Whenever I feel a little emotional I like to enjoy the little details that give me the feeling of “home” and I found the most effective way is cooking. I particularly like the childhood recipes that my mother used to cook so dearly. She found such great pleasure in seeing our happy faces every time she was serving us her amazing food.
This time I thought of a chicken rice pilaf recipe, which doesn’t require much skills or attention but only some quality ingredients to give it a delicious taste. It’s a pretty easy recipe, also very fulfilling and could make a great main dish or a side dish if you skip the chicken. I love pairing it with pickled cucumbers or sweet red pepper. The recipe works best with farm chicken but store bought chicken will do the trick too.
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Chicken rice pilaf recipe
- 1.5 kg = 3 lbs boneless chicken
- 1.5 l = 0.40 gal water
- 1 cup rice
- 1 large onion
- 2 red peppers
- 2 medium carrots
- 1 zucchini
- 2 medium tomatoes
- 100 ml = 4 oz oil
- Parsley or dill (optional)
- Salt
- Pepper
- Cut the meat into cubes then salt and pepper
- Heat the oil in a saucepan and fry until brown
- Peel the vegetables, wash and cut into cubes
- Remove chicken and cook vegetables in the same oil on medium heat
- Add the chicken and 1.5 l = 0.40 gal water
- Boil and add the rice, well washed and drained
- Cover the pan with a lid and bring to a previously heated oven at 200 C
- Cook for 1 - 1/2 hours
- The rice should be soft and buttery and the meat tender
- Keep the lid on for 25 to 30 minutes more, until the excess soup is absorbed
- Serve sprinkled with chopped parsley or dill
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