The Pioneer Woman Tasty Kitchen
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Behili Palov

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Level: Easy

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Description

An Uzbek recipe for pilaf with quinces.

Ingredients

  • ⅛ cups Olive Oil
  • 2 whole White Onions, Diced
  • 2 teaspoons Kosher Salt
  • 4 whole Skinless Chicken Thighs, Cut Into Eight Pieces
  • 1 teaspoon Cumin
  • 1 teaspoon Paprika
  • 5 cloves Garlic, Minced
  • 1-½ whole Carrots, Sliced Julienne
  • 1 cup Chicken Stock
  • 3 whole Quinces, Quartered And Cored
  • 4 cups Cooked Brown Rice, Seasoned With Salt And Cumin
  • ¼ cups Golden Raisins

Preparation

Heat oil in a large skillet over medium heat and then toss in the onions with a teaspoon of Kosher salt. Sauté the onions until tender, about 3 to 4 minutes. Add the chicken and cook for about 3 more minutes. Next add the spices, remaining salt, garlic, carrots and chicken stock. Cover and cook for about 5 minutes. Then remove the lid, add the quinces and simmer, uncovered, for 20 to 25 minutes, or until liquid is reduced by about two-thirds.

Serve over brown rice and sprinkle with golden raisins. Traditional Uzbek service is to pile the rice on a large serving platter and top with the chicken and quinces.

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