Cook pilaf with vegetables and chicken for lunch. Ideally, pork or beef should be used for such a dish, but it is also very tasty. It turns out a lighter version, which even those who adhere to a diet can afford.
Ingredients
- Chicken (fillet) – 600 g
- Fig - 400 g
- Carrots - 1 piece
- Bell pepper - 1 piece
- Onion - 1 piece
- Corn (canned) – 150 g
- String beans - 200 g
- Vegetable oil - 100 ml
- Black Pepper - 3 peas
- Zira - 0,5 tsp.
- Salt - to taste
- Water (cleaned) – 800 ml
Step-by-step cooking recipe
Rinse the chicken under running water, dry with a paper towel and cut into small pieces.
Chop carrots, string beans, peeled bell peppers and onions.
Heat vegetable oil in a deep cauldron, add onion and carrot and fry until golden brown.
Add the chicken and continue to fry for 7-10 minutes, stirring constantly.
Add bell pepper, corn, string beans, cumin and black pepper. Cook for another 10 minutes.
Add washed rice, hot water and salt to the cauldron.
Cover with a lid and place in a preheated 180 degree oven for 30 minutes. After turning off, insist the pilaf in the oven turned off for 15-20 minutes.
