Pilaf in a slow cooker with chicken is a very nutritious, satisfying and tasty dish. It should be noted that pilaf is convenient due to the cooking method - a full dinner is prepared at a time, and the use of a multicooker makes the cooking process even faster and more convenient.

Pilaf with chicken in a slow cooker - a simple step by step recipe

Chicken pilaf in a slow cooker according to the classic recipe:

  • chicken meat 1 kg;
  • rice 3 cup;
  • onions 400 gr;
  • carrots 600 gr;
  • salt ½ tbsp. l .;
  • ground black pepper 1 tsp;
  • water 5 cup;
  • garlic 1 head;
  • a bunch of greens (parsley and dill);
  • oil 5 tbsp. l

Procedure:

  1. Wash the chicken meat well, removing the rest of the fluff if necessary. Breast recommended. Dice the meat and put it in a separate bowl.
  2. Peel the onion and cut into a medium cube. Peel and grate carrots, or chop finely.
  3. Prepare greens: wash, chop with a sharp knife.
  4. We start cooking: pour a couple of tablespoons of vegetable oil into the bowl and lower the onion, then the carrot. Cook in the "Frying" mode for 5-7 minutes until golden. Then add the meat. Mix the contents well and continue cooking with the lid open, occasionally stirring with a spatula. Fry the meat quite a bit. Add spices and salt, if desired, you can use any spices.
  5. While the chicken is preparing, we will take up the rice - we wash it from debris and dust until the water becomes clear. When the meat is fried for 5-8 minutes, add rice, pour hot water, insert 2-4 cloves of garlic into the contents, go to the "Pilaf" mode, and leave to stew for 40 minutes.

Pilaf is ready. Mix the meat with rice well and put on plates.

Cooking from Chicken Breast

Cooking pilaf in a slow cooker in just an hour will not be difficult:

  • chicken fillet 300 gr;
  • rice 260 gr;
  • carrot 100 gr;
  • onion 100 gr;
  • oil 35 gr;
  • curry 1 tsp;
  • garlic, crushed 2 tsp. or dry 1 tsp;
  • water filtered 330 ml.

Procedure:

  1. Chicken meat quickly reaches readiness, which makes it the best option for fast-cooking dishes.
  2. In this version of the recipe, everything is prepared quickly and easily: cut the carrots and onions into small cubes, cut the chicken into medium cubes or slices.
  3. Put everything in a multicooker bowl, sprinkle with spices, pour oil, mix well.
  4. Then we fall asleep on top with washed grains, pour hot water and turn on the “Pilaf” mode. The dish is cooked for an hour. This time is enough to get aromatic food.

Thus prepared rice is crumbly and satisfying.

Uzbek pilaf with chicken in a slow cooker

Traditional Uzbek pilaf is cooked very fat and with lamb. Nevertheless, with chicken, the dish turns out to be tasty, but what is important - not fat, and therefore more dietary.

  • 500 gr chicken meat;
  • 2 wednesday carrots;
  • 2 wednesday bulbs;
  • 2 stacks of rice;
  • 1 large head of garlic;
  • small hot pepper;
  • 2 piles of oil;
  • salt 1 tbsp. l .;
  • set of spices for pilaf or chicken 2 tsp.

Procedure:

  1. Clean and wash all ingredients in advance. Let's start with the onion: it needs to be cut into thin halves of the rings. So that the bulb does not cause tearing, lower the heads in cold water for 10-15 minutes. Then carrots - we manually cut it into strips so that it is similar in size to onion half rings.
  2. The next will be the meat: cut it into small portions.
  3. Pour oil into the bowl of the kitchen invention, fry the onion half rings in it until golden in the “Frying” mode, then add the meat. It is very important to fry meat only with a beam - the juice and aroma of this vegetable makes the chicken very tasty, giving it a special touch. Immediately add spices and salt.
  4. Only after 10-15 minutes of frying the meat, you can add carrots, turn on the "Stew" mode and leave for 15 minutes.
  5. After a quarter of an hour, mix the contents, pour hot water so that it covers the meat. We put spicy chili and a head of garlic in the middle. Close the lid and leave to simmer for 8-10 minutes. After this period of time we get the pepper, the garlic can be left, mix everything and add the rice. If necessary, add water to the level of rice, sprinkle with salt a little, close the lid. Cook for another half hour. Traditionally, the dish is not mixed, but served in a layered form.

On a note. Rice is recommended to take long, steamed.

Diet Recipe

The recipe is suitable for everyone who wants to eat right, or just keeps an eye on the figure:

  • meat of chicken or turkey without skin 500 gr;
  • rice 500 gr;
  • onions 150 gr;
  • carrots 200 gr;
  • vegetable oil 1 stack;
  • filtered water 800 gr;
  • salt 1 tbsp. l without top;
  • a mixture of peppers, curry, turmeric, zira 2-3 tsp.

Procedure:

  1. We rinse all the products in advance, clean the vegetables and chop finely, you can grind.
  2. Cut the meat into small slices. We put the vegetables and meat into the capacity of the multicooker, set the mode “Quenching” and start the multicooker. Mix the contents thoroughly, add warm water, add a little salt, add spices and close the lid, cook for a quarter of an hour.
  3. Meanwhile, rinse the cereal, add to the mixture in an even layer, leveling with a spoon. Top with half a liter of boiling water, add salt and cover with a lid.
  4. Turn on the “Pilaf” mode for half an hour.

Pearl barley pilaf with chicken in a slow cooker

  • pearl barley groats 340 gr;
  • fillet 500 gr;
  • onions and carrots 200 g each;
  • butter 1 stack;
  • hot water 1 liter;
  • hot pepper ¼;
  • 4-5 garlic cloves;
  • spices for pilaf table. a spoon;
  • tomato paste 3 tablespoons.

Procedure:

  1. First, cut the meat very finely.
  2. We turn on the “Frying” mode in the multicooker for half an hour and pour the oil.
  3. We cut the beam into halves of the rings, and the carrot into strips.During this time (about a quarter of an hour), the multicooker warms up enough and you can send the meat with onions to fry until the end of the timer.
  4. We rinse the groats, and for the crumbly pilaf, we fry for 3-5 minutes in a dry frying pan.
  5. Pour the carrots into the bowl, pour a little oil, cut and add the pepper, all the spices, mix well.
  6. When the timer finishes cooking, select the "Pilaf" mode for half an hour, fill the contents with water, fill it with cereal and finish cooking.

Cooking with the addition of mushrooms

  • chicken fillet 1 pc.;
  • any mushrooms 200 gr;
  • rice 2 stack;
  • bow 2 pcs;
  • carrots 2 pcs;
  • salt ½ tablespoon;
  • hops-suneli 1 tbsp. l

The process is no different from the previous options: prepared vegetables are first fried in a slow cooker, then together with meat for another 15 minutes, and then cooked with rice for 30-40 minutes.

With prunes

For this recipe, you can use the previous composition, replacing the mushrooms with dried prunes:

  • chicken fillet 1 pc.;
  • soft prunes 200 gr;
  • rice 2 stack .;
  • bow 2 pcs.;
  • carrots 2 pcs.;
  • salt ½ tablespoon;
  • set of spices for chicken 1 tbsp. l .;
  • drinking water 1 stack.

We begin to cook the roast, after processing the fillet, cut into pieces with finely chopped prunes. Then add the cereal, fill the container with the dish with prepared water and bring it to readiness on the “Pilaf” mode for 40 minutes.

Nuances of cooking in a slow cooker: Redmont, Polaris

Multicookers of different companies are slightly different in functionality. Both firms are one of the most popular among users.

What is their difference?

In terms of basic parameters, both crock-pots are absolutely identical - the bowl volume is 5 l, the heating power is 860 watts. The difference is very small: Redmont has a bread baking mode, a function to turn off automatic heating. And for cooking yogurt, Polaris is suitable. Cooking pilaf in different types of equipment is not fundamentally different, so you can purchase any of them.

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