Pilaf with corn and peas

1. Stage

Separate the chicken meat from the bones and cut into small arbitrary pieces.

2. Stage

In vegetable oil in a deep bowl, saute the onion until transparent. Add the chicken, salt, pepper and cook on high heat, keeping the lid on, stirring occasionally, until all the liquid evaporates. I recommend not to brown the pieces of meat, then it will remain more juicy.

3. Stage

Rinse canned vegetables - corn and peas.

4. Stage

Cut carrots into small cubes.

5. Stage

Cut the sausages into small pieces. They should be smoked. I have "Bavarian" with cheese.

6. Stage

Add the carrots to the chicken and onions and fry for a couple of minutes. Then add spices (I took a ready-made seasoning for pilaf) and fry for a minute. Put sausages on top, then sprinkle it all with washed rice (I have steamed, you can take a smaller amount, as you wish). Peel a head of garlic from excess husk, but leave a little, so that the cloves do not disintegrate, well washed and pressed into the rice. Put a couple of bay leaves.

7. Stage

Fill it all with hot water, so that its level was 1,5-2 cm above the level of the rice. Cover with a lid and after boiling, reduce the heat.

8. Stage

After the water is a little boiled - it will almost be gone over the rice, pour the peas and corn on top.

9. Stage

Cover with the lid and finish cooking, each to his own taste. Some people like uncooked rice, some not so much. Then we turn off the heat and let it simmer for 5 minutes. Stir and we'll treat everybody. Bon appetit!