Quick chicken pilaf

Cut the chicken fillet into small pieces, and prepare the carrots and onions.

Finely chop the onion, slice the garlic, and either cut the carrots into small pieces or grate them using a large grater.

Sear the chicken in a well-heated skillet until it turns lightly golden.

Add carrots, onions, and garlic to the chicken. Sauté them a bit and then simmer for about 5 minutes with the lid on. Afterward, I transfer the meat with the vegetables to a thick-bottomed pot, but you can continue cooking in the skillet if there's enough space for the rice and water.

Rinse the rice and add it to the meat with onions and carrots.

Pour in two cups of water, which is twice as much water as rice.

Add the spices. Be careful with salt because rice absorbs it well.

I know that they advise not to stir the rice after adding it, but I always mix it once, gently. The rice always turns out loose. Then cover it with a lid, reduce the heat to a minimum, and cook for 25-30 minutes until the liquid evaporates. Periodically check and add water if necessary.

Mix the finished dish and let it sit for a few minutes to allow any excess liquid to evaporate.

You can sprinkle the finished pilaf with finely chopped herbs. Enjoy!