Easy One-Pan Chicken and Rice – Aka Plov

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This one-pan chicken and rice (chicken plov) is a lifesaver for busy nights—ready in just 30 minutes! Tender chicken thighs, fluffy basmati rice, and sweet carrots simmer in a delicious chicken broth, creating a hearty and comforting meal. Simply sauté the chicken, add vegetables and rice, then simmer until tender. Serve it with a fresh Mediterranean Chickpea Salad or a crisp green salad with honey-lemon dressing for a dinner the whole family will love.

A plate of plov with rice, chicken, and vegetables, garnished with fresh cilantro. A fork rests on the plate, and a gray cloth napkin is seen in the background.

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I grew up in Central Asia and was fortunate to experience the incredible fusion of cuisines from all around the region. One of the most popular dishes across Asia—and a staple in our home—was and still is plov. (Also known as pilaf). Plov is traditionally slow-cooked in a large cast-iron pot called a kazan, which is placed in a ground oven. But don’t worry—we won’t be using a kazan! For this recipe, we’ll use a Dutch oven, making the cooking process much simpler while still delivering that rich, authentic flavor. It’s the kind of meal that makes life just a little bit easier—and a lot more delicious!

A white plate filled with chicken plov, garnished with cilantro and pepper. The dish includes pieces of chicken, basmati rice, and shredded carrots, served with a spoon on a light-colored surface.

Easy One-Pan Chicken and Rice – Aka Plov

Elena Elliott
This delicious plov is made in one pot. The juicy chicken thighs cooked in chicken broth with rice and carrots, spiced with herbs and spices will quickly become your new go-to mid-week meal. Minimum effort for maximum return.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course dinner
Cuisine Central Asia
Servings 6 serves
Calories 648 kcal

Ingredients
  

  • 1 kg boneless, chicken thighs skin-on, cut into large bites
  • 4 cups chicken broth home-made if possible
  • 2 large carrots peeled and coarsely grated
  • 1 large onion peeled and finely diced
  • cups basmati rice
  • 4 cloves of garlic crushed with skin on
  • 4 tablespoons of extra virgin olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt
  • black pepper to taste
  • fresh cilantro leaves to serve

Instructions
 

  • Start by washing the rice in a mesh colander under running water for a couple of minutes and set it aside to drain.
    1½ cups basmati rice
  • Heat the extra virgin olive oil in a Dutch oven over high heat. Add the chicken, then reduce the heat to medium-high. Cook, stirring frequently, until the chicken is golden brown.
    1 kg boneless, chicken thighs, 4 tablespoons of extra virgin olive oil
  • Add salt, pepper, and spices and stir to combine. Let it cook for a minute to release the aroma.
    1 teaspoon ground cumin, 1 teaspoon garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, black pepper to taste
  • Add diced onion and fry for another minute. Do not brown the onion.
    1 large onion
  • Add carrots and cook for 2-3 minutes, stirring constantly.
    2 large carrots
  • Add rice and toast the rice for 1-2 minutes, again stirring the meat and rice constantly.
  • Add the chicken stock and bring to a boil.
    4 cups chicken broth
  • Once the stock starts to boil, reduce the heat to low and simmer until the broth is approximately one centimeter above the rice. Cover the Dutch oven with the lid and let it cook for 10 minutes. Don’t forget to set the timer!
    4 cloves of garlic
  • Take the plov off the heat and let it sit for 5 minutes. Do NOT open the lid.
  • Now open the lid, fluff the rice with a fork, and serve with some fresh cilantro/coriander. Enjoy!
    fresh cilantro leaves

Video

Notes

Rinse the Rice: Make sure to rinse the rice thoroughly under running water to remove dirt and excess starch.
Don’t Brown the Onions: Keep the heat under control when cooking the onions—they should soften but not brown.
Adjust Cooking Time for Rice: If using a different type of rice, adjust the cooking time as needed. Long-grain rice cooks quickly, while round or short-grain rice may take longer.
Resting is Key: Let the plov rest for 5 minutes after cooking without opening the lid.
Calories: 648kcalCarbohydrates: 43gProtein: 32gFat: 38gSaturated Fat: 9gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 166mgSodium: 1116mgPotassium: 537mgFiber: 2gSugar: 3gVitamin A: 3535IUVitamin C: 3mgCalcium: 52mgIron: 2mg

Please note that the nutritional information provided is an estimate and may vary based on specific ingredient brands, portion sizes, and preparation methods.

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📝 Recipe Ingredients

Ingredients for chicken plov placed on a light surface labeled for a dish: chicken thighs, shredded carrots, chicken stock, white rice, chopped onions and garlic, olive oil, coriander/cilantro leaves, and spices in a small bowl.
  • Chicken Thighs: While traditional plov is made with lamb, it takes a long time to cook. For a quicker version, I use boneless chicken thighs—they’re flavorful, stay juicy, and cook much faster, making them perfect for this recipe.
  • Chicken Stock: I always prefer homemade chicken stock for its rich, authentic flavor, but if you’re short on time, a high-quality store-bought version works just as well.
  • Long-Grain Rice: Plov is traditionally made with round rice, but I love using basmati for its fragrant aroma and quicker cooking time.

By the way, I created a quick lamb plov recipe with ground lamb if you’d like to try it too!

👩‍🍳 Step by Step

Step 1: Rinse the rice under running water in a mesh colander and set aside to drain.

Chunks of raw chicken are being cooked in a large, round, light-colored pot on a stovetop. The chicken pieces are partially browned, indicating initial stages of cooking, with some liquid visible at the bottom.
Screenshot

Step 2: Heat olive oil in a Dutch oven and cook the chicken until it is sealed. Add spices and cook for one minute,

A pot filled with diced chicken pieces and chopped onions cooking, with some browning on the sides of the pot. The mixture is simmering, creating a lightly browned and aromatic dish. The stovetop underneath is visible.
Screenshot

Step 3: Add onions and garlic. Sauté for a minute.

A hand is stirring a pot of rice, shredded carrots, and chicken pieces. The mixture is being cooked in a large pot on a stovetop, with the ingredients partially mixed. The pot is off-white with black edges, and the stove is visible.
Screenshot

Step 4: Add grated carrots and cook for a couple of minutes. Next, add the rice and toast it briefly, stirring constantly.

A pot with rice, chicken pieces, and grated carrots is being cooked on a stove. A glass measuring cup is pouring chicken stock into the pot. The mix is beginning to simmer, showing a blend of white, orange, and light brown colors.
Screenshot

Step 5: Pour in the chicken broth and bring it to a boil. Simmer until the broth is just above the rice. Cover and cook for 10 minutes, then turn off the heat and let it rest for 5 minutes. Do NOT open the lid!

Fluff with a fork and serve with fresh coriander—simple and delicious!

A white plate filled with chicken plov, garnished with cilantro and pepper. The dish includes pieces of chicken, basmati rice, and shredded carrots, served with a spoon on a light-colored surface.

🙋‍♀️ Frequently Asked Questions

What rice can I use to make plov?

I like to use basmati rice because it cooks quickly and tastes amazing. That said, this recipe works with any type of rice—you’ll just need to adjust the cooking time to suit the variety you choose.

How do I store rice and chicken plov?

Leftover plov can be stored in an airtight container in the fridge for up to 2 days. To reheat, simply warm it in a frying pan with a drizzle of olive oil with the lid on for 10 minutes.

Can I freeze this one-pot chicken and rice?

While some people say you can freeze rice, I personally don’t recommend freezing this dish. The rice tends to get mushy after thawing, which changes the texture.

If you try this easy one-pan chicken and rice recipe, I’d love to hear what you think! Leave a comment below, share your tips, and rate the recipe to help others. Don’t forget to share it with friends and family if you think they’ll love it too!

Happy cooking,

Elena x

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