Chicken pilaf

Method

1. Rinse the rice several times in cold water until the water is almost clear.
2. Cut the chicken into pieces, chop the onions, and cut the carrots into thin strips or grate them coarsely.
3. Heat the oil in a pot or deep frying pan over medium-high heat and cook the chicken for 5–7 minutes.
4. Add the onions and carrots, stir and cook for another 5–7 minutes until the vegetables begin to soften.
5. Season with salt, pepper and, if desired, spices suitable for pilaf.
6. Spread the rinsed rice evenly over the top and pour in enough hot water to cover the rice by about 1–1.5 cm.
7. Bring to a gentle simmer, reduce the heat, cover and cook for about 18–20 minutes without stirring.
8. Remove from the heat and leave covered for another 10 minutes. Gently mix before serving.

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