Here is an easy, light and tasty rice and chicken one pot dish inspired by traditional Uzbekistan dish - "Plov". This dish is comforting, satisfying and extremely delicious. Make it for dinner and pack for lunch the next day. My family asks to prepare it again and again.
Chicken Carrot Rice Pilaf (Plov - Плов)
Ingredients
rice, basmati 1 1/2 cups
olive oil, about 3 tablespoons
chicken meat, 1 pound cut to bite pieces (dark meat or chicken breast)
carrots, 5-6 peeled and grated
onions, medium 4-5, cut to half rings
garlic, 7-12 gloves, peeled and roughly diced
sea salt
black pepper
bay leaves, 2 (optional)
optional spices
cumin, ground
coriander seeds, ground
turmeric
thyme
chili flakes
Method
Wash the rice under cold water. Cover with water and leave to soak while preparing other ingredients. In big heavy pot, heat 1 tables spoon olive oil on medium low heat. Add chili flakes, if using. Add onions and cook until the onions are soft and slightly brown for 7-10 minutes, stirring occasionally. Remove onions from the pot to plate. Add 1 table spoon of olive oil and carrots to the pot and cook for 5 minutes, stirring occasionally. Add onions back to pot and turn off the heat. Heat large skillet on medium heat, add oil and chicken. Add salt, black pepper and other spices, if using. Cook for about 3-4 minutes, stirring occasionally, to brown the chicken. No need to cook it completely. Add the chicken to onion carrot mixture and mix. Add garlic on top. Discard rice water and place rice on top of the mix. Carefully, without destroying the structure (rice on top of vegetables and chicken), add water to cover the rice. This is how it will look.
Add salt and spices, cover and cook on low heat for about 20-30 minutes, till rice is cooked. Let rest for 10 minutes, if you can. Mix and serve.
I will tell you a secret - this chicken carrot rice pilaf is delicious cold. As a child I used to eat it straight from the pot in refrigerator.
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| Chicken rice pilaf served, carrot and onion mix, chicken precooked |
Chicken Carrot Rice Pilaf (Plov - Плов)
Ingredients
rice, basmati 1 1/2 cups
olive oil, about 3 tablespoons
chicken meat, 1 pound cut to bite pieces (dark meat or chicken breast)
carrots, 5-6 peeled and grated
onions, medium 4-5, cut to half rings
garlic, 7-12 gloves, peeled and roughly diced
sea salt
black pepper
bay leaves, 2 (optional)
optional spices
cumin, ground
coriander seeds, ground
turmeric
thyme
chili flakes
Method
Wash the rice under cold water. Cover with water and leave to soak while preparing other ingredients. In big heavy pot, heat 1 tables spoon olive oil on medium low heat. Add chili flakes, if using. Add onions and cook until the onions are soft and slightly brown for 7-10 minutes, stirring occasionally. Remove onions from the pot to plate. Add 1 table spoon of olive oil and carrots to the pot and cook for 5 minutes, stirring occasionally. Add onions back to pot and turn off the heat. Heat large skillet on medium heat, add oil and chicken. Add salt, black pepper and other spices, if using. Cook for about 3-4 minutes, stirring occasionally, to brown the chicken. No need to cook it completely. Add the chicken to onion carrot mixture and mix. Add garlic on top. Discard rice water and place rice on top of the mix. Carefully, without destroying the structure (rice on top of vegetables and chicken), add water to cover the rice. This is how it will look.
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| chicken carrot rice pilaf assembled (plov) |
Add salt and spices, cover and cook on low heat for about 20-30 minutes, till rice is cooked. Let rest for 10 minutes, if you can. Mix and serve.
I will tell you a secret - this chicken carrot rice pilaf is delicious cold. As a child I used to eat it straight from the pot in refrigerator.
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