Romanian Pilaf

1. 1

   melt the butter in a large non stick saute pan or frying pan. When the butter is a bit brown, add the chicken tighs and brown them for about 3 minutes on both sides. Add rice and continue frying for about 1 minute. Add water or stock just to cover the contents of the pan, cover and turn down the heat to low/medium. Let cook for about 30 minutes - check from time to time to make sure there is enough liquid. If the liquid is running low and the chicken is not done, add just another half of cup of water or sock. When the chicken and rice are done, let it stand for 2 minutes, and add salt and pepper and a pinch of delikat.

2. 2

   If you like, you can add fresh cut dill.

No additional tips available.