Chicken Pilaf

1. 1 Chicken thighspack 900 g ≈ $3.81 150 g
2. 2 Long-grain ricepack 800 g ≈ $1.96 80 g
3. 3 Carrots≈ $1.50 per kg 80 g
4. 4 Onions≈ $1.60 per kg 50 g
5. 5 Garlic≈ $10.00 per kg 5 g
6. 6 Sunflower oil 15 ml
7. 7 Cumin 1 g
8. 8 Paprika 1 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prep: Cut the chicken¹ into 4 cm pieces; peel and slice the onion⁴ into half-moons (~0.5 cm thick); peel and julienne the carrots³ (~0.5 cm thick); rinse the rice until the water runs clear, then soak; leave the garlic⁵ bulb whole; heat a heavy pot or deep skillet over high heat.

2. Brown the chicken¹: Place the chicken in the hot pot and sear on high heat until golden-brown on all sides, turning occasionally.

3. Cook onions⁴ and carrots³: Reduce heat to medium, add the onions and carrots, and sauté for ~7 minutes, stirring, until the onions soften.

4. Season: Add salt to taste, stir in cumin and paprika, and cook with the veggies for 1 more minute to bloom the flavors.

5. Simmer: Pour in 150 ml water, cover, and simmer on medium for ~10 minutes until the chicken¹ is nearly done and the liquid reduces slightly.

6. Layer rice and water: Spread the rinsed rice evenly over the ingredients, add water just above the rice level, and place the whole garlic⁵ bulb beside the rice—do not stir.

7. Cook uncovered, then steam: Boil uncovered on high until the water evaporates, then cover, reduce to the lowest heat, and steam for 15 minutes until the rice is tender and all liquid is absorbed. Remove from heat and let sit covered for 5 more minutes.

8. Serve: Carefully remove the whole garlic⁵ bulb and place it on the plate with the pilaf; serve hot.

In short

• In the planner this dish is cooked for two days: reheat on day two.