Plov is a very delicious and satisfying dish of Asian cuisine. Ideally, pilaf is made from lamb. But no less tasty can be pilaf from the legs.
You will need
- - 2-3 legs
- - 1 onion
- - 3 medium carrots
- - 2 glasses of steamed rice
- - 3 glasses of water
- - 4 cloves of garlic
- - salt, pepper, basil, oregano to taste
- - green onions
Instructions
1
Cut the whole leg into small pieces and wellfry in a cauldron with warmed vegetable oil together with spices. I usually use the seasoning "For pilaf" or "For rice". Add the cut bulb to the caviar and fry it again.
2
Carrots rub on a Korean grater, lay outin kozanok and tushim still minutes five-seven. Two glasses of steamed rice thoroughly washed in running water and while we set aside. Do not empty the last water, let the rice stand in it.
3
We pour into the kazanok three glasses of hot water,salt to taste and bring to a boil. In boiling water, spread the washed rice and peeled garlic cloves. When everything starts to boil, close tightly with a lid of kozanok and reduce the fire to a minimum.
4
After about twenty minutes, open the lid,stir the pilaf and check if the water evaporated. If it evaporated, then you can turn off the fire. Cover the lid with a towel and let it sit for ten to fifteen minutes.
5
Serve the pilaf hot, sprinkling it finely chopped green onions.
Tip 2: What dishes from the legs do you prepare for the holiday
Chicken thighs are budgetarysemi-finished products, so the dishes from them are not uncommon in the daily menu. However, having shown imagination, it is possible to prepare from chicken legs a refined dish that will decorate a festive table and will be enjoyed by the most finicky gourmets.
Leg in grapefruit marinade
To cook a whole leg with this recipe,you will need: - 4 chicken legs, - 3 grapefruits, - 1 carrot, - 1 head of onions, - 2 stems of leeks, - 1 ½ tbsp. l. butter 250 ml of meat broth, 2 tbsp. l. honey - salt - ground black pepper. Wash the whole leg, dry with a napkin and mix with a mixture of salt and pepper. From 2 grapefruits squeeze the juice and marinate in it for 2 hours. Then put them on a baking tray and bake in the oven at a temperature of 200oC for half an hour. Carrots and onion peel, then chop the onions into small cubes, and carrots - slices. Cut the leeks into half rings. Then heat the butter in a frying pan, put the onion and put it out a little. Add carrots and leeks, season with salt and pepper. Then pour the grapefruit marinade and the meat broth into the pan, stir and stew for 5-7 minutes, stirring occasionally. Drizzle it with honey and fry in the oven for another 5 minutes. Clean the remaining grapefruit, remove the white films, cut the pulp in large pieces and add to the vegetables in the marinade. Serve the chicken legs with vegetables, spreading everything beautifully on the platter.Chicken thigh in beer sauce
For cooking chicken legs in a beersauce should be taken: - 3 legs, - 2 heads onion - ghee or vegetable oil For sauce: - 2 cups of light beer, - 1 cup of broth, - 2 tablespoons. l. flour - 1 tbsp. l. balsamic vinegar - 4 tbsp. l. tomato sauce, - 1 bunch of parsley, - salt and pepper to taste. Chop the whole leg, dry it, salt with salt and pepper, fry in all directions in melted or vegetable oil. Onions peel, finely chop and add to the chicken. Reduce the heat to a small one, sprinkle the whole leg with flour, pour in chicken or broth and 1/3 of beer (about 150 milliliters). Wait for a few minutes and transfer the whole leg to another bowl. In a frying pan, where the chicken was roasted, pour in the balsamic vinegar, the remaining beer and tomato sauce. Stir well, boil a little and add finely chopped parsley, salt and pepper to taste. Lubricate the refractory mold for baking with butter and layer with layers of fried leg and onion. Pour beer sauce, cover with foil and simmer in a heated oven at 180 ° C for about 30 minutes. 5-7 minutes before the end of quenching, remove the foil and allow the chicken to brown. To the table, a leg in a beer sauce is served along with a salad of fresh vegetables, french fries or boiled friable rice.
