Chicken Plov Recipe - A Comforting One-Pot Chicken and Rice Pilaf

Chicken Plov Recipe - A Comforting One-Pot Chicken and Rice Pilaf

from notentirelyaverage.com
110 min
8 servings

Consider this Chicken Plov recipe, as chances are you've tasted some version of this one-pot chicken & rice dish which dates back centuries.

Ingredients

  • 2 cups Basmati rice (or Jasmine or other long grain white rice)
  • 3 ¼ cups rich chicken stock (homemade if on hand)
  • 1 pound boneless skinless chicken thighs (cut into 2 1/2-inch to 3-inch pieces)
  • 1 pound boneless skinless chicken breasts (cut into 2 1/2-inch to 3-inch pieces)
  • 1 large carrot (or 2-4 smaller carrots; peeled and grated or processed until somewhat fine in a food processor)
  • 1 very large sweet onion (or 2 medium onions, halved and thinly sliced)
  • ¼ cup golden raisins (swollen in boiling water for 10 minutes, then rough chopped)
  • 2 heads + 8 to 10 loose peeled whole cloves garlic (cut in half across to create a top and a bottom)
  • 3 dried bay leaves
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • ½ teaspoon Aleppo pepper (may substitute red pepper flakes)
  • Kosher salt
  • black pepper
  • olive oil (may substitute vegetable oil)

Directions

  1. 1

    Preheat oven to 350°F. Begin by rinsing the Basmati under cool water until the water runs clear. Fill the bowl with the Basmati with water to soak. Set aside.

  2. 2

    In a large saucepan, add the rich chicken stock and heat it over medium low heat. Keep warm while preparing the plov.

  3. 3

    Arrange the cut 2 1/2-inch to 3-inch chicken thigh and chicken breast pieces on a large baking sheet in a single layer. Salt with 2 teaspoons of kosher salt and freshly ground pepper.

  4. 4

    Over medium-high heat add oil into the bottom of a large Dutch oven, about 3 tablespoons. Brown the seasoned chicken thigh pieces on each side, then remove using a slotted spoon to a large bowl. Next, brown the seasoned chicken breast pieces on each side, careful not to cook through and dry them out. Remove using the slotted spoon to the same large bowl as the browned thigh pieces. DO NOT WIPE OUT THE DUTCH OVEN.

  5. 5

    Lower the heat to medium and add the onions and carrots to the drippings in the bottom of the Dutch oven. Generously season with salt and pepper, and sauté until the vegetables appear visibly softened, about 4 to 6 minutes. Add the cumin, coriander, paprika, and Aleppo pepper to the onions and carrots and sauté for an additional minute.

  6. 6

    At this point raise the heat on the simmering chicken stock and bring to a boil.

  7. 7

    Drain the soaked rice. Add it to the vegetables and aromatics. Sauté for 1-2 more minutes, until the rice is well coated in the mixture. Add the browned chicken pieces to the rice mixture. Add the individual cloves of garlic and the rough-chopped swollen raisins and give everything a good stir. Nestle the halved heads of garlic cut side up along with the bay leaves into the rice before pouring the boiling stock over the entire ensemble, making sure everything is submerged by at least 1/4 to 1/2-inch of the boiling stock. If necessary, add liquid (boiling water or additional boiling stock) 1/4 cup at a time to achieve the correct measure.

  8. 8

    Cover the Dutch oven with a tight-fitting lid. Place into the preheated oven for 50 to 60 minutes. Remove from the oven to an oven pad or wooden board on your counter and allow for the final steam/rest, covered, for an additional 10 minutes.

  9. 9

    Remove the lid and fluff the rice. Use a large serving spoon to add heaps of the pilaf to wide shallow bowls for serving. Use an olive pick to remove the roasted garlic cloves from the heads and serve with the rice. Offer oven-warmed naan and a vegetable side dish if desired.