Delicious chicken pilaf in a slow cooker. Pilaf in a slow cooker with chicken How to cook pilaf with tomato paste

• Meat (any part of chicken) - 400 gr.
• Rice - 2/3 cup.
• Onion - 1 large onion.
• Carrot - 1 large.
• Garlic - 4-5 cloves.
• Tomato - 1 pc. or tomato paste - 1/2 tbsp.
• Salt, spices for pilaf - to taste.
• Vegetable oil for frying.

Cooking step by step:

Any part is suitable for this dish: thighs, wings, or even fillets.
The tastiest pilaf is obtained with wings, but today I have chicken fillet.
So, fry the meat in a slow cooker or in a pan in fat.

Add spices for pilaf and salt to the meat.

Also, washed rice.
Rice is better to take long-grain, steamed.

Fried, coarsely chopped onion.

Grated or chopped carrots and garlic with whole cloves.

Also, add tomato paste.
Usually, tomatoes are not put in pilaf, but, for my taste, a little tomato juice or paste will be a good addition to meat.
Pour, also, about 2.5-3 cups of water.

If you cook in a slow cooker, turn it on in the "Pilaf" or "Porridge" mode for 30 minutes.
If in a saucepan, then over medium heat, also for about 30 minutes.
If you are preparing this dish for the first time, periodically look into the pan, maybe the pilaf is already ready.
If you didn’t guess with water and you have to add it, be sure to add hot water. Pilaf is easy to spoil with cold water.

This dish is simple, but very tasty - and the fatter the meat that is used in it, the tastier the pilaf. But, here you see for yourself what is best for you.

That's all, the pilaf is ready.
Bon appetit!

Pilaf is cooked in a multicooker Panasonic SR-TMH18LTW. Power 670 watts.

Pilaf is a special dish and every house cooks it in its own way. There are a lot of recipes for making pilaf, not only the ingredients differ, but also the cooking technology. We suggest cooking pilaf with the addition of tomato paste.

Recipe #1

For pilaf, you can use different meats, in this recipe we will use veal.

Ingredients:

Rinse rice 2 hours before cooking and pour cold water to swell. Wash the veal, dry it on a paper towel and cut into small pieces.

Cut the onion into half rings, bell pepper into cubes or strips. Put the chopped vegetables in a frying pan with heated oil and fry until golden brown. Add tomato paste to vegetables, hold on fire for another one or two minutes and remove.

Pour oil into a thick-walled dish (a small cauldron or an ordinary duckling is suitable) and put on fire. Throw the meat into the heated oil, salt, pepper and mix. Now you need to add water, the water should completely cover the layer of meat. Reduce the heat, cover the cauldron with a lid and simmer the meat for 20-25 minutes. Stir the meat periodically.

While the veal is stewing, drain the water from the rice, rinse the grits well again. We spread the rice on the meat, and on top of it vegetables fried with tomato paste. Salt the rice a little on top and add seasonings for pilaf. Now add water to the pot. Water should slightly cover the contents of the cauldron. The dish is cooked over low heat until cooked. Usually it takes 30-40 minutes. At the end of cooking, add chopped greens. At this stage, the pilaf can be mixed.

Recipe number 2

Pilaf with tomato paste can also be cooked in a slow cooker. For cooking you will need the following products:

We cut the meat into small pieces and throw it into the multicooker bowl, on the bottom of which sunflower oil is previously poured. Add water and simmer the meat on the stew for an hour. If non-beef is used, then the stew time will be shorter. 30 minutes is enough for pork, and 20 for chicken. Make sure that the water does not boil away completely during stewing. If this happens, then the water will need to be topped up.

While the meat is stewed, three carrots on a coarse grater, and cut the onion into half rings. We transfer the slow cooker to the frying mode, add carrots and onions. Fry vegetables with meat for 8 minutes with the lid open. Finally, add the tomato paste. Now spread rice on top, add salt and spices. Fill the pilaf with water so that the cereal is completely covered. You need to cook in the "Rice / Buckwheat" mode for 40 minutes. Mix the finished dish and serve.

• For pilaf, you can use juice or homemade tomato puree instead of tomato paste. In this case, the amount of the ingredient must be doubled.
• If you let the finished pilaf brew for 30 minutes, it will be even tastier.
• To give a piquant taste, an unpeeled head of garlic is inserted into the middle of the cauldron in the center. In this form, the dish is prepared.

Try to cook pilaf according to the recipes we have proposed, and please your household.

- 300 gr.,

Cooking method:

1. As usual, if you use a multicooker, it is enough to prepare all the ingredients, put them in a bowl, set the program and relax, or do what you love.
2. Let's start with the chicken. Rinse the chicken legs and cut, chop into pieces and put in a multicooker bowl.
3. Peel and chop carrots and onions. Onions - cubes, carrots on a grater.
   
4. Rice is washed under running water.

   If you have steamed rice, like mine, just measure the right amount.

   
   
5. We measure out the right amount of tomato paste.

   I had homemade adjika, with it the pilaf turns out just excellent, so I used a mixture of adjika and tomato paste.

   
   
6. Put all the ingredients in the multicooker bowl.
   
7. We put salt, pepper, spices.
   
8. We stir everything. and add water.

   The amount of water depends on the quality of the rice. For ordinary rice, we take water 1 (rice) to 2 (water), for steamed rice 1 (rice) to 1.5 (water).

   
   
9. Garlic can be disassembled into cloves and, without peeling, insert it into the future pilaf, evenly distributing it over the entire volume of rice. Or you can just cut off the rhizome and drown it in rice as a whole, the whole head.
   
10. Close the lid and set the time and program.
11. Program " meat”, time - 20 minutes, the valve is closed.
    

    If you have a slow cooker with a pressure cooker function, then you need to set it for 10 minutes.

In the national Uzbek cuisine, to which the famous pilaf belongs, it is not customary to use any other types of meat, except for lamb. In addition, instead of the vegetable oil familiar to us, oriental cooks actively use mutton fat. It is these products, combined with steamed rice, carrots, onions and carefully selected spices, that form the basis of a unique pilaf. However, we will try to deviate somewhat from the traditional recipe and cook no less delicious pilaf with chicken and tomato paste. Let's do it in a modern way - in a slow cooker, since it has modes that allow you to get a completely authentic pilaf at the output.

How to cook chicken pilaf in a slow cooker - a recipe with step by step photos

Products:

calcined rice - 400 g;

chicken - 5 thighs;

onion and carrot - 2 root crops each;

spices for pilaf with turmeric;

garlic - 6 cloves;

dry parsley;

chili pod;

vegetable oil - 2-3 tbsp. spoons;

water - 500 ml;

tomato paste 50 ml;

salt - to taste.

Cooking. As the technology for cooking rice provides, first of all, we steam the cereals (certainly calcined and long-grained) in boiling water for a short hour. At this time, we begin to prepare the rest of the ingredients.

So, finely rub the garlic and carrots, chop the chili pepper and cut both white onions into cubes. Next, we wash the thighs, remove the skin, bone and transparent films we do not need, and cut the meat into medium pieces.

In the "Frying" mode with the lid of the multicooker open, fry the chicken, then add the onion, carrot, garlic and hot chili. After 10 minutes, we introduce tomato paste, salt, parsley and special spices for pilaf containing turmeric into the bowl, which, together with carrots, will color our future pilaf in the traditional orange color.

After simmering the meat with vegetables for about 5 minutes, we pour thoroughly washed (to clear water) rice and pour water on top, which should cover our steamed cereal for three fingers.

Then we set the “Rice” or “Groats” mode, close the lid and cook a fragrant dish for about an hour. At the same time, do not forget to check the pilaf for the presence of water every 15 minutes and, if necessary, gradually add the required amount. It is also recommended that, carefully, so as not to damage the bottom of the bowl, “pry off” the lower level with a spatula, which may burn slightly.

When our dish is almost ready, mix it well, close the lid, turn off the slow cooker and leave it to brew for a bit.

It will be enough to decorate this amazingly tasty pilaf with a sprig of fresh herbs, and in addition to it, a salad of tomatoes and cucumbers is perfect.

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The author's photos of Yulia Kosich were used in the design of the master class. Copying is prohibited!