Pilaf in a slow cooker with chicken is a very nutritious, satisfying and tasty dish. It is worth noting that pilaf is convenient due to the cooking method - a full dinner is prepared at one time, and using a multicooker makes the cooking process even faster and more convenient.

Chicken pilaf in a slow cooker according to the classic recipe:

• chicken meat 1 kg;
• rice 3 cup;
• onion 400 gr;
• carrots 600 gr;
• salt ½ tbsp. l.;
• ground black pepper 1 tsp;
• water 5 glass;
• garlic 1 head;
• a bunch of greens (parsley and dill);
• oil 5 tbsp. l.

Procedure:

1. Wash the chicken meat well, removing any remaining fluff if necessary. It is recommended to use breast meat. Cut the meat into cubes and place in a separate bowl.
2. Peel the onion and cut into medium cubes. Also peel and grate the carrots or finely chop them.
3. Prepare the greens: wash, chop with a sharp knife.
4. Let's start cooking: pour a couple of tablespoons of vegetable oil into a bowl and lower the onion, then the carrot. Cook in the “Fry” mode for 5-7 minutes until golden brown. Then add meat. Mix the contents well and continue cooking with the lid open, stirring occasionally with a spatula. Fry the meat quite a bit. Add spices and salt; you can use any spices if desired.
5. While the chicken is cooking, let's take care of the rice - rinse it from debris and dust until the water becomes clear. When the meat has been fried for 5-8 minutes, add rice, add hot water, insert 2-4 cloves of garlic into the contents, switch to the “Pilaf” mode and leave to simmer for 40 minutes.

The pilaf is ready. Mix the meat and rice thoroughly and place on plates.

Cooking from chicken breast

Cooking pilaf in a slow cooker in just an hour is not difficult:

• chicken fillet 300 gr;
• rice 260 gr;
• carrots 100 gr;
• onion 100 gr;
• butter 35 g;
• curry 1 tsp;
• garlic, chopped 2 tsp. or dry 1 tsp;
• filtered water 330 ml.

Procedure:

1. Chicken is cooked quickly, making it the best option for quick cooking.
2. In this version of the recipe, everything is prepared simply and quickly: cut the peeled carrots and onions into small cubes, cut the chicken into medium cubes or slices.
3. Place everything in a multicooker bowl, sprinkle with spices, pour over oil, and mix well.
4. Then pour the washed cereal on top, fill it with hot water and turn on the “Pilaf” mode. The dish takes an hour to prepare. This time is quite enough to obtain a fragrant dish.

Rice prepared this way turns out fluffy and satisfying.

Uzbek pilaf with chicken in a slow cooker

Traditional Uzbek pilaf is prepared very fatty and with lamb. Nevertheless, with chicken the dish turns out tasty, but what is important is not greasy, and therefore more dietary.

• 500 grams of chicken meat;
• 2 avg. carrots;
• 2 avg. bulbs;
• 2 cups rice;
• 1 large head of garlic;
• small hot pepper;
• 2 sticks of butter;
• salt 1 tbsp. l.;
• set of spices for pilaf or chicken 2 tsp.

Procedure:

1. Clean and wash all ingredients in advance. Let's start with the onion: it needs to be cut into thin halves of rings. To prevent onions from causing tearing, immerse the heads in cold water for 10-15 minutes. Then the carrots - we cut them into strips by hand so that they are similar in size to onion half rings.
2. Next will be the meat: cut it into small portions.
3. Pour oil into the bowl of a kitchen invention, fry the onion half rings in it until golden brown in the “Frying” mode, then add the meat. It is very important to fry the meat only with onions - the juice and aroma of this vegetable makes the chicken very tasty, giving it a special note. Immediately add spices and salt.
4. Only after 10-15 minutes of frying the meat can you add carrots, turn on the “Stew” mode and leave for 15 minutes.
5. After a quarter of an hour, mix the contents and add hot water so that it covers the meat. Place hot chili and a head of garlic in the middle. Close the lid and leave to simmer for 8-10 minutes. After this period of time, take out the pepper, you can leave the garlic, mix everything and add rice. If necessary, add water to the level of the rice, sprinkle a little salt, and close the lid. We cook for another half hour. Traditionally, the dish is not mixed, but served in puff form.

Diet recipe

The recipe is suitable for anyone who wants to eat healthy, or just watch their figure:

• chicken or turkey meat without skin 500 g;
• rice 500 gr;
• onion 150 gr;
• carrots 200 gr;
• vegetable oil 1 stack;
• filtered water 800 g;
• salt 1 tbsp. l. without top;
• mixture of peppers, curry, turmeric, cumin 2-3 tsp.

Procedure:

1. We rinse all the products in advance, clean the vegetables and chop them finely, you can grate them.
2. Cut the meat into small slices. Place vegetables and meat in the multicooker container, set the “Stew” mode and start the multicooker. Mix the contents thoroughly, add warm water, add a little salt, add spices and close the lid, cook for a quarter of an hour.
3. Meanwhile, wash the cereal and add it to the mixture in an even layer, leveling with a spoon. Add half a liter of boiling water on top, lightly salt and cover with a lid.
4. Turn on the “Pilaf” mode for half an hour.

Barley pilaf with chicken in a slow cooker

• pearl barley 340 gr;
• fillet 500 gr;
• onion and carrot 200 g each;
• 1 glass of butter;
• hot water 1 liter;
• hot pepper ¼;
• 4-5 cloves of garlic;
• spices for pilaf table. spoon;
• tomato paste 3 tablespoons.

Procedure:

1. First of all, chop the meat very finely.
2. Turn on the “Frying” mode in the multicooker for half an hour and pour in the oil.
3. We cut the onion into halves of rings, and the carrot into strips. During this time (about a quarter of an hour), the multicooker warms up sufficiently and you can fry the meat and onions until the end of the timer.
4. We wash the cereal and fry it in a dry frying pan for 3-5 minutes to make the pilaf crumbly.
5. Pour carrots into the bowl, pour in a little oil, cut and add pepper, all the spices, mix well.
6. When the timer finishes cooking, select the “Pilaf” mode for half an hour, fill the contents with water, add cereal and finish cooking.

Cooking with mushrooms

• chicken fillet 1 pc.;
• any mushrooms 200 gr;
• rice 2 cups;
• onion 2 pcs;
• carrots 2 pcs;
• salt ½ table spoon;
• hops-suneli 1 tbsp. l.

The process is no different from the previous options: the prepared vegetables are first fried in a slow cooker, then together with the meat for another 15 minutes, and then cooked with rice for 30-40 minutes.

With prunes

For this recipe, you can use the previous composition, replacing the mushrooms with dried prunes:

• chicken fillet 1 pc.;
• soft prunes 200 gr;
• rice 2 cups;
• onion 2 pcs.;
• carrots 2 pcs.;
• salt ½ table spoon;
• set of spices for chicken 1 tbsp. l.;
• drinking water 1 cup.

We begin to prepare the frying, after processing the fillet, cut into pieces with finely chopped prunes. Then add the cereal, fill the container with the dish with prepared water and cook until ready in the “Pilaf” mode for 40 minutes.

Nuances of cooking in a slow cooker: Redmont, Polaris

Multicookers from different companies differ slightly in functionality. Both companies are among the most popular among users.

What is their difference?

According to the main parameters, both multicookers are absolutely identical - bowl volume is 5 liters, heating power is 860 W. The difference is very small: Redmont has a bread baking mode and a function to turn off auto-heating. And Polaris is suitable for making yogurt. Cooking pilaf in different types of equipment is not fundamentally different, so you can purchase any of them.

Chicken pilaf in a slow cooker is, perhaps, the very first dish that you risk cooking in a slow cooker. Chicken meat cooks much faster than all others, and it costs less, so chicken pilaf very often appears on the table of cartoon owners. But even such a smart saucepan will not be able to cook real pilaf unless you put in a little effort. If your multicooker has a “Pilaf” mode, do not give in to the temptation: you won’t be able to simply add all the ingredients required for the recipe and trust all the intricacies of preparing this delicious dish. That is, you will get rice with chicken, but not pilaf.

To prepare real pilaf you will have to prepare zirvak. Don't be alarmed, there is nothing complicated here. First, heat vegetable oil in a multicooker bowl, then fry onions, carrots and meat in it, then add spices and fry a little, stirring constantly so as not to burn, and only after that add rice, add salt, garlic (if you like) , turmeric and other ingredients, pour in hot water and turn on the notorious mode. After the signal about the end of the multicooker operation, do not open the lid, but let the pilaf stand for a while in the “Warming” mode - this way it will be fragrant and crumbly.

It's not just rice, meat and spices. You can add dried apricots, prunes, and raisins to the pilaf - they will only emphasize the sweetish taste of chicken meat. In addition to dried fruits, mushrooms, vegetables, seafood are added to pilaf... Our website has prepared a selection of interesting recipes for you.

Pilaf with chicken and ginger

Ingredients:
1 medium chicken (about 1.5 kg),
2 multi-cups long grain rice,
3 onions,
1-2 carrots,
1 head of garlic,
2 tbsp. fresh grated ginger,
1.5 tbsp. dried barberry,
6 multi-glasses of water,
salt, pilaf spices, herbs, vegetable oil - to taste.

Preparation:
Heat vegetable oil (about 4-5 tbsp) in a multicooker bowl on the “Baking” or “Frying” mode, add the onion cut into quarter rings and fry it for 10-15 minutes until golden brown. Do not close the lid. Cut the chicken into pieces along with small bones, remove the skin if desired, and place in a bowl with the onions. Fry, stirring, for another 10-15 minutes. Add spices and pour in 3 multi-cups of hot water. Close the lid, set the “Extinguishing” mode for 20 minutes. After this time, put the carrots, salt and pre-washed and soaked rice into the bowl. Level it, pour in the remaining hot water (pour it carefully through a slotted spoon so that the layers do not mix) and set the “Pilaf” mode. About 15 minutes before the end of the mode, open the lid, stick a head of garlic into the rice, add barberry and grated ginger. After the signal about the end of the mode, leave your pilaf in the “Warming” mode for 15-30 minutes. Serve with greens.

Pilaf with chicken

Ingredients:
500 g chicken meat,
200 g onions,
200 g carrots,
3-5 cloves of garlic,
2 multi cups rice,
4 multi glasses of water,
salt, spices, vegetable oil - to taste.

Preparation:
Turn on the “Baking” mode for 30 minutes, heat the vegetable oil in a bowl. Fry the pieces of chicken meat in vegetable oil, without closing the multicooker lid, for 15-20 minutes, until golden brown. Then add onion, cut into half rings, and carrots, cut into strips or grated on a coarse grater for Korean salads. Fry the meat and vegetables until the end of the cycle, stirring occasionally. Rinse the rice and soak in cold water. When the signal sounds about the end of the mode, drain the water from the rice, carefully pour it into the multicooker bowl and level it. Stick unpeeled garlic cloves into the rice, salt, pepper and add pilaf spices. Pour in hot water and close the lid. Set the “Pilaf” mode. After the signal about the end of the mode, leave the pilaf with chicken to “finish” in the “Warming” mode for 15-20 minutes. Do not open the lid! Then carefully mix the layers and serve the pilaf, sprinkled with herbs.

Pilaf with chicken breast

Ingredients:
1 large chicken breast (with or without skin - to taste)
2-3 onions,
3-4 carrots,
500 g rice,
3-5 tbsp. vegetable oil,
3-5 cloves of garlic,
salt, pepper, spices - to taste.

Preparation:
Using the “Baking” or “Frying” mode, fry the onions and carrots in vegetable oil without closing the multicooker lid. Fry vegetables for 10-15 minutes until golden brown. Cut the chicken breast into cubes and add to the multicooker bowl. Stir and continue frying for another 15 minutes. Add spices and peeled garlic cloves without cutting them. Fry for 1-2 minutes. Add rice, previously washed and soaked, level it and add water so that it covers the rice by about 1.5 cm. Close the lid and set the “Pilaf” mode. After the end of the mode, stir the pilaf and let it stand in the “Heating” mode under the lid for 10-15 minutes.

Chicken pilaf “Fragrant”

Ingredients:

500 g chicken meat without skin,
1 onion,
1-2 carrots,
2-3 tbsp. vegetable oil,
3 multi-cups rice,
1 head of garlic,
salt, pepper, spices for pilaf - to taste.

Preparation:
Cut the onion into small cubes, grate the carrots on a coarse grater or cut into strips. Set the “Baking” mode to 40 minutes, heat the vegetable oil in a bowl and fry the onion in it for 15 minutes. After this, add spices, carrots and pieces of chicken, stir and cook without closing the lid until the end of the mode. Meanwhile, rinse the rice. After the signal, drain the water from the rice, pour it into the multicooker bowl, level it and stick a head of garlic in the center. Pour boiling water so that it covers the rice by about 1-1.5 cm, close the lid and set the “Pilaf” or “Buckwheat” (“Grains”) mode. After the signal about the end of the mode, open the lid, remove the garlic, stir the pilaf, close the lid again and keep in the “Warming” mode for 10-15 minutes.

Pilaf with chicken and brown rice

Ingredients:
2 chicken breasts,
1.5 stack. brown (brown) rice,
½ cup vegetable oil,
1 onion,
1-2 carrots,
1 tsp ground paprika,
¼ tsp. ground chili pepper,
½ tsp. ground cumin,
3 stacks water,
salt, ground black pepper, barberry - to taste.

Preparation:
Set the “Baking” mode and heat the vegetable oil in the multicooker bowl. Add spices and diced chicken to the oil. Fry until the meat turns white, add chopped onions and carrots, stir and fry until the end of the mode, stirring occasionally. Do not close the lid. Season with salt and pepper, add washed rice and add hot water. Close the lid and set the “Pilaf” or “Buckwheat” mode. After the mode ends, let the pilaf stand in the “Warming” mode for 15-20 minutes.

Pilaf with chicken and mushrooms

Ingredients:
500 g chicken fillet without skin,
7-9 fresh champignons,
1.5 multi-cups rice,
1 onion,
1-2 carrots,
1 head of garlic,
2 tbsp. seasonings for pilaf,
vegetable oil, turmeric, salt, ground black pepper - to taste.

Preparation:
Wash the chicken fillet, dry and cut into cubes, cut the mushrooms into large pieces, onions into half rings, grate the carrots on a coarse grater or cut into strips. Rinse the rice thoroughly in several waters and soak it for 30-45 minutes in cold water. Separate the head of garlic into cloves and peel them. Pour vegetable oil into the multicooker bowl, heat it in the “Baking” or “Frying” mode, then place chicken fillet, whole garlic cloves, onions, carrots and mushrooms into the bowl. Stir and fry all products with the lid open for 20-25 minutes. Drain the rice. After frying, carefully pour the rice into the bowl, smooth it out, sprinkle with salt, pepper and spices, add a pinch of turmeric and close the lid. Set the “Buckwheat” or “Rice” (or “Pilaf”) mode. After the signal about the end of the mode, keep the pilaf under the lid in the “Heating” mode for 10-15 minutes. Then stir and serve, sprinkled with herbs.

Pilaf with chicken and prunes

Ingredients:
1 chicken breast,
2 multi-cups parboiled long grain rice
4 multi glasses of water,
1-2 carrots,
1-2 onions,
1 head of garlic,
6-7 pcs. prunes,
1-2 tbsp. vegetable oil,
spices for pilaf, salt, ground black pepper - to taste.

Preparation:
Set the “Baking” or “Frying” mode for 40 minutes and heat the vegetable oil in the multicooker bowl. Place the carrots and onions cut into strips in half rings. Close the lid and cook for 10 minutes. Meanwhile, cut the chicken breast into cubes, add to the vegetables, stir and close the lid again. While the breast is fried, rinse the rice and prunes and pat dry. When the signal about the end of the mode sounds, pour in the rice, salt, pepper, add spices and prunes (they can be cut into pieces if they are large). Stick a head of garlic into the middle and pour hot water through a slotted spoon so that the layers of food do not mix. Close the lid and set the “Pilaf” or “Grain” mode. After the end of the mode, do not open the lid, but keep the pilaf in the “Heating” mode for 15-30 minutes.

Pilaf with chicken and raisins

Ingredients:
2-3 chicken legs (or half a chicken carcass),
3 multi-cups rice,
1-2 carrots,
2-3 onions,
100-150 g prunes,
2-3 tbsp. raisins,
1-2 heads of garlic,
a pinch of turmeric,
salt, ready-made spices for pilaf, ground black pepper - to taste.

Preparation:
Rinse the rice in several waters until the water becomes clear and soak in cold water. Wash the chicken meat and cut into pieces (bones can also be chopped). Rinse prunes and raisins in hot water and dry. Cut the onion into cubes, carrots into strips. Pour vegetable oil into the multicooker bowl and heat it in the “Baking” or “Frying” mode. Place chicken in a bowl and stir-fry for 10 minutes. Then add salt and onion. Fry for another 5-7 minutes, then place carrots on top of the meat and onions. Fill with water (4 multi-glasses) and set the “Extinguishing” (“Simmering”) mode for 20 minutes. Drain the water from the rice, place it in the multicooker bowl, level it and add prunes and raisins, peeled garlic cloves, lightly press them into the rice and pour hot water through a slotted spoon (2-2.5 multi-cups). Set the mode to “Pilaf” or “Rice” (“Buckwheat”). After the signal about the end of the mode, let the dish “heat” in the “Warming” mode for 10-15 minutes with the lid closed, then stir gently.

Pilaf with chicken and dried fruits

Ingredients:
500 g chicken fillet,
1 onion,
1 carrot,
2 multi cups rice,
100-150 g of dried fruit mixture (dried apricots, raisins, prunes),
½ multi-cup vegetable oil,

salt, ground black pepper, turmeric - to taste.

Preparation:
Cut the chicken fillet into pieces, carrots into strips, onions into half rings, rinse prunes and dried apricots well, dry and cut into strips. Pour vegetable oil into the multicooker bowl, turn on the “Baking” mode and heat it for 3-5 minutes. Fry vegetables and meat for 15 minutes, stirring. Then add dried fruits and spices, mix, smooth and add washed and pre-soaked rice. Season with salt and pepper, pour in hot water (4 multi-cups) through a slotted spoon and close the lid. Set the “Pilaf” mode. At the end of the mode, let the dish “heat” in the “Warming” mode for 10 minutes, then open the lid and mix all the layers. Serve sprinkled with herbs.

Shah-pilaf with chicken (holiday dish)

Ingredients:
400 g chicken meat,
1-2 onions,
1-2 carrots,
1 multi-cup rice,
1.5 multi glasses of water,
1 head of garlic,
1-2 tbsp. ready-made spice mix for pilaf,
a pinch of turmeric,
a handful of raisins,
2 sheets of thin pita bread,
salt, ground black pepper, vegetable oil - to taste,
50-70 g butter - for greasing the pita bread.

Preparation:
Pour vegetable oil into the multicooker bowl and heat it in the “Baking” mode. Add the meat cut into pieces, chopped onions, carrots cut into strips and simmer in the same mode for about 15 minutes. Then add washed raisins, peeled whole garlic cloves, spices, salt and pepper, mix and add washed rice. Level, add hot water and close the lid. Set the “Pilaf” mode. At the end of the mode, transfer the finished pilaf to another bowl. Don't be alarmed if the rice seems undercooked, the recipe calls for it. Wash and wipe the multicooker bowl with a dry cloth, grease it from the inside with butter and line it with sheets of lavash, and place lavash on the bottom in 2-3 layers. The pita bread should hang over the edges of the bowl. Place the finished pilaf inside and cover with hanging sheets of lavash. Grease the top with butter and close the lid. Set the “Baking” mode for 1 hour. The finished shah-pilaf turns out crumbly, aromatic, in a crispy lavash crust. Carefully turn the shah pilaf out onto a flat plate and serve, cutting into segments.

Bon appetit and new culinary discoveries!

Although it is believed that real pilaf is made only from lamb, believe me, chicken pilaf is no less tasty and aromatic, especially if you cook it in a slow cooker, where all the vegetables are evenly fried and simmered.

Step-by-step pilaf with chicken in a slow cooker - general principles

Chicken pilaf is prepared from any part of the bird: drumsticks, legs, thighs, breasts. The meat is first washed, and if necessary, the tail, excess fat and skin are cut off. Then cut into pieces of the desired size and place in a multicooker bowl in heated oil.

The chicken is fried until golden brown, carrots and onions chopped into strips or grated are added. Sauté until softened. After the vegetables, put thoroughly washed rice in a bowl, add water, add spices and salt to taste. Depending on the type of multicooker, cook in the “pilaf” or “rice” mode for 30 to 40 minutes.

After the pilaf is thoroughly mixed, it is brought to readiness in the “heating” mode.

Pilaf turns out delicious if you use a variety of spices, herbs, and herbs. Add ready-made seasonings for pilaf or use your own mixture, for example, cumin, turmeric, pepper, barberry and others. Garlic and hot pepper will also improve the taste of the pilaf.

Having prepared aromatic pilaf with chicken in a slow cooker at least once, in the future you will return to the recipe you like more and more often. After all, this dish is so tasty, aromatic and satisfying that you and all your loved ones will certainly enjoy it.

1. Pilaf with chicken in a slow cooker step by step

Ingredients:

One large chicken leg;

250 grams of long grain rice;

Vegetable oil - three large spoons;

One onion head;

One medium carrot;

Water purified through a filter – 450 ml;

Black pepper, salt - fifteen grams each;

Half a bunch of parsley when serving.

And, of course, no pilaf is complete without adding aromatic seasonings and spices: you can take ready-made seasoning for chicken, ground barberry, cumin.

Cooking method:

1. First of all, prepare the chicken meat: rinse the leg thoroughly, cut it into several small pieces. If you don’t want the finished pilaf to be very greasy, then cut off the skin and excess fat from the leg.

2. Place the prepared chicken leg in the multicooker container and turn on the “frying” mode. Add vegetable oil and fry the chicken until light brown. Remember to stir occasionally to prevent the meat from burning.

3. When the meat is fried, turn off the multicooker. Peel the onions and carrots, wash and cut into small cubes. Turn the multicooker back on to the “fry” mode, add the vegetables and fry along with the meat for about fifteen minutes.

4. Rinse the rice in a colander. Place in a bowl with vegetables and meat, fry a little again.

5. Pepper, salt, season with any spices, add ground barberry, mix everything thoroughly, pour in water, adjust the device to the “pilaf” mode for twenty-five minutes.

6. After the sound signal, set the device to the “warm” mode for 25 minutes to allow the pilaf to infuse.

7. Place the finished pilaf on plates with two pieces of chopped chicken legs, sprinkle with parsley. You can serve sliced ​​fresh cucumbers and tomatoes next to it on a flat plate.

2. Step by step in a slow cooker: pilaf with chicken, garlic, spices and hot pepper

Ingredients:

Four small chicken drumsticks;

Carrots - two pieces;

Onion head;

400 grams of long grain rice;

Ground black pepper, salt - twenty-five grams each;

Half a liter of filtered water;

One laurel leaf;

Two medium heads of garlic;

Vegetable oil - four large spoons;

A mixture of Provençal herbs (oregano, sage, marjoram and others), ground – five grams of each;

One fresh hot chili pepper.

Cooking method:

1. Wash the chicken drumsticks, cut off the skin and excess fat, and separate the fillet from the bones. You can throw away the bones, they won’t be needed, and cut the fillet into small pieces with a knife and put it in a small cup. Peel the carrots and onions, chop the onions into fine crumbs and the carrots into medium strips.

2. Set the multicooker to the “frying” mode, place the onion in a container, pour in a little sunflower oil, fry, stirring, until slightly brown.

3. Add chopped carrots to the fried onions and fry everything together for about five minutes.

4. Add chicken meat to the fried vegetables, stir and fry until a golden crust forms on the meat.

5. Rinse the rice thoroughly in a colander. Pour the washed rice into the fried meat and vegetables, stir thoroughly, add salt and pepper, add all the ground Provençal herbs, add bay leaves, washed whole heads of garlic and a pod of hot pepper, cover everything with purified water and cook under the lid for twenty-five minutes on the “rice” mode. or "pilaf".

6. After this time, check the rice for doneness; if it is soft, then remove the garlic and hot pepper, leave the pilaf in the container for half an hour on the “warm” mode to infuse. And, if the rice is still hard, close the container with a lid and cook for another ten minutes (if there is not enough liquid in the pilaf, then add more hot water).

7. Mix well-cooked pilaf and place on plates along with pieces of meat. Sprinkle with chopped parsley if desired. Serve hot only.

3. Pilaf with chicken in a slow cooker: step by step with the addition of pork and lard

Ingredients:

A small piece of pork tenderloin without fat;

Two chicken legs;

Pork lard – 150 grams;

Carrots - two pieces;

One piece each of onion and sweet pepper;

Basmati rice grains – half a pack;

Black pepper, salt - twenty grams each;

Ground white pepper – ten grams;

Three fresh mint leaves for serving;

One laurel leaf;

Sunflower oil - three tablespoons;

Water - half a liter.

Cooking method:

1. Rinse basmati rice thoroughly and soak in water for forty minutes to swell.

2. While the cereal is swelling, peel the onion and carrots. Chop the onion into crumbs and carrots on a coarse grater (you can just cut them into thin strips).

3. Wash the bell pepper, cut in half, remove the seeds, cut into cubes. It is better to use red pepper so that it looks beautiful in the finished pilaf.

4. Grind the lard into small cubes.

5. Rinse a piece of pork tenderloin, place it on paper towels to dry a little, cut into a medium cube.

6. Wash the chicken drumstick, place in a separate deep pan with cold water, place on moderate heat and cook after boiling until tender. Remove the finished drumsticks from the pan, cool, and separate the flesh from the bones. Discard the bones and cut the pulp into medium cubes.

7. Place lard in the multicooker container, pour in vegetable oil, set the device to the “fry” mode and fry until brown until all the fat is released. When the lard has rendered, remove the cracklings using a slotted spoon, and place the sliced ​​pork tenderloin into the fat. Fry, stirring, until golden brown.

8. Place onions and carrots in the fried meat and fry for about five minutes.

9. Add sweet peppers and chopped chicken fillet, fry until sweet peppers soften.

10. Pour purified water into the multicooker container two fingers more than the level of meat, add salt, sprinkle with black and white pepper, add bay leaf, simmer for half an hour with the lid closed.

11. Place the swollen cereal in a container and cook for twenty-five minutes on the “pilaf” setting.

12. If after the signal the rice grains are not yet cooked, but the water has already boiled away, then add a little and cook for another ten minutes. After the rice is completely ready, set the device to the “warm” mode and leave for half an hour so that the pilaf is saturated.

13. While the rice is soaking, wash the mint leaves, randomly tear them into pieces and place them along the edges of the serving plates, place a small amount of prepared pilaf in the middle, and garnish with mint leaves on top. Nearby, in a separate salad bowl, you can put a vegetable salad from a mixture of any vegetables, for example, tomatoes and cucumbers. Or you can make this salad: chop white cabbage, add raw beets cut into strips, add viburnum fruits, grated blue cheese, finely chopped dill, season everything with vegetable oil or mayonnaise. Place slices of black bread in a separate flat plate.

Step-by-step pilaf with chicken in a slow cooker - tricks and useful tips

To prepare pilaf, you can choose any type of rice, it all depends on what kind of dish you want to end up with. The crumbly pilaf is made from non-glutinous varieties of rice: basmati, steamed. But from the round varieties, pilaf comes out soft, more like porridge.

Why is it important to use spices? They are the ones who give the pilaf that very taste. And, if you don’t add any seasonings, limiting yourself to black pepper, don’t be surprised that, even after strictly following the instructions, you couldn’t cook pilaf. For example, turmeric turns the color of rice golden, shading all the ingredients with an unobtrusive nutty note. Barberry has a specific sourness, which emphasizes the sweetness of rice and carrots. Paprika adds a soft, unobtrusive sweetness, coloring all foods in an appetizing color. Garlic and chili peppers give the finished dish a spicy and characteristic aroma. Greenery emphasizes and refreshes the taste of pilaf. If you don’t want to select spices, you can simply purchase ready-made ground seasoning in pilaf bags; all the necessary bouquet is already collected there. Bon appetit.

Pilaf in a slow cooker

The best recipe for pilaf with chicken, which is prepared in a slow cooker. Subtleties of preparation, what to serve this dish with. Other options for pilaf in a slow cooker.

1 hour

125 kcal

5/5 (3)

Pilaf is a very filling and high-calorie dish. According to the classic recipe with pork or lamb, the pilaf turns out to be fatty, and it can hardly be called dietary. But what about those who love pilaf, but must limit themselves to a diet?

They can cook chicken breast pilaf in a slow cooker. Due to the fact that the meat is only stewed in a slow cooker, more useful microelements remain in it and less fat is released.

And there is almost no fat in chicken fillet. And if you use not ordinary polished rice for pilaf, but steamed rice, which retains 80% of the nutrients, then this dish will not only not harm your health, but will improve it.

It is very easy to prepare pilaf with chicken fillet in a slow cooker. You don't need to stand over it while cooking, just add the ingredients and let it sit until done.

Therefore, delicious chicken pilaf in a slow cooker is a wonderful option for a family with small children: it is not harmful even for young people, and while the pilaf is cooking, you can take care of your child.

Kitchen appliances: knife, spoon, colander and slow cooker.

Required Ingredients

How to choose the right ingredients

To make your pilaf tasty and healthy, follow these recommendations:

• Use small pieces of chicken breast. They should not have veins or excess skin.
• Rice for pilaf should be long grain. If it is parboiled rice, then the grains should be amber-yellow in color and almost transparent.
• Choose seasonings and spices to your taste so that all family members love them.

Cooking process

1. Rinse the rice in cold water using a colander and soak it for half an hour. Wash and peel the onions and carrots.
   
   
   
2. Cut the fillet into pieces. Pour oil into the multicooker and turn on “Frying” mode. When the oil is hot, add the meat and simmer for 10-15 minutes with the lid open. While the meat is frying, cut the onion into half rings or chop and cut the carrots into strips. Add them to the meat and simmer for another 10-15 minutes.
3. 
   
   
   
   
   Drain excess water from rice. Add spices to the meat and stir. Place rice on top in an even layer and carefully pour hot water into it. The water should cover the rice. Add the head of garlic to the bowl and close the lid. Turn on the “Extinguishing” mode and leave the pilaf for half an hour. When the pilaf is ready, stir it and serve. Bon appetit!
   
   
   
   
   

Video recipe for cooking pilaf

To reinforce the above, watch the video recipe for pilaf in a slow cooker with chicken. In the video, each action is accompanied by comments, so if you missed something, you can review this moment again.

What is pilaf served with?

Pilaf can be served with anything, although it is better not to indulge in cutlets and other heavy meat dishes, because the meat is already in the pilaf itself. It is best to serve pilaf with fresh vegetables and herbs, or make a salad from them. If there are no fresh vegetables, they can easily be replaced with pickles. Be sure to serve bread or flatbread with the pilaf, because the dish still turns out a bit greasy.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

Pilaf is easy to cook in a slow cooker; it always turns out crumbly and nutritious. How to cook chicken pilaf in a slow cooker? You should not load all the products at the same time, wanting to free yourself from the hassle. It is better to soak the rice grains for a couple of hours, fry the vegetables and meat, add spices: the result will be amazing.

How to cook pilaf in a slow cooker with chicken

Your favorite dish, the main components of which are rice and meat, can be prepared using either a thick-walled cast iron cauldron or a multicooker. How to cook chicken pilaf, crumbly, very satisfying in this modern miracle pan? You need to read the instructions for Redmond or Panasonic, choose the right rice that won’t stick together, the necessary spices, and a high-quality poultry carcass. Diet fillet or fattier parts that are highly nutritious are ideal. On average, the calorie content of this chicken dish is 100 kcal lower than dishes with fattier meat.

Recipes for pilaf in a slow cooker with chicken

The multi-pot helps you put into practice new recipes for delicious food and speed up the preparation of familiar food. It saves time for the housewife, who prepares food and presses the necessary buttons. Pilaf in a slow cooker with chicken will not require any effort and will become a hearty, crumbly, aromatic meal. With breast, the dish will turn out to be dietary. Wings or other fatty cuts add calories.

From chicken breast

Chicken breast pilaf is tender – that’s what the white meat makes it so. There is no need to fry it for a long time until it turns brown. It will be stewed until soft, as will the rice; the dish can be safely eaten by the elderly, children and those who are on a diet. You can use brown rice, which lowers cholesterol and provides energy to the body. We study and remember the recipe for pilaf with chicken in a slow cooker, look at the step-by-step photos and get to work.

Ingredients:

• breast – 1 pc.;
• rice - one glass;
• oil – 2 tbsp. l.;
• seasonings – 1-2 tsp;
• onion – 1 pc.;
• carrot – 1 pc.;
• water – 2.5 cups;
• barberry – 1 tsp;
• salt.

Cooking method:

1. Cut the breast into pieces and place in a slow cooker. Start the “Frying” program and cook in oil for 10 minutes. When completing the process, stir.
2. Chop the onion and carrots and add to the breast. Cook on the same program for 10 minutes.
3. Add rice, stir, let it fry for 5 minutes.
4. Add spices, salt, barberries.
5. Mix everything.
6. Pour in water, start the “Pilaf” program for the specified time.

Crumbly

It is best to take polished steamed grains, and long-grain grains look best. It’s not easy to achieve crumbly pilaf with chicken using a multicooker - you need to master the technology. The main thing is that the chicken does not turn out like porridge, does not stick together, does not boil over, and for this you need to not overdo it with the amount of water.

Ingredients:

• rice – 2 full glasses;
• chicken – 0.7 kg;
• water – 750 ml;
• bulbs – 2-3 pcs.;
• carrots – 2-3 pcs.;
• garlic – 5-7 medium cloves;
• barberry - 1.5 tbsp. spoons;
• zira – 1 dessert spoon;
• dry spices – 1 teaspoon.
• black pepper, salt - to taste;
• oil for frying – 3-4 tbsp. spoons.

Cooking method:

1. Wash the chicken and cut it up.
2. Rinse the rice several times.
3. Onions in half rings, carrots in strips.
4. Pour oil into the bottom of the multicooker bowl and set the frying mode. Fry the meat, sprinkle with spices.
5. Add onion, then add carrot sticks. Continue frying.
6. Turn off “Frying”, add cereal, cumin, barberry, pepper, salt, add water. Mix
7. Close the lid and run the “Rice” function for half an hour.
8. Add the unpeeled garlic cloves by piercing the rice with a spoon. Leave with the heat turned off for an hour.

Video