Chicken Plov
Prep time
Cook time
Total time
When I met my husband he kept telling me about this Russian dish his father made called Chicken Plov. After speaking to my father-in-law I realized it was an Uzbekistani recipe and searched high and low until I finally got my hands on an Uzbek cookbook. After some trial and error, I developed my own healthy version that my entire family loves. *Photo courtesy of Gail Watson Photo
Serves: 8
  • 2 pounds skinless, boneless chicken breast, cut into chunks (boneless chicken thighs or legs can be substituted)
  • 3 tablespoons canola oil
  • 5 garlic cloves, minced
  • 3 medium yellow onions, peeled and chopped
  • 6 carrots, peeled and shredded
  • 5 cup low sodium chicken broth or stock, divided
  • 2 cups basmati rice
  • Salt and pepper, to taste
  1. Heat oil in a large pot over medium heat.
  2. Add chicken pieces and cook until all sides are browned about 8 to 10 minutes, stirring occasionally.
  3. Lower heat to low and add onions and garlic; cook until onions turn an opaque white, about 5 minutes. Add carrots and cook for additional 5 minutes. Add 3 cups of broth, salt and pepper and bring to a boil. Lower heat, cover and simmer until chicken is cooked through and tender for about 15 minutes.
  4. Slowly add rice on top of chicken. Add the remaining broth without moving the rice around (it should remain on top of chicken) and bring to a boil. Lower heat to medium-low, cover and simmer for an additional 15 to 20 minutes or until liquid has evaporated. While simmering, poke holes towards the center of the pot with the handle of a wooden spoon. Cover and continue to cook over low heat for an additional 20 to 30 minutes until rice is cooked through.
Nutrition Information
Serving size: about 1-3/4 cup Calories: 345 Fat: 2.5 grams Saturated fat: 1 gram Trans fat: 0 grams Carbohydrates: 47 grams Sodium: 310 milligrams Fiber: 2 grams Protein: 33 grams Cholesterol: 66 milligrams
Recipe by Toby Amidor Nutrition at