Servings: 6 to 8
This Central Asian-style pulao is like a meaty pilaf, served as a celebratory main course from Uzbekistan to western China. A culinary cousin to paella and the perloos of the American South, it’s traditionally made with lots of oil for a rich, luscious dish; here, fat rendered from the chicken skin yields similar results with more flavor, and gives you crisp cracklings for garnish, too. The yogurt sauce accompaniment lends a tangy counterpoint.
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We were disappointed with this dish. It was lacking in flavor so we added a couple of chicken bouillon cubes which helped a bit but by the time the rice was cooked, the parsnips and carrots were overdone. Definitely wouldn't make this again.
The flavor of the chicken dish was delicious, although there was no need for the yogurt sauce. There was also no need for frying the skins, which just adds a lot of fat to the dish. I made the dish exactly as suggested, but next time I will brown skinless thighs in a little bit of oil and then follow the remainder of the recipe, omitting the sauce. I could only find long grain red rice and it came out perfectly.
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