Chicken thighs stewed with rice and carrots are a great idea for a hearty lunch or dinner for the whole family. Try to cook this dish according to the proposed simple step-by-step recipe with a photo. Everyone will surely like it. Video recipe.
Chicken with rice is always a wonderful tandem that can be a great base for preparing an everyday or festive meal. This recipe often helps out when you need to make a quick lunch or dinner, but time is sorely lacking. Chicken thighs stewed with rice and carrots is a versatile dinner dish where meat is cooked immediately with a side dish. With such a dish, a delicious and hearty dinner is always guaranteed! It is good because you can make preparations in advance: boil rice and fry the thighs, and when you come home from work, combine the products and stew a little.
This simple and quick dish can be cooked at home in the oven, on the stovetop in a skillet, in a multicooker or pressure cooker. All components in the process of heat treatment are saturated with the tastes of each other. Rice is saturated with the juice and aroma of meat, becomes tasty and appetizing. Spices and spices add piquancy to the dish, and carrots give a bright color. For extra brightness, you can add canned corn or peas to the mix. In addition to chicken thighs, you can use chicken breast, legs or any other meat. And if there is no rice, replace it with buckwheat, barley or wheat groats.
See also Cooking Sleeve Roasted Chicken with Carrots.
- Caloric content per 100 g - 164 kcal.
- Servings - 3
- Cooking time - 45 minutes
Ingredients:
- Chicken thighs - 2 pcs.
- Ground black pepper - a pinch
- Carrots - 1 pc. (big size)
- Seasoning for pilaf - 1 tsp
- Salt - 1 tsp or to taste
- Vegetable oil - for frying
- Rice - 150 g
Step by step cooking chicken thighs, stewed with rice and carrots, recipe with photo:
1. Pour rice into a sieve and wash under running water, well rinsing off all the starch. Then it will be crumbly.
2. Put the rice in a saucepan, cover with 2 to 1 water, add a little salt and place on the stove.
3. After boiling, turn the heat to the minimum setting and cook the rice under a closed lid for 10 minutes. It will increase in volume and absorb all the water into the seed.
4. Wash the chicken thighs and pat dry with a paper towel. Chop them into 3-4 pieces.
5. Peel the carrots, wash and cut into 1 * 4 cm bars.
6. In a skillet, heat the vegetable oil and place the chicken thighs.
7. Turn on high heat and fry them until golden brown on all sides.
8. Add the carrots to the skillet.
9. Season the chicken carrots with salt and black pepper. Continue to fry them over medium heat until almost cooked through.
10. Tilt the boiled rice into a sieve and rinse under running water. This action will additionally wash out starch residues from it, and the rice will be crumbly.
11. Add pilaf seasoning and a pinch of black pepper to the pan.
12. Stir the food, close the lid, turn the heat to the lowest setting and simmer chicken thighs with rice and carrots for 10-15 minutes. Serve the finished dish on its own after cooking. You can serve canned food or fresh vegetable salad with it.
See also a video recipe on how to cook rice with vegetables and chicken legs.
