Pilaf cu pui — chicken and root vegetable rice
Soft rice cooked with chicken legs, root vegetables and dill.
Active time30 min
Cooking1 h
Total1 h 15 min
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Ingredients
- 1 bunch of fresh dill
- 1 celery stalk
- 2 carrots
- 1 celeriac
- 1 onion
- 1 parsnip
- 2 bell peppers
- 2 chicken stock cubes
- 4 raw chicken legs
- 1000 ml water
- 2 tbsp sunflower oil
- 2 tbsp sunflower oil
- 2 tsp sweet paprika
- 2 tsp ground black pepper
- 400 g raw short-grain rice
- 1 pinch of salt — optional
- 2 tsp dried thyme
Preparation
Peel the carrots, parsnip, celeriac and onion and chop finely. Wash and slice the celery stalk. Wash, deseed and chop the peppers. Wash and chop the dill.
Use for the recipe: a quarter of a celeriac (prepare 1 celeriac).
1 bunch of fresh dill1 celery stalk2 carrotsa quarter of a celeriac1 onion1 parsnip2 bell peppers- knife
- chopping board
- peeler
Heat the oil for the chicken in a sauté pan. Brown the legs on all sides, then set aside on a dish.
4 raw chicken legs2 tbsp sunflower oil- sauté pan with lid
- tongs
- serving dish
Add the oil for the vegetables to the pan. Sauté carrots, parsnip, celeriac, celery and onion until starting to soften. Add peppers, stir briefly, then add the rice. Dissolve the stock cubes in the hot water.
2 chicken stock cubes1000 ml water2 tbsp sunflower oil400 g raw short-grain rice- sauté pan with lid
- spoon
- saucepan
Pour in the stock and add thyme, paprika, pepper and salt if desired. Return the chicken and cover. Bring to a boil, then simmer for 30–40 min, until the rice is tender and the chicken is cooked through with no pink flesh. Stir in the dill before serving.
2 tsp sweet paprika2 tsp ground black pepper1 pinch of salt — optional2 tsp dried thyme- sauté pan with lid
- spoon
Allergens
- Celery
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration