Pilaf in memory of Paul Bocuse from Stalik Khankishiev

Pilaf in memory of Paul Bocuse from Stalik Khankishiev

Category: Meat dishes

Ingredients
Chicken thighs (with drumstick)	12 pcs
Rice	400 gr.
Carrot	300 gr.
Bulb onions	100 g
Chilli	1 PC.
Vegetable oil	160 g
Cream
Raisins
Zira
Saffron
Turmeric
Salt

Cooking method

• 
• This original and delicious pilaf was invented by Stalik Khankishiev and dedicated to Paul Bokyuz. To the great cook. Someone who could create a small masterpiece from the simplest products.
• And this pilaf also belongs to the category of the same dishes.
• I gave the quantity and ingredients exactly as indicated in the original recipe. But I will also show my own version. Slightly modernized. And I'll explain why I made the change.
• I have 4 chicken thighs. This means that the number of products should be reduced by three times. But I took the same 100 grams of onion. Because we love when vegetables are felt in pilaf. I also added turmeric, and literally a little saffron. Well, my husband does not like his taste. Turmeric will give the same amazing color and pleasant flavor. I also replaced the chili with Yannim. First, it’s not the season for chile. Secondly, yannim is more aromatic than pepper.
• Soak the raisins, rice. We also add turmeric and saffron to the cream. Let them insist.
• We cut the chicken. We separate the skin from the meat, with a stocking, it cannot be torn. Carefully chop off the bone near the joint. Then separate the meat from the bones.
• We make broth from bones. Later, cook rice in it until tender.
• Pour oil into a preheated frying pan, put carrots and immediately reduce heat. Close the pan with a lid. Carrots should be simmered in oil, not fried.
• I cut it into plump enough plates. So it bakes better, acquires a pleasant aftertaste and a nice "tan".
• Once the carrots are ready, take them out onto a plate.
• Fry the onion in the same oil. Until transparency and first goldenness.
• Put the onion on a plate with the carrot. And cut it into cubes. Not straws. If there are small burns, then carefully cut them off. But I already got used to cooking it to such a state that the color is dark, but there is no burnt taste in the taste, but only caramel is felt.
• Fry the chicken in the same oil. About half of all meat. The author suggests frying it until a good crust, but my household likes a lighter one. Before frying, I throw some cumin (cumin) into the oil. This makes the spice even better. But this is in my opinion.
• I specially put all the ingredients on a plate before mixing. This is how the ratio of products is clearly visible. Rice and chicken are equally divided. About 40%, maybe a little less. Onions, carrots and raisins are about 7-10%. There are more vegetables in my version than in the original. But this is exclusively for our taste.
• Mix the ingredients, add spices and salt.
• We start the skin. We turn the edges of it inward. Like this.
• The author proposes to grease the pan with butter, lay the legs and fill them with broth almost to half. And cook for 45 minutes in the oven at 150 degrees.
• I do it differently. I heat up the frying pan. I melt the fat cut from the chicken on it. I remove the resulting greaves and put the chicken in the hot fat with the fold down. I put it in a well preheated oven. Temperature - 180 degrees (with convection).
• Stalik offers to grease the chicken with saffron-infused cream.
• I confess, and then I retreated a little. I added yannim and turmeric to the cream.
• We grease our chicken with this "sauce" from time to time.
• She becomes brighter and more elegant every time.
• As soon as the chicken is bright enough, we take it out of the oven and serve it to our beloved men.
• This chicken can be served with vegetables, sauces, lavash, etc.
• This is a delicious, satisfying, beautiful dish! The pilaf is simply amazingly tasty and juicy. Despite the fact that it is made from chicken, not lamb. And the skin is perfection itself. Slightly crunchy but tender. It literally melts in your mouth.
• My men often order this pilaf for a festive table.
• Bon Appetit.

Note

To be honest, I didn't want to participate in this competition. Because I don't like to choose. You make more than one dish for a holiday. Especially for a beloved husband. And it's hard for me to decide which one is better.

The case helped. I'm sitting on the forum, and my husband says:
- Is it too early to celebrate Defender of the Fatherland Day?
-???
- Well, here you are, you have a congratulation card hanging.
-This is not a congratulation, but a competition for the holiday.
-Will you participate?
-No.
-Why? You can cook a lot of yummy.
-In fact of the matter. You only need one dish.
-One? Yes, the problem .... And you cook the wrong pilaf.
-???
-Well, Paul's legs. (This is what we called that recipe at home) Everyone always likes them. They have not left anyone indifferent yet.

So, at the suggestion of my husband, I decided to take part in the competition. This pilaf is amazing. And it always works. There has never been a misfire yet.
Although it is being prepared absolutely not according to the canon. But no worse than the right recipes.

I am grateful to Stalik Khankishiev! For a brutal, masculine dish.
And I congratulate the Defenders of the Fatherland on the holiday! Thank you for our peace.
Have less work! And we all have only a peaceful sky above our heads, and worries with adversity will bypass!

[Irina]

Irinawhat a delicious and unusual pilaf! I take a note, I will cook for my men. Thank you And thanks to your husband for insisting on participating in the competition!

[toffee]

toffeewhat a wonderful recipe! Thanks to your husband for encouraging you to participate in the competition!
A very interesting idea with stuffing "stockings" - it looks impressive, and what is delicious, it can be clearly seen from the pictures.

I really like the current competition, the recipes are good for decorating any festive table - a lot of new and original ones.

Great recipe! And very beautiful. Somehow I will definitely make such a pilaf.

Thanks for the wonderful recipe, I will definitely do it!

Irina, very beautiful and sure it's delicious. I'll repeat it somehow. I somehow did something like that, only with a whole pie or something, I specially bought leather, it looked a little not beautiful when slicing. And here, straight portioned legs are convenient and beautiful. Thank you again and all men with the upcoming holiday.

Great recipe!
Only with rice I did not quite understand - you need to soak it, and then cook it? Then mix with chicken vegetables? Or just mix the soaked rice and stuff the stockings, and then it comes inside the leg in the oven?

Sumptuously! For me, chefs who can remove the skin from chicken without damaging it are already great! I don't know how, although I try very hard))

Girls, thanks!

Only with rice I did not quite understand - you need to soak it, and then cook it? Then mix with chicken vegetables? Or just mix the soaked rice and stuff the stockings, and then it comes inside the leg in the oven?

Rice is first soaked and then boiled in chicken broth until tender.
Basically, when we mix everything, then you can already eat. But when this pilaf sweats inside the chicken skin, it will be juicier and richer in taste.

For me, chefs who can remove the skin from chicken without damaging it are already great! I don't know how, although I try very hard))

Skinning your thighs is easy. Literally everything is done with your fingers. Only occasionally I help myself a little with a knife. Then, at the kultyka, I cut the meat to the bone, take a large knife and chop the bone.
The most difficult skin to remove is from the wings. And stuffed wings are our traditional New Year's dish. And we are preparing for other holidays. Here I am on them and trained to remove the skin. I'll sit in front of the TV, turn on my favorite movie, grab the wings and ...
By the way, in my freezer there is always somewhere a kilogram of "gutted" wings. I freeze them in one layer. Suddenly the guests will come. Defrost quickly, stuff in the oven or in a grill pan. The tasty dish is ready.

Irina, about the wings in more detail please

I somehow did something like that, only with a whole pie or something, I specially bought leather, it looked a little not beautiful when slicing. And here, straight portioned legs are convenient and beautiful.

I've done that too. And in the legs, and in the skin, and in the wings, and from the whole chicken, the skin was removed and stuffed.

But it is chicken thighs according to Stalik that give pilaf the optimal taste. Paradoxically: this pilaf is in a very small volume, not over an open fire, the ingredients are prepared separately and then mixed. But the taste is excellent! Although it seems that all the rules for cooking pilaf have been violated!
It's all about the nuances.
For example, I fried carrots cut into strips. And she was ordinary or something ... Here, "baked" carrots, later cut into cubes, gives a whole palette of colors and tastes.
Plus one more nuance - a large layer of skin will not allow the whole pilaf to be saturated with the taste of chicken fat. And here the volume is just right.
Etc.

In general, it needs to be cooked to be appreciated.

Irina, about the wings in more detail please

Oh, I don't even know how in detail. Except for a recipe. Next weekend I'll cook and take pictures if necessary.

But I seem to have already painted everything. We take the wings, very carefully cut off the skin, maybe a little with meat. We fill with any ready-made filling and bake or fry. The grill is also delicious.
With the light hand of my son, we call them Surprise Wings. Because I always make several fillings. But usually I divide it into different plates. And then the husband fried them on the grill and put everything on one dish. The wings are mixed. So we got the wings with a surprise. You don't know what kind of filling will come across.

And on New Year's, we also put a button in one of them. Whoever gets it will be happy all year. True, now we put more than one wing on the button, but at five. How many kids - so many buttons. And then, as if by accident, they get them. Raaadosti - the sea !!!

Thanks, I'll try. Skinning the wings ... it's COOL !!! I'll try until I'm sure what happens.

The skin on the wings is very thick. Therefore, it is not so difficult to shoot if you get used to it.
I use chef's scissors for this. And on the joint, I gently cut the skin with a small sharp knife. This is the hardest part of the job. The last bone is not removed (I call it a finger). The joint in front of her just breaks out.

But the wings are very often "defective" come across. From the leather that was already torn at the time of purchase. Therefore, I take a couple of kilograms at once, select good ones. And I gut them for stuffing.
And with torn skin I let it into other dishes.

[toffee]

toffee, Ira! A separate recipe is always better. I already have questions about the wings. But I really don't want to ask them here, confusing them with discussions of a chic and interesting pilaf.
When you write the recipe for the wings, tell us why exactly the wings are chosen for this, from which it is difficult to remove the skin, but, for example, not the skin from the legs. Thanks in advance.

Good. I will try to make a separate post.
Why do I use wings? It's simple - they are cheaper.
On the same New Year, 30 people come to us. So I try to make goodies out of nothing.
That year I managed to set a very decent table for 10 thousand.
But now it's not about that ...
Pilaf in chicken thighs is, first of all, very tasty, beautiful and looks rich!
For this pilaf, it is the thighs that are optimal, and the wings are like pizza, what you put is good. I have, of course, an ideal (in my opinion) version of stuffing the wings, like Margarita pizza. But everyone's tastes are different ... So I don't know if I will please ... I'll try.
But now I have a weekend only in a week ...

[toffee]

toffee, Ira! Here you go, about all the stuffing options, ideal and not ideal, tell us all. And you can wait a week or more. While we need to make pilaf and Garnechka.

Pilaf is easy. If you follow the step-by-step recommendations.
When I cooked for the first time, I enjoyed it. Well done Stalik. He communicates everything so easily. It can be seen that he feels food.

And garlic, in general, in my opinion, is a peasant soup. To spoil it - you need to try.

[toffee]

toffee, Original and tasty! Irina, thanks for the recipe.

What is yannim? I understand what kind of spice it is, but this is the first time I see such a name. I remove the question, I found it in the author's recipes

I apologize for not explaining what yannim is. This is ground hot pepper, garlic and salt: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=472717.0

[Irina]

Irina, Looks gorgeous, thank you so much for the recipe ((I will definitely try to cook

Oh, how delicious and beautiful !!! I put it in the tabs, I think it will not stale!

[toffee]

toffee, Irisha, well, that's it, I'm sitting here enjoying myself and remembering you with a kind word. Delicious. The truth is, I played a trick with the recipe, I didn't add raisins - for the son in any form does not eat it, and took not legs, but breasts. Essno that I fried the breasts in pilaf (though they were pickled in soy sauce) and of course I stuffed the skins from the breast - no problem at all, wrapped it up like a cabbage roll and you're done! There will be no photos - the batteries are dead in the fotik, and the phone with a normal, more or less small camera took it to school. And by the evening I'm afraid that nothing will remain.

[Orshanochka]

Orshanochka, Tatyana, bon appetit. Try with the legs next time. There the meat is red. It is practically indistinguishable from the meat word. And the skin is obtained in one layer. Slimy. Crunchy.
We also fell in love with this pilaf. Now if we do chicken, then this is the only way.
I don't eat chicken skin. And in this version - with pleasure to the hamster!

[toffee]

toffee, Irinka, next time I will definitely try with legs. It's just that there were already frozen chicken skins at home, and the pickled fillet lay on the chops. And then your recipe and ... plans changed dramatically Yes, and I wanted to hold a rehearsal, so to speak, in front of my mother's DR. And I adore chicken skin (a smiley face choking with saliva).

Irina, thank you !!

And I adore chicken skin (a smiley face choking with saliva).

And I honestly don't like chicken skin. But not in this version. Here she is slimy and without excess fat.
This recipe is perfect for me. Not so long ago I met him, but he has already firmly registered with us. Everyone likes it. This rarely happens. There will certainly be someone who doesn't like something. But not in this case.
Both the taste and the look of the dish are wonderful!
Pilaf is just amazingly good!

toffee, Ira! A separate recipe is always better.

Stuffed Wings Recipe:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=516243.0
Everything was done as requested!

[toffee]

toffee, Ira! Thank you so much!

A worthy recipe from a worthy master, thank you!

Thank you for your kind words. Yes, Stalik Hankinshiev is a master of his craft, a virtuoso. I really love to cook according to his recipes.

Congratulations on the prize!

What a gorgeous recipe, bookmarked! I haven't eaten chicken skin for a long time, basically we only buy fillets, but this recipe is a different matter, it comes out crispy. I will definitely try to make it according to this recipe.
I still had the idea of ​​making pilaf in the form of a filling for a cake, that is, put the ingredients on a layer of dough and close it with dough on top, such as a peasant's snack, bake with a pie

I still had the idea of ​​making pilaf in the form of a filling for a cake, that is, put the ingredients on a layer of dough and close it with dough on top, such as a peasant's snack, bake with a pie

What? Maybe it will be delicious. This pilaf itself is not bad. Maybe it will play on the doorstep.

[Irina]

Irina, congratulations on your well-deserved place on the podium!

[toffee]

toffee, Irina, congratulations on winning the competition!
Decent recipe!

And the photo was not uploaded. ....

I made it for dinner tonight.
Comments later.

Honestly writing - I did not vote for your recipe. I'll explain why later.

How is it? Did you like it?