Pilaf with chicken and chickpeas - a hearty and tasty main dish, which can be prepared not only for everyday meals, but also for the festive table. Cooking pilaf in a brazier does not take a lot of energy. It will take time for preliminary preparation of products: soaking chickpeas, pickling meat. And the rest of the process is quite simple - pre-fried ingredients are collected in a large roasting pan, which are “wrapped” in rice. In the traditional Uzbek pilaf, which is taken as a basis in this recipe, there is a lot of oil and fat, this is its distinguishing feature. Therefore, if you decide to cook such a dish, then you should not count calories, you can arrange a fasting day after.
For serving, take a large dish on which to turn the contents of the roaster - all juices, oil and fat will soak rice and chickpeas.
- Preparation time: 10 hours
- Cooking time: 2 hours
- Servings: 8
Ingredients for pilaf with chicken and chickpea
- 1 kg of chicken thighs;
- 550 g steamed rice;
- 200 g chickpea;
- 250 g onions;
- 150 g celery;
- 250 g carrots;
- garlic head;
- 2 pods of red pepper;
- 150 ml of vegetable oil;
- 50 g chicken or goose fat;
- 15 g of spirits;
- salt, bay leaf, black pepper, imeretinsky saffron.
Method of cooking pilaf with chicken and chickpea
Soak chickpeas in cold water for 10-12 hours. Soak the rice in cold water for 2 hours. Marinate the chicken for 6-8 hours in a mixture of grated onion, garlic, spices and olive oil.
Heat oil in a Dutch oven. Then we throw in the heated oil finely chopped onions. Fry, stirring for 10 minutes.
When the onions become transparent, add finely chopped chicken or goose fat to the roaster. After 5 minutes, put diced carrots and celery. Fry vegetables on medium heat for 15 minutes.
We put spices, zura, 2-3 bay leaves, 6-10 black peppercorns, and a pinch of imeretinsky saffron to the roasted vegetables. We warm up the spices with vegetables for 5 minutes.
Separately, in a frying pan with a non-stick coating, fry the marinated chicken pieces on each side for 2-3 minutes on each side. Put the chicken in the roaster on the vegetables.
Pour hot water on the chicken so that it covers the meat.
Soak chickpeas washed, add to the roaster. When you soak chickpeas, I advise you to change the water several times, well-soaked peas digest better.
We wash the rice several times to make the water clear. Spread grits on top of all ingredients.
Add salt to taste. For this amount of ingredients you will need about 4 teaspoons without a slide, but I advise you to be guided by your taste.
Then pour hot water, blocking the ingredients by 1-1.5 centimeters. Put crushed garlic cloves and chili pods on top.
We bring pilaf to a boil over high heat, then reduce the heat. When water boils out a little, close the lid. Cooking 1-1.5 hours.
Put the ingredients on the plate in the reverse order - first rice, then chicken with chickpeas and vegetables. Serve hot. Marinated onions and fresh tomatoes are usually served with pilaf. Pilaf with chicken and chickpeas ready. Enjoy your meal!