Chicken pilaf in a Redmond multicooker: spicy options

Pilaf is perhaps the most popular dish of Uzbek cuisine. Traditionally it is cooked in a cauldron from rice, fatty meat and spices. However, thanks to modern technology, this procedure has become somewhat simplified. Today we want to tell you how to cook pilaf in a Redmond multicooker with chicken. A recipe with a photo and detailed description will help you create a delicious dish and earn the praise of friends and family.

Brown rice with chicken in a slow cooker

On the shelves of shops and hypermarkets you can find a variety of varieties of rice. But the brown one is considered the most useful. It contains magnesium, iron, calcium and sodium. It is rich in protein, which helps build muscle mass. It also does not cause an allergic reaction.

What you will need:

Chicken – 350 g.
200 g brown rice.
3 glasses of 200 ml water.
A couple of onions.
Half a carrot.
3 tablespoons sunflower oil.
Bay leaf.
Salt – a pinch.
Ground black pepper - to your taste.

Chicken meat harmonizes perfectly with this grain and the result is a tasty, satisfying and healthy dish that you simply cannot refuse without trying.

How to cook

Peel the onion, rinse, cut into small cubes.

Peel the carrots, wash them, grate them on a grater, preferably a coarse one. You can also cut it into strips.

Turn on the “Frying” program, pour in vegetable oil, add onions and carrots, fry until fully cooked.

Cut the chicken meat into fairly large pieces - there is no need to chop it too small.

7 minutes after the vegetables start frying, add chicken to them and leave for another 10 minutes.

Rinse the rice in running water and add to the meat.

Pour in water, add spices and salt, add a bay leaf. Turn on the “Pilaf” program, set it for 45 minutes and close the lid.

At the end of cooking, divide the finished dish into portioned plates and serve hot to the table.

Pilaf in a pressure cooker-multi-cooker - cooking features

When preparing pilaf in a pressure cooker, you will not be able to control the entire process, since you cannot open the lid of the appliance. The dish is cooked under pressure without access to oxygen. To pre-fry ingredients, you can use the “Frying” program, but only with the lid open.
A dish cooks in a pressure cooker much faster than in a slow cooker. Therefore, do not increase the cooking time set by the program yourself. For pilaf, 20-25 minutes will be enough.
If your pressure cooker model does not provide the “Pilaf” option, then you can use the “Stew” or “Porridge” program. When making such a substitution, strictly follow the cooking time specified in the recipe for the specific function.
Once you close the lid on the pressure cooker, be sure to close the pressure valve. Immediately after the signal about the end of cooking pilaf, do not open the lid. Inside there is hot steam under pressure. It can be released through the valve, but it is best to wait 10-15 minutes after cooking before opening the pressure cooker.
Some models of pressure cookers provide, in addition to selecting a cooking program, setting the pressure level or simply setting the cooking time. In this case, proceed according to the instructions for your equipment.
For pilaf, use long-grain steamed rice. This type of cereal is perfect for this dish. It has an original taste and retains its shape when cooked. Rice must be washed with cold water several times before loading into the bowl.
Liquid for pilaf is used only in the amount indicated in the recipe. If you increase the volume of water, you will not get crumbly pilaf, but boiled porridge with vegetables and meat. Use cold purified water. If you add boiling water, reduce the cooking time by 5 minutes. Hot liquid will cook the cereal faster.
You can use any meat in pilaf. This way, chicken or turkey does not require pre-frying, as it will have enough time to fully cook. Beef or pork requires pre-cooking. Vegetables in the dish are either used raw or fried using the “Frying” or “Baking” program.

Dietary chicken with rice in a slow cooker

Many people know that chicken meat is considered dietary. And when combined with rice, it will be an excellent choice for lunch or dinner for those who want to lose significant weight. The most important thing is to prepare the dish correctly so that it turns out not only healthy, but also tasty.

What you will need:

600 g chicken fillet or breast.
200 g rice.
Sunflower oil - a couple of tablespoons.
Carrot.
Onion head.
Water – 600 ml.
Salt – a pinch.
Spices - to your taste.

This is one of the easiest recipes that you can whip up. It turns out simple and fast. And most importantly, it is absolutely harmless to your beloved figure.

How to cook

Peel the onion, rinse under running water, cut into cubes.

Peel the carrots and grate them.

Cut the chicken meat into cubes.

Pour a little oil into the bottom of the multicooker and fry the carrots and onions until fully cooked. You need to want this on the “Frying” program.

After 5 minutes, add the meat and fry for another 5 minutes.

Add salt and all seasonings.

Rinse the rice and place on top. Pour in water. Turn on the “Rice” or “Porridge” program. If these options are not available, “Baking” for 20 minutes will do.

When the dish is ready, mix it, place it on plates and serve with fresh vegetables - tomatoes or cucumbers. And, of course, don’t forget to decorate with greenery.

Chicken pilaf

Preparing this easy diet dish will not take you much time. We will prepare pilaf in the Redmond multicooker with chicken as follows:

Prepare one chicken breast and cut it into small cubes.
Turn the multicooker to the "Fry" mode, wait until the bowl warms up, and then pour a little vegetable oil into the bottom.
Fry the prepared chicken until golden brown.
Peel one onion and one carrot. Cut the vegetables into thin strips and place them in the bowl with the chicken.
Sort a glass of rice and rinse several times under running water. Add the cereal to the vegetables and meat, and then fill them with water. The liquid should be one centimeter higher than the food.
Season the future pilaf with turmeric, salt and allspice.
Place the device in the “Extinguishing” mode for one hour.

If at the end of cooking there is a lot of water left in the pilaf, put the dish in the heating mode for the required time.

Chicken with cabbage and rice in a slow cooker

Another tasty and healthy recipe with the addition of a vegetable loved by many - cabbage. The quantity of products is designed for 2 servings. And the cooking time is 40 minutes.

What you will need:

White cabbage – 400 g.
A pair of chicken legs.
100 g rice.
250 ml water.
A tablespoon of tomato paste.
Onion head.
Carrot.
3 tablespoons refined oil.
Bay leaf.
Salt – a pinch.
Seasoning “Mixed peppers” - half a teaspoon.
Herbes de Provence seasoning - a pinch.

It is better to take steamed white rice. But if you want the dish to be not just tasty, but also healthy, then you can opt for brown.

How to cook

Peel the onion, rinse, cut into small cubes.

Peel the carrots and grate them.

Now we will fry it directly in the slow cooker. Pour the oil into the bowl, let it warm up, add the onion and bring it to a golden color. Next - carrots for literally 5 minutes of frying.

At this time, we wash the chicken legs and place them directly on top of our frying.

Sprinkle a little salt and pepper mixture on top. You literally need a pinch on both feet. We soak the meat on each side for literally 5 minutes.

Chop the cabbage finely and place it in a frying pan with heated vegetable oil. Fry for literally 10 minutes, stirring from time to time. The cabbage should be soft but not completely cooked.

Place it in the multicooker bowl on top of the meat.

Pour the washed rice over the cabbage. Salt again, add seasonings and spices and mix with a wooden spatula.

The very last thing we add is the tomato paste and bay leaf. Pour in water and, if desired, another pinch of spices.

Close the lid and set the “Porridge” mode for 20 minutes.

After the end of the program, open the steam valve, let the steam escape, wait 10 minutes and then open the lid.

Our chicken with aromatic rice and perfectly cooked cabbage is ready. All that remains is to put it on plates and serve.

Pilaf in a slow cooker. Another recipe

Many housewives prefer to cook pilaf from chicken breast. However, no one forbids you to use chicken wings or drumsticks for this dish. To cook pilaf in the Redmond multicooker with chicken, do the following:

Peel two large onions and two medium carrots and cut them into cubes.
Place the vegetables in a preheated multicooker bowl and fry them until golden brown in vegetable oil. Don't forget to add turmeric and curry for taste.
When the onions and carrots are almost ready, add six chicken drumsticks and continue cooking together for a few more minutes.
Place two multi-cups of rice in a bowl and pour three multi-cups of boiled water. Set the device to the “Cooking” mode for one hour, close the lid and go about your business.

When the pilaf in the Redmond multicooker with chicken is almost ready, turn the top layer of rice using a wooden spatula and close the lid again. After the signal sounds, let the dish sit for another 15 minutes.

Chicken Curry with fluffy rice in a slow cooker

This dish will remind many of you of rice pilaf with chicken. Yes, it looks a lot like him. But still, the curry seasoning will set an individual note here. It is she who will play an important role in cooking.

What you will need:

500 g chicken fillet.
500 g long grain rice.
Onion head.
The carrot is medium.
Sweet red bell pepper.
3 cloves of garlic.
Tomato paste – 2 large spoons.
5 tablespoons of vegetable oil.
Curry seasoning - 2 tablespoons.
Black peppercorns – 6 pcs.
Water – 1 liter.
Salt – a pinch.

If you wish, you can safely omit the use of garlic in this recipe. Still, this vegetable is more for everyone than it is suitable for everyone indiscriminately.

How to cook

Peel the onion, wash it, cut it into cubes.

Peel the carrots and grate them on a fine grater.

Cut the red bell pepper into two parts, remove the seeds, and then cut into small cubes.

Divide the chicken fillet into pieces measuring approximately 2 by 2 cm.

Peel the garlic and cut into small slices.

Pour oil into the multicooker bowl and set “Steaming” or “Frying”. First, fry the onion for about 3 minutes. Then add the garlic and fry for about 3 minutes. Next in line is carrots. Fry it for a couple of minutes and that’s enough.

Place meat cubes on top of the roast and fry for 3 minutes.

The very last one is pepper. Add tomato paste and stir.

Pour 500 ml of hot water, add salt, add bay leaves and peppers, and don’t forget about the curry seasoning. Leave to boil for 4 minutes.

Wash the rice well and also place it in a bowl. And mix.

Pour in the remaining 500 ml of water. Close the lid and switch to the “Cooking” or “Pilaf” mode.

As soon as all the water has boiled away, the smart kitchen assistant will sound a signal. This means our chicken curry is completely ready. All that remains is to mix everything again and serve hot.

Pilaf in a pressure cooker with pork

Modern pilaf recipes have undergone a number of changes and now you can use not only lamb, but also pork or beef for the dish. But the main characteristics of pilaf remain unchanged - it is a hearty and aromatic dish with fluffy rice. You can cook it not only in a cauldron. In a multicooker-pressure cooker, pilaf turns out no less tasty.

Quantity of products for the recipe:

steamed rice – 1 multi-glass;
pork or beef – 400 g;
filtered water – 1.5 multi-glasses;
mixture of seasonings for pilaf, salt to taste;
onion – 1 pc.;
raw carrots – 2 pcs.;
head of garlic, unpeeled – 1 pc.;
vegetable oil, any - 3 tbsp. l.

Step-by-step preparation of pilaf in a pressure cooker:

Choose meat for the dish with layers of fat or the shoulder part. This way the pilaf will be more aromatic and satisfying, and the meat will remain juicy. Wash the pork, dry it and cut it into small pieces.
In the equipment menu, select “Frying”. Pour in vegetable oil (refined, odorless). After 2-3 minutes, the oil will warm up, place the meat in the bowl and fry it for 10 minutes on all sides. The lid of the multicooker remains open.
Chop the onion into quarters, cut the carrots into strips. Place the vegetables in the bowl and continue to cook for another 7 minutes until the onions are translucent. Switch the equipment to the “Pilaf” or “Porridge” mode. Add spices, salt and mix the ingredients.
Rinse the rice grains until the water is clear, drain all the liquid and place in a bowl. Distribute the rice evenly over the entire surface of the meat. Place a vertically washed, unpeeled head of garlic in the center. Pour water through a slotted spoon so that the cereal remains on top.
Close the lid of the equipment tightly, as well as the valve on it. Press the “Start” button, leave the time set by the pressure cooker. Wait for the signal that cooking is complete and after 10-15 minutes carefully open the lid. Stir the pilaf and serve.

Teriyaki chicken with rice in a slow cooker - the easiest recipe

Do you want to cook a delicious and unusual dish for lunch? Then you will definitely like this recipe. Delicious rice and juicy chicken are the result of cooking. Everyone will like it - checked.

What you will need:

500 g chicken fillet.
Ready teriyaki sauce – 5 tablespoons.
Linden or flower honey - a tablespoon.
A couple of cloves of garlic.
Breadcrumbs - as needed.
Vegetable oil - a couple of tablespoons.

It is best to take chicken fillet fresh, but chilled. If it turns out to be frozen, then for a better marinating process it should be thawed completely. But do this in the refrigerator, and not using hot water.

How to cook

Rinse the fillet under running water and dry with paper towels. Cut it into pieces 2 cm thick for better roasting.

Now let's start preparing the marinade. Honey must be heated in a water bath until it becomes liquid. Pour the prepared teriyaki sauce into it.

Peel the garlic and chop it very, very finely with a sharp knife. Or we do it using a crusher.

Place the garlic in a bowl with the marinade and mix everything well. You should not add additional salt or add other spices, as against their background the sauce will lose all its charm.

Place chicken pieces into the prepared marinade. Marinate in the refrigerator for about an hour, during which time the meat should be turned twice so that all the pieces are marinated evenly.

Now let's start frying. We set the “Frying” mode, but if it is not there, “Baking” will also work. Pour oil into the bowl. It is best if it is not sunflower, but sesame. But olive oil, due to its rich taste, is not suitable at all.

Place breadcrumbs on a plate. Remove each piece of meat from the marinade, roll in breadcrumbs and fry in hot oil for 15 - 20 minutes until a beautiful crispy crust forms.

Instead of breadcrumbs, you can use sesame seeds - whatever you like.

Teriyaki chicken should be served immediately after cooking. And use regular boiled rice as a side dish.

With chicken breast

Pilaf with chicken breast turns out tender and dietary. Energy value per 100 g: 164 kcal, 16.2 g protein, 4.4 g fat, 14.9 g carbohydrates. Of all the pilaf recipes presented, this one has the fewest calories.

Turmeric and paprika were added to the ingredients. These spices add a spicy kick to the dish and give the rice a yellowish-orange hue.

The total cooking time in the slow cooker is 1 hour. Ingredients for 4 servings:

chicken breast fillet – 2 pcs.;
rice – 150 g;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
garlic – 2 cloves;
zira – 1 pinch;
turmeric – 3 pinches;
paprika – 1 tsp;
boiling water – 500 ml.

Cooking procedure in the Redmond multicooker:

Cut off the skin and veins from the meat. Peel the carrots and onions and chop them. Rinse the rice under running water.
Cut the chicken into cubes.
Turn on the “Frying” mode for 15-20 minutes. Grease the bowl with vegetable oil and coat the chicken with vegetables. Cook uncovered, stirring occasionally.
Sprinkle the meat with spices and add rice. Place washed but not peeled garlic in the center of the bowl. Pour in boiling water.
Set the “Pilaf” or “Rice” mode for 25 minutes. Stir after cooking.

If you leave the dish in the bowl in the warming mode for 10-15 minutes, the bottom layer of rice will acquire a crispy golden crust. Pilaf is served hot, in bowls, with the addition of fresh herbs. It is recommended to put a piece of steamed garlic on each plate.

The amount of boiling water can be reduced to 250-300 ml. Then the rice will turn out crumbly, which will appeal to lovers of real pilaf cooked over a fire.

Rice with mushrooms and chicken in a slow cooker

Choose mushrooms for this recipe to your taste. Some people prefer classic champignons, while others will prefer the equally tasty oyster mushrooms. And for variety, you can also take wild mushrooms.

What you will need:

Chicken – 300 g.
Mushrooms – 100 g.
200 g rice.
600 ml water.
Olive oil – 3 large spoons.
Onion head.
The carrot is medium.
Bay leaf.
Seasoning for chicken - a pinch.
Salt – a pinch.
Green onions - for serving.

We start as usual by preparing a classic roast. This will give the finished dish an unusual aroma, and the carrots and onions will cook much faster this way.

How to cook

Peel and wash the onions and carrots. Grate the carrots and cut the onion into cubes.

Turn on the multicooker to the “Frying” mode. Pour in the oil, let it warm up, and fry the vegetables for about 5 minutes.

Boil mushrooms in water for about 35 minutes. It's better to take fresh frozen ones. Then rinse and allow excess water to drain.

Cut the mushrooms into pieces, add to the slow cooker, stir while frying. Fry for another 5 minutes.

Cut the chicken meat into pieces. Add to the rest of the products, mix and fry for another 10 minutes.

Then add the washed rice, salt, add chicken seasoning, and add a bay leaf. Mix everything thoroughly again.

Pour in water, close the lid, set the “Pilaf” mode and start cooking for about 40 minutes. Serve rice with chicken and mushrooms hot on individual plates. Be sure to sprinkle fresh green onions on top for flavor and benefit.

Steamed rice with chicken in a slow cooker

Very often, housewives use steamed rice to prepare a variety of dishes. So why not use it to prepare a delicious dish - chicken in a slow cooker with the addition of just this healthy grain?

What you will need:

Chicken – 500 g.
Steamed rice – 500 g.
2 heads of onions.
Carrot – one large one.
Vegetable oil – 50 ml.
Spices for chicken - a pinch.
Salt – a pinch.

The secret to preparing this dish is to match the amount of meat with the rice. That is why we will take these two ingredients in the same quantities.

How to cook

Cut the meat into portions. Let it be with bones, for example, legs or wings, and not just fillet. This will give the dish a special taste.

Peel the onion, wash it, cut it into half rings or cubes.

Peel the carrots, wash them, grate them on a coarse grater or cut them into strips, but thinly.

Turn on the multicooker to the “Baking” or “Frying” mode. Pour in the oil. Place the meat first and fry it until golden brown.

Add the onions and carrots, stir and fry until the vegetables become soft.

It is not recommended to rinse steamed rice in advance. It can be simply poured dry. But if you are afraid, you can rinse it. Salt, pepper, add your favorite seasonings.

Fill with water. It is better to take 6 glasses of 250 ml each. You can add crushed garlic to taste. But you can do without it.

Close the lid, switch to the “Pilaf” mode and cook for a total of about 50 minutes. And then we simply serve it to the table in portioned plates for everyone - always with a piece of wonderfully cooked meat.

Chicken with rice in a Panasonic multicooker - the simplest recipe

To make the dish not only tasty, but also crumbly, it is better to choose steamed rice. It won't stick together or turn into mush.

What you will need:

Steamed rice – 500 g.
Chicken, fillet possible - 700 g.
Carrot – one big one.
Onion - big head.
Spices for chicken.
Salt – a pinch.

This dish turns out especially tasty in a slow cooker. Of course, you can’t call it a full-fledged pilaf. But it still turns out delicious, whether for lunch or dinner.