Chicken and Rice Plov or Pilaf

This is replica to Central Asian Plov – hearty one-pot rice dish with chicken and spice. There are thousands of recipes and you never know which one is true. Plov is served with flat bread and green or black tea without sugar.

Chicken and Rice Plov or Pilaf

2 pounds skinless, boneless (or with bone) chicken thighs
4-5 tablespoons canola oil and/or mix with chicken fat
5 garlic cloves
2 medium yellow onions, peeled and chopped
3 large carrots, peeled and shredded
1/2 cup yellow raisins
4 cup low sodium chicken broth or water, bring to boil
2 cups basmati rice
1 tbsp. peppercorns, ground
2 tbsp. cumin seeds, ground
Salt to taste

Heat half oil (and/or fat) in a large Dutch oven over medium heat. Add chicken pieces and cook until all sides are browned about 8 to 10 minutes, stirring occasionally. Reserve meat.

Heat the remaining oil in the same large Dutch oven and pour in the sliced onions and garlic cloves, turning frequently until soft and light brown, about 6-8 minutes. Add the ground spices and raisings and mix well for 1 more minute. Add the grated carrots and cook for 3 more minutes or until carrots are soft. Add the reserved meat and any meat juices that escaped. Add 2 cups rice on top.

Add hot broth or water, salt and pepper and bring to a boil. Do not mix, just poke holes with the handle of a wooden spoon. Lower heat to medium-low, cover and simmer for 25 minutes or until liquid has evaporated. Let stay covered about 20 minutes. Serve hot.

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3 Responses to “Chicken and Rice Plov or Pilaf”

  1. […] Most often, the bread is wrapping traditional Caucasian dish – kebab, shawarma and even plov (pilaf). In other parts of Russia, this bread is used as the basis for a snack rolls, like cream […]

  2. […] is something between chicken plov and very lazy golubtsy. Comfort food with plain ingredients. Russians love stewed cabbage with […]

  3. […] bitterness of radish. This salad is perfect for the Central Asian rice dishes, such as a pilaf or plov. If you fill that radish taste too sharp, cover it with cold water for half an hour, then drain in […]

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