Recipe for making crumbly pilaf with chicken in the Polaris multicooker

Servings: 8

Difficulty: 2 out of 5

Pilaf is a traditional dish of many nations, which is prepared with the addition of various ingredients. For example, recipes for pilaf with chicken prepared in the Polaris 0517 multicooker can be made with the addition of any vegetables, spices and other additives. However, the taste of the finished dish will always be different.

Chicken pilaf, the recipes of which are familiar to many modern housewives, can be made quickly and without any problems in a slow cooker, where the dish will turn out really tasty, aromatic, crumbly, and also very tender. And what a smell it will smell during cooking!

You can prepare a recipe for pilaf with frozen or smoked chicken not only as a dinner, but also for a holiday table, because the dish turns out to be truly original and unusual.

If you decide to cook pilaf with chicken, it can be a wonderful high-calorie recipe, especially if you use chicken breast or lean meat. This option for serving the fruit can be safely called dietary, because it will not contain fat, which is so harmful to the figure.

If you are cooking for children, the recipe for chicken pilaf, prepared in the Polaris 0517 multicooker, can also be selected “according to the occasion,” for example, with a lot of vegetables, fried rice, without adding spices, and so on. In any case, the dish will turn out especially tasty and satisfying.

Some housewives cannot understand why some women turn out pilaf crumbly and golden, while others do not.

The whole secret is in the preparation - if you are going to make dinner in a slow cooker, which retains heat perfectly and holds the temperature perfectly, you will certainly get an excellent result, because the kitchen appliance does not lose moisture, on which the taste of the finished cereal depends.

Pilaf recipes prepared in the Polaris multicooker have repeatedly proven that a simple dish can be prepared tasty and appetizing.

That is why preparing such a dinner is popular among modern housewives, because not many people like to stand at the stove for a long time and constantly stir the dish being prepared, especially since rice tends to stick to the bottom of the pan.

Ingredients for the dish “Pilaf with chicken in a slow cooker”:

• - half a chicken or a couple of large legs;
• — steamed rice – 2.5 multi-cups;
• — onion heads – 2 pcs.;
• - vegetable oil - 4 - 5 tbsp. spoon;
• - large carrots;
• — cloves of garlic – 4 pcs.;
• – water – 5 multi-glasses;
• - spices;
• - turmeric - optional.

Preparation

You need to start cooking drumsticks with rice in a slow cooker by cooking chicken legs, since they take the longest to cook. To do this, the drumsticks are first washed under running water and dried with paper towels. If desired, the lower part of the leg can be chopped off with a meat hatchet. During the cooking process, the chicken skin and meat in this area will be pulled up, leaving some exposed bone. Chicken drumsticks in this form look very aesthetically pleasing and appetizing, in addition, you can easily grab the leg by such a bone and not get dirty.

The chicken legs are then rubbed with salt and chicken spices. You also need to carefully check whether there are any small bone fragments left on the leg. And in order for the finished chicken drumsticks to be very tender and juicy inside, they must be fried until golden brown on all sides in a small amount of sunflower oil. You can fry the chicken in a slow cooker in the “Fry” mode or in a frying pan for 2-3 minutes.

After this, literally 50 ml of water is poured into the multicooker bowl and a bay leaf is added. Close the lid of the device and set the “quenching” mode for 15 minutes for a multicooker-pressure cooker, for 30 minutes for a regular multicooker.

At this time, pour warm water over the rice and leave to steep for 5-10 minutes.

Carrots and onions are peeled and cut in any convenient way.

The muddy water is drained from the cereal, replacing it with clean water. Repeat the procedure until the water remains clean. The washed grains are placed in a colander to drain the liquid.

Pour a little sunflower oil into a heated frying pan and add onions. Saute the onion over medium heat for about 2 minutes, adding a little water from time to time so that nothing burns. Then transfer the carrots into the frying pan and continue frying.

After 2-3 minutes, add washed cereals to the vegetables, a little more oil, and mix everything thoroughly. It is enough to fry the cereal for 1-2 minutes; you can add spices if desired.

By this time the chicken should also be cooked. Open the multicooker and remove the bay leaf.

Then the fried rice with vegetables is placed in the bowl of the device, salted and filled with water, preferably hot. In order for the rice to have a crumbly consistency, one part of the cereal should be two parts of liquid. Considering that there is already about 100 ml in the multicooker, all that remains is to add another 200 ml of water.

Close the multicooker lid and set the appropriate mode: “Rice”, “Pilaf”, “Cereals”, etc. After time has passed, the pressure in the multicooker can be released. Let the finished dish sit for another 10 minutes.

This is a very tasty, healthy and light dish, although not quite a classic pilaf recipe, but it is suitable even for diet or baby food. It uses a non-fatty variety of meat, and the cooking process in a slow cooker eliminates deep frying of foods. Try it, and perhaps this particular pilaf will become your favorite.

How to cook pilaf with chicken in a slow cooker:

To prepare this dish, no matter whether it is prepared with meat or chicken, you should not buy delicate varieties of rice, such as basmati or jasmine, since instead of tasty crumbly grain you will end up with porridge. Basmati is more used for preparing kitchari or biryani, but Tajik, Uzbek or Italian rice is more suitable for pilaf.

Divide half a chicken carcass or leg into smaller parts, place it in a multicooker bowl, after pouring oil into it. If desired, you can add a small piece of butter.

Chop the peeled onion into half rings or cut into cubes and pour into the slow cooker.

Cut the carrots into rings or, if more convenient, grate them with a large-hole grater, then add them to the onions and chicken.

Close the multicooker pan and turn on the “Frying” program. In the Polaris multicooker, all programs on the display are written in English, so to start the frying mode, you need to do the following: press the “Functions” button, the very first mode will start blinking invitingly in the window, the button must be pressed until the word “Fry” starts blinking (frying), then immediately launch “Start”.

A quarter of an hour will be enough for frying; you can open the lid during cooking and control the process. When the vegetables and chicken are fried, turn off the program with the “Stop” button.

Place the prepared rice cereal on top, stick in the peeled but not chopped garlic cloves, add pepper and salt.

Turmeric gives pilaf, namely grains of rice, a pleasant orange tint, so you can add this spice too.

Pour water into the multicooker, close the miracle appliance with a lid and select the desired mode. For the Polaris model 0512, this is “Rice”; if you have model 0517, then you should start the “Cereals” mode.

The “Rice” program is selected with the “Functions” button: by clicking on it, you need to select “Soaked rice” and then press start. After 25 minutes, the multicooker will notify you about the end of cooking with a sound signal.

Next, let the pilaf stand for 15 minutes in the “Warming” mode, after which you can serve the dish, sprinkled with herbs. Bon appetit!

By the way, the taste of pilaf can be complemented by any fresh vegetable salad, but most suitable is a slice of fresh tomato, onion (preferably red) and sweet or hot pepper, without adding oil and seasoned with just salt.

The recipe “Pilaf with chicken in a slow cooker” was prepared by Lara (Milovica)

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Add mushrooms to the recipe

Rice with chicken and mushrooms in a slow cooker can diversify ordinary porridges, make them less high in calories and sound more interesting. For preparation you need:

• Chicken fillet – 300 g;
• Mushrooms – champignons or others – 200 g;
• Long grain rice – 300 g;
• Vegetable oil – 4 tbsp. spoons;
• Salt and pepper;
• Onion – 100 g;
• 2 medium carrots;
• Garlic – 1 head;
• Seasoning for pilaf.

Preliminary preparation of vegetables is as follows: cut the fillet into large cubes, cut the mushrooms into slices, cut the onions and carrots into bars, using a coarse grater.

We prepare the multicooker. Pour oil into the bowl, turn on the “Frying” mode and add the chicken meat, frying on all sides. Add mushrooms to the meat and fry them for 10 minutes.

We also add the previously prepared onions and carrots to the meat and mushrooms. Lightly fry. Then add a little water and switch to the “Extinguishing” mode.

Add a head of garlic to the same mass - rinse it under water without peeling it, leaving it whole. Simmer until the water boils.

Add previously washed rice to the meat with mushrooms and vegetables and pour salted water on top (the ratio of water to rice was higher). Turn on the “Pilaf” mode and cook for about 40 minutes with the lid closed.

The result is an aromatic and tasty dish, which is served on a plate, first laying out the rice (we try not to grab the vegetables and meat), then the vegetables, and on top we place the meat and a head of garlic. But you can do it another way: simply mix the dish with fresh green peas.

The slow cooker produces not only rice with meat, but also milky rice porridge with milk. And if you add berries to it, it will be simply delicious. Don't deny yourself this pleasure!

In the next culinary article on our site you will find rice soup with chicken. This soup will easily diversify your everyday menu.

You can find out what kombucha is and what its properties are. A drink based on mushroom has made a lot of noise lately. It's time to figure out what's what!

Chicken drumsticks with rice in a slow cooker, spicy

• chicken drumsticks – 4 pcs.;
• rice – 1 cup;
• onion – 200 g;
• salt;
• sunflower oil – 40 g;
• turmeric – 0.1 tsp;
• curry – 0.2 tsp;
• paprika – 1 tsp;
• red pepper – 0.1 tsp;
• cumin – 0.2 tsp;
• sour cream – 50 g;
• apple cider vinegar – 1 tsp;
• water – 2 cups.

• Place the washed and dried drumsticks in a bowl.
• In a small container, combine vinegar, sour cream, cumin, paprika, turmeric, pepper and curry. Lightly salt.
• Place this mixture on your shins. Brush the meat on all sides with it. Place in the refrigerator for 2 hours.
• Rinse the rice immediately. Fill it with water and leave for one hour. Then drain the water and place the rice on a sieve.
• Pour oil into the multicooker bowl. Set to frying or baking mode. When the oil is hot, add the drumsticks along with the marinade. Fry until half cooked.
• Add rice and smooth it out. Pour water just above the level of the cereal. Add some salt. Lower the lid.
• Find the “Rice” or “Pilaf” function on the display. Turn it on. Cook until the beep sounds.

Subtleties of cooking

Drumsticks with rice can be served for lunch or dinner, and they can also become the main treat at a holiday feast.

If you have a slow cooker, it is more convenient to cook drumsticks with rice in it. The multicooker bowl is made of such material that neither rice nor meat will burn in it. Its volume allows you to prepare dinner for a large family. The main thing is that the number of drumsticks matches the number of eaters.

The taste of the dish directly depends on the added seasonings and spices. Moreover, almost any spice goes well with rice. To make the rice aromatic and piquant, with subtle oriental notes, the drumsticks can be marinated with spices such as turmeric, curry, and paprika. Thanks to these bright seasonings, the rice will turn yellow-orange. If you add green or brownish spices (dill, parsley, coriander, basil) during the cooking process, then the rice will take on their shade.

Drumsticks with rice can be prepared in the form of pilaf by adding onions and a large amount of carrots. In this case, you need to correctly calculate the amount of water so that you don’t end up with rice porridge instead of pilaf. Usually they adhere to the following dosage: for one glass of rice, two glasses of water are required. But if the rice is round grain or boils quickly, then pour half a glass less water. If you like risotto, then you can pour water, as they say, by eye.

Do not stir rice during cooking in a slow cooker so as not to damage the integrity of the grain.

Some housewives advise using long-grain or steamed rice, since it does not stick together, does not boil, but remains crumbly. But it is completely devoid of that rice smell that many people like so much. Therefore, when choosing rice, take this fact into account.

Particular attention should be paid to the choice of shins. It is better to use drumsticks from chickens or young chickens. Meat and rice are stewed in a small amount of water, and the legs of an old bird simply do not have time to cook. But even in this case, you can find a way out. The drumsticks must first be fried, then stewed separately from the rice, and only then add the cereal.

To prepare dishes with rice in multicookers, the “Rice” or “Pilaf” programs are provided. Therefore, prepare the dish according to the instructions included with your multicooker. If the multicooker does not have such a mode, then first fry the meat in the “Baking” or “Frying” mode, and then continue cooking by switching the multicooker to “Stew/Soup”. But in this case, do not pour a lot of water, as it will not have time to boil away by the time you cook not only the rice, but also the drumsticks.

Chicken drumsticks with rice and tomatoes in a slow cooker

• chicken drumsticks – 4 pcs.;
• rice – 1 cup;
• water – 2 cups;
• tomatoes – 300 g;
• onion – 75 g;
• carrots – 75 g;
• salt;
• pepper;
• coriander – 2 g;
• bay leaf – 1 pc.;
• garlic – 3 cloves;
• bell pepper – 100 g;
• Refined sunflower oil – 40 g.

• Wash the chicken drumsticks and pat dry with a towel or napkin.
• Rinse the rice and soak for an hour.
• Chop carrots and peppers into strips. Cut the onion into half rings, chop the garlic using a culinary press.
• Cut the tomatoes into cubes.
• Pour oil into the bowl, heat it in frying mode, add the meat. Fry the drumsticks on all sides until light brown.
• Add onions and carrots and stir. Cook with the lid open for 10 minutes.
• Add tomatoes. When they are completely softened and pureed, add the pepper and garlic.
• Add rice. Add spices and salt. Fill with hot water.
• Install the Rice program. Cook until the beep sounds.

Chicken drumsticks with rice in a slow cooker: traditional

• chicken drumsticks – 4 pcs.;
• rice – 1 cup;
• water – 1.5-2 cups;
• carrots – 200 g;
• onion – 100 g;
• salt;
• refined sunflower oil – 40 g;
• seasoning for rice - to taste.

• Rinse the rice in several waters, making each subsequent one hotter. Soak in lukewarm water for 1 hour. Place on a sieve.
• Wash your shins with warm water and pat dry with a paper towel. Rub with salt and pepper and leave on the counter for 10 minutes.
• Chop the carrots into large strips, cut the onion into cubes.
• Pour oil into the multicooker bowl and set the display to “Frying” or “Baking”. When the oil is hot, add the drumsticks. Fry on all sides.
• Add onions and carrots and stir. Continue frying for 15 minutes.
• Add rice and smooth it out. Add spices and rice seasoning. Pour in hot water. It should cover the rice by 1 cm. Salt to taste. Close the lid.
• Switch the program to “Pilaf” or “Rice”. Cook until the beep sounds.
• Place the finished drumsticks with rice on a large dish or immediately place them on serving plates. Sprinkle with green onions.