- 3 medium carrots
- 1 large onion head
- 150 g pitted prunes
- 1 chicken with all its parts except the back 🙂
- 1 large tomato (fresh)
- a head of garlic, disassembled into chives (do not peel, only wash)
- 3 cups of rice (I have round grain)
- 4.5 cups of hot water
- vegetable oil for frying
Step-by-step cooking recipe
Wash the chicken and cut it into pieces.
Pour oil into a frying pan, heat and put chicken pieces.
Fry turning over for 10 minutes.
Finely chop the onion and add to the chicken, mix and fry for 5 minutes.
Chop the carrots on a coarse grater and add to the pan.
Fry for 10 minutes, stirring.
Salt and pepper.
We shift the contents of the pan into a cauldron.
Wash and quarter the prunes.
Layer on chicken.
Wash the rice and put the water in a cauldron on the prunes.
Smooth out with a spoon and stick the garlic cloves into the rice.
Wash the tomato and cut it into plastics.
Put in a dense layer on fig.
Fill with water.
Cover the cauldron and simmer over low heat for 30 minutes, until the rice is cooked.
Stir the finished pilaf right in the cauldron.