Chicken Fillet Pilaf in a Pan
Hearty, aromatic, made from simple ingredients, perfect for dinner! Chicken fillet pilaf in a pan is a recipe for a simple but tasty dish made from affordable ingredients. This kind of pilaf is prepared much faster than with any other meat. At the same time, the chicken turns out tender and the rice stays fluffy.
Updated : 20 April, 2026
Easy
About 30 min.
Ingredients
250 grams
Chicken fillet
0.75 cup
Rice
1.5 cup
Water
1
Onions
1
Carrot
3
Garlic
0.25 teaspoon
Adjika
2 tablespoon
Vegetable oil
20 grams
Greens
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make chicken fillet pilaf in a pan? Prepare the ingredients. Wash the vegetables and herbs, thaw the chicken fillet if it was frozen, rinse it, and pat it dry with a paper towel. Short-grain rice that is not parboiled works best. Choose the herbs and spices to your taste.
Step 2
For making the pilaf, take a wide frying pan with a thick bottom and pour in the vegetable oil. Use refined, odorless oil. Peel the onion, chop it, and put it into the pan with the oil.
Step 3
Cut the chicken fillet into equal medium-sized pieces and add them to the pan with the onion. You can use any kind of fillet. I used breast, and in this pilaf it does not turn out dry.
Step 4
Peel the carrot and cut it into thin strips. Add it to the pan with the onion and fillet. If you do not like carrot cut into strips, you can grate it on a coarse grater or cut it into small cubes.
Step 5
Place the pan over medium heat and cover it with a lid. Stew the meat with the vegetables for 7 minutes, stirring occasionally so it does not burn.
Step 6
To keep the rice for pilaf from sticking together and turning into porridge, rinse it very well. Do this by pouring warm water over the rice and gently rubbing it between your palms. Then drain the water and pour in clean water again. Repeat until the water runs clear. This method washes off the starch that makes the rice sticky.
Step 7
Put the rice into the pan with the cooked vegetables and fillet, and level it out.
Step 8
Pour hot water into the pan, add salt and pepper, and stir.
Step 9
Add dry adjika to the pan. You can replace it with barberries, cumin seeds, or a spice mix for pilaf.
Step 10
Chop the herbs finely and add them to the pan with the pilaf.
Step 11
Wash the garlic and, without peeling it, stick it into the rice.
Step 12
Bring everything to a boil, cover with a lid, and reduce the heat to the lowest setting. Cook the pilaf for 25 minutes, until the rice is done. Do not stir the pilaf during cooking, otherwise it may turn into porridge.
Step 13
Remove the pilaf from the heat and leave it covered for another 10 minutes. During this time, the rice will absorb all the liquid and reach the right texture. Remove the lid and stir.
Step 14
Transfer the pilaf to a large plate, place the garlic cloves on top, and serve.
Step 15
Enjoy your meal!
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