{"id":2626,"date":"2014-03-02T17:46:13","date_gmt":"2014-03-02T15:46:13","guid":{"rendered":"http:\/\/chalupnikovi.com\/recepty\/?p=2626"},"modified":"2014-03-02T17:46:13","modified_gmt":"2014-03-02T15:46:13","slug":"pilav-s-kuracim-masom-uvarenym-v-polievke","status":"publish","type":"post","link":"https:\/\/chalupnikovi.com\/recepty\/?p=2626","title":{"rendered":"Pilav s kurac\u00edm m\u00e4som, uvaren\u00fdm v polievke"},"content":{"rendered":"

\"pilav<\/a><\/p>\n

Balkansky pilav (pilaf) sa robi v rure\u00a0 a je to skvela zalezitost. Keby bolo po mojom, tak ho mame na jedalnicku kazdy tyzden, ci s masom, ci bez neho. Je to skvely recept kde mozeme upotrebit, varenu hydinu z polievky.<\/p>\n\n\n\n\n
\"Cas<\/td>\n\u010cas pr\u00edpravy:<\/strong>\u00a0 45min + priprava<\/td>\n<\/tr>\n
\"Pocet<\/td>\nPo\u010det porci\u00ed (kusov):<\/strong> 3 az 4\u00a0 porcie<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Suroviny:<\/h2>\n

250 g gulata ryza
\n1 velka cervena cibula
\n6 strucikov cesnak
\ndve hrste mrazeny hrasok (mozete pouzit aj zeleninu uvarenu v polievke)
\ndve hrste nasekana\u00a0 koriandrova vnat
\n2 velke orechy maslo
\n4 lyzice olej
\n100 ml pasirovane paradajky
\n1 liter polievkovy vyvar
\nuvarene kuracie suciastky\u00a0 z polievky
\n2 CL sol
\n2 CL cerstvo mlete korenie<\/p>\n

\"IMG_0081\"<\/a><\/p>\n

Postup<\/h2>\n

Cibulu a cesnak ocistime a nasekame.
\nV rajnici rozohrejeme\u00a0 maslo s olejom a orestujeme na nom do omaknutia cibulu s cesnakom. Staci len kym zavonia, nerestujeme do zlata.\u00a0 Mozeme pouzit aj stiplavu papricku, ale ja som dala varit feferonku do polievky, tak ze som mala pikantny vyvar. Tento zaklad posolime 2 CL soli.
\nSuchu, nepreplachnutu (!!) ryzu pridame na cibulovy zaklad a dobre premiesame a kratko orestujeme.
\nZakladom pilavu je, aby sa ryza neprazila, ale skutocne\u00a0 sa prevalova v maslovom oleji. Ako vidite tak ja som pouzila dlhozrnnu ryzu…nemala som gulatu, ale skutocne je tato gulata lepsia, je lepivejsia.
\nVsetko prelozime do hlbokeho pekaca.<\/p>\n

Na oleji oprazime kuracie kusy z polievky, aby chytili farbu.
\nNa ryzu v pekaci,\u00a0 vysypeme nasekanu koriandrovu vnat (spokojne moze byt aj petrzlenova), posypeme mrazenym hraskom (alebo kuskami zeleniny z polievky) a polozime navrch opecene kusky kurata.<\/p>\n

\"IMG_0082\"<\/a><\/p>\n

Pasirovane paradajky rozmiesame s vyvarom a vylejeme do pekaca. Ja som neodhadla moju zapekaciu nadobu a nezmestilo by sa mi vsetko, tak som vyliala najprv\u00a0 tolko, kolko sa mi zmestilo a po vsiaknuti som doliala ostatok.<\/p>\n

Pekac polozime na plech a dame do vyhriatej rury na 200 stupnov. Pecieme nezakryte asi hodinu. Ja som,\u00a0 po pol hodine,\u00a0 mala tekutinu uz vsiaknutu, tak som doliala ostatok. Za nejakych 15 minut som mala uz hotovo. Takze som nepiekla ani tu hodinu.<\/p>\n

Pred podavanim som to este posypala sekanymi bylinkami a s uhorkovym salatam to bolo eno nuno.<\/p>\n

\"pilav<\/a><\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Balkansky pilav (pilaf) sa robi v rure\u00a0 a je to skvela zalezitost. Keby bolo po mojom, tak ho mame na jedalnicku kazdy tyzden, ci s masom, ci bez neho. Je to skvely recept kde mozeme upotrebit, varenu hydinu z polievky. \u010cas pr\u00edpravy:\u00a0 45min + priprava Po\u010det porci\u00ed (kusov): 3 az 4\u00a0 porcie Suroviny: 250 g […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[14],"tags":[],"class_list":["post-2626","post","type-post","status-publish","format-standard","hentry","category-ryza"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p3HW8C-Gm","_links":{"self":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2626","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2626"}],"version-history":[{"count":1,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2626\/revisions"}],"predecessor-version":[{"id":2632,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=\/wp\/v2\/posts\/2626\/revisions\/2632"}],"wp:attachment":[{"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2626"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2626"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chalupnikovi.com\/recepty\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2626"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}