28 Aug Chicken Plov
Chicken Plov
By: Toby Amidor
Nutrition Information
- Serves: 8
- 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
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
Ingredients
- 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
Instructions
- Heat oil in a large pot over medium heat.
- Add chicken pieces and cook until all sides are browned about 8 to 10 minutes, stirring occasionally.
- 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.
- 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.
Edwina
Posted at 02:19h, 03 JulyThis recipe looks like an easy and delicious meal. I will try to cook this recipe as soon as I can get some chicken breast. Thanks for the recipe.
Pat
Posted at 15:15h, 17 JanuaryHello. I want to try this recipe, but I am unsure about the cooking time. I am confused about step 4. You state to bring to a boil and then simmer for 15-20 minutes. During that time I should poke holes in the pot with the handle of a wooden spoon. The cover and cook for an additional 20-30 minutes. When I add up all of the different times in the cooking steps that is a total of 1 hr 10 mins to 1 hr. 25 minutes. Can you please clarify the 4th step please? This recipe looks so good!
Pat
Toby Amidor
Posted at 11:50h, 27 June@Pat — yes, poke holes in it while it is cooking. The time to bring to a boil isn’t calculated in the cooking time. It should take about 1 hour 25 min or so (I adjusted the cooking time on the recipe to reflect that). I love this recipe and I hope you enjoy!