Ingredients:

• For the Chicken:
  • 2 chicken fillets
  • Salt, to taste
  • Black pepper, to taste
  • Paprika, to taste
  • 2 tablespoons olive oil
  • Vegetable oil for frying
• For the Pilaf:
  • 2 onions, finely chopped
  • 1 carrot, grated
  • 1 blue onion (red onion), thinly sliced
  • 2 tablespoons tomato paste
  • 150 ml hot water
  • 1 cup rice, rinsed and drained
  • 1 tablespoon tomato paste
  • 1 bell pepper, diced
  • 150 g corn (fresh or canned)
  • Fresh dill, chopped, for garnish

Making It Step by Step:

1. Prepare the Chicken:
   • Begin by seasoning the chicken fillets with salt, black pepper, and paprika on both sides. Rub the seasonings into the chicken to ensure they are well-coated.
   • Heat olive oil in a large pan over medium heat. Once hot, add the chicken fillets and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through. Remove the chicken from the pan and set it aside.
2. Prepare the Vegetables:
   • In the same pan, add a little more vegetable oil if needed, and sauté the finely chopped onions over medium heat until they are soft and translucent, about 5 minutes.
   • Add the grated carrot and sliced blue onion to the pan. Cook for another 3-4 minutes, stirring occasionally, until the vegetables start to soften.
3. Make the Tomato Sauce:
   • Add 2 tablespoons of tomato paste to the vegetables and cook for 1-2 minutes to allow the tomato paste to caramelize slightly. This step enhances the flavor of the dish.
   • Pour in 150 ml of hot water and stir well to combine. Let the mixture simmer for a couple of minutes until it becomes a thick, flavorful sauce.
4. Add the Rice and Vegetables:
   • Add the rinsed and drained rice to the pan, stirring to coat the rice with the tomato and vegetable mixture.
   • Add the diced bell pepper and corn to the pan. Mix everything together until well combined.
5. Combine Everything:
   • Return the cooked chicken fillets to the pan, placing them on top of the rice and vegetable mixture.
   • Add 1 tablespoon of tomato paste and enough water to cover the rice mixture (about 2-2.5 cups). Season with additional salt and pepper to taste.
6. Cook the Pilaf:
   • Cover the pan with a lid and reduce the heat to low. Let the pilaf simmer for about 20-25 minutes, or until the rice is cooked and has absorbed all the liquid. If needed, add a little more water during cooking to prevent the rice from sticking to the pan.
7. Finish and Serve:
   • Once the rice is fully cooked and the liquid has been absorbed, remove the pan from the heat. Let it sit, covered, for 5 minutes to allow the flavors to meld.
   • Before serving, sprinkle chopped fresh dill over the pilaf for a burst of freshness and color. Serve hot, with the chicken fillets sliced or whole on top of the rice.

Cooking Tips:

• Rinse the Rice: Make sure to rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming too sticky during cooking.
• Use Fresh Vegetables: For the best flavor and texture, use fresh vegetables. However, you can also use frozen corn if fresh is not available.
• Adjust the Spices: Feel free to adjust the amount of paprika, black pepper, or even add a pinch of cayenne pepper for a bit of heat.
• Use a Heavy-Bottomed Pan: A heavy-bottomed pan or a non-stick skillet works best for cooking pilaf to prevent the rice from sticking or burning.
• Rest the Pilaf: After cooking, let the pilaf rest with the lid on for a few minutes. This helps to settle the rice and enhances the overall flavor.

Storage:

• Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or warm it on the stovetop with a splash of water to prevent drying out.
• Freezing: You can freeze the pilaf in portions for up to 2 months. Let it cool completely before transferring to freezer-safe containers. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, add a little water or chicken broth to the pilaf before microwaving or heating on the stove to restore moisture.

Nutritional Facts (per serving):

• Calories: Approximately 400-450
• Protein: 25g
• Fat: 15g
• Carbohydrates: 45g
• Fiber: 4g
• Sugar: 5g
• Sodium: 700mg

FAQs:

1. Can I use brown rice instead of white rice? Yes, you can use brown rice, but it will require a longer cooking time and more liquid. Adjust the water and cooking time accordingly.
2. Can I add other vegetables to this dish? Absolutely! You can add vegetables like peas, zucchini, or mushrooms. Just be mindful of the cooking times for different vegetables.
3. Can I use a different type of protein? Yes, you can use other proteins like beef, turkey, or even tofu for a vegetarian version. Just adjust the cooking time based on the protein you choose.
4. What can I serve with this dish? This pilaf is a complete meal on its own but pairs well with a side salad, a dollop of yogurt, or a slice of crusty bread.
5. Can I use canned corn? Yes, if using canned corn, make sure to drain and rinse it before adding it to the dish.
6. How do I prevent the rice from sticking? Make sure to stir the rice well before covering the pan and reducing the heat to low. Using a heavy-bottomed pan can also help prevent sticking.

Conclusion:

Chicken and Rice Pilaf with Vegetables is a delicious, comforting, and versatile dish that’s perfect for any occasion. The combination of tender chicken, fluffy rice, and colorful vegetables makes it a satisfying meal that’s sure to please everyone. It’s easy to make, packed with nutrients, and can be customized to suit your preferences. Whether you’re cooking for your family or entertaining guests, this dish is sure to impress. Plus, with its one-pot convenience, cleanup is a breeze. Enjoy this hearty and flavorful pilaf on its own or with your favorite sides for a meal that’s as comforting as it is delicious.