Sunday, October 14, 2012

Uzbek Pilaf with Chicken - Tavuklu Özbek Pilavı

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.

  • 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

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!

Julienne cut carrots, chopped onions and currants

Boneless, skinless chicken cut into small pieces

Chicken and onions sautéed

Carrots are added

All ingredients are in

Uzbek Pilaf cooked, ready to be served

Uzbek Pilaf with Chicken - Tavuklu Özbek Pilavı

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