Chicken winged pilaf in a pan

Method

1. 01

   Chicken wings are divided into portioned pieces, cutting them into joints. It turns out that each wing is cut into 3 parts, the thinnest part we do not need, the rest will go to pilaf.

2. 02

   Pieces of chicken on the bone lay in a deep plate, add finely chopped garlic and pour 2 tablespoons of soy sauce.

3. 03

   Mix all the contents of the plate and leave for 30 minutes to marinate.

4. 04

   In the meantime, we'll cook the vegetables. A fine onion.

5. 05

   Grate the carrots on a large grater.

6. 06

   In the pan, warm up 3 tablespoons of vegetable oil and roast pieces of chicken on a strong heat on both sides. 3-4 minutes on each side.

7. 07

   Add to the chicken onion, reduce the fire to moderate, mix and continue to roast for another 3-4 minutes. Then add the carrots and roast all together for a couple of minutes, cover and stew 5-7 minutes on a small fire.

8. 08

   Add to meat with vegetables: 2 teaspoons of salt, black ground pepper to taste, cue and barberry. Rice wash and evenly distributed over a vegetable mixture with spices.

9. 09

   Pour into the pan 500-600 ml of water. If you have less or more rice, just use the proportion of 1 part rice - 2 parts water. Cover the pan with a lid and leave to prepare on a small heat for 15-20 minutes until the water is completely absorbed.

10. 10

    In the gothic form, pilaf made of chicken wings, cooked in a pan, looks something like this.

11. 11

    Plov spread on plates and serve hot.