A simple recipe for pilaf with chicken and shrimp, based on the Spanish cuisine. This chicken pilaf is paella pilaf, try to add a small handful of shrimp in the shell or mussels in the cooking process, it turns out very tasty. Pilaf with chicken and shrimps is cooked rather quickly, you can please your family with an almost exotic recipe from simple and affordable products. I advise you to cook chicken pilaf and chicken thigh prawns, as the meat on them is more juicy. I also recommend to melt homemade chicken fat, despite the threats of nutritionists, this culinary product is not so bad at all.
- Cooking time: 40 minutes
- Servings: 3
Ingredients for pilaf with chicken and shrimps
- 400 g of boneless chicken meat;
- 30 grams of chicken fat;
- onion head;
- carrots;
- 2-3 celery stalks;
- a cup of white rice;
- a cup of cold water;
- 100 g shrimp in shell;
- 5-6 cloves of garlic;
- bay leaf, sweet ground paprika, zira, coriander, chili pepper.
Method of cooking pilaf with chicken and shrimp
In the broiler we melt chicken fat, it can be replaced with vegetable oil for frying. Chicken fat, or Jewish penicillin, as it is often called by the people, is very easy to melt at home. Cut off the skin and fat from the chicken, chop it finely, fold it into a frying pan with a thick bottom, drown it on a small fire until cracklings form. We filter the prepared fat through a sieve, it is a natural cooking oil without additives and impurities, which a good housewife will never throw away.
Add a teaspoon of spirits and coriander seeds, fry for a few minutes, until the spices begin to give off their flavor.
We cut the chicken for pilaf with chicken and shrimps into large chunks, I cooked pilaf from the hips, the meat from these parts of the chicken is more juicy, unlike the breast.
Put the pieces in the heated roasting pan, fry until golden brown on all sides.
To the meat, add finely chopped onions, sliced carrots in small cubes, chopped chili peppers and celery stalks, sliced as well as carrots. Fry vegetables with meat for a few minutes.
Pour the ground sweet paprika and pour a cup of cold water. If spicy pilaf is to your taste, then add half a teaspoon of ground red pepper to the paprika.
We wash long rice in several waters to remove starch, fold it onto a sieve, pour it into the rest of the ingredients of the pilaf.
Spread rice so that it covers meat and vegetables tightly, put frozen shrimps on it, a few cloves of garlic in the husk, 2-3 bay leaves. Add salt to taste.
Bring to a boil, then tightly close the roaster, reduce the heat to minimum, cook for 20 minutes. We leave the prepared pilaf with chicken and shrimps for another 10-15 minutes in a roasting pan under a lid, covered with a towel so that the rice is well steamed.
Put the pilaf with chicken and shrimp in a deep plate, sprinkle with green onions, add a little shrimp and garlic cloves in the husk to each serving. The garlic prepared in this way becomes very tender, like a cream, it can be spread on a slice of bread.
Chicken and shrimp pilaf is ready. Enjoy your meal!
