Chicken Pilaf with Quince
Who says students only rely on french fries and fast food? While that might be partially true, there are those who prefer cooking at home, preparing simple yet satisfying meals.
I tasted this quince pilaf for the first time as a student, prepared by a friend. Since then, it has become a seasonal favorite in my kitchen. Quince is not overly sweet, and when combined with savory dishes, it offers a delightful sour, aromatic flavor. I choose to only add salt to the pilaf to let the quince's unique aroma shine.
I confidently recommend this dish for those seeking a simple yet distinct culinary experience.
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Step by step
Step 1
Cut the chicken breast into medium-sized cubes.
In a pot with a thick bottom, heat the oil and brown the meat, stirring periodically.
Step 2
Peel the carrot and onion.
Chop them both finely or use a food processor for this step.
Step 3
Once the meat has slightly browned (about 5-10 minutes), add the chopped vegetables. Stir well and cook for another 10 minutes.
Step 4
Add water, mix, add salt and bring to a boil.
Step 5
When the water comes to a boil, add the washed rice and stir it in.
Step 6
Let it simmer until the rice begins to swell. Ensure that some water remains; it should still be a bit moist before moving to the next step.
Step 7
Wash the quince and slice it thinly, about 2 mm thick.
Arrange the slices over the rice in the pot.
Step 8
Gently press the quince slices into the rice using a spoon, ensuring they are covered with the remaining water.
Step 9
Cover the pot with a lid, simmer for an additional 5 minutes, turn off the heat, and let it rest for 30 minutes.
Step 10
During this time, the quince will soften, enhancing the rice with its flavor without turning mushy.
Step 11
The dish is now ready. Serve it with your favorite vegetable salad or on its own (the sour quince works like pickles).
Enjoy your meal!
Quantity:
1 kg
(4-5 servings)
Prep time:
40 min
Difficulty:
easy
Ready in:
15 min
Publish date:
