Pilaf is often prepared using fatty varieties of meat. Traditionally, lamb is added there, but since it is not cheap, and you can find it not in every store, such meat is preferred to replace more affordable pork. But who said that pilaf must be a fat and high -calorie dish? Fans of more dietary options as a meat component can use chicken. How to cook pilaf with chicken in a slow cooker, we will tell in this article.

Pilaf with chicken in honey and soy sauce in a slow cooker

To pickle chicken in a mixture of honey and soy sauce is customary in the oriental kitchen. It is not surprising that this method of preparing a bird quickly spread around the world and gained considerable popularity, because the taste of the caramelized chicken is excellent. Cooking pilaf with chicken in a slow cooker we will be from this list of components:

• chicken fillet - 1 kg;
• carrots - 1 kg;
• onions - 0.5 kg;
• garlic - 1 head;
• sweet pepper - 1 pod;
• rice - 0.5 kg;
• water - 0.5 l;
• soy sauce - 100 ml;
• honey - 1 tbsp.;
• olive oil - 100 ml;
• zira - 2 tsp;
• black and red pepper, salt.

Cooking pilaf with chicken in honey and soy sauce in a slow cooker like this:

1. Chicken fillet chop into pieces of 4x4. We put in an enameled or plastic dish. We clean the garlic and pass through the press through the press, add to the chicken. Pour soy sauce and add honey, mix and leave in the marinade for several hours.
2. During this time, you can soak the rice. You can get scattered pilaf only from a qualitatively washed cereal. This must be done at least 7 times. When transparent water begins to drain, we also soak the rice for 1-3 hours, like meat.
3. We clean and chop in small cubes all our vegetables.
4. Turn on the slow cooker and activate the "Frying" mode. Pour the oil and throw the onion when it is hot. We pass for 10 minutes, stirring, so as not to burn.
5. Now lay out pieces of chicken fillet and pour the sauce in which they soaked. Together with the bow, fry 15 minutes.
6. Now we throw the carrots, and after 5 minutes ground Zira, the remaining garlic, red and black, as well as sweet pepper. Salt the dish to our taste.
7. Boil 0.5 liters of water, pour into pilaf. Stew vegetables with meat for 25 minutes.
8. We drain the rice, put it in the bowl, add another 200 ml of boiling water. In the program “Pilaf”, “Buckwheat”, “Rice” or “Extinguishing”, we prepare pilaf with chicken in a slow cooker until the rice takes water.

Pilaf with chicken, dried fruits and spices in a slow cooker

This pilaf with a chicken in a slow cooker is unusual for its spices. Instead of traditional Zira, saffron and cinnamon are added here, as well as a bit of black pepper. The delicate chicken meat perfectly complements the sweet taste of dried apricots and raisins. That's what we will prepare pilaf with chicken in a slow cooker:

• young chicken - 1 carcass;
• rice - 1.5 cups;
• kuraga - 1 cup;
• raisins - 0.5 cups;
• butter - 150 g;
• cinnamon - to taste;
• infusion of saffron - 1 tbsp.;
• salt, black pepper.

Prepare pilaf with chicken in a slow cooker in this way:

1. The young chicken or chicken is thoroughly, cut off the excess and chop the carcass into parts. Rub with salt, pepper and ground cinnamon.
2. We melt in a multicooker bowl half of the butter in the recipe. In the “Frying” program, fry the chicken pieces in oil for 25-30 minutes.
3. We soak the dried apricots for 10 minutes, then cut into pieces. Rinse rice.
4. Pour the dried apricots and washed raisins into the bowl over the chicken. On top we spread the rice. Salt the cereal to our taste and pour boiling water on about 2 cm on top.
5. In the “Extinguishing” or “Pilaf” mode, prepare pilaf with chicken in the slow cooker until the water boils completely.
6. We pour the finished dish with saffron infusion and melted butter.

Pilaf with chicken, dried apricots, raisins and prunes in a slow cooker

One of the most delicate parts of the chicken is the thigh. Its meat is unusually soft and moderately fat. It is the chicken hips that we will use in the preparation of such pilaf with chicken in a slow cooker. In total, we need so many ingredients:

• rice - 400 g;
• chicken hips - 800 g;
• kuraga - 100 g;
• prunes - 100 g;
• raisins - 50 g;
• butter - 150 g;
• salt and black pepper;
• seasoning for pilaf.

And here is the process of making pilaf with chicken in a slow cooker:

1. My chicken hips and, if desired, remove the skin from them.
2. We rub the chicken with a mixture of salt and pepper, as well as the finished seasoning for pilaf.
3. We put the “frying” mode and dissolve a piece of butter in the bowl. We put the hips in it and fry well on both sides until we get a crunchy crust.
4. Rice for pilaf is better to take steamed, as it almost does not stick together and remains crumbly. We wash it several times and put it in a bowl.
5. We boil the water in the kettle and pour the pilaf into 2 cm on top, salt it to your liking.
6. Dry fruits are also mine, but it is not necessary to soak them. Kuraga and prunes can be cut smaller. Pour the fruits into the bowl.
7. In the program “Extinguishing”, “Rice”, “Pilaf”, “Buckwheat” or in a similar preparation we prepare pilaf with chicken in a slow cooker until the water is absorbed into Fig.

Pilaf with chicken, nuts and orange zest in a slow cooker

This pilaf in Iran is prepared on holidays, but what prevents yourself from arranging a small culinary festival on a normal day, especially since the slow cooker will help to quickly cope with any dish. Cooking pilaf with chicken, nuts and orange zest in a slow cooker we will be from:

• basmati rice - 0.5 kg;
• chicken - 1 carcass;
• oranges - 2 pcs.;
• raisins - 50 g;
• dried barberry - 1 tbsp;
• pistachios - 100 g;
• almond - 100 g;
• luke - 1 pc.;
• ghee - 150 g;
• milk - 1 l;
• water - 1.5 l;
• saffron, turmeric, salt - to taste;
• sugar - 3 tbsp.

Cooking pilaf with chicken in a slow cooker is as follows:

1. We soak the rice from the night in cool water. In the morning we start cooking.
2. We remove the zest from oranges, put in a bowl, pour a small amount of water and bring to a boil. Giving to boil for about a minute, remove from heat, wash under the tap, pour water again and repeat the procedure. Having removed bitterness from Zedra, we crumble it finely with a knife.
3. We put it in a bowl again, pour 1 cup of water, a rally of 2 tbsp sugar and cook for several minutes. We drain the syrup.
4. In the form of a multicooker, heat 1 tbsp and pass the zest of oranges in it. After a minute, we transfer to another vessel.
5. Add a little more ghee to the bowl and let the pre -washed raisins in it. We also transfer it to a bowl.
6. Add 1 tbsp again Oils and fry the barberry in it for no more than 1 minute, having poured 1 tbsp. We shift for a while into another dishes.
7. In the same way, fry the chopped almonds and pistachi in the oil separately. We lay out all this in individual containers.
8. My chicken and chop into pieces. We clean and cut with half rings onions. In the ghee in the multicooker, we pass the onion until transparent, then put pieces of chicken, sprinkle with salt, black pepper and turmeric, fry from all sides.
9. Pour 1 glass of boiling water and in the “Extinguishing” program Tomatume Tsyplenka for 30 minutes.
10. We take out pieces of chicken and remove the meat from the bones. Cut the meat into small pieces.
11. Sharfran is brewed in 2 tbsp. boiling milk. Rice is well washed and boil in the pan until half -consumed in a mixture of water and milk, we must salt during cooking. We throw off the rice on a colander.
12. In a slow cooker, where the bow remained, we pour about 1/7 part of the rice, distribute it more than 1/7. We spread the chopped chicken on top. Pour the same part of the rice again, evenly distribute. Then we make a layer of barberry, cover it with another 1/7 rice, lay out raisins and sprinkle with rice again. Then there is a layer of pistachios, a layer of rice, almonds and again rice. We lay out half of the orange zest, pour the remaining rice and again cover it with the second half of the zest.
13. Pour several tablespoons of ghee butter and milk with saffron on top of the pilaf.
14. In the “Extinguishing” program, we prepare pilaf with chicken in a slow cooker for 1 hour.

Pilaf with chicken, vegetables and mushrooms in a slow cooker

An uncomplicated and simple recipe for pilaf with chicken in a slow cooker for which we will need:

• chicken fillet - 0.5 kg;
• long -grain rice - 150 g;
• onions - 2 heads;
• tomatoes - 4 pcs.;
• mushrooms - 200 g;
• frozen vegetable mixture - 300 g;
• vegetable or mushroom broth - 1 cup;
• butter - 50 g;
• chopped greens - 1 tbsp.;
• black and red pepper - to taste;
• salt is to taste.

Here's how we will prepare this pilaf with chicken in a slow cooker:

1. Chicken fillet crumble small cubes.
2. In the bowl, we just give the butter and in the “Frying” program we let the onion in it. Then add the chicken and fry with the bow for 10 minutes.
3. Sprinkle the meat with spices and salt, mix. Put mushrooms and tomatoes cut into pieces, pour out a frozen vegetable mixture. We fry all this in the same option for 15 minutes.
4. Rice thoroughly rinse. You can achieve a crumbly consistency, provided that the rice is used, or you can rinse the usual rice of at least 7 waters.
5. Pour rice groats on top of the meat. Boil the broth and pour it into the bowl. We salt the dish to your liking. In the preparation mode of the cereals or in the “Extinguishing” program, we prepare pilaf with chicken in the slow cooker until the broth is completely absorbed into the cereal.

How to cook pilaf with chicken in a slow cooker. Video