How to cook dietary pilaf with chicken in a slow cooker. Pilaf in a slow cooker with chicken Calorie content in pilaf from chicken in a slow cooker

- A favorite dish for many, it can be prepared in large quantities and feed the whole family to the full. Pilaf can be either a separate dish or a side dish. Nowadays they prepare both vegetable pilaf and meat pilaf with different types of meat, such as chicken, beef, lamb, pork, etc.

The most budget-friendly and popular is chicken pilaf, which we will discuss in more detail.

Nutritional value of pilaf and chicken

Of course, the main ingredients of pilaf with chicken will be the pilaf itself and chicken meat, The nutritional value of pilaf will consist of all its ingredients, namely:

Rice

Rice is classified as a product with complex carbohydrates; it is very rich in fiber, vitamins E, PP and group B, as well as other beneficial substances and minerals, such as iron, iodine, potassium, calcium, magnesium, copper, phosphorus and others.

100 g of rice contains:

fat 0.7 g
proteins 6.5 g
carbohydrates 78 g

Chicken meat

Chicken meat is a protein product; it is also rich in nutrients and minerals, most of all phosphorus (about 230 mg), potassium (about 195 mg) and sodium (110 mg) in chicken.

100 g of chicken contains:

fat 14 g
proteins 17 g
carbohydrates 0.5 g

Luke

Onions are a well-known antiviral product; they are rich in vitamin C and various phytoncides that strengthen the immune system.

100 g of onion contains:

fat 0 g
proteins 1.5 g
carbohydrates 11 g

Carrots

Carrots are a storehouse of vitamins and nutrients. It contains vitamins of all groups B, C, E, A, D, fiber, magnesium, iron, folic acid, copper, thiamine, and much more.

100 g of carrots contain:

fat 0.08 g
proteins 1.2 g
carbohydrates 6 g

Sunflower oil

Oil is an essential ingredient for pilaf; it consists entirely of fat, about 99 g per 100 g of product.

Spices and salts

Salt does not harm the body at all, but on the contrary, it is necessary and plays an important role in the right quantities. Daily salt intake should not exceed 15 grams.

As a result, you can calculate Approximate content of fat, protein and carbohydrates in 1 serving (200 g) of chicken pilaf:

fat 15.4 g
carbohydrates 59.1 g
proteins 18.2 g

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Technology for preparing pilaf with chicken

Technologies and recipes for preparing chicken pilaf may vary, for example, some cook pilaf traditionally on the stove, and some cook it in a slow cooker. Let's consider these two cooking technologies separately.

Traditional method

Ingredients: rice 600 g, chicken 700 g, sunflower oil 30 g, carrots 150 g, onions 200 g, salt, garlic, water.

Preparation:

Chicken for pilaf should be divided into small pieces and rinsed well. Already packaged chicken meat, wings, legs or thighs are also suitable for preparing pilaf.
Pilaf will be cooked in a cauldron, so it should be heated over a fire and add sunflower oil.
You should wait for the oil to heat up in the cauldron, and then put the prepared chicken pieces there, lightly salting them.
The meat in the cauldron should be slightly fried and while this is happening, you can start frying. First you need to wash, peel the onion and chop it on a board.
After the bow you need to peel and grind the carrots on a coarse grater.
Now you should add onions to the cauldron with the chicken. and wait for a golden crust, then add a little water and simmer under the lid for 5-10 minutes.
Add grated carrots and close the lid.
Rice needs to be washed and add to the cauldron.
The entire mass in the cauldron should be filled with a small amount of water. and salt.
Pilaf sits on the fire until the water boils away, and the rice will not be fully cooked.
Stir pilaf and add two cloves of garlic and leave covered for 5 minutes.

Pilaf is ready!

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Cooking method in a slow cooker

Ingredients: rice 2 cups, chicken 400 g, sunflower oil 30 g, carrots 1 pc., onion 1 pc., salt, water.

Preparation:

Wash the chicken and cut it into small pieces or use packaged thighs, wings or legs.
Pour oil into a multicooker bowl, then place chicken pieces on it.
WITHOUT closing the multicooker, select the “FRY” action, turn on the multicooker timer for 15-20 minutes, stir the chicken periodically.
After 10 minutes in the “HEAT” mode, add chopped onions and carrots to the bowl.
Add spices and stir until the timer on the multicooker stops.
Rinse the rice and place in a bowl, add 6 glasses of water and close the multicooker.
Select the “STEW” or “RISE” mode and set the timer for 50 minutes.
After the timer ends, wait 10 minutes for the pilaf to arrive, open the lid and stir the pilaf.

Pilaf is ready!

Remember that when cooking in a slow cooker, you need to strictly follow the sequence of adding products and make sure that the rice does not turn into porridge. Rice cannot be boiled, only stewed, otherwise the result will not be pilaf with chicken, but porridge with meat.

Calorie content of pilaf with chicken

In 100 g:

Rice– 130 kcal (1 serving 70 g – 91 kcal)
Chicken– 190 kcal (1 serving 40 g – 76 kcal)
Carrot– 41 kcal (1 serving 17 g – 7 kcal)
Onion– 40 kcal (1 serving 20 g – 8 kcal)
Sunflower oil– 884 kcal (in 1 serving 3 g – 26.5 kcal)

Thus, one serving of pilaf with chicken contains approximately: 208.5 kcal.

Pilaf with chicken is quite a high-calorie dish, but nutritionists say that both rice and chicken are 95% absorbed by the body, so consuming this dish does not cause problems with the digestive tract. If a person has a good metabolism, then one serving of pilaf will practically not harm his figure.

You can reduce the calorie content of chicken pilaf by choosing low-calorie chicken breast and brown rice. These products will not affect the taste of pilaf, and the energy value of one serving can be reduced to 86 kcal. Adding a little red pepper and lemon juice to the pilaf will help increase your metabolism.

Chicken pilaf in a slow cooker - calorie content, step-by-step recipe with photos

Cooking delicious chicken pilaf in a slow cooker. The calorie content of this chicken pilaf is so low that you will be very surprised!

Hello dear friends!

Many people have acquired multicookers, but do not know how to cook this or that dish in it. Today I decided to cook low-calorie chicken pilaf in a slow cooker and at the same time make a recipe for you in photographs. This recipe is just for you! =)

Everything is very simple, tasty, and most importantly, very fast! The preparation time is minimal, the slow cooker will do the rest.

I often cook pilaf with chicken in a slow cooker. Especially when guests suddenly come and you don’t want to devote your free time to the stove.

I would like to note that this, of course, is not an original pilaf recipe and is as simplified as possible. I ate Uzbek and Tajik pilaf. They are prepared completely differently, with different meat, more fat, spices, and different rice. The calorie content of pilaf with chicken is much lower than that of national pilafs, but we! For some peoples, cooking pilaf is an entire art, with its own subtleties and secrets. It’s not even always possible to find the necessary rice or spices in the nearest stores. I would really like to take part in the preparation of the original Uzbek pilaf and learn how to cook it under the guidance of an experienced chef, for whom this dish is national cuisine.

My chicken pilaf will be just as good! =) I adapt many recipes to suit my family. We love chicken very much, and therefore we make pilaf from it :)

If you have your own interesting recipe for delicious chicken pilaf, share it with me 😉

So let's get started.

Ingredients for chicken pilaf in a slow cooker:

Chicken breast fillet - 600 g (I have 1 large breast without skin)
Onions - 200 g
Carrots - 300 g (or better - more)
Rice - 500 g
Sunflower oil - 3 tbsp.
Garlic – 3 – 4 cloves
Spices - to taste

The volume of my multicooker bowl is 4.5 liters.

Cooking pilaf with chicken in a slow cooker

Pour oil into the multicooker and turn on the “Baking” mode to heat up. Chop the onion and put it in a bowl.

You can fry the chicken first and then add the vegetables. I cook in this order and in reverse =)

When the onion is slightly fried, add the grated carrots and simmer a little.

Cut the breast fillet into small pieces, add to the vegetables and fry.

Add your favorite spices and garlic. I peel the garlic, crush it a little with a knife for more flavor and hide it in the meat.

Pour in the rice and add water to about 1.5 cm above the rice.

Use steamed rice and your pilaf will turn out crumbly.

Close the multicooker lid and turn on the “Pilaf” mode. At the end of the program you will end up with something like this :)

Stir and let stand with the lid closed.

Chicken pilaf is ready! We help ourselves, we treat our guests =)

Calorie content of pilaf with chicken: per 100 g = 125 kcal

Proteins - 6.6 g
Fat - 3.3 g
Carbohydrates - 16.5 g

Cooking time: 1 hour

Bon appetit, friends!

Pilaf, prepared according to all the rules, is a fairly fatty and nutritious dish. However, it cannot be said that it only brings benefits to the body, especially when it contains a lot of butter, pork or lamb. A bird is another matter. The calorie content of chicken pilaf is approximately 100 kcal different from dishes with fattier ingredients.

Rice with chicken is not much different from traditional options. Except that its taste is very delicate, and after the meal you feel light, since this food does not overload the stomach. And the product, prepared in a slow cooker, was loved by many.

Preparing pilaf is not difficult at all. For a dish with a calorie content of 165 kcal per 100 grams, you will need the following ingredients:

chicken (any parts of the carcass) – 700 g;
white rice – 460 g;
carrots – 200 g;
onion – 150 g;
garlic – 5 cloves;
water – 1 l;
salt, pepper - to taste.

The cooking method is no different from the standard one, and the time is reduced because the chicken arrives faster. You need to heat the oil in a thick-walled cauldron, fry the meat in it, then carrots and onions, then pour boiling water over the mixture, add salt and pepper. Keep the cauldron on the stove for about ten minutes, then add rice to it. Pour boiling water 2 fingers above the grain level and stir. Cook over low heat until done.

From this amount of ingredients you will get 12 servings. One hundred grams contains 5.6 g of protein, 9.4 g of fat and 14.9 g of carbohydrates.

This recipe can be prepared in a slow cooker with a 4.5 liter bowl. First you need to turn on the “Baking” mode and fry the food without a lid. After adding rice and water, close the lid and turn on the “Pilaf”, “Rice” or “Porridge” mode. Total cooking time is about 1 hour.

Subtleties of cooking and calorie content

If you prepare a dish according to a similar recipe, but instead of different parts of the chicken add skinless fillet, the calorie content of the pilaf will be reduced to 125 kcal per 100 grams.

A very good dish is made in a slow cooker - this way the grains reach well and do not boil over. Rice with legs contains about 136 kilocalories per hundred grams. Pilaf based on chicken fillet and champignons with the addition of tomatoes will add 183 kcal to the body.

For different housewives, the energy value of pilaf with chicken reaches 150-198 kcal. The indicator largely depends on the amount of oil. If you cook in a slow cooker, you can reduce the calorie content of the dish by up to 100 calories per hundred grams. Only it will turn out a bit dry, since it contains very little oil and poultry loin.

To partially correct this shortcoming, add more carrots. It is better to cut the vegetable into small strips so that it does not lose its texture. According to the rules, the ratio of all ingredients for future pilaf should be 1:1, i.e. 1 kg of rice, the same amount of meat and carrots, a little less onions and other ingredients. You will need about 200 grams of oil.

BONUS: low-calorie pilaf recipe

We have found for you a record-breaking low-calorie dish. It can be cooked on the stove or in a slow cooker - there is not much difference. There are only 68 kcal per hundred grams of food!

Grocery list:

fillet – 500 g;
brown rice – 150 g;
champignons – 125 g;
leeks – 2 pcs.;
frozen vegetable mixture – 225 g;
champignon mushrooms – 125 g;
tomatoes – 4 pcs.;
vegetable or chicken broth – 250 ml;
ground dry red pepper – 15 g;
chopped greens - 1-2 tbsp. l.;
salt, pepper - to taste.

Cook like regular pilaf, and add mushrooms and vegetables after the meat has simmered for about 5 minutes. At the end, sprinkle with herbs. The dish is not entirely traditional, quite original, but nutritious and healthy.

Real Uzbek pilaf is prepared exclusively by men. And the chicken in it is nonsense. Each country has its own version of this dish. In Italy they prepare risotto, in Spain - paella, in Japan - pilaf with chicken and soy tofu, and in Thailand they add a large number of different spices.

An interesting record: in 2007, the Chinese prepared pilaf weighing one ton. It required 300 kg of rice, carrots and meat, 80 kg of butter, 10 kg of onions and 8 kg of salt.

There is an opinion that pilaf was originally a vegetarian dish, whose homeland is India. Although Uzbeks and other peoples can argue with this.

Housewives, take note (relevant for cooking on the stove):

Crumbly and undigested rice is obtained with a 1 to 1 ratio of grains and water.
The best utensil for pilaf is a cast iron pot with a thick bottom and a very tight lid that leaves no gaps. You can even put pressure on it during cooking.
You need to cook the rice for exactly 12 minutes, then turn it off and keep the cauldron closed for the same amount of time. If desired, wrap it in a towel. Of the allotted 12 minutes of boiling, three go to high heat, seven to moderate, 2 to low.

We wish you to cook real masterpieces from chicken and rice that will have the best effect on your figure.

Pilaf is a famous Asian dish that is traditionally prepared from meat, rice, vegetables and spices with the addition of fat. The original recipes use pork or lamb, but the nutritional value of the dish can be significantly “lightened” by preparing dietary pilaf with chicken. And if you make it in a slow cooker, then it is quite possible to reduce the oil content to a minimum or even do without it altogether.

Diet pilaf

Of course, the combination of high-calorie fat with carbohydrate-rich rice can hardly be called a dietary food option. Animal fat in tandem with carbohydrates is converted into fat, which is then deposited under the skin of the person who abuses such treats. This is also indicated by the calorie content of an Asian dish prepared according to the original recipe. For a 100 gram serving it can reach as much as 500 kcal! As you know, for an adult who wants to lose weight, the average daily calorie intake is no more than 2000 kcal. Accordingly, if you consume only 300 g of such a treat, the limit will be almost exhausted. But this does not mean that such a tasty and beloved dish should be forgotten forever. Diet pilaf with chicken, prepared in a slow cooker, contains almost half as many calories, without compromising the taste and health benefits of the dish.

Meat for cooking pilaf

The main ingredient of pilaf is meat. And, as you know, it varies in nutritional value and fat content. The most high-calorie item is lamb. Pork is slightly inferior to it in this regard, and beef is even less nutritious. But the lowest calorie is chicken, in particular breast. 100 g of chicken contains only 150-180 kcal.

Rice for pilaf

Another mandatory ingredient for preparing pilaf is rice, which is quite high in calories (100 g of cereal contains 360 kcal). But when cooked, rice absorbs water and becomes soft; as a result, in 100 g of the finished dish its nutritional value is no more than 150 kcal.

Classic round white rice is best suited for preparing pilaf.

But supporters of a healthy diet advise using brown rice, arguing that it contains many different microelements, and it is also more beneficial. The calorie content of such cereals does not differ from polished white ones. But the appearance and consistency of pilaf can be seriously affected by such changes in its composition. In this situation, each gourmet must determine for himself what is more important to him - the appetizing and taste of pilaf or its usefulness.

Vegetables

The third important component of pilaf is vegetables. In the dietary version of this dish they are very important. After all, they contain the minimum number of calories. In this regard, the more of them there are in pilaf, the more they “dilute” its calorie content. Traditionally, carrots and onions are added to the dish. According to the classic recipe, these vegetables are fried in a large amount of fat. But this is not a dietary option. It is possible, and even better, to do without frying at all or fry with a minimum of oil.

To reduce the calorie content of dietary pilaf, it is advisable to stew chopped vegetables directly in a slow cooker with chopped chicken. You can add a little water or a little olive oil if necessary.

Dietary pilaf: recipe

So, we offer a recipe for low-calorie chicken pilaf cooked in a slow cooker. To prepare it you will need:

300 g chicken breast;
150 g rice;
1 carrot;
1 onion;
1 tbsp. l. tomato paste;
½ tsp. ground pepper;
salt to taste;
1 tsp. turmeric;
greens and garlic to taste.

Spices

It is also worth focusing separately on the seasonings and spices for pilaf, which give this dish a subtle taste, piquancy and aroma. Pilaf is an oriental dish, and, as you know, Asian cooks simply adore spices and do not prepare almost a single dish without them. According to nutritionists, seasonings are very useful for people who want to lose weight. They significantly improve intestinal function, speed up metabolism, and this promotes weight loss. If desired, you can also add curry, hops-suneli, barberry and others to the dietary pilaf.

Cooking method

Let's look at how to prepare dietary pilaf. The process begins with processing the meat. The chicken breast is washed, dried with a towel and cut into small pieces. Lightly grease the multicooker bowl with vegetable oil, pour the meat into it and set it to the “Frying” mode. Next, the vegetables are prepared. Peeled carrots are grated on a fine grater, onions are cut into half rings or cubes. All vegetables are poured into the slow cooker with the meat and simmered until they become tender and soft. While the meat and vegetables are being cooked, soak the rice for 10-15 minutes in cold water, then rinse thoroughly and place in a strainer to drain. Pour water into the multicooker at the rate of 1 part dry rice to 2 parts water. Bring to a boil on the “Frying” mode and add rice, add tomato paste, seasonings and mix. Set the “Pilaf” mode. Cooking time may vary depending on the model of the electrical appliance and the volume of food. As a rule, this takes approximately 1-1.5 hours. There is no need to open the multicooker and stir the diet pilaf or perform other actions. The device itself will notify you with a sound signal about the end of cooking. The dish can be served immediately. Or leave the dietary pilaf in the multicooker on the “Warming” mode for a while. In this case, the dish will remain hot until meal time.

There are even lighter options for dietary pilaf - fruit, mushroom, with seafood, with eggplant. The calorie content of 100 g of such dishes can be only 100 kcal.

Pilaf is easy to cook in a slow cooker; it always turns out crumbly and nutritious. How to cook chicken pilaf in a slow cooker? You should not load all the products at the same time, wanting to free yourself from the hassle. It is better to soak the rice grains for a couple of hours, fry the vegetables and meat, add spices: the result will be amazing.

How to cook pilaf in a slow cooker with chicken

Your favorite dish, the main components of which are rice and meat, can be prepared using either a thick-walled cast iron cauldron or a multicooker. How to cook chicken pilaf, crumbly, very filling in this modern miracle pan? You need to read the instructions for Redmond or Panasonic, choose the right rice that will not stick together, the necessary spices, and a high-quality poultry carcass. Diet fillet or fattier parts that are highly nutritious are ideal. On average, the calorie content of this chicken dish is 100 kcal lower than dishes with fattier meat.

Recipes for pilaf in a slow cooker with chicken

The multi-pot helps you put into practice new recipes for delicious food and speed up the preparation of familiar food. It saves time for the housewife, who prepares food and presses the necessary buttons. Pilaf in a slow cooker with chicken will not require any effort and will become a hearty, crumbly, aromatic meal. With breast, the dish will turn out to be dietary. Wings or other fatty cuts add calories.

From chicken breast

Chicken breast pilaf is tender – that’s what the white meat makes it so. There is no need to fry it for a long time until it turns brown. It will be stewed until soft, so will the rice; the dish can be safely eaten by the elderly, children and those who are on a diet. You can use brown rice, which lowers cholesterol and provides energy to the body. We study and remember the recipe for pilaf with chicken in a slow cooker, look at the step-by-step photos and get to work.

Ingredients:

breast – 1 pc.;
rice - one glass;
oil – 2 tbsp. l.;
seasonings – 1-2 tsp;
onion – 1 pc.;
carrot – 1 pc.;
water – 2.5 cups;
barberry – 1 tsp;
salt.

Cooking method:

Cut the breast into pieces and place in a slow cooker. Start the “Frying” program and cook in oil for 10 minutes. When completing the process, stir.
Chop the onion and carrots and add to the breast. Cook on the same program for 10 minutes.
Add rice, stir, let it fry for 5 minutes.
Add spices, salt, barberry.
Mix everything.
Pour in water, start the “Pilaf” program for the specified time.

Crumbly

It is best to take polished steamed grains, and long-grain grains look best. It’s not easy to achieve crumbly pilaf with chicken using a multicooker – you need to master the technology. The main thing is that the chicken does not turn out like porridge, does not stick together, does not boil over, and for this you need to not overdo it with the amount of water.