Chicken pilaf in a slow cooker. How to cook pilaf with chicken in a slow cooker - the best recipes. Quick pilaf with chicken eggs in a slow cooker

Pilaf is considered a national Uzbek dish. It is prepared not only with lamb and beef, but also with poultry meat. It can be considered wrong to think that only a cauldron must be used to prepare real pilaf. We offer recipes for chicken pilaf in a slow cooker. Pilaf cooked in a slow cooker does not differ from ordinary pilaf cooked on a stove.

Pilaf with chicken in a slow cooker

Chicken meat is considered dietary due to its low cholesterol and fat content. Chicken pilaf in a slow cooker with chicken will turn out the same as in a cauldron. We present to your attention a step-by-step recipe for making palov. So they call it in some regions of Uzbekistan.
How to cook chicken pilaf in a slow cooker? Easy, for this we need:

1. Chicken meat - 0.5 kg.
2. Onion - 300 gr.
3. Carrots - 400-500 gr.
4. Vegetable oil - 0.5 cups.
5. Zira, salt - to taste.
6. White or brown rice - 2 cups

Additional ingredients: garlic - 1-2 heads, barberry, raisins.
As an option, you can purchase a bag of seasoning "For pilaf".
Before starting the process itself, we will prepare the products. Pour the oil into the pan, heat it up and, putting the meat, turn on the “frying” mode for 10-15 minutes. Then stir and add the onion. Still fry for 5-10 minutes. After the allotted time, add carrots, pour boiling water so that the carrots disappear under water and set the “stewing” mode for about 15-20 minutes.
After we add zira, barberry, raisins. Or pour out a bag of seasonings. We load rice and add hot boiled water just enough so that the water completely hides the rice. If rice is already covered with water, then you don’t need to add it so as not to get porridge! We cook pilaf until the water has completely evaporated. 1-2 minutes before readiness, we make indentations in the rice and place the pre-washed garlic in them, drowning it in the rice. We finish the process. After turning off, leave the pan with the lid closed for 5-10 minutes to let the pilaf brew.
We spread it on a dish in this order: Rice, then carrots on top and meat with garlic on the very top. We hope you enjoy this pilaf in a slow cooker with chicken.
Bon Appetit!

Pilaf with chicken breast in a slow cooker

Osh (another name for this dish) has been cooked in Uzbekistan since ancient times as a festive and everyday dish. We offer you a recipe for an easy-to-prepare dietary pilaf. A multicooker is perfect for this purpose. For this we need:

1. Chicken breast - 2-3 pcs.
2. Vegetable oil - ½ cup.
3. Onions - 3-4 pcs.
4. Carrots - 5-6 pcs.
5. Rice - 2 full glasses. You can also use brown rice.
6. Salt, zira - to taste.

Let's prepare the food first. We divide each breast into 3-4 parts. Cut the peeled onions and carrots into half rings and strips, respectively. Rinse the rice thoroughly with cold water until the drained water is clear.

COOKING:

Pour oil into a saucepan and heat it up. Put the onion in hot oil and start the “frying” mode for 10 minutes. Then, while stirring, add meat and carrots and fry for another 5 minutes. Next, pour boiling water, completely hiding the carrots under water.

ATTENTION! An excess amount of liquid will lead to the fact that instead of pilaf you will get porridge!

Close the lid and on the "Extinguishing" mode, cook for another 15 minutes. Then salt, add zira and (if desired) raisins and barberries. Or pour a package of seasonings "For pilaf". Add just enough boiling water to just drown the rice. Cook until the moisture has completely evaporated. 1-2 minutes before cooking, make indentations in the rice and insert the washed heads of garlic (whole) into them. Close the lid, turn off and leave the pan closed for another 5-10 minutes to saturate the pilaf with the aroma of seasonings.

We spread rice on the dish first, then a layer of carrots and chopped meat and garlic on the very top. Our chicken pilaf in the slow cooker is ready!

Bon Appetit!

Quick pilaf with chicken eggs in a slow cooker.

The proposed recipe will help you out in a situation where there is no meat in the house or you do not eat it. This palam is prepared quickly and easily.

Composition:

1. Onions - 2-3 pcs.
2. Carrots - 4-5 pcs.
3. Rice white or brown - 2 full glasses.
4. Eggs - 2-3 pcs.
5. Zira, salt - to taste.
6. Additional ingredients: raisins, barberry, garlic (2 whole heads). Or a bag of seasonings "For pilaf".

COOKING:

First, chop the peeled onions and carrots into half rings and straws. We clean and wash the rice several times until all the flour is washed and the water runs clear.

Heat the oil in a saucepan, add the onion and fry it until golden brown in the “frying” mode. Then we put carrots there, pour boiling water, salt and pour seasonings. Switch to the "Extinguishing" mode and simmer for 10-15 minutes. Next, load the rice and add boiling water, but only so that the water only covers the rice, no more! If there is already enough water and the rice does not peek out, then you do not need to add water! Excess liquid will turn your pilaf into porridge! Simmer until the rice is fully cooked. 1-2 minutes before the end of cooking, press the garlic into the rice. After turning off, leave the pan with the lid closed for 5-10 minutes, allowing the pilaf to brew.

We spread the pilaf in the following sequence: first rice, carrots on top, and garlic and separately hard-boiled and diced eggs on the very top.

As another option: Separately, fry the eggs in a pan, put them on the finished dish, before serving.

Bon Appetit!

Buckwheat pilaf with chicken legs in a slow cooker

Wanted to enjoy pilaf, but ran out of rice in the house? It doesn’t matter, pilaf with chicken can be cooked without it. We offer you a recipe for a unique buckwheat pilaf. This is a very simple recipe that makes it easy to cook pilaf with chicken thighs. We will need:

1. Chicken legs - 0.5 kg. (2 small or 1 large)
2. Onions - 2-3 pcs.
3. Carrots - 4-5 pcs.
4. Vegetable oil - 0.5 cups.
5. Buckwheat - 1 cup.
6. Zira, salt - to taste.
7. As additional ingredients: a package of seasonings "For pilaf" or raisins and barberries.

Buckwheat increases in volume by 3 times during cooking, so you don’t need to take too much of it!

First, the washed legs are divided into 3-4 parts. We clean the onions and carrots and chop them into half rings and straws. We sort out the grits and rinse thoroughly.

Heat up the oil in a saucepan. Put the onion there and fry it for 5 minutes. After that, add meat and carrots and fry for another 10 minutes. Pour boiling water, pour seasonings from a bag or separately cumin, barberry and raisins. Salt and simmer for 15 minutes. After the allotted time, we load the indicated amount of buckwheat, add boiling water to drown the buckwheat by 1-1.5 cm and simmer until the buckwheat is fully cooked. After turning off the lid, do not open the lid for 5-10 minutes, so that the pilaf is saturated with the aroma and taste of seasonings.

On the dish, you can lay out the food in layers (buckwheat, carrots, meat), or you can immediately mix in a saucepan. Put the chopped meat on top of the hill.

Bon Appetit!

Chicken pilaf with pearl barley in a slow cooker

As you know, pearl barley is cooked for a long time, so we will slightly change the cooking recipe.

First, let's prepare the necessary products:

1. Chicken meat - 0.5 kg.
2. Onions - 2-3 pcs.
3. Carrots - 4-5 pcs.
4. Vegetable oil - ½ cup.
5. Pearl barley - 1.5 cups.
6. Salt, zira - to taste.
7. A bag of seasonings "For pilaf" - 1 pc. In the absence of such barberry and raisins.

Wash the chicken and cut into small pieces. Peeled carrots and onions cut into strips and half rings. Sort the rice and rinse thoroughly several times.

In a double boiler, heat up the oil by turning on the “frying” mode. Add the onion, mix well and fry for 5 minutes. After that, add the meat and fry for another 5 minutes. Next, load the carrots and washed barley together. Salt, pour everything with boiling water, drowning the grits by 1-1.5 cm into the water. Pour the contents of the package with seasonings there or, in the absence of such, barberry and raisins. We remind you that these ingredients are not a mandatory attribute of pilaf. Close the lid and let it simmer for 25-30 minutes. At the end of the process, we try barley, if it is not yet ready, then you can add a little water and extend the cooking for 5-10 minutes. After turning off the multicooker, do not open the lid, allowing the dish to be enriched with the aroma of spices.

We spread it on a plate in a slide, having previously mixed the fires in a saucepan. Place the chopped meat on top.

Bon Appetit!

Pilaf with chicken wings in a slow cooker

The proposed recipe is suitable for those cases when you need to quickly cook delicious food. First, clean and cut the products:

1. Chicken wings - 4-5 pcs.
2. Onions - 2-3- pcs.
3. Carrots - 4-5 pcs.
4. Rice - 2 full glasses.
5. Vegetable oil - ½ cup.
6. Salt, zira - to taste.
7. Garlic - 2 heads whole.
8. A bag of seasonings "For pilaf" - 1 pc.

Wash chicken wings and cut in half. We cut the onion into half rings, chop the carrots into strips. We sort the rice and thoroughly wash it in running water in several stages until the drained liquid is transparent.

Pour the oil into a saucepan and heat it up. Fry the onion in it until golden brown, turning on the “frying” mode for 5 minutes. If there is no mode, then we adapt to the work of our multicooker. Next, put the wings and carrots in the pan. Pour boiling water over everything. Water should not be too much. Just enough to cover the carrots. Salt, add seasonings or separately cumin, barberry and raisins. Let simmer for 10 minutes. Then load rice. Add the same amount of boiling water, that is, to only drown the rice by 2-3 mm. If there is enough water, do not add anything. Cook until the moisture has completely evaporated. 1-2 minutes before cooking, press the garlic into the rice. We close the lid. After turning off, leave the pan closed for another 5-10 minutes.

Lay the pilaf in layers on the dish. First rice, then a layer of carrots and already on the very top of the wings with garlic.

Bon Appetit!

Another recipe for pilaf in a slow cooker

How to cook pilaf with chicken in a slow cooker? There are several ways to cook pilaf in a slow cooker. It is, of course, very simple and easy. But you should not immediately throw all the products into the slow cooker. It is better to put rice groats in boiling water for 1-1.5 hours, and pre-fry vegetables and meat, a little bit of the necessary spices will make your pilaf very tasty and the result will be above your expectations. Next, we will explain some of the recipes step by step. Cooking crumbly pilaf with chicken.

Ingredients:

1. Chicken - 0.8 gr.
2. Rice - 0.8 gr.
3. Water - 0.8 ml.
4. Onions - 3-4 pcs.
5. Carrots - 3-4 pcs.
6. Garlic - 1 head (medium)
7. Spices: zira - 1 teaspoon, black pepper, salt to taste.
8. Vegetable oil - 5-6 tbsp. spoons

Cooking method:

To make pilaf crumbly, you should take transparent rice (Alanga) or long-grain rice (Laser). And the most important secret of friable pilaf is the amount of water for scalding rice (when scalding, the water should be of such volume that the rice is covered by 2 mm.). To master the technology with a bang, it may take 1-2 preparations.

First you need to thoroughly wash the chicken and cut it. Rinse the rice well. Cut onions into rings, and carrots into straws.

Pour the oil into the slow cooker and set the frying mode, first fry the chicken itself well, then together with the onions. After the onion begins to take on a dark yellow color, pour in the carrot straws, sprinkling a small amount of salt on top (to make the straws soft), continue to fry.

Turn off the frying mode. Pour zira, black pepper and salt (to taste), then put rice, pour water (2mm) and turn on the “Rice” mode for half an hour (do not move!).

Turning off the “Rice” mode, leave it on heat for 40-60 minutes. Carefully move and our pilaf is ready!

With the advent of kitchen appliances, the processes of preparing even complex dishes have become quite familiar and easy for many housewives. Today, with the help of a step-by-step recipe with a photo, we will tell you in detail how to cook delicious, crumbly pilaf with chicken in a slow cooker. Ideally, such a dish should be cooked in a cauldron, and even better on a fire, but if there is no time and effort, then this recipe is for you.

The slow cooker does a great job of cooking grains. Milk porridge and pilaf are good in it.
The advantage is that everything is prepared in it quickly, without much difficulty. A minimum of fat is used, which is suitable for a healthy diet, rice does not burn and it always turns out crumbly and tasty.

How to cook pilaf in a slow cooker with chicken

As in the classic recipe, pilaf cooked in a slow cooker consists of two main components: rice and meat. In our photo recipe you need chicken. You can use both breast fillets and less meaty parts, such as chicken wings. To cook a more dietary, suitable for proper nutrition pilaf with chicken in a slow cooker, add a minimum of oil, or better cook without it at all, because all modern multi-bowls are made of non-stick coating.

Ingredients

• Chicken (shins, thighs) - 500 gr.;
• Seasoning for pilaf;
• Ground pepper;
• Bay leaf - 2 pcs.;
• Large carrots - 2 pcs.;
• Rice groats - 250 gr.;
• Seasoning curry;
• Black peppercorns - 6 peas;
• Tomato paste - 1 tbsp. a spoon;
• Salt.

How to cook delicious, crumbly chicken pilaf in a slow cooker

Step 1.

Prepare chicken parts. To cook chicken pilaf in a slow cooker, you can use parts that contain a little meat. These include: the neck, the first and second phalanges of the wings, the ridge, chopped into pieces. The skin may not be removed.

Step 2

After you wash and cut the chicken, you should put it in a pan without adding fat.

Step 3

Fry the chicken well so that the fat is melted and released. Add seasoning for pilaf (or for chicken), black pepper.

Step 4

While the chicken is roasting, prepare the carrots. Cut it with a knife into medium-sized sticks.

Recipe tip: For pilaf, it is better to cut carrots into sticks than on a grater, so that during cooking it retains its shape and gives more taste and aroma.

Step 5

Transfer the fried chicken to the multicooker bowl.

Step 6

Add carrot slices on top.

Step 7

On the multicooker, turn on the mode for "pilaf". This mode is in all modern kitchen assistants.

Step 8

Put lavrushka, peppercorns.

Step 9

Pour thoroughly washed rice into the bowl. Rice should be washed until the water is completely clear.

Step 10

To make a delicious chicken pilaf in a slow cooker, you should add a little curry. This seasoning will give a beautiful color and a pleasant taste.

Step 12

Gently pour boiling water into the bowl of the multicooker two centimeters above the level of the chicken pilaf.

Step 13

Salt to taste. Remember that rice absorbs salt well.

Pilaf in a slow cooker

The best recipe for chicken pilaf that is cooked in a slow cooker. The subtleties of cooking, with what to serve this dish. Other options for pilaf in a slow cooker.

1 hour

125 kcal

5/5 (3)

Pilaf is a very hearty and high-calorie dish. According to the classic recipe with pork or lamb, pilaf turns out to be fatty, and it can hardly be called dietary. But what about those who love pilaf, but must limit themselves to a diet?

They can cook pilaf from chicken breast in a slow cooker. Due to the fact that the meat is only stewed in a slow cooker, more useful microelements remain in it and less fat is released.

And there is almost no fat in chicken fillet. And if you use not ordinary polished rice for pilaf, but steamed rice, which retains 80% of nutrients, then this dish will not only not harm your health, but improve it.

Cooking pilaf with chicken fillet in a slow cooker is very simple. You don't have to stand over it while it's cooking, just add the ingredients and leave it until done.

Therefore, a delicious pilaf with chicken in a slow cooker is a wonderful option for a family with small children: it is not harmful even for a tender age, and while the pilaf is cooking, you can take care of your child.

Kitchen appliances: knife, spoon, colander and multicooker.

Required Ingredients

How to choose the right ingredients

To make your pilaf tasty and healthy, follow these recommendations:

• Use small pieces of chicken breast. They should not have veins and excess skin.
• Rice for pilaf should be long-grain. If it is parboiled rice, then the grains should be amber-yellow in color and almost transparent.
• Choose seasonings and spices to your taste so that all family members love them.

Cooking process

1. Rinse the rice in cold water with a colander and soak it for half an hour. Wash and clean onions and carrots.
   
   
   
2. Cut the fillet into pieces. Pour oil into the multicooker and turn on "Hot" mode. When the oil is hot, put the meat in and simmer for 10-15 minutes with the lid open. While the meat is frying, cut the onion into half rings or chop and cut the carrot into strips. Add them to the meat and simmer for another 10-15 minutes.
3. 
   
   
   
   
   Drain excess water from rice. Add spices to the meat and stir. Spread rice on top in an even layer and carefully pour hot water into it. The water should cover the rice. Add a head of garlic to the bowl and close the lid. Turn on the "Extinguishing" mode and leave the pilaf for half an hour. When the pilaf is ready, stir it and serve. Bon Appetit!
   
   
   
   
   

Video recipe for cooking pilaf

To consolidate the above, watch the video recipe for pilaf in a slow cooker with chicken. In the video, each action is accompanied by comments, so if you missed something, you can review this moment again.

What is plov served with

Pilaf can be served with anything, although it is better not to lean on cutlets and other heavy meat dishes, because the meat is already in the pilaf itself. It is best to serve fresh vegetables and herbs with pilaf, or make a salad out of them. If there are no fresh vegetables, then they can easily be replaced with pickles. Be sure to serve bread or cakes with pilaf, because the dish still turns out to be fatty.

Depending on your preferences, you can put whatever you want in pilaf, but there are still some tips about this:

• If you do not like onions, then cut them finely and fry a little harder, then it will not be felt.
• If you want to make the pilaf less dry, then it is better to take the legs instead of the breast.
• Before serving, you can sprinkle pilaf with herbs to make it even juicier.

Other options

Cooking pilaf in a slow cooker is one of the easiest ways, so changing ingredients and experimenting with them is easy.

If you want pilaf that will be more like the original recipe, then instead of chicken, it is better to take pork or beef.

Add more spices: zira, paprika, turmeric, barberry powder - they will give your pilaf a real Central Asian taste.

Tell us in the comments what modes you use for which multicooker model, and how, in your opinion, you can make the dish even better. Help others become good cooks.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Pilaf in a slow cooker is easy to cook, it always turns out crumbly and nutritious. How to cook chicken pilaf in a slow cooker? You should not download all the products at the same time, wanting to free yourself from the hassle. It is better to soak rice groats for a couple of hours, fry vegetables and meat, add spices: the result will be amazing.

How to cook pilaf in a slow cooker with chicken

A favorite dish, the main components of which are rice and meat, can be prepared both with the help of a cast-iron thick-walled cauldron and a slow cooker. How to cook chicken pilaf, crumbly, very satisfying in this modern miracle pan? It is necessary to familiarize yourself with the instructions for Redmond or Panasonic, choose the right rice that does not stick together, the necessary spices, and high-quality bird carcass. Dietary fillet or fatty parts with high nutritional value are excellent. On average, the calorie content of this dish with chicken is 100 kcal lower than dishes with more fatty meat.

Recipes for pilaf in a slow cooker with chicken

The multi-pot helps you to practice new recipes for delicious food and speed up the preparation of familiar dishes. It saves the time of the hostess, who prepares the food and presses the right buttons. Pilaf in a slow cooker with chicken will not require effort, it will become a hearty, crumbly, aromatic meal. With breast, the dish will turn out to be dietary. Wings or other fatty pieces increase the calorie content.

From chicken breast

Pilaf with chicken breast is tender - white meat makes it so. There is no need to fry it for a long time until a brown crust forms. It will be stewed until soft, rice too, the dish can be safely eaten by the elderly, kids and those who are on a diet. You can use brown rice, which lowers cholesterol and gives energy to the body. We study and memorize the recipe for pilaf with chicken in a slow cooker, consider step-by-step photos and get to work.

Ingredients:

• breast - 1 pc.;
• rice - one glass;
• oil - 2 tbsp. l.;
• seasonings - 1-2 tsp;
• onion - 1 pc.;
• carrot - 1 pc.;
• water - 2.5 cups;
• barberry - 1 tsp;
• salt.

Cooking method:

1. Cut the breast into pieces, put in a slow cooker. Start the "Frying" program, cook in oil for 10 minutes. Finishing the process, mix.
2. Chop onions, carrots, add to the breast. On the same program, cook for 10 minutes.
3. Add rice, stir, let it fry for 5 minutes.
4. Add spices, salt, barberry.
5. Mix everything.
6. Pour in water, start the "Pilaf" program for the specified time.

Crumbly

It is best to take polished steamed cereals, and long-grain grains look the most beautiful. It is not immediately possible to achieve crumbly pilaf with chicken using a slow cooker - you need to master the technology. The main thing is that the chicken does not come out looking like porridge, does not stick together, does not boil, and for this you need not to overdo it with the amount of water.

Ingredients:

• rice - 2 full glasses;
• chicken - 0.7 kg;
• water - 750 ml;
• bulbs - 2-3 pieces;
• carrots - 2-3 pcs.;
• garlic - 5-7 medium cloves;
• barberry - 1.5 tbsp. spoons;
• zira - 1 dessert spoon;
• dry spices - 1 teaspoon.
• black pepper, salt - to taste;
• oil for frying - 3-4 tbsp. spoons.

Cooking method:

1. Wash the chicken, butcher.
2. Rinse rice several times.
3. Onions in half rings, carrots in straws.
4. Pour oil into the bottom of the multicooker bowl, set the frying mode. Fry the meat, sprinkle with spices.
5. Add onions, then add carrot sticks. Continue frying.
6. Turning off the "Frying", put the cereal, cumin, barberry, pepper, salt, pour water. Mix
7. Close the lid, run the "Rice" function for half an hour.
8. Add the unpeeled garlic cloves, piercing the rice with a spoon. Leave with the heat turned off for an hour.

Uzbek

The principle with chicken in a slow cooker should not be fundamentally different from that used for a cauldron. Rinse the rice until the water is completely transparent so that the starch that the grains contain is gone. Carrots - just cut, a grater will not work. Be sure to prepare the basis of pilaf - zirvak, for this, fry and stew meat and vegetables with seasonings. Zirvak can be prepared in advance and stored in the cold for several days until the desired occasion.

Ingredients:

• breast - 500 g;
• rice - 500 g;
• onions - 2 pcs.;
• carrots (preferably yellow) - 2 pcs.;
• vegetable oil - 100 ml;
• garlic - 1 head;
• zira, kashnich, saffron, barberry, basil (mixture) - 2 tbsp. l.;
• salt;
• boiling water or broth.

Cooking method:

1. Heat the oil, fry the onion in it until brownish, add the carrots a little later.
2. Put the pieces of poultry to the vegetables, cook, opening the lid.
3. Sprinkle the fried meat with spices, stew, adding water.
4. Put dry rice in a multicooker bowl, warm up, stirring. It must be soaked in oil.
5. Pour boiling water or broth, add salt, head of garlic.
6. Close the lid, activate the "Extinguishing" function. Check readiness after half an hour.
7. Turn off, let stand for 10 minutes. Serve.

dietary

A wonderful pan is able to create the necessary conditions for languishing. The recipe for dietary chicken pilaf is extremely simple, even if you cook it in a brazier or cauldron. but the powerful multi-functional multi-pan simplifies and speeds up the preparation of this healthy dish to feed the family quickly, inexpensively, deliciously. The bird must be cut in advance, removing the skin, veins, excess fat - this will reduce the calorie content of the product. Soak rice grains in advance for a short time.

Ingredients:

• fillet - 0.5 kg;
• rice - 1.5 cups;
• water - 3 glasses;
• carrots - 1 pc.;
• onion - 1 pc.;
• garlic - 2 teeth;
• seasoning - 1 tbsp. l.

Cooking method:

1. Cut the fillet into cubes.
2. Prepare the onion-carrot base by turning on the “Frying” mode for 10 minutes.
3. Add meat, cook for 15 minutes, turning on the “Baking” mode.
4. Put the soaked cereal in a bowl, pour water, add spices - ready-made seasoning or to taste: cinnamon, barberry, black pepper, salt. Option - "Rice".
5. At the end of cooking, you can wrap the pan with something warm, leave for 15-20 minutes.
6. Sprinkle with parsley and dill.

With chicken legs

Kitchen appliances have greatly facilitated the work of a housewife. Cooking dinner in a multi-pot, thanks to the programs embedded in it and detailed recipes with photos, has become a common thing. Even if the dish is prepared from several components, they can be laid at the same time. But pilaf from chicken legs will still be tastier if some ingredients are pre-fried. The main products are meat, rice cereal, vegetables. Spices - to taste.

Ingredients:

• chicken drumsticks - 500 g;
• carrots (medium root crops) - 2 pcs.;
• onions - 3 pcs.;
• vegetable oil - 50 g;
• spices - to taste;
• garlic - a small head;
• rice - 2.5 multicooker glasses;
• water - 5 glasses.

Cooking method:

1. In the "Frying" mode, fry the drumsticks in oil.
2. Chop the onion, cut the carrot into long strips, add to the bird.
3. Continue frying for 10 minutes.
4. After the completion of the “Frying” program, add well-washed rice, spices, stick in an unpeeled head of garlic.
5. Dilute salt and spices in water, pour into a saucepan and cook according to the recipe using the “Rice” option.
6. Let it brew in the "Heating" mode for 15 minutes.

Barley pilaf with chicken

Pilaf in a slow cooker is in great demand among those who have purchased and mastered this smart kitchen appliance. And if instead of rice you use wheat groats, crushed corn, pearl barley, buckwheat, peas, millet, you get a new delicious dish! Barley pilaf with chicken in a slow cooker (see photo) will not deceive the expectations of eaters and cooks. This option of pearl barley should be to the taste even for those who do not really perceive this useful cereal.

Ingredients:

• thighs or legs - 800 g;
• carrots - 300 g;
• onion - 1 pc.;
• garlic - 3 cloves;
• pearl barley - 2 multi-glasses;
• hot boiled water - 6 glasses;
• salt - 1.5 tsp;
• black pepper - to taste.

Cooking method:

1. Cut the washed bird into large pieces, fold the skin down to the bottom of the bowl.
2. In the "Frying" mode, cook for 45 minutes, sometimes turning over.
3. Combine chopped onions, garlic, coarsely grated carrots with meat 10 minutes before turning off the program.
4. Add pre-washed to meat with vegetables.
5. Pour hot water into the multicooker bowl, salt, sprinkle with pepper.
6. Mix thoroughly, cover with a lid.
7. Cook by turning on the “Pilaf” mode for an hour and a half.
8. Keep warm for 15 minutes, and you can start dinner.

with mushrooms

The Panasonic multicooker is excellent for this process - it allows you to create real pilaf, and not ordinary porridge with chicken. Pilaf with chicken and mushrooms in a slow cooker is prepared simply and much faster than in the classic way on fire, and its taste will be no worse than the traditional one. First you need to fry the chicken pieces with onions, carrots, add mushrooms, cereals and simmer, activating the desired mode.

Ingredients:

• fillet - 300 g;
• onion, carrot - 1 pc.;
• fried champignons - 150 g;
• rice - 1 multi-glass;
• water - 1.5 multi-glass;
• tomato juice - 0.5 cups;
• vegetable oil - 3 tbsp. l.;
• garlic - 2-3 teeth;
• pepper, salt, seasonings - to taste.

Cooking method:

1. Meat cut into pieces.
2. Chop the onion, turn the carrot into straws with a knife.
3. Pour oil into a bowl.
4. Turn on "Baking" for 25 minutes.
5. Add onions, carrots, fry them for 10 minutes.
6. Add chicken pieces, salt and pepper. Fry, stirring occasionally, until the end of the mode.
7. Combine the fillets and vegetables with mushrooms, washed cereals, pour in water, tomato juice.
8. Salt, add seasonings, stick whole cloves of garlic.
9. Cook on the "Buckwheat" mode without opening the lid.

Step 1: prepare the rice.

First of all, we spread a kitchen towel on the countertop, pour the right amount of rice on it and sort it out, removing rubbish of any kind. Then we discard the whole grains in a colander, rinse them thoroughly under streams of cold running water and leave them in the sink until use to drain excess liquid.

Step 2: prepare the chicken fillet.

In the meantime, wash and dry the fresh chicken fillet. We spread it on a cutting board and, using a sharp knife, cut off the film from it, as well as cartilage. After that, cut the meat into portioned pieces of size up to 2.5 centimeters and throw them into a small bowl.

Step 3: prepare vegetables and other ingredients.

Next, using a clean kitchen knife, peel the onions, garlic and carrots. We wash them, dry them, send them in turn to a new cutting board and continue the preparation. Chop the onion into cubes in 1 centimeter.

We also chop the carrots either into thin strips or grind it on a coarse grater.

We leave the garlic cloves whole, distribute the slices into separate clean bowls, put the rest of the products that will be needed to prepare the dish on the countertop, and proceed to the next step.

Step 4: cook pilaf in a slow cooker with chicken.

We install a Teflon bowl in the multicooker, pour a couple of tablespoons of vegetable oil into it, insert the plug of the kitchen appliance into the outlet and turn it on "Baking" mode for 30 minutes. After a couple of seconds, we shift the fillet pieces into hot fat and fry them, without covering them with a lid, for 15–20 minutes, stirring occasionally with a silicone or wooden kitchen spatula.
Then we send onions and carrots to the chicken and cook them together with the meat for the remaining time, that is, more 10–15 minutes.

In 30 minutes the multicooker will turn off. Pour already dried rice, garlic cloves, salt, ground black pepper, seasoning for pilaf into the bowl and fill everything with purified water. Gently mix everything, taste the liquid and, if necessary, add more spices. Then close the lid of the multicooker, install Pilaf mode and we go to do other important things, then the miracle machine will do everything by itself.

When it turns off again, we are not in a hurry to open the lid, let the aromatic dish brew 5–7 minutes. Only after that, very carefully mix the finished dish to a homogeneous consistency, distribute it in portions on plates and serve it to the table.

Step 5: serve pilaf in a slow cooker with chicken.

Pilaf in a slow cooker with chicken is served hot as a second dish for lunch or dinner. It is served in portions on plates, optionally garnishing each with dill, parsley, cilantro, green onions or basil. Also, this dish can be supplemented with fresh vegetable salads, pickles, marinades, various thick sauces based on tomatoes, sour cream or mayonnaise and, of course, bread. Enjoy delicious and easy homemade food!
Bon Appetit!

Instead of fillet, you can use other parts of the bird, after separating the meat from the bones, for example, thighs, drumsticks, wings. Also, some housewives add some hearts and stomachs to the chicken;

An alternative to purified water is broth or vegetable broth, vegetable oil is butter, and onions are leeks;

Do not forget that for cutting vegetables and meat you need separate cutting boards and kitchen knives;

Very often, a set of vegetables is supplemented with finely chopped tomato and sweet salad pepper.