How to cook pilaf with chicken in the pan?

Pilaf of chicken? And yet in the pan? No, you heard right! It happens sometimes! Agree, not everyone has a cauldron that can cook real Tajik plov. That's why people modify familiar recipes, customize them for yourself. Pilaf in the pan is good because it takes a long time, and the dish, despite this, turns out excellent.

You will need

• - rice 500 g
• - chicken breast 500 g
• carrots 150 g
• - onion 1 piece,
• Sol
• - sunflower small,
• - seasoning.

Instruction

1. Peel the carrots and grate it on a coarse grater. Also carrots can be cut into sticks. But this is to your taste.
2. Cleaned onion and finely chop it. Sent to the pan. Parboil for 2-3 minutes.
3. Next add the carrots. Leave to passerovat for 5-7 minutes.
4. Wash the meat, cut it into cubes of medium size.
5. To the vegetables add the meat, pour water (about 200 ml) and leave for 5 minutes to stew under the lid. At this point add salt, pepper. You can also add a special seasoning for pilaf.
6. Add to the pan of rice. Fill with water so that it covers the rice by 1.5-2 cm. Simmer until tender for 30 minutes. Before serving pilaf mix. Bon appetit!