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Such pilaf from legs at home will become not only a satisfying, but also a budget dish. You can cook it right in the pan, adding vegetables and seasonings.
Traditionally, pilaf is made from lamb or pork, but pilaf from legs at home is no less tasty dish. This variant of pilaf is inexpensive and quickly prepared, therefore it has become in demand in the kitchen of many modern housewives. The chicken legs are quickly fried and taste very tender. The bird goes great with rice!
Servings: 5
A simple recipe for pilaf from legs home cooking step by step with photo. Easy to cook at home in 2 hours. Contains only 224 kilocalories.
- Preparation time: 8 minutes
- Cooking time: 2 h
- Amount of calories: 224 kilocalories
- Servings: 5 servings
- Reason: For lunch
- Complexity: simple recipe
- National cuisine: home kitchen
- Dish type: Hot dishes, Pilaf
Ingredients for five servings
- Rice - 1 glass
- Legs - 2 Pieces
- Onion - 1 Piece
- Carrot - 1 Piece
- Vegetable oil - to taste
- Bulgarian pepper - 1 piece
- Garlic - 4 Cloves
Step by step cooking
- We start cooking pilaf with meat. .. cut the legs into 3-4 parts (as you like), wash them thoroughly and dry them with a paper towel.
- Salt the meat and send it to fry in a pan. Use vegetable oil for frying.
- Cut the onion (finely) and send it to the pan, but only when the legs are fried on both sides.
- We rub the carrots and send it there. Mix meat with vegetables and fry until golden brown.
- Cut at the end bell pepper. You can also send vegetables to the meat all together and lightly stew them - as you wish. The taste will change a little (in the second case).
- We wash the rice several times, after which we send it to the pan. We fall asleep on top of meat with vegetables.
- In the middle we make a small funnel. Garlic and seasonings are usually laid out here. So will we.
- We take seasonings and a bay leaf, put it inside and boil water separately.
- Pour in water so that it is 3 fingers above the surface of the water. Please note that each variety of rice is cooked differently.
- Cover with a lid and simmer until tender, stirring occasionally.
- That's all - 45 minutes on low heat, and our chicken leg pilaf at home is ready! Serve hot with vegetable salads or pickles.
Pilaf from legs - it sounds like a rhyme! And the legs fit into the pilaf as harmoniously as these words rhyme! Legs are the fattest and softest part of the chicken, from which a solid portion of delicious fat is rendered when fried for frying carrots and onions, as well as for saturating rice with fat.
In terms of cooking time, chicken is meat that reaches readiness quickly. Accordingly, the leg pilaf recipe is intended for those cases when the hostess is in a hurry and she has no time. It requires about fifteen minutes of active standing at the stove, the rest of the time the rice is cooked and steamed by itself.
We put the cauldron on the stove and start heating it for strong fire 2 tablespoons vegetable oil.
At the beginning of cooking pilaf, it makes sense to cut the legs into thighs and drumsticks, because otherwise it will be less convenient to fry them. To do this, you must first break the joint by bending both bones in the direction against the normal fold. When the head of the bone snaps out of its groove, the leg can really be cut with one movement of the knife.
Fry the cut chicken legs in vegetable oil on all sides over high heat.
While they are fried, cut the carrots and onions.
When the legs are golden on all sides, we throw carrots and onions into the cauldron and continue to fry the vegetables along with the chicken over high heat until the onions are transparent or golden.
Along the way, we clean the head of garlic.
We put to boil about a liter of water.
Once the onions are golden, add the rice. We mix it well so that it is saturated with oil at the bottom. Add three bowls of boiling water, corresponding in volume to the bowl from which the rice was poured. Add the peeled head of garlic, chili and seasoning for pilaf. Close the pilaf with a tight lid and cook over high heat for 10 minutes.
After that, turn off the burner on the electric stove and let the pilaf cook for another 10 minutes on the residual heat. On the gas stove, reduce the fire to a minimum. Salt the pilaf from the legs at the very end of cooking, just before stirring and serving.
Bon Appetit!
Chicken leg pilaf, prepared according to the recipe from our website, turns out to be so rich, fragrant and tasty that your whole family will definitely like it. It is not at all difficult to prepare, and due to the presence of chicken legs in it, it acquires incredible tenderness and lightness. Such pilaf from legs can be served as a quiet family dinner, so on festive table. Very tasty with a light vegetable salad.
List of ingredients
- rice - 2 cups
- chicken legs- 2 pcs
- carrots - 2 pcs
- onion - 2 pcs
- spices for pilaf- taste
- sugar - to taste
- ground black pepper- taste
- salt - to taste
- vegetable oil- for frying
- favorite greens - for serving
Cooking method
Wash the chicken legs, dry and cut into 2-3 parts along the joints. Grate with salt, pepper and sugar. Be sure to rub the chicken with sugar, because thanks to the sugar, it will become more juicy and acquire a crispy crust. Submit chicken pieces into a frying pan heated with oil and fry, turning over so that the chicken does not stick, for 8 minutes.
Peel and wash the onion. Peel and wash the carrots as well. Grind one onion, and cut the second into half rings. Cut carrots into strips. Put one chopped onion to the legs, mix and fry for another 4 minutes. Pour in a glass of water and simmer for about 3 more minutes.
Simultaneously with the pan, put a cauldron for pilaf on the fire. Pour oil into it and pour it over the walls of the cauldron. Then put in a cauldron layers of onions, carrots and rice. Pour hot water so that the rice is covered with water by 2 cm. Add spices for pilaf, salt and pepper. Cover the pilaf tightly with a lid and put on a good fire. Boil for 15 minutes.
Add the chicken legs along with the sauce, mix gently and cover with a lid. Reduce the heat to the smallest and simmer for another 5 minutes. Arrange hot pilaf in bowls, spice each portion with chopped herbs and serve immediately. Separately, you can serve fresh vegetables.
Bon Appetit!
I have already posted my recipe for chicken pilaf on KuhneSMI.ru, but this time I cooked it with some changes. This pilaf was cooked from chicken legs, adding pork salted lard to make the dish more flavorful. Usually, pilaf made from chicken does not have a pronounced taste or smell, that is, it certainly smells of spices and seasonings, but not meat. To enhance the taste of chicken meat in pilaf (even despite its a large number of) I decided to add lard. Instead of steamed rice, which I usually use to make pilaf crumbly, this time I took a round one. I noticed that the cost round rice slightly higher than that of the steamed one and the same manufacturer, but I do not know what this is connected with. As a result, my pilaf turned out to be very similar in taste to rice porridge with meat, which is sold in jars, like a carcass. To be honest, the unexpected result made my family quite happy.
I'll start the story as I cooked. The chicken legs asked to butcher her husband (by the way, it was very convenient - he did it slowly, but beautifully, with soul), and in the meantime I prepared lard and vegetables. In a cast-iron she put lard cut into strips to melt. When cracklings turned out, I added chopped chicken legs.
The meat was fried for a long time until all the water evaporated. In the meantime, I chopped carrots (lately I like to chop them into half-rings large), onions, garlic (I didn’t grind much).
As spices, I took a handful of raisins kyshmysh, a couple of boxes of cardamom, dry ground Italian herbs, ground black pepper, allspice and black peppercorns, bay leaf.
When the meat was fried, it seemed to me that there was very little fat and I added a little more vegetable oil - it turned out to be deep-fried. I put vegetables with spices in this mixture of fats and meat and stewed under the lid until they softened. Added salt and mixed.
When pilaf with chicken legs boiled in fat, began to look so that the rice did not burn, slightly lowered the fire. When all the water has evaporated (and the pilaf has never been stirred), I slightly tilt the cast iron to make sure that there is no water, or I make a “slit” in the center with a spoon - if the water has not evaporated, it protrudes into the slot. If the water is not visible, the pilaf is ready. Now you can turn off the heat, stir so that the vegetables and meat are evenly distributed, and serve.
Light and quick in terms of preparation, such pilaf is nevertheless considered nutritious, dietary and tasty. Today I will tell you how to cook this wonderful dish. All the components of this recipe can be easily found in any grocery store or market.
Ingredients:
- Chicken legs - 2 pcs.
- Rice groats - 1 cup.
- Bulb - 1 pc.
- Carrot - 1 pc.
- Vegetable oil - half a glass.
- Red bell pepper - 1 pc.
- Spices - 1 tsp.
- Garlic - 3-4 cloves.
- Salt - to taste.
As in the preparation of any palov, the whole process begins with the preparation of raw materials. If everything is washed and cut before the start of cooking, then later you will not need to be distracted from the cooking itself.
The legs should be divided in half (or smaller). Cut the onion and pepper into cubes, pass the carrot through a shredder. With this method of chopping, the straw will turn out to be thin and more accurate. From past articles, you understand, I hope that I am categorically against the grater. But, if it is more convenient for you, then I will not argue and convince.
Pour rice grits with hot salted water for 20 minutes, then pour out the water and rinse the rice well.
In a frying pan or other dish convenient for you, heat the oil and fry the meat for 10 minutes while stirring. Only after this time add vegetables. Fry everything together for another 5-10 minutes on a flame, slightly above medium, until the juice has evaporated.
Then pour boiling water, slightly drowning the surface of the zirvak, season with spices and salt. Simmer over moderate heat for 10 minutes. And then pour in the grits, without mixing with zirvak. Press the garlic cloves into the rice. lovers bay leaf can put a couple of leaves of this seasoning at this stage. If there is not enough liquid, then add boiling water 0.5 cm above the rice level.
Increase the flame and wait until the liquid is absorbed into the cereal. Then immediately reduce the heat and, closing the dishes with a lid, simmer for 15 minutes. After removing from heat, do not open the dishes for a while so that the food is infused. If you have nothing to do, then prepare a salad or sauce for your dish. Recipes are also on this site. When everything is ready, mix the food and arrange in plates.
Bon Appetit!
Another chicken thigh recipe. Cooking according to this recipe is unusual, but easier.
- Chicken legs - 2 pcs.
- Garlic - 2 cloves.
- Carrot -1 pc.
- Onion - 1 pc.
- Rice groats - 2 stack.
- Vegetable oil - a quarter cup.
- Salt - to taste.
- Spices - 1 tsp.
How to cook:
Wash the rice and leave it in a sieve so that all the water is glassed, the cereal should be almost dry.
Fry the onion chopped into quarter rings and the carrot chopped into strips in hot oil in a voluminous pan until the carrot is soft and the onion is transparent. Set the flame to medium intensity.
Since the vegetables will absorb the oil, you will have to add a little oil before laying the chopped legs. Lightly fry the legs in the same bowl as the vegetables, on both sides. Stir the vegetables so they don't burn.
Pour rice groats, pre-washed and filtered. Pushing the chicken and vegetables aside, fry the rice while stirring for 3 minutes. And only after that mix with the rest of the contents of the pan.
Pour in boiling water so that all the ingredients are 1 cm under water. Season with spices, salt and put the peeled garlic cloves.
Wait until the rice appears on the surface, that is, it absorbs the liquid. Reduce the heat and cover tightly with a lid, simmer for 10-15 minutes. After switching off, open after 10 minutes. In the meantime, pilaf "rests" to prepare salads or sauces for the dish.
After removing the lid of the paly, mix gently and put in a flat dish or on plates.
Bon Appetit!
The chicken pilaf prepared according to the following recipe will help you quickly and tasty prepare lunch or dinner for you and your family.
I will describe how to cook such food in a saucepan, but it is not important to use this particular dish. You can cook palov in any utensil available. The main condition is that nothing should burn in it. That is, these are dishes either with a special coating, or with a thick bottom. The best option- cast-iron cauldron or frying pan.
Ingredients:
- Chicken carcass - 1 pc.
- Rice groats - 2 stack.
- Carrot - 1 pc.
- Bulb - 1 pc.
- Garlic - 2 heads.
- Vegetable oil - 1/3 cup.
- Salt - to taste.
- Spices - 1 tsp.
First you need to prepare the raw materials. Cut the chicken into pieces. Cut the onion into half rings, carrots into strips. Remove only the top dry husk from the garlic. Wash the grits and pour hot salted water for 20 minutes, then drain the water and rinse the rice.
First, fry the meat in hot oil for 10 minutes while stirring.
Then put the carrots and extend the frying for 5 minutes. Then pour boiling water and simmer on a moderate flame for 10 minutes.
When the liquid evaporates and the carrot becomes soft, add rice, season with salt, spices and press the heads of garlic into the cereal.
Pour in enough boiling water so that the water hides the rice by 1 cm. Over high heat, let the moisture soak into the cereal.
As soon as the rice emerges from under the water, reduce the flame. Cover and simmer for 15 minutes. After turning off the stove, do not remove the lid while you prepare salads. This will take you 10 minutes!
After serving the table, mix the finished pilaf and put it in plates.
Bon Appetit!
