Easy One-Pan Chicken and Rice – Aka Plov
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.
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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!
Easy One-Pan Chicken and Rice – Aka Plov
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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
- 1½ 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
📝 Recipe Ingredients
- 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.
Step 2: Heat olive oil in a Dutch oven and cook the chicken until it is sealed. Add spices and cook for one minute,
Step 3: Add onions and garlic. Sauté for a minute.
Step 4: Add grated carrots and cook for a couple of minutes. Next, add the rice and toast it briefly, stirring constantly.
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!
🙋♀️ Frequently Asked Questions
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.
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.
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
Quick and easy. Kids loved it.
Perfect family dinner 🙂