Easy One-Pan Chicken and Rice – Aka Plov
This one-pan chicken and rice recipe – is a delicious and easy-to-make weeknight dinner that your whole family will enjoy. Basmati rice cooked with tender chicken thighs and sweet carrots in chicken broth is nothing short of amazing. Don’t forget to pin it!
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I am on a mission to bring you another easy, family-friendly recipe. Today it is a One-Pot Chicken and Rice recipe which can also be called plov. Something to jazz up your weekly routine.
I grew up in Central Asia and was very fortunate to experience the amazing fusion of cuisines from all around the area. One of the most popular dishes in all parts of Asia and a staple in our home was and remains to be – plov. Plov is a rice and meat dish that is traditionally slow-cooked in a large cast-iron pot, called kazan, which is placed in a ground oven. Do not fear, we won’t use the kazan. For the purpose of this recipe, we will use a Dutch oven, which will make the cooking process much easier.
📝 Recipe Ingredients
- Chicken Thighs: The original plov recipe is made with lamb meat and takes a long time to cook. I use skin-on, boneless chicken thighs which are perfect for plov, as they are delicious, stay juicy, and cook fast.
- Chicken Broth or Stock: Homemade is ideal for the best flavor! While store-bought works in a pinch, I highly recommend making your own—it makes a world of difference. Need help? Check out my easy slow cooker chicken stock recipe.
- Carrots: A must-have for plov, adding sweetness and color to the dish.
- Brown Onion.
- Long-Grain Rice: Traditionally, plov uses round rice, but I prefer basmati for its aromatic flavor and quick cooking time.
- Garlic: The more, the better!
- Extra Virgin Olive Oil.
- Spices: Ground cumin, garlic powder, and onion powder bring warmth and depth to the recipe.
- Salt and Pepper: Season to taste and adjust as needed.
How To Make Chicken and Rice Plov
Start by rinsing the rice under running water and setting it aside to drain. Heat some olive oil in a Dutch oven and cook the chicken until golden. Toss in the onions for a minute (but don’t let them brown), then add the carrots and cook for a couple of minutes, stirring constantly. Add the rice and fry it briefly before seasoning it with salt, pepper, and spices.
Pour in the chicken broth, bring it to a boil, then lower the heat, press whole garlic cloves into the rice, and let it simmer until the broth is just above the rice. Cover it, cook for 10 minutes, then turn off the heat and let it rest for 5 minutes. Fluff it up and serve with fresh coriander—simple and delicious!
Chicken Plov Recipe FAQs
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.
Plov is perfect for lunch or dinner. It’s delicious on its own but pairs beautifully with a fresh salad. My Spiced Chickpea Salad Recipe is a fantastic side that complements the dish perfectly!
If you tried this One-Pan Chicken and Rice (plov) Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Thank you! Elena
Easy One-Pan Chicken and Rice – Aka Plov
SAVE THIS RECIPE 💌
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 fry the rice for 1-2 minutes, again stirring the meat and rice constantly.
- Add the chicken broth, bring to the boil.4 cups chicken broth
- Once the broth starts to boil, reduce the heat to low, put garlic cloves into the broth and let it cook 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, timing is important, you don’t want to have mushy rice.4 cloves of garlic
- Take the plov off the heat and let it sit for 5 minutes. Take the garlic cloves out before serving.
- Serve with some fresh cilantro/coriander, enjoy!fresh cilantro leaves
Quick and easy. Kids loved it.
Perfect family dinner 🙂