Delicious chicken pilaf recipe in a slow cooker

There are fewer and fewer housewives who do not have a multicooker.

And the owners of this kitchen electrical appliance try to use it to the fullest, preparing various dishes with it. For example, pilaf, which not everyone can do even in a cauldron.

But this Asian dish is easy to prepare in a slow cooker. It is enough to know some culinary tricks.

Subtleties of cooking

Properly selected rice is the main condition for preparing crumbly pilaf. You should not buy short grain rice. It boils very softly, so it is suitable for cooking viscous porridges and making casseroles.
The ideal rice for pilaf has oblong or long grains. They should not be starchy, because it is starch that promotes their sticking together during heat treatment.
Before use, rice must be washed in several waters. Moreover, the last water should be hot enough.
The cereal must be soaked. Then, during cooking, it evenly absorbs water, and the grains in the pilaf remain intact.
Despite the fact that any pilaf recipe calls for a specific amount of water, you may need a little less liquid. This depends on whether the meat juice remained in the multicooker bowl after frying, whether the water was completely drained from the bowl of rice after soaking, and what type of cereal was chosen. Therefore, it is better to pour a little less water and add boiling water at the end of cooking, rather than end up with porridge instead of pilaf.
For pilaf, you can use any part of a chicken carcass: legs, wings, breast, fillet, thighs, drumsticks and even gizzards with hearts. If you prefer to cook pilaf from chicken with bones, then the cooking time of the meat is slightly extended.
Onions, carrots, meat can be fried separately in a frying pan, and then combined in a multicooker bowl with rice. Or cook immediately in a slow cooker, adding the ingredients in order of priority.

Below are recipes for pilaf with chicken in a slow cooker. Rice and water are measured using a 160g multi-glass.

Chicken pilaf recipe in a slow cooker

Chicken pilaf recipe in a slow cooker - this is exactly the dish my daughter ordered for me this morning. That's why I decided to cook it for lunch.

The Uzbek-style pilaf recipe has been in our family for several decades. My parents brought him after living in Uzbekistan for ten years.

They brought with them a huge real cauldron, in which we cooked all these years real aromatic Uzbek pilaf, the recipe of which was brought from the very heart of Uzbekistan. How many guests have we hosted for this delicious dish! We have heard so many rave reviews about this dish! And how could it be otherwise? After all, it’s impossible not to fall in love with pilaf in Uzbek style, it’s love at first sight and for life!

Traditionally, Uzbek pilaf is prepared from lamb. It is turned over from the cauldron onto a large flat plate and laid out in layers - golden crumbly rice on the bottom, and on it aromatic meat and a sea of vegetables. And if you also have great company with this dish, then the success of the dish will be 100%.

With the advent of a multicooker in my house, our culinary life has become even more interesting! We decided to try cooking all our favorite dishes in it. First of all, we prepared pork pilaf in the Redmond M90 multicooker; we just didn’t have any other meat at the moment. I can say that the pilaf was a great success - the rice turned out incredibly crumbly, grain after grain, and the meat literally melted in the mouth. We were absolutely delighted with such a skillful assistant!

Later, we tried to cook both lamb pilaf and chicken pilaf in a slow cooker. The result was amazing - the pilaf in the slow cooker is finger-licking good! All owners of this miracle helper will confirm that the pilaf is very tasty.

Therefore, today I will fulfill my daughter’s request, make it and tell you how to cook chicken pilaf at home. Chicken pilaf – recipes with photos, secrets of delicious crumbly pilaf for you today. If you want to look in even more detail, find a video recipe for chicken pilaf online, but only if it is a recipe for real tasty pilaf, and not porridge with rice.

Chicken pilaf recipe in a slow cooker, products:

Chicken meat (fillet, thigh or necks, you can also use a mixture) – 0.5 kg;
Carrots – 300 grams;
Onion – 300 grams;
Vegetable oil – 100 ml;
Hot water – 600-700 ml (about three glasses);
Long rice (can be steamed) – 450-500 grams;
Garlic – 4 cloves;
Salt - to taste;
Seasonings for pilaf - cumin, saffron, turmeric, black allspice and ground black pepper, ground red pepper.

Chicken pilaf recipe in a slow cooker, how to cook:

The main rule when preparing chicken pilaf is that there should be as much vegetables as meat. Therefore, we will do the preparatory work before cooking.
Cut the onion into half rings
and cut the carrots into strips. Wash the garlic. Wash the meat and cut into small pieces
. You can use just chicken breast, you can use chicken thigh, or you can even just use chicken necks. Very often I combine all this into a common cheerful company, and it turns out very tasty.
The rice must be thoroughly washed in several waters until the water is clear.
If you don’t do this, the rice will stick together anyway and you’ll end up with porridge with rice. Water washes out the starch we don’t need from the rice, and then it will turn out crumbly.
The water should be hot, almost boiling. First dilute the saffron in a small amount of warm water, and you can also add a few drops of alcohol.
The preparatory work is done, all that remains is to finally prepare the chicken pilaf.
Pour oil into the multicooker bowl and set the “Frying” program. Pour half a teaspoon of sugar into the heated oil and add the carrots cut into strips and fry a little.
Sugar will help the carrots to caramelize just a little and acquire an appetizing crust. Stir the carrots all the time.
Add the meat to the carrots, stir and fry a little.
Now you need to add the onion, stirring the mixture all the time.
Add seasonings for pilaf. Here I would like to pay attention not to overdo it with seasonings. After all, there is no friend for taste and color, and you may not like the taste of this or that seasoning. If this is your first time adding a new seasoning, do so with caution. Allspice and ground pepper, barberry, cumin, diluted saffron and turmeric are all added to meat and vegetables. Turn off the “Frying” mode, we won’t need it anymore.
Now it's the turn of rice. Place it on top of the vegetables and meat and level it with a spatula or wooden spoon. Don't mix anything (important!)
Dissolve salt to taste in hot water. It should be a little salty, because the rice will absorb most of the salt. Pour water around the edges of the bowl on top of the rice. I indicated the approximate amount of water; the rice should be covered with water by about 3-4 cm.
Turn on the “Pilaf” mode for 40 minutes. After 20 minutes, you can quickly open the lid, by then the rice will have absorbed the water and you can stick 4 cloves of garlic into it.
After 40 minutes, when the beep sounds, try some rice. If it's ready, turn off the multicooker. If you think it is still hard, add another 20 minutes on the “Pilaf” program.

My daughter will be happy today, because for lunch she will have a luxurious chicken pilaf recipe in a slow cooker.

All my recipes have been tried and tested more than once. Therefore, I will be glad if you prepare pilaf according to my recipe and write your review in the comments. Share the recipe on social networks, click on the buttons below. That’s all the news for today, I’m waiting for your feedback in the comments.

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Pilaf with chicken and garlic in a slow cooker

Ingredients:

chicken fillet – 500 g;
rice – 2 tbsp.;
onions – 2 pcs.;
garlic – 3 cloves;
carrots – 2 pcs.;
vegetable oil – 3 tbsp. l.;
salt - to taste;
water – 4 tbsp.;
pepper - to taste.

Calorie content of the dish per 100 g: 188 kcal.

Cooking method

Rinse the rice thoroughly and soak in cold water for one hour.
Cut the chicken fillet into cubes.
Finely chop the onion and cut the carrots into strips.
Pour oil into the multicooker pan and heat it by turning on the “Baking” program on the device. Add the meat, stir and fry with the lid open for 15 minutes.
Add onions and carrots. Cook with the lid closed for another 15 minutes. Turn off the multicooker.
Place the rice in a sieve to drain the water. Transfer it to the multicooker bowl. Add spices and garlic. It can be stuck into rice in whole slices or cut into pieces.
Pour hot water and mix everything. Taste the broth. If there is not enough salt, now is the time to add it.
Turn on the “Pilaf” mode in the multicooker. Close the lid and cook until the beep sounds. This usually happens after 35-60 minutes, depending on the multicooker model.
Leave the pilaf for 15 minutes, switching the multicooker to the “Warming” mode.
Place the finished pilaf on a large dish or place it on portion plates. Sprinkle with herbs.

Chicken pilaf in a slow cooker: recipe with photos

Before cooking, read the recipe, and then do everything step by step. To make the pilaf crumbly, do not reduce or increase the amount of ingredients, especially water. If you pour more of it, you'll end up with a sticky mess. This was advice, and now the step-by-step recipe itself:

We rinse the rice several times in cold water, then fill it with clean cold water and leave it until it is placed in the multicooker.
Peel and cut the carrots into strips and finely chop the onion. Cut the chicken meat into small pieces. Better in cubes.
When all the ingredients for preparing chicken pilaf in a slow cooker are ready, set the Redmond or another brand oven to the “Frying” mode.
Fill the bottom with vegetable oil, pour in the onion and bring it to a golden color.
Add chicken meat. Fry for 15 minutes, stirring regularly. Add the chopped carrots and cook in the same mode for another 10 minutes.

More recipes on our website: Chicken wings with oranges in the oven: recipe with photos step by step

Pour boiling water over the future pilaf. The water should completely cover the meat and vegetables.
Salt and add spices to taste. Place the head of garlic, having first peeled it from the top scales.

Pour in the rice and spread the rice evenly over the surface. Attention! There is no need to mix it with chicken and vegetables.

Add more hot water, but be very careful not to mix the ingredients in the multicooker. The water should cover the rice by 5 mm.
Close the stove lid and turn it on to the “Pilaf” mode for 20 minutes. When the multicooker informs you that the time is up, open the lid, stir gently and close the oven again.

After 10 minutes, Redmond pilaf cooked in a slow cooker is ready. It turns out very crumbly and very tasty. Bon appetit!

More recipes on our website: Whole chicken stuffed with rice and dried fruits: recipe with step-by-step photos

Pilaf with chicken and cumin in a slow cooker

Ingredients:

chicken breast – 500 g;
rice – 2 tbsp.;
vegetable oil – 3 tbsp. l.;
large onion – 1 pc.;
carrots – 2 pcs.;
water – 4 tbsp.;
salt - to taste;
black pepper - to taste;
zira – 0.3 tsp.

Calorie content of the dish per 100 g: 198 kcal.

Cooking method:

Rinse the rice in running water and soak for 1 hour.
Remove skin from chicken breast and cut into cubes.
Cut the onion and carrot into strips.
Pour oil into the multicooker bowl and heat it in the “Baking” mode. Add the meat and fry on all sides until lightly browned (about 15 minutes). There is no need to fry it too much, otherwise it will turn out dry.
Add carrots and cook for 5 minutes.
Add the onion, stir and fry for 10-15 minutes.
Pour hot water, add salt, pepper and cumin. Bring the broth to a boil. If the multicooker does not turn off by itself, press “Stop”.
Add rice. Without stirring, cover the pan with a lid. Turn on the “Pilaf” mode and cook until the beep sounds.
Gently stir the pilaf, close the lid again, turn on the “Warming” mode and wait 15-20 minutes. During this time, the pilaf will reach readiness and become crumbly.
Place it on a large platter or divide it into serving bowls.

Spicy pilaf with chicken in a slow cooker

Ingredients:

chicken fillet – 500 g;
rice – 2 tbsp.;
carrots – 2 pcs.;
onion – 1 pc.;
garlic – 4 cloves;
vegetable oil – 3 tbsp. l.;
barberry - to taste;
saffron – 0.3 tsp;
nutmeg - on the tip of a knife;
salt - to taste;
water – 4 tbsp.;
black pepper - to taste.

Calorie content of the dish per 100 g: 196 kcal.

Cooking method

Rinse the rice and soak it in cool water for 1 hour.
Cut the carrots into thin strips.
Chop the onion and garlic.
Pour oil into the multicooker bowl and heat it by setting the “Baking” program. Add garlic and carrots. Fry for 10 minutes with the lid closed.
Add onion and fry for another 10 minutes.
Add diced chicken fillet. Stir and cook everything together for 20-25 minutes. If the multicooker does not turn off by itself, turn it off.
Add prepared rice, spices and seasonings. Pour hot water. Close the appliance with a lid, select the “Pilaf” mode and cook until the beep sounds.
Stir the pilaf, turn on “Warming” and heat for 15 minutes.
Place on plates and sprinkle with herbs.

Chicken fillet pilaf in a slow cooker

Ingredients:

chicken fillet – 1 pc.;
rice – 2 tbsp.;
onions – 2 pcs.;
carrots – 2 pcs.;
vegetable oil – 3 tbsp. l.;
salt - to taste;
ground black pepper - to taste;
water – 4 tbsp.;
garlic – 4 cloves.

Calorie content of the dish per 100 g: 207 kcal.

Cooking method

Rinse the rice. Soak in cold water for 1-2 hours.
Chop the carrots into strips. Finely chop the onion.
Cut the meat into pieces.
Pour oil into a frying pan and heat it up. Fry chicken fillet in it.
Add carrots and onions, stir and fry everything together for 5-10 minutes.
Transfer the contents of the frying pan into the multicooker bowl.
Add rice, spices, garlic. Carefully pour in hot water.
Set the “Pilaf” program, close the pan with a lid and cook until the beep sounds.
Stir the pilaf and let it brew in the “Warming” mode for about 15 minutes.

With chicken breast

Pilaf with chicken breast turns out tender and dietary. Energy value per 100 g: 164 kcal, 16.2 g protein, 4.4 g fat, 14.9 g carbohydrates. Of all the pilaf recipes presented, this one has the fewest calories.

Turmeric and paprika were added to the ingredients. These spices add a spicy kick to the dish and give the rice a yellowish-orange hue.

The total cooking time in the slow cooker is 1 hour. Ingredients for 4 servings:

chicken breast fillet – 2 pcs.;
rice – 150 g;
carrots – 1 pc.;
onion – 1 pc.;
vegetable oil – 2 tbsp. l.;
garlic – 2 cloves;
zira – 1 pinch;
turmeric – 3 pinches;
paprika – 1 tsp;
boiling water – 500 ml.

Cooking procedure in the Redmond multicooker:

Cut off the skin and veins from the meat. Peel the carrots and onions and chop them. Rinse the rice under running water.
Cut the chicken into cubes.
Turn on the “Frying” mode for 15-20 minutes. Grease the bowl with vegetable oil and coat the chicken with vegetables. Cook uncovered, stirring occasionally.
Sprinkle the meat with spices and add rice. Place washed but not peeled garlic in the center of the bowl. Pour in boiling water.
Set the “Pilaf” or “Rice” mode for 25 minutes. Stir after cooking.

If you leave the dish in the bowl in the warming mode for 10-15 minutes, the bottom layer of rice will acquire a crispy golden crust. Pilaf is served hot, in bowls, with the addition of fresh herbs. It is recommended to put a piece of steamed garlic on each plate.

The amount of boiling water can be reduced to 250-300 ml. Then the rice will turn out crumbly, which will appeal to lovers of real pilaf cooked over a fire.

Pilaf with chicken and dried fruits in a slow cooker

Ingredients:

chicken fillet – 500 g;
onion – 1 pc.;
carrots – 1 pc.;
rice – 2 tbsp.;
water – 4 tbsp.;
raisins - a handful;
dried apricots - a handful;
turmeric - to taste;
salt - to taste;
pepper - to taste;
vegetable oil – 3 tbsp. l.

Calorie content of the dish per 100 g: 211 kcal.

Cooking method

Rinse the rice in several waters and soak.
Cut the chicken fillet into cubes.
Chop the carrots into strips.
Finely chop the onion.
Wash and dry raisins and dried apricots.
Pour oil into the multicooker bowl and fry the meat in it. Then add the carrots, onions and fry everything together for a few minutes.
Add raisins, dried apricots and spices.
Add rice. Level it out.
Carefully pour hot water.
Turn on the multicooker by setting the “Pilaf” program and cook until it turns off by itself.
In the “Heating” mode, keep the pilaf for 15 minutes.

Required Ingredients

To prepare pilaf in a slow cooker with chicken fillet for 3-5 people, you will need:

400 g steamed rice;
1-2 onions;
1 large carrot;
1 head of garlic (no need to cut into cloves);
500 g chicken fillet (from any part of the bird);
seasoning for pilaf;
salt to taste;
100 vegetable oil.

The number of servings is approximate, since everyone's appetite is different.