Ingredients
1 or 2 pieces of chicken meat - drumstick or breastwork the best. Chicken wings are also fine, but more meat = better pilav
3 cups of rice (coffee espresso cup)
1 medium carrot
1 medium onion
1 smaller leek
¼ of celery root
1 of parsnip (no leaves)
salt, pepper, and parsley to taste
Preparation
Boil your chicken meat in salted water until it is cooked. Take it out and leave it on a plate. Preserve chicken broth as we are going to need it for later.
While your chicken is cooking, simmer onions and carrots (diced) in an oiled pan until almost cooked. Oil should cover the bottom of the pan. In the end, add leek (cut into very small pieces) and simmer it for two more minutes. Add rice, celery (diced), parsnip (diced), chicken broth, and chicken meat (pulled). Add salt and pepper to taste, and cook until the rice is done.
When the rice is cooked, there must be water in your pan. If it is too dry, add water and bring everything to a boil. Before removing it from the stove, add parsley. At this point, you can add Vegeta. If not add MSG.
Transfer everything to a heat-resistant glass pan, and let it cool while you heat the oven. When the oven is heated to 200C, put the pan in, and let it bake until the top gets a thin crust and becomes yellowish. Don't overdo it.