Recipe Background
Plov is actually a central Asian version of rice pilaf, and it's unlike any rice pilaf you've had before! Chicken Plov has the fluffy, hearty texture of classic pilaf infused with tangy, rich, and meaty flavor. Filled with pan-seared savory chicken and fresh-grated carrot for brightness, Chicken Plov is a full meal in a single dish and one that will warm you to the core! Weekly dinners never felt so satisfying.
Plov is actually a central Asian version of rice pilaf, and it's unlike any rice pilaf you've had before! Chicken Plov has the fluffy, hearty texture of classic pilaf infused with tangy, rich, and meaty flavor. Filled with pan-seared savory chicken and fresh-grated carrot for brightness, Chicken Plov is a full meal in a single dish and one that will warm you to the core! Weekly dinners never felt so satisfying.
Ingredients
- 2 tablespoons olive oil
- 2 large chicken breasts cut into 1/2x1-inch pieces
- 1 small onion finely chopped
- 1 large carrot grated
- 2 tablespoons butter
- 1/4 cup ketchup
- 2 cups white rice rinsed well and drained
- 1 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 2 1/2 cups low-sodium chicken broth or water
Directions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and sauté the pieces until golden and cooked through at 165 degrees F, about 5-7 minutes.
- Transfer the chicken to a plate.
- Add the onion to the same skillet and sauté until translucent, about 3 minutes.
- Add the carrot and sauté for 2 minutes.
- Return the chicken to the skillet.
- Add the butter and ketchup and stir to combine.
- Once the butter melts, add the rice.
- Season the mixture with salt, pepper, and cayenne pepper.
- Transfer the mixture to a pot with a tight-fitting lid over medium-low heat.
- Add the chicken broth.
- Cover and cook until the liquid is absorbed, about 20-minutes.
- Serve.
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