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| Uzbek Pilaf with Chicken – Tavuklu Özbek Pilavı |
Uzbek Pilaf is traditionally prepared with lamb browned in butter or lamb fat. I’ve modified the recipe by using chicken instead of lamb and by olive oil with a touch of butter instead of using butter or lamb fat. Simmered in a rich stew of chicken, vegetables and spices, rice absorbs all the flavors, making this pilaf a favorite main dish by itself.
Ingredients:
- 2 cups rice
- 1 small or medium onion, chopped
- 1 lb chicken, cut into byte size pieces (about 4 small thighs or breasts)
- 2 medium carrots, julienne cut
- 2 table spoons olive oil
- 1 table spoon butter
- 2 1/2 cups boiling water
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 table spoon currants
- salt and pepper to taste
Directions:
Soak rice in hot tap water for about 15 minutes. Sauté chicken in olive oil for 2 minutes. Add onions, saute for 2 more minutes, add carrots, saute for another 3 minutes. Add boiling water, butter, cumin, currants and salt. Bring to a boil, reduce heat, simmer for about 2-3 minutes. Drain rice and add to the pot. Simmer over low heat until rice is cooked, about 10 minutes.
Afiyet Olsun! Bon Appetit!
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| Julienne cut carrots, chopped onions and currants |
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| Boneless, skinless chicken cut into small pieces |
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| Chicken and onions sautéed |
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| Carrots are added |
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| All ingredients are in …cooking |
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| Uzbek Pilaf cooked, ready to be served |
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| Uzbek Pilaf with Chicken – Tavuklu Özbek Pilavı |
