Chicken Plov Recipe - A Comforting One-Pot Chicken and Rice Pilaf
Consider this Chicken Plov recipe, as chances are you've tasted some version of this one-pot chicken & rice dish which dates back centuries.
Nutrition Facts
Ingredients
Instructions
Preheat oven to 350°F. Begin by rinsing the Basmati under cool water until the water runs clear. Fill the bowl with the Basmati with water to soak. Set aside.
In a large saucepan, add the rich chicken stock and heat it over medium low heat. Keep warm while preparing the plov.
Arrange the cut 2 1/2-inch to 3-inch chicken thigh and chicken breast pieces on a large baking sheet in a single layer. Salt with 2 teaspoons of kosher salt and freshly ground pepper.
Over medium-high heat add oil into the bottom of a large Dutch oven, about 3 tablespoons. Brown the seasoned chicken thigh pieces on each side, then remove using a slotted spoon to a large bowl. Next, brown the seasoned chicken breast pieces on each side, careful not to cook through and dry them out. Remove using the slotted spoon to the same large bowl as the browned thigh pieces. DO NOT WIPE OUT THE DUTCH OVEN.
Lower the heat to medium and add the onions and carrots to the drippings in the bottom of the Dutch oven. Generously season with salt and pepper, and sauté until the vegetables appear visibly softened, about 4 to 6 minutes. Add the cumin, coriander, paprika, and Aleppo pepper to the onions and carrots and sauté for an additional minute.
At this point raise the heat on the simmering chicken stock and bring to a boil.
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Continue Reading at Notentirelyaverage →Chef's Notes
Troubleshooting Wet Rice, cover the Dutch oven and place it back in the oven for 12-15 minutes to continue cooking. Remove from the oven and let stand for the 10-minute final steam/rest before serving.
Substitutions for the chicken stock: use water. For the Basmati rice, use Jasmine rice. For the golden raisins, use chopped dried apricots.
To Freeze, place the plov into a freezer-safe container with a tight-fitting lid and freeze for up to 3 months. To Thaw, place in refrigerator overnight. To Reheat, add the plov to a buttered casserole dish with two tablespoons of water sprinkled over the top. Cover with heavy gauge aluminum foil and bake in a 350°F oven for 20 to 30 minutes.
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Reviews from the Original Source
The rice was perfectly cooked and the chicken was so tender. I added some golden raisins for a touch of sweetness and it was a great addition. It made such a romantic dinner date with my husband!
I love the aroma of this dish every time I make it! It is a perfect one-pot meal, the spices are amazing!
Love the history of this dish! This was one yummy full-of-flavored dinner. Love all the spice combination. This is already been added to my weekly weekend dishes rotation! Thank you
The troubleshooting tip you had for wet rice really worked! Thanks for that. I made it last night for dinner and the whole family had a great time diving into this dish!
This is an easy one-pot meal! Love the flavors, so filling and delicious. A new family favorite. Thanks for this yummy recipe!
It's so amazing to know the history of such a food. First learned all this fact and history feww years ago when I first became familiar with the dish Pilaf. I thought I should share a fact with the author. I am an Indian. I am from East of India Kolkata, the City of Joy. We have similar recipe of rice, goat meat. Carrot, green beans, and green peas. We call it Polau. In Sanskrit language it's actually called Polan-no. Pol means pieces of meats and an-no means rice. It mesmerizes me all the time that how old this human civilization is. We thought we are connected because we airplane phone internet and etc. But from ancient time all civilization were so connected.
What a delight to the senses. We all enjoyed the Chicken Plov. Thank you.
Love this! Chicken and rice is a favorite. Comfort food at it's best. I am pleased to feature your lovely dish at Love Your Creativity. Happy spring.
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