Pilaf with chicken and chickpeas
Pilaf with chicken and chickpeas is a hearty and tasty main dish that can be prepared not only for everyday dinner, but also for the festive table. Cooking pilaf in a roasting pan does not take much effort. It will take time for the preliminary preparation of the 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 the basis in this recipe, 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.
To serve, take a large dish on which turn the contents of the roasting pan over - all the juices, oil and fat soak the rice and chickpeas.
- Preparation time: 10 hours
- Time for preparing: 2 hours
- Servings Per Container: 8
Ingredients for pilaf with chicken and chickpeas.
- 1 kg of chicken thighs;
- 550 g steamed rice;
- 200 g chickpeas;
- 250 g of onions;
- 150 g celery;
- 250 g carrots;
- head of garlic;
- 2 pods of red pepper;
- 150 ml of vegetable oil;
- 50 g of chicken or goose fat;
- 15 g of zira;
- salt, bay leaf, black pepper, Imereti saffron.
The method of cooking pilaf with chicken and chickpeas
Soak chickpeas in cold water for 10-12 hours. Soak the rice in cold water for 2 hours. Pickle the chicken for 6-8 hours in a mixture of grated onions, garlic, spices and olive oil.
In a roasting pan we heat vegetable oil. Then we throw finely chopped onions into the heated oil. Stir fry for 10 minutes.
When the onion becomes transparent, add finely chopped chicken or goose fat to the roasting pan. After 5 minutes, put the diced carrots and celery. We fry the vegetables over medium heat for 15 minutes.
We put spices for fried vegetables - zira, 2-3 bay leaves, 6-10 peas of black pepper, and a pinch of Imereti saffron. Warm up the spices with vegetables for 5 minutes.
Separately, in a pan with non-stick coating, fry for 2-3 minutes on each side pieces of pickled chicken. Put the chicken in a roasting pan for vegetables.
Pour hot water on the chicken so that it covers the meat.
Wash the soaked chickpeas, add to the roasting pan. When you soak chickpeas, I advise you to change the water several times, well-soaked peas are better digested.
We wash the rice several times to make the water transparent. Spread the grits on top of all the ingredients.
Pour salt to taste. This amount of ingredients will require about 4 teaspoons without a slide, but I advise you to be guided by your taste.
Then we pour hot water, blocking the ingredients by 1-1.5 centimeters. Put crushed garlic cloves and chili pods on top.
Bring the pilaf to a boil over high heat, then reduce the heat. When the water boils a little, close the lid. Cook 1-1.5 hours.
Put the ingredients in the reverse order on the plate - first rice, then chicken with chickpeas and vegetables. Serve hot to the table. Pickled onions and fresh tomatoes are usually served for pilaf. Pilaf with chicken and chickpeas is ready. Enjoy your meal!