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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Rinse the rice several times to help remove the starch. When the water starts to run clear, fill the container with cold water and 2 tsp salt until it is 2 inches about the level of the rice in the container. Set aside to soak. | 2. Remove the skin and extra fat from the chicken thighs and set the thighs aside. In a dutch oven, heat the oil on medium-high heat. Fry the skin and fat until the skin is crispy (about 5-8 minutes), turning several times. Place on paper towel to cool off. Set aside. | 3. In the same dutch oven on high heat, brown half of the chicken thighs until they are golden brown (6 minutes), turning once. Remove to paper towels to drain. Fry the other half of the chicken thighs. Remove to paper towel to drain. | 4. Lower heat to medium heat and stir fry the onions until they are opaque. Return all of the chicken to the dutch oven and add the tomatoes, parsnips and carrots. Cook until the tomatoes start breaking down (about 6 minutes). | 5. Stir in 3 cups water and 1 1/2 tsp salt, raise the heat to medium high heat and bring to a boil. Lower the heat to maintain a simmer and cook, partially covered, for 5 minutes. | 6. Drain the rice and add to the dutch oven. Bring to a boil, cover tightly and then lower heat to medium and cook for 10 minutes. Lower again to simmer and cook for 30 minutes. At this point the chicken and the rice should be done. Check to see if the rice is and if it is not, take the cover off and allow to simmer for 5 minutes more. | 7. Set the dutch oven aside covered while you take the yogurt and pour it onto a cheesecloth lined colander. Allow the yogurt to drain for 10 minutes. Once it has drained, pour into a mixing bowl. Mix in remaining yogurt sauce ingredients and serve alongside pulao. | 8. Remove chicken thighs from rice. Pile rice on a serving platter, top with chicken thighs and fried chicken skin pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	2	cups		1357.9	282.125	27.898000000000003	11.84
kosher salt	2	teaspoons		-	-	-	-
chicken thigh	8		bone-in skin-on	15945.6	28.6296	347.1792	1602.8952
peanut oil vegetable	2	tablespoons		-	-	-	-
yellow onion	2		chopped	-	-	-	-
plum tomato	4		ripe chopped	-	-	-	-
parsnip	3		peeled quartered cored cut	-	-	-	-
carrot	2		peeled cut	50.02	11.6876	1.1346	0.2928
lemon	1 -2		cut	0.0	0.0	0.0	0.0
plain yogurt	1	cup		-	-	-	-
radish	2/3	cup	minced	12.3733	2.6293	0.5259	0.0773
mint leaf	1 1/2	1/2	chopped	-	-	-	-
dill	1	teaspoon		6.405	1.1586	0.3356	0.3053
garlic	1/2	teaspoon	minced	2.086	0.4628	0.08900000000000001	0.006999999999999999
kosher salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.