Traditional recipes

Rice pilaf with chicken legs and wild mushrooms

Rice pilaf with chicken legs and wild mushrooms

Cut the thighs in half, wash them, add salt and put them on the fire in a wok together with the oil. Cover the wok with a lid. After the water left by the thighs has decreased, add 100 ml of water. Allow the meat to penetrate well, then set aside on a plate.

Peel an onion and grate it.

The celery stalk is washed and sliced.

Peel a squash, grate it and squeeze the juice.

Mushrooms are cut into large pieces.

Vegetables and mushrooms are salted and cooked in the remaining oil from the thighs. After that, add the meat and 300 ml of water and continue to boil until the water decreases.

The rice is washed in several waters, then boiled in 1.2 l of salted water, until it swells, then drained and rinsed with cold water.

Over the wok composition add a teaspoon of paprika, rice and dill. Stir and simmer for a few more minutes.

Appetizing dishes

The ones used in rice:
1 small can of corn, 1 can of mushrooms, 1 red bell pepper, 1 larger onion, green parsley, up to 1 lb of turmeric, salt and pepper to taste, oil and of course 1 glass of rice with 3 glasses of soup chicken (I had 3 glasses of hot water in which I put a cube of vegetables).

Bring the soup to a boil (water with the vegetable cube, in my case), and when it boils, add the previously washed rice. Leave it on low heat, cover the pot with the lid, taking care to leave a small part open where a little steam comes out. Stir occasionally.
Separately, put a little oil in a pan, finely chopped onion and diced pepper and fry. After they have softened, put them over the rice. Also now we add corn, mushrooms, turmeric, pepper and salt to taste. Let it cook until the rice and vegetables are cooked, turn off the heat, sprinkle with chopped green parsley, mix and it is only good to serve.
The pilaf will remain juicier, if you want it to be drier, add less water from the beginning and continue to add along the way if necessary:


mmm how good it looks. I really crave pilaf. maybe I'll do it tomorrow but without corn (I don't really like corn) :)

Thanks Pinky, you can make the pile with what you want, with what vegetables you like.
Kisses and more cooking! :)

Delicious! I do it the same way, but I use chicken soup cooked by me. Nice weekend!

Cristina, much better as you do, if I had, I would put the same. It remains for the next time. :)
Have a nice weekend too!

I like the way it looks. with corn I have never tried, but it must be very good!
many kisses!

Method of preparation

This recipe is easy and quick to make and is perfect for any day of the week. It is worth trying, especially due to the cheap and tasty vegetables that can be found in the market.
I fried the thighs in a little olive oil until they were browned on all sides, then I added the chopped onion, sliced ​​peppers, chopped green parsley and let them cook over a good heat.

I added the diced tomatoes and the wine then the washed rice and let them penetrate for 1 minute. I poured the chicken soup over the rice, seasoned with salt and pepper and put the food in the oven to boil slowly and mix the flavors.

We enjoyed the pilaf with a tomato salad with basil. A delicacy.
Enjoy your meal!!

Chicken ciulama with mushrooms

Cut the breast into cubes, season and lightly fry until it changes color. Separated

Poultry liver stew

Washed liver, put it in the fridge, in a bowl with milk for 30 '. Chop the onion, garlic

Ingredients needed rice pilaf with loboda

  • 150 g of rice
  • 1 carrot
  • 1 onion
  • 1 green onion
  • 1 bunch parsley
  • 1 green loboda link
  • 50 gr butter
  • vegetable or poultry soup
  • olive oil, salt, pepper

Peel and finely chop the onion. We put the carrot on the small grater. Heat a tablespoon of olive oil in a pan and sauté the onion and grated carrot. We give a pinch of salt and a pinch of ground pepper. When the onion becomes transparent, add the previously washed rice in cold water. Stir to coat the oil in the rice and sauté for 2 minutes. Add a soup polish (we can use water if we don't have soup) and let the rice absorb the soup. Add the second polish and do the same. We continue until the rice becomes fluffy. We will use a triple amount of soup compared to the amount of rice.

After the rice has absorbed almost all the soup (so that it has a little more juice) we taste it and if we are satisfied with the texture and taste, we stop the fire. Immediately add the butter, green onions and chopped parsley, mix and put a lid on the pan. Leave the pan covered for 5 minutes, so that the rice absorbs all the soup. In the meantime, wash the werewolf leaves and remove the stems from which they are attached. Lift the lid off the pan and add the loboda leaves, stirring gently so that they are incorporated into the still hot pilaf. Replace the lid and let the taste of the pilaf round for another 5 minutes.

I only seasoned it with pepper, but everyone can opt for other spices. Also, if you want, you can supplement with other vegetables, such as a red bell pepper or celery, but necessarily all very finely chopped. You can add more or less loboda leaves, as you consider, but I recommend more because they are good and will give a special note to the pilaf. I'm sure you'll like this rice pilaf with loboda, very easy to prepare. If you want, you can combine it as a garnish with various meats. I gave him some duck legs.

Rice pilaf with chicken legs and wild mushrooms - Recipes


4 chicken legs (about 1 kg)
400 g black olives
100 ml oil
100 ml white wine
200 ml of plain water
an onion
4 ripe tomatoes
a tablespoon of broth
3 slices of lemon
4 basil leaves
oregano leaves
ground pepper
salt to taste


We cut the chicken legs each in two and the result is 8 pieces of meat.
In a saucepan, lightly heat the oil and brown all the chicken pieces.
After they have browned, add the finely chopped onion and sauté lightly for 5 minutes, then quench with wine.
Add the olives (without seeds), ground pepper and pour over the water.
If the olives are salted, do not add salt to the food.
Boil everything for 20 minutes, add diced tomatoes and broth.
Let it boil for a few minutes, then add the lemon and oregano slices, then turn off the heat.
Sprinkle the chopped basil over the food.
Enjoy with pleasure!

Rice pilaf with chicken steak

The pile of rice

- 1 onion
- 5 carrots
- salt, pepper, vegeta
- 1 can of diced tomatoes
- green parsley
- 3 cups of rice (to one part of rice, put 2 parts of water) + 6 cups of water

- Chop all the carrots together with the onion and green parsley
- We put everything in a saucepan in a little oil
- We extinguish with water
- put the washed rice and add the rest of the water
- let it boil under the lid for 20 minutes until it absorbs all the water and mix from time to time
- We put the spices
- leave the rice under the lid for about 10 minutes

Rice pilaf can be made by making many combinations of vegetables. I prepare it with what vegetables I have around the house at that moment. You can also find the pilaf recipe HERE
You can comment HERE

Roast chicken

- chicken according to preferences
- 3 cloves garlic
- spices
- the water
- oil

- We wash the meat
- We put the meat in a tray
- Cut the garlic cloves over the meat
- we add spices according to preferences
- Add a cup of water
- put 3 tablespoons of oil over the meat
- cover the tray with aluminum foil
- Put in the hot oven for 50 minutes. after which we leave the meat for 15 minutes without foil on top, to brown it.

Chicken legs covered with Serbian rice

Preparation time: 01:10 min
Cost of ingredients for 4 servings: 35 Lei
Chicken pulp ingredient: 2 pcs chicken legs, 3-4 cloves garlic, fresh thyme, salt and pepper, olive oil
Rice ingredient: 200 g rice (one glass), 3 glasses of water, 1 large onion, 1 piece of bell pepper, 2 pieces of larger mushrooms, 1 piece of grated carrot, 1 piece of grated parsnip, 1/4 piece of grated celery, 2 pieces of peeled tomatoes, saffron , paprika, salt and pepper, olive oil

We invite you to watch below our video recipe of chicken legs covered with Serbian rice:

Method of preparation: The vegetables are cleaned and washed. Finely chop or grate the vegetables. In a pan, fry the onion in olive oil and then put the rest of the vegetables. Leave on medium heat until the vegetables are soft and then put the chopped and peeled tomatoes.Season with paprika (optional) and salt and pepper. Stir a few more times and then pour everything into a saucepan. Put a glass of pilaf rice and three glasses of water. Add a pinch of saffron and mix a few times. Put the pan in the oven for 25-30 minutes at 200 degrees C. Put 2-3 glasses of water in a saucepan with a lid. Turn the lid upside down and place it on the pan. Pour a little olive oil into the lid and place the thighs. Season with salt and pepper, hot paprika (optional) and a few cloves of garlic cut into pieces. Add a few sprigs of thyme. Put in the preheated oven at 200 degrees C for about 35-40 min. Serve hot. We wish you good appetite and increase the cooking recipe of chicken legs on the lid with Serbian rice.


A simple and tasty recipe, always at hand when I'm running out of ideas for the menu of the day.


750 g chicken legs
200 g of rice
700 ml chicken soup
1 medium carrot
1 small red pepper
1 onion
2-3 wires thyme
1 bay leaf
4-5 tablespoons oil for frying
green parsley for serving

optional 1 teaspoon butter at the end

To start, fry the chicken legs in hot oil.

When they are browned, take them out of the pan and sauté, in the same oil, the onion, the carrot and the pepper, cleaned and chopped into small cubes. When they start to soften, add the rice and continue to cook for about 1 minute.

Put the chicken legs in a heat-resistant dish, add the hardened rice with vegetables and cover with hot chicken soups. Put the thyme, bay leaf and a few peppercorns in the bowl, cover it with foil and put the dish in the preheated oven at 200 ° C for 35 minutes. My secret lies in a cube of butter (about a teaspoon) which I put at the end and mix & # 8211 after I take the bowl out of the oven and leave it covered a little.


You need:
200 g rice (a 250 ml cup full of eyes)
1 chicken breast
some vegetables, such as:
1 onion
1 carrot
1 zucchini
1 pepper or a few bunches of broccoli
salt pepper

Wash the meat and cut it into cubes. Heat a little oil in a pot and put the meat to harden, but under the lid, so that it is more stifled. Meanwhile, put on the fire a kettle with 750 ml (ie 3 cups) of water, to reach boiling when we finish cooking and vegetables.
While the meat is simmering, the vegetables are washed, cleaned
and cut into cubes. Add over meat, mix and leave for 5 minutes. Then add the rice, washed and drained. Pour boiling water, salt, pepper and boil under the lid, over low heat, until the rice absorbs all the water (about 20 minutes). Turn off the heat and leave for another half hour, then serve.

Rice pilaf

We've all eaten rice pilaf at least once in our lives. It is a filling, healthy and extremely easy to make dish.

Pilaful is a rice-based food that often contains vegetables and / or meat. Pilaful is a food found in many parts of the world: the Balkans, East Africa, Latin America, the Middle East, South Asia and more.

The word 'pilaf' comes from the Turkish language, where it was originally written 'pilav'. The oldest pilaf recipe comes from the Persian area, from the tenth century. Avicenna, one of the most famous writers, mathematicians and physicists of the time, wrote in one of his medical science books how to prepare several pilaf recipes, according to Wikipedia.

Each country has its own pilaf recipes, which are more inventive and tasty. In Romania, a recipe you can never fail is the classic pilaf, flavored with salt, pepper and hardened onions.

Below is a recipe for delicious rice pilaf, which goes great with all kinds of steaks.