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Rice pilaf with chicken legs

Rice pilaf with chicken legs



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A classic and simple dish and recipe that I really like.

  • -rice
  • -chicken legs
  • -1 onion
  • -2 carrots
  • -oil
  • -salt
  • -pepper
  • -sweet Boya
  • -vegetate
  • -parsley leaves

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Rice pilaf with chicken legs:

Wash and clean the thighs, fry in a little oil.

Peel an onion and chop finely.

Peel a squash, grate it and squeeze the juice.

When the meat is well browned, add onions and carrots, salt and pepper and let it cook well. When the vegetables are hardened, add a teaspoon of paprika and water until the meat is well covered. Add the finely chopped or dried parsley and let it simmer until the meat is cooked. Cover the pan so that the water does not drop too much.

When the meat is cooked, add the rice (to put the exact amount of rice for the amount of water you have in the pan, punch by drawing a line in the diameter of the pan until you see a little rice in the water)

Taste it to be well salted because the rice requires more salt, stir slowly so that the meat does not crumble and put it in the oven over high heat until it dries on top.


  • 250 g of rice
  • 500 g chicken
  • 1 onion
  • 1 carrot
  • 5-6 tablespoons olive oil
  • 850 ml chicken soup
  • salt, peppercorns
  • parsley for decoration

The boiled and washed chicken meat was boiled in a liter of water, frothed when necessary and left to boil for about 10 minutes.
In another bowl I put the olive oil and I hardened a little chopped onion, then I added the finely grated carrot and the rice. When the rice became transparent I added the meat and the chicken soup. I salted to taste and I added the peppercorns.
I simmered until the rice absorbed all the soup.

Portion, decorate with parsley and serve. Good job and good appetite!

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Preparation Pilaf with vegetables and chicken legs

Wash the thighs and boil them in about 6 liters of water. After removing the foam, add a carrot cut in half, a whole onion, Maggi's cubes and a grated spoon of Delikat in the pot, then leave it on the fire until the meat and vegetables are cooked.

At the same time, clean the rest of the vegetables, cut the onion into small pieces, put the carrot on the right grater and cut the pepper into cubes.

The rice is chosen from impurities and washed in 3-4 waters.

Gather 2 bundles of parsley, wash and finely chop.

After boiling the thighs, take them out of the soup and let them drain a little, then fry them in preheated oil. While the legs are frying, put the chopped onion to harden, preferably in a pan of tuci. After the onion is browned, add the grated carrot and the chopped pepper and let it harden, stirring occasionally with a wooden spoon. Then, when all the vegetables have hardened, add the rice for a few minutes, stirring constantly. Applying the rule "3 cups of water to 1 cup of rice", add a cup of soup in which they boiled the thighs, using the same cup with which I measured the rice. At the beginning, put 3 cups of soup, so that it covers all the rice and does not stick to the bottom of the bowl, mix, then, as the rice covers the soup, add one more cup. Add salt and pepper to taste (about a tablespoon of salt and a teaspoon of pepper). Add the soup until the rice is almost cooked. At that moment, add the chopped parsley and the fried legs, mix, then cover well with a lid and a few tablecloths, so that the rice swells and covers all the soup.


  • 500 gr boneless chicken breast
  • 400 gr mushrooms (I use ghebe when I have and they are delicious)
  • 150 g of rice
  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 1 green pepper
  • 1/2 bunch of parsley
  • 2 teaspoons salt.

Put the chicken breast to boil in a pot with water and salt, prepare the vegetables: cut the onion into small pieces, put them on the carrots through a large grater, and cut the peppers (red and green) into cubes. In a pot (capacity: 2l) put two tablespoons of oil. Place the pot on the stove (medium heat) and add the onion, leave it to harden for a few minutes, stirring constantly, then add the carrots and peppers. Let the vegetables cook for a few minutes, then add the rice (150 gr of rice = 1 cup of 250 ml), let the rice cook for another minute and then add 1 l of water, salt and let it boil. When the rice is almost cooked, add the mushrooms and check for salt.
Meanwhile, prepare the chicken breast. When the chicken breast is boiled, take it off the heat and cut it into cubes, then fry it for only 5 minutes.
At the end add the finely chopped chicken and parsley.

Try this video recipe too


Method of preparation

Rice pilaf with chicken legs

Wash and clean the thighs, fry in a little oil. Peel and chop the onion

Rice pilaf with vegetables and chicken legs

This recipe is easy and quick to make and is perfect for any day of the week.