How to cook pilaf with chicken: the secrets of crumbly rice and juicy meat

Pilaf is the best way to diversify the usual rice. By cooking porridge with meat and adding vegetables, you can get a complete dish that can decorate even a festive table. Most often, pilaf is made with chicken, which is always available at home. However many people are concerned about what to do to prevent the rice from sticking together and remaining crumbly during cooking. Let's find out.

Earlier, food blogger Anastasia Solopiy told FoodOboz how to cook good rice.

According to the expert, perfectly cooked rice is characterized by its crumbly structure. This can be achieved by cooking the cereal both in a pot and in a frying pan.

Basic rules for cooking rice in a saucepan:

• Before cooking, be sure to rinse the rice several times until the water becomes clear.
• Do not stir the porridge during cooking. Otherwise, the grains of rice break, excess starch begins to be released from them and the porridge acquires a sticky structure.

The basic rules for cooking rice in a frying pan:

• First, fry the rice in olive oil for a few minutes.
• Pour water over the porridge and cook without stirring.

Classic pilaf with chicken, a recipe shared by food blogger sonyaa_food on her Instagram page

You will need the following ingredients:

• Fillet - 1 pc
• Carrots - 1 pc
• Onion - 1 pc
• Rice - 1 tbsp
• Salt, pepper, spices

Method of preparation:

1. Cut the onion into half rings, carrots into strips, and fillet into cubes.

2. Fry the chicken until golden brown.

3. Add the onion and cook until transparent.

4. Add the carrots and simmer under the lid closed for 7-10 minutes.

5. When the carrots are soft, add the rice.

6. Add salt, pepper and your favorite spices. Cover with water and simmer over low heat under a closed lid for about 40 minutes.