Best One Pot Chicken and Rice Plov Recipe (2024)

FAQs

Can you cook raw chicken and rice at the same time? ›

Make sure the rice soaks up all the chicken juices and oil. Turn the heat to medium; place the chicken on the rice, and pour in chicken stock or water. Cover and cook for 20-25 minutes or until all the liquids are absorbed into the rice. In the meantime, mix dark soy sauce, sugar, sesame seeds, and black pepper.

Ingredients for Beef Rice Pilaf:

3 cups long grain rice (Basmati or Jasmin rice work great!)

The name “plov” is related to “pilaf,” a name which English speakers are generally familiar with. However, while “pilaf” usually refers to a light, mostly-vegetable dish, plov is much more hearty. Alexander the Great (356 – 323 BC) is often credited with being the “inventor” of plov.

Pile the plov on a big warmed plate and serve with garlic, chilies and plain thinly sliced tomato-sweet onions-chili-salt salad.

Get creative, play with flavors….. and you just might create a whole new “favorite dish”! When I cook rice, I usually add a little bit of salt, butter, and parsley to give it some more flavor. Then serve with a nice baked chicken seasoned with some rosemary, salt, pepper and garlic.

Amid these demographic and culinary changes, there has been one constant: plov. This hearty mix of rice, spices, carrots and meat has featured in Russian kitchens for generations. These days, the dish is generally identified as Uzbek, but that was not the case until official Soviet mythmakers made it so in the 1950s.

10.7 million people in Uzbekistan do not lead a healthy lifestyle. 16.5% of the population consumes tobacco and 4.7% alcohol, and 16% do not consume enough fruits and vegetables (less than 400 grams per day).

Each region in Uzbekistan has its own type of plov. For example, Tashkent plov is different from Samarkand and Khorezm plov. It is estimated that there are over 200 types of plov in the country, and even more family recipes.

What is Uzbek plov made of? ›

The list of ingredients for plov is not long: long-grain rice; yellow carrots; onions; mutton cooked in sheep fat and vegetable oil. Depending on location, the list can be expanded to include chickpeas and raisins. When I asked a couple of cooks what spices they use, they named only salt and cumin.

The most ubiquitous versions are made with beef, lamb, or mutton. Softened onions and matchsticks of yellow carrots are standard additions, as are chickpeas, entire heads of garlic, and dried fruit including sultanas or barberries.

Only green tea and such is the tradition; a very sensible tradition, mind you, since only a very healthy person can drink a 40% alcoholic drink after a heavy plov.

I always make traditional plov with Basmati rice because I think it's the best rice for this recipe. But you can also use medium-grain rice or long-grain white rice if that's what you have on hand, although the cooking time may change slightly. Brown rice and jasmine rice are possibilities.

Most definitely. A good tip to using a few dishes or pots to cook is to simply have your meat and rice together in the rice cooker. Place the rice and choice amount of water in the rice cooker, lay your seasoned meat on top of the rice and close the lid.

WASH YOUR HANDS, NOT THE CHICKEN

Do not allow raw poultry or its juices to touch other foods, especially fruits and vegetables. Immediately dispose of any plastic wrapping.

Cooking can kill most food poisoning organisms – it is important not to spread the organisms from the raw food back to the cooked food. Keeping raw and cooked food separate stops the bacteria from raw food re-contaminating cooked food.

Cooking chunks of chicken and a sheet pan with chopped up vegetables yields a healthy, balanced meal without a lot of fuss. It's a great way to use up any vegetables in the fridge that are about to turn.