Fans of pilaf and chakhokhbili will surely like the dish, as I liked it too. Crumbly, aromatic pilaf with tomatoes, tomato and tender chicken. New, original and very tasty, I recommend it!
Purpose: For lunch / For dinner
Main Ingredient: Poultry / Chicken / Cereal / Rice
Dish: Hot dishes / Pilaf
Cuisine geography: Caucasian / Eastern
- Chicken - 700 Grams
- Onions - 2 Pieces
- Rice - 2 Glasses
- Tomato paste - 1 tbsp. the spoon
- Tomato - 2 Pieces
- Sunflower oil - 50 Milliliters
- Hops-suneli - 0.5 Teaspoons
- Ground red paprika - To taste
- Salt - To taste
How to cook "Pilaf" Chakhokhbili "
Prepare the ingredients for making "Chakhokhbili" pilaf.
Pour sunflower oil into a cauldron with a thick bottom and heat well. Then lay out the chicken pieces that were previously washed and dried with a paper towel.
Fry the chicken over high heat until golden brown.
After that, pour 300-350 ml into the cauldron with chicken. water.
Simmer the chicken until almost cooked. Then take it out of the cauldron and remove the bones with the skin. However, those who are not embarrassed by these details in pilaf can leave everything as it is, that is, do not remove the bones and skin.
Peel the onions, wash and cut into half rings, add to the cauldron with chicken.
Add salt, ground red pepper, hop-suneli.
Add tomato paste and tomatoes, chopped in any way.
If there is not enough liquid in the cauldron, then it is worth pouring it in.
Cover the cauldron with a lid and simmer the chicken with spices, onions and tomato for 15 minutes over low heat.
While the chicken is cooking, rinse the rice thoroughly in 5-6 waters to keep the pilaf crumbly. Then fill it with hot water, but not boiling water, for 20-25 minutes.
Spread the pilaf evenly on top of the chicken in the cauldron. Flatten. Pour the water so that it is a finger and a half higher than the rice. Do not cover the cauldron. Cook the pilaf over medium heat until all the liquid on top has evaporated, and there is still a cauldron on the sides and bottom. Then put the rice in a slide from the edges of the cauldron to the middle. Cover the cauldron with a lid.
Cook pilaf on the lowest heat for another 15-20 minutes. Then let the pilaf brew for 20 minutes and stir.
Pilaf "Chakhokhbili" is ready. Serve for lunch or dinner with vegetables and pickles.