Chicken Pilaf with Quince
Who says students only eat french fries and fast food? It is correct, partially, because there are others who also cook something in the homes, not big dishes but it is cooked.
So I ate this quince pilaf for the first time as a student, made by a friend and served it to me - since then every quince season I cook it and everyone likes it. As such, quince is not perfectly sweet and combined with salty foods is very good, has a sour taste and slightly aromatic. I don't put spices in the pilaf, only salt, so that the quince aroma feels better.
I recommend you with confidence, even to try if you want a simple but special food at the same time.
The chicken breast is cut into medium cubes.
In a thick-bottomed pot or chop, heat the oil well and heat the meat, stirring periodically.
During this time, the carrot and onion are cleaned.
Then cut both very small, or pass them through the chopper.
After the meat has hardened a little (about 5-10 minutes) add the chopped vegetables, mix well and leave for another 10 minutes.
After this time add water, mix, add salt and wait until it starts to boil.
When the water boils, add the washed rice, stir.
And let it simmer until the rice swells - be careful not to absorb all the water, it should still be a little watery when you move on to the next step.
Wash the quince and cut it into thin slices, about 2 mm thick.
Arrange them over the rice in the pan.
With a spoon, lightly press the quince slices into the rice. Be covered with water left in the rice.
Cover the pan with a lid, let it simmer for another 5 minutes, then turn it off and leave for 30 minutes.
During this time the quinces will soften easily, but do not make porridge and leave the aroma in the rice.
And ready, serve it with a favorite vegetable salad or as such (quinces are a little sour and go like pickles).
For those who are more picky about new tastes, put the quinces aside and give them a fragrant and good chicken pilaf, but they will not realize what the taste is :)
Good appetite!
