Chicken and Rice Plov is a Russian rice pilaf recipe using chicken, carrots, onions and garlic to flavor the fluffy and tender rice.
- 1–1 1/2 lbs boneless (skinless chicken thighs)
- 2 Tablespoons oil (avocado, olive, sunflower, grape seed, etc.)
- 1 large onion (chopped)
- 1–2 large carrots (grated)
- 3–5 garlic cloves (minced)
- salt (ground black pepper)
- 1/2 teaspoon each (paprika, cumin, any dry herbs/seasonings that you like)
- 2 cups long grain rice (my favorite is basmati or jasmine rice)
- 3 cups boiling water
- 1–2 dry bay leaves
- minced fresh herbs (to garnish (parsley, dill, chives, etc))
- Prep the chicken by trimming all the excess fat and cutting it into 1 1/2 inch pieces.
- In a large skillet or heavy bottomed pot/dutch oven, heat the oil on high heat until shimmering. Cook the chicken in two batches until golden brown all around, seasoning with salt, pepper and any other combination of spices that you like. Remove the chicken to a bowl and set aside until all the chicken is golden brown.
- Add the onion to the pot, season with salt and ground black pepper, and cook over medium heat for about 3 minutes, scraping all the chicken fond off the bottom of the pot to incorporate into the onions.
- Add the carrots and garlic, seasoning with more salt, ground black pepper, paprika, cumin, and any other dry herbs or seasonings that you like. Cook the vegetables for another 5-7 minutes, until they are tender.
- Add the rice to the pot and mix to combine, cooking for 1-2 minutes, until all the rice is coated in the vegetables.
- Pour in the boiling water, season with another 3/4 teaspoon of salt, add the bay leaf and return the chicken to the pot. As soon as the water is boiling, reduce the heat to as low as possible, and cook, covered, for 10-15 minutes.
- Turn off the heat and let the rice stand for another 5 minutes.
- Discard the bay leaf, fluff the rice with a fork and add fresh herbs, such as parsley, dill, chives, etc.