and the onions are cut into half rings. The head of garlic is cleaned only from the dry husk and rhizome. Feet are washed.
In heated oil in a cauldron (cauldron, saucepan, frying pan), first fry the onion, stirring occasionally.

As soon as the onion has become soft and transparent, place the legs in the cauldron and continue frying for 5 minutes.

Then fry with carrots for another 5 minutes


As soon as the carrots have softened, pour boiling water over them. Season with salt and a mixture of seasonings. Simmer at moderate temperature for 20 minutes.


After 20 minutes, load the rice grains and level the surface.

Pour in additional boiling water, exceeding the rice level by 1 cm.

Bring to a boil over high heat until the rice comes out from under the water. A head of garlic is inserted into the hole made in the middle and closed tightly with a lid. Simmer for 30 minutes.

It is not recommended to remove the lid immediately after turning off the stove. You need to wait 10 minutes.
I advise you to prepare the salad in these 10 minutes.
Then take out the garlic and carefully mix the cereal with zirvak. Place the pilaf in a flat dish.

Bon appetit!

Pilaf with chicken drumsticks and vegetables in a slow cooker

Compound:

1. Chicken drumstick - 4 pcs.
2. Rice groats. - 1 glass.
3. Frozen vegetables - half a kilo.
4. Green onion - 2 pcs.
5. Bacon or vegetable oil - 30 gr.
6. Spices and salt - to taste.

If you decide to cook with bacon, then the piece must first be divided into strips. Place in the multicooker bowl, turning on the appliance and setting the FRYING or BAKING mode. Fry for 5 minutes. I won’t remind you that you need to stir occasionally. If you don't have bacon, just pour the oil into the bowl.

After a certain time, add the legs and fry for 15 minutes on both sides. If the bacon has already turned into cracklings, then it must be removed before proceeding further.

Sprinkle with chopped onions, spices, salt, and place frozen vegetables on it. Close the lid and simmer for 5 minutes. This time is enough for the vegetables to thaw in the multicooker.
Load washed cereal. Pour in 1 glass of water. Close the appliance and set the PILAM function (STEWING, RICE...).

After the signal, mix the contents of the multicooker and place them in plates.

Bon appetit!

Pilaf with chicken legs and green peas

1. Chicken legs - 4 pcs.
2. Rice cereal - 2 cups.
3. Carrots - 2 pcs.
4. Onion - 1 pc.
5. Green peas - half a jar.
6. Oil grows. - 0.5 glass.
7. Spices - 1 tsp.
8. Salt - to taste.

The ingredients included in the recipe must be washed well, especially rice cereals. The onion and carrot are chopped as for classic pilaf, that is, into strips and (semi) rings. The peas in this recipe are canned. This recipe calls for cooking in a frying pan, but you can use any ovenproof pan with thick walls and bottom.
The legs are fried in heated oil on both sides until golden brown. Then the vegetables are added, and the contents of the dish are fried for 10 minutes with gentle stirring.
After a while, the zirvak is seasoned with salt and seasonings, and boiling water is poured to cover the zirvak. Reduce temperature and simmer for 20 minutes.
After 20 minutes, clean rice is loaded. If necessary, boiling water is added 1 cm above the rice. Over high heat and boiling, the liquid evaporates until grains appear from under the water. Then reduce the heat, cover with a lid and simmer for 25 minutes.
After this time, peas are placed in the frying pan. Simmer for 5 minutes, then turn off the gas (electric stove).
Leave the lid on for another 10 minutes. Then the pilaf is mixed and served on the table in plates.

1. Rinse the rice and pour water in a bowl for about 5 - 6 minutes.

2. Cut the chicken drumstick into small pieces.

3. Heat vegetable oil in a frying pan or cauldron and add chicken. First you need to salt and lightly pepper it.

4. Peel the carrots and onions, finely chop the onion, and grate the carrots on a coarse grater or cut into small strips.

5. Place onion in the fried meat, fry it until golden brown, and then add carrots.

6. If the frying pan is not very deep, then it is better to transfer the fried chicken legs into a pan with a thick bottom. Ideally, of course, a cauldron.

7. Drain the water from the rice and put it in a frying pan, stir, and add salt to taste. Add water or broth.

7. The liquid should cover the rice about 2 fingers higher.

8. Cover with a lid and cook for about 20-25 minutes over low heat until done without stirring.

9. Place the finished pilaf on a dish.

On a note:

• Of course, everyone knows that in order for pilaf to be richer and more aromatic, it is necessary to add special seasoning and ground pepper, as well as garlic, but young children’s taste buds are not yet so developed, so they may refuse such pilaf.
• There are also small secrets when preparing pilaf - this pilaf is best cooked in a cauldron over an open fire, then it will turn out more aromatic and rich with a smoky taste, but if this is not possible, then cook it on gas.
• Also, it is best to add garlic to the pilaf about 5 minutes before it is ready, and you do not need to peel it, but put it directly with the whole head in the husk. This will give the pilaf more flavor.
• Prepare and make your children happy so that they are always healthy and strong.

Bon appetit!