Jewish pilaf with chicken fillet in a frying pan: a recipe for a hearty and tasty dish for dinner
Pilaf can be prepared from different rice and with different meat or even without it. A lot of spices and garlic are added to pilaf in the classic version, but you can cook the dish without spices by adding ghee oil, bay leaf, salt and pepper.
- Fillet - 600 g
- Rice - 250 g
- Ghee oil - 40 g
- Black pepper - 0,5 tsp.
- Bay leaves - 2-3 pcs.
- Water - 400 ml
Method of preparation:
1. Cut chicken meat into 3-4 cm pieces and fry in a heated frying pan for 4-5 minutes on each side at maximum temperature.
2. Wash the rice and add it to the meat. Add water, salt, pepper and bay leaf and cook under a closed lid for 20-25 minutes.
This dish will be delicious both hot and cold!
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