Uzbek Chicken Plov
The staple of every Uzbek kitchen and get together.
Servings 6 servings
Calories 345kcal
Ingredients
- 4 chicken thighs boneless and skinless
- 4 carrots - medium cut to matchsticks
- 1 onion - large chopped
- 2-3 garlic cloves chopped
- 1 cups rice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cumin
- ½ teaspoon paprika optional
- 2 cups warm water divided
- 2 tablespoons olive oil
- 1 tablespoon butter
Instructions
- Measure 1 cup of rice, place the rice in a heat-proof bowl. Cover with boiling water and set aside for at least half an hour. When time is up rinse well under flowing water until there is no more white, starch water left on the rice.
- Pat dry the chicken with paper towels. Season with salt and black pepper.
- Heat a large and deep skillet. Add olive oil.
- Once the oil is also warm. Add in the chicken. Do not over crowd the skillet, brown in batches if necessary. Cook the chicken until it is golden brown on all sides.
- Then add a tablespoon of butter, also add the chopped onions, garlic and carrots. Saute until the onions become translucent.
- Add water to cover the bottom of the skillet and let simmer for about 20 minutes until the chicken is well done and the flavours blend. Do not mix.
- Then pour on top the drained rice. Do not mix. Pour the remaining warm water on top of the rice, just enough to cover the rice.
- Close the lid and let simmer over low heat until the rice soaks up the water. Will take about 15-20 minutes.
- Let rest for five minutes after closing the heat.
- Serve with chopped dill or parsley.
Notes
You can choose to make this plov (pilaf) with other meat of your choice. Lamb or beef chunks will be good alternatives. You will need to cook longer than chicken.
Cut the carrots to julienne, do not grate or the carrots will be lost in the dish.