Pilaf with chicken

Pilaf with chicken thighs in the sleeve in the oven

Delicious pilaf without dirty dishes and worries. I cut everything, mixed and baked in the sleeve. The pilaf turns out to be incredibly tasty, the rice is crumbly, the chicken meat is soft and tender.

Such pilaf is not only very tasty, but also much healthier than the classic one, because all products are baked almost without oil.


Chicken thighs – 650 g
Onions – 1 pc.
Carrots – 1 pc.
Garlic – 1-2 heads
Seasoning for pilaf – 2-3 tsp.
Vegetable oil – 1 tbsp. l.
Parboiled rice – 1.5 tbsp. (275 g)
Water – 2 tbsp. (400 g)
Salt, black pepper – to taste
Cooking pilaf:

Cut the chicken thighs into portions. Finely chop the onion, chop the carrots into large enough strips, chop a few cloves of garlic. Stir the meat with onions, carrots and garlic.

Season with salt, pepper, sprinkle with seasoning. Pay attention to the composition of the seasoning, if there is salt, then salt accordingly.

Rinse the rice well, add 1 tbsp. l. vegetable oil, seasoning for pilaf, whole cloves of garlic, salt to taste. Mix everything. Each rice will be covered with a thin layer of vegetable oil and thus the rice will be crumbly.

Put the rice in the sleeve. Put one head of garlic in the center, well washed in advance. Put the meat and vegetables on the rice, pour 2 glasses of room temperature water into the sleeve, fix the second edge.

We bake at a temperature of 200 degrees for 35-45 minutes. Please note that there is a distance of 10 cm from the already inflated sleeve to the walls of the oven. The lazy pilaf is ready when the rice has absorbed all the water.

Leave a comment

Your email address will not be published. Required fields are marked *