Romanian Chicken Pilaf Recipe
There’s something incredibly comforting about a steaming bowl of chicken pilaf, especially when it’s made the traditional Romanian way. "Pilaf cu Pui" is one of those staple dishes found in most Romanian households: simple, hearty, and packed with flavor.
Ingredients
- 4 chicken legs
- 2 carrots
- 1 parsnip
- 1/4 celeriac
- 1 celery stick
- 1 onion
- 2 bell peppers
- 2 chicken stock cubes
- 400 gr pilaf rice or short grain rice
- 2 tsp dried thyme
- 2 tsp sweet paprika
- 2 tsp black pepper
- 1 bunch dill
- salt to taste
- 4 tbsp vegetable oil
Instructions
- Heat 2 tbsp of oil in a pan and fry the chicken legs until they get a nice golden crust.
- Set aside.
- Put the rest of the oil in the pan.
- Add the chopped carrots, parsnip, onion, celery stick and celeriac.
- When the vegetables start getting soft, add the bell pepper.
- Fry for a few more minutes, then add the rice to the pan.
- Meanwhile, make the stock by mixing the 2 cubes of stock with 1 litre of water.
- Add the stock to the pan.
- Add the thyme, black pepper, paprika and salt and mix well.
- Bring the chicken legs back to the pan and cover with a lid.
- Bring to boil, then reduce the heat to low and simmer for 30-40 minutes, until the rice is done.
- Finish the dish with plenty of chopped dill.
- Serve hot.