Receta De Arroz Con Pollo Jugoso Estilo Rural

Greetings and welcome back to the amazing world of culture and cuisine. Here, in this mountain village of Azerbaijan, I am always here to show you incredible ancient recipes and outdoor cooking methods. Get ready for something special. Before you and I begin this other little adventure, please take a second to check out my Instagram. You can watch short videos while waiting for the new episode. So, today's dish is pilaf. He is widely regarded as the king of dishes in Azerbaijan. And I usually prepare it with lamb, but I know that particular meat isn't for everyone. Let me show you an equally delicious option with chicken. Unlike other regional varieties, where rice is cooked together with meat and vegetables, Azerbaijani pilaf is characterized by the pilaf base, rice, and gara, the filling. They are prepared separately and only meet on the plate. The tradition of pilaf in the Caucasus dates back several centuries. fusing influences from the Persian and Central Asian Silk Road In Azerbaijani culture, historically it was a dish for the elite and for major celebrations. The use of saffron is a characteristic of Azerbaijani style. Since Azerbaijan is one of the few places in the world that cultivates high-quality saffron, It has been the main seasoning for rice since the medieval period, giving it a distinctive aroma. What I like most about my country is that, literally, you can grow saffron in your garden. It is one of the most expensive spices in the world, and you can have it whenever you want. Of course, this is my favorite species of all. In Azerbaijan, pilaf is not just a lunch—it is a ceremony. It is often brought into the room with music or fanfare on the most important occasions. Sometimes decorated with lit torches or firecrackers in modern celebrations. Since the meat and rice are cooked separately, guests can customize their dishes. ensuring that the rice retains its pure saffron aroma, without being overwhelmed by the meat juices. So, let's do that delicious thing. No matter what kind of pilaf you're making, whether Azerbaijani, Uzbek, or Talysh, You need some important ingredients: rice, meat, onions, and carrots. Sometimes, they are even two types of carrots, orange and yellow. Today I'm going to make a regular pilaf, but I also like zapsi pilaf, the herb version. that was believed to purify the blood and refresh the digestive system. Once I did it, check the previous videos. The most traditional thing one can imagine about Eastern cuisine is the combination of sweet and savory. So for my pilaf, I use some nuts, chestnuts, dried apricots, and yellow plums, Of course, you go through long and dark times. Believe me, it's perfect. The sweet mixture was fried with butter and turmeric, and now it's time to boil the rice. to prepare aromatic saffron water, giving it its color and aroma through temperature. And the rice for the dish must be pure in the first step. Cooking traditional food using ancient methods is satisfying. But the world doesn't stand still, and we need to use progress to enhance our culinary skills. That's why I created my own collection of rustic-style kitchen tools and knives. Scan the code to view it. The pilaf I'm cooking is special both in its method and in the type of meat I'm using. In Azerbaijan, cooking in clay pots is a deeply rooted tradition. from centuries, particularly in the northern and southern regions, such as Sheki and Lankaran. While the most famous clay dish is piti, a lamb stew, This technique is also used to create a rustic, aromatic version of chicken pilaf. The traditional Azerbaijani clay pots, known as chanak or piti, are porous. Unlike metal pots, clay breathes. Distributes heat very slowly and evenly, which is essential for the rice's steaming phase. The clay retains the moisture of the chicken and the essence of saffron. For rice, I always use a little dill. It's something essential for pilaf. And this is not the herb dish I mentioned earlier. You need many more types of plants for that. Pilaf can be very healthy, as you can see. I'm adding some peas so it has different textures in the mouth. Of course, it's extremely delicious. After that, toast all the nuts, butter, saffron water together for a bit longer. When I was a child, I always looked forward to this kind of chicken pilaf. Mom did it about twice a month, sometimes even less. Now that I'm an adult, I prefer the lamb version, but I want to immerse today's guests in my childhood. It's a pity you can't smell that—just imagine. Butter, dried fruits, and nuts together with a strong gourmet aroma of the favorite luxury species. And this is not an elegant restaurant, just a regular rustic house in Acervalla. Cooking in clay is the authentic way of the people. While Shah Pilaf is the elegant urban choice for weddings, The pilaf in a clay pot is what you'd find in a rural home in Acervalla. or at a high-end traditional restaurant proud of its slow food principles. Of course, what's a cooking process without a little break with a view of the mountains? Today I prepared my favorite black tea with thyme, which was cultivated and aromatized in local plantations. Let us observe the nature around us and relax for a while. I need to hurry; my guests are already waiting for the delicious dinner. Isn't it so lovely and touching to care for a younger generation? And teach them something about the culture and traditions of your people through food? Time is up; both parts of the pilaf are ready. And no, friends, I don't want you to think that Acervallano pilaf is just rice. In fact, although cooked separately, this dish becomes a pilaf on the table when both components are served together. The marinade for the chicken was absolutely classic, with the addition of plum paste. It's not a type of jam; it's more like a sauce that goes great with meat thanks to its sweet and sour flavor. With your favorite spices, it'll be something you'll want to eat more. Juicy, delicious, aromatic—this is the true Acervallano pilaf. Made using all the traditions of popular and rustic cuisine. That tender chicken is so easy to pull apart from the bones, This is a sign of wonderfully cooked meat. The service is ready, and soon we will all be able to savor the story. And I'm not boasting too much, but this pilaf is literally just like my mom's used to be years ago. It is very delicious, and the children agree. His appetite grew even stronger when he caught the scent of the dish. I am always so happy and proud when I treat them to good food. Children are our future, and if they are happy, the world around them will continually become better. If you enjoyed the episode, please subscribe and like the video. See you soon.