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Pilaf with Corn and Peas Recipe
This pilaf - rich, flavorful and insanely delicious-is a mandatory hot dish on any holiday table for my children. Also perfect for dinner.
Cook Time 45 minutes
Servings
Ingredients
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Chicken meat is separated from the bones and cut into small arbitrary pieces.
    Chicken meat is separated from the bones and cut into small arbitrary pieces.
  2. In vegetable oil in a deep bowl, pass the onion until transparent. Add the chicken, salt, pepper and over high heat, without closing the lid, stirring occasionally, cook until all the liquid has evaporated. I recommend that the pieces of meat do not blush, then it will remain more juicy.
    In vegetable oil in a deep bowl, pass the onion until transparent. Add the chicken, salt, pepper and over high heat, without closing the lid, stirring occasionally, cook until all the liquid has evaporated. I recommend that the pieces of meat do not blush, then it will remain more juicy.
  3. Wash canned vegetables-corn and peas.
    Wash canned vegetables-corn and peas.
  4. Cut the carrots into small cubes.
    Cut the carrots into small cubes.
  5. Cut into small pieces of sausage. They should be smoked. I have "Bavarian" with cheese.
    Cut into small pieces of sausage. They should be smoked. I have "Bavarian" with cheese.
  6. Add the carrots to the chicken and onion and fry for a couple of minutes. Then add the spices (I took the ready-made seasoning for the pilaf) and fry for a minute. Put the sausages on top, then sprinkle it all with washed rice (I have steamed, you can take a smaller amount, if you wish). The head of garlic is cleaned of excess husk, but we leave a little bit so that the cloves do not fall apart, wash well and press into the rice. Put a couple of Bay leaves.
    Add the carrots to the chicken and onion and fry for a couple of minutes. Then add the spices (I took the ready-made seasoning for the pilaf) and fry for a minute. Put the sausages on top, then sprinkle it all with washed rice (I have steamed, you can take a smaller amount, if you wish). The head of garlic is cleaned of excess husk, but we leave a little bit so that the cloves do not fall apart, wash well and press into the rice. Put a couple of Bay leaves.
  7. Fill all this with hot water so that the level is 1.5-2 cm above the rice level. Cover with a lid and reduce the heat after boiling.
    Fill all this with hot water so that the level is 1.5-2 cm above the rice level. Cover with a lid and reduce the heat after boiling.
  8. After the water boils a little - it will almost not be over the rice, pour the peas and corn on top.
    After the water boils a little - it will almost not be over the rice, pour the peas and corn on top.
  9. Cover with a lid and bring to readiness, each to your taste. Someone likes boiled rice, someone-not very much. Then turn off the heat and leave to sweat for 5 minutes. Mix and treat everyone. Bon Appetit!
    Cover with a lid and bring to readiness, each to your taste. Someone likes boiled rice, someone-not very much. Then turn off the heat and leave to sweat for 5 minutes. Mix and treat everyone. Bon Appetit!

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