Ukrainian Chicken Plov (Rice Pilaf)
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6
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Course
Side Dish, Main Course
Ukrainian Chicken Plov (Rice Pilaf)
Description
This recipe sautés cut chicken breast pieces in oil until golden and cooked through. Onions are then added and cooked until translucent, followed by grated carrots. Butter and ketchup are stirred in to add richness and slight tang. Rinsed rice and seasonings including salt, black pepper, and cayenne pepper are mixed in to absorb the flavors.
The entire mixture is transferred to a rice cooker with added water or broth, or cooked in a covered pot over low heat until the rice is tender and liquid absorbed. The result is tender chicken with savory and lightly spiced rice punctuated by carrots and a subtle tomato note.
Rinsing the rice beforehand ensures proper water absorption and fluffier grains. Leftover plov can be reheated in a frying pan to regain some crispness, enhancing texture. Jasmine rice is recommended for this recipe for its fragrant and soft qualities.
Ingredients
- 1 chicken breast cut into 1/2-inch x 1-inch pieces, large
- 2 cups white rice rinsed well and drained
- 1 carrot grated, large
- 1 onion finely chopped, small
- 2 Tbsp butter unsalted
- 1/4 cup ketchup
- 2 1/2 cups water or low sodium chicken broth
- 1 tsp salt
- 1/8 tsp black pepper freshly ground
- 1/8 tsp cayenne pepper
Instructions
- Heat 2 Tbsp of olive oil in a large skillet over medium/high heat. Add chicken pieces, saute them until golden and cooked through.
- Next, add 1 diced onion to the skillet with chicken and saute about 3 minutes.
- Add grated carrots to the skillet and saute 2 more minutes.
- Add 2 Tbsp of butter and 1/4 cup ketchup and mix everything together.
- Once the butter melts, add 2 cups of rinsed rice to the skillet. Sprinkle with 1 tsp of salt, 1/8 tsp of black pepper, 1/8 tsp of Cayenne pepper and mix everything together.
- Transfer mixture to the rice cooker, add 2 1/2 cups of water and season more to taste if desired. Set the rice cooker to "White rice". - OR - If you don't have a rice cooker, you can put everything into a pot with a tight-fitting lid and cook over medium/low heat for about 20 minutes, or until all of the water is absorbed.
Notes
- Rinsing rice is important to prevent excess starch and ensure correct water absorption.
- Reheat leftovers by sautéing in a frying pan to add a crunchy texture.
- Jasmine rice is recommended for its aroma and cooking properties in this dish.
User Reviews
Overall Rating
5
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