PRO Tips For The Chicken Rice Pilaf Recipe
➡️ Chicken rice pilaf is not a typical Hungarian recipe but it is very popular in this Central European country and therefore often cooked in many families.
➡️ Both my family and I like rice pilaf very much and as a result, I have a few pilaf recipes that I often cook (see the links below for the recipes). Of these, the chicken rice pilaf is by far the most beloved and often prepared in my kitchen.
➡️ The chicken rice pilaf recipe can be cooked with chicken leg quarters, chicken thighs, or chicken drumsticks. Moreover, you can use chicken breast and even a whole chicken cut into pieces.
➡️ The preparation method seems very simple, but there are some secrets that help you cook a perfect chicken rice pilaf.
➡️ The first is to let the rice soften before cooking. Not only does this shorten the cooking time, but the rice grains will become fluffy and tender.
➡️ The second secret is to use the right amount of water for boiling. Many tend to fill the pot with water completely. This is wrong and leads to excessive runny pilaf, which is unpleasant to taste because rice can only absorb a limited amount of liquid.
➡️ The third secret to getting a perfect chicken rice pilaf is to put a lid on the pot after boiling and allow enough time for the rice to absorb the liquid in which it boiled. Without this step, the pilaf will also be runny and the rice grains will not be fluffy enough.
Drinking wine at home!
What goes better with a delicious meal than quality wine? Nothing, both from my point of view and from the ancient Greeks, who said about wine that it’s the nectar of the gods! Can we contradict them?
➡️ Both chicken and rice are basic foods that most people use often. If you have not cooked chicken and rice using a pilaf recipe until now, I recommend you do it as soon as possible because the food you will make will be one of the tastiest you have ever tasted. Enjoy cooking chicken rice pilaf from scratch!