Easy one-pot chicken and rice recipe - aka plov

This one-pot 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!

I am on my 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. ?

What will you need to make plov (one pot rice and chicken)

1kg chicken thighs, skin-on, no bone, cut into large chunks.

4 cups of chicken broth, home-made if possible. You can use the store-bought variety, but I would strongly recommend using your own broth, it will make a huge difference in taste. It is very easy to cook broth at home.

2 large carrots, peeled and coarsely grated.

1 large onion, peeled and diced.

1.5 cups of long-grain rice, I use basmati, because it is quick to cook and is delicious.

4 cloves of garlic, skin on.

4 tablespoon of extra virgin olive oil.

1 teaspoon ground cumin. It is ok to leave it out if you don't like the taste.

Salt and pepper to taste

How to make this easy rice and chicken recipe

Start by washing the rice in a mesh colander under running water for a couple of minutes, set it aside to drain.

Heat the extra virgin olive oil in a dutch oven and add the chicken. Cook the chicken on medium-high heat, stirring frequently until the chicken has a nice golden colour.

Add diced onions and fry for another minute. Do not brown the onions. Adjust temperature if they start to brown.

Add carrots and cook for 2-3 minutes, stirring constantly.

Add rice and fry the rice for 1-2 minutes, again stirring the meat and rice constantly.

Add salt, pepper, and cumin (if using), mix to combine.

Add the chicken broth, bring to the boil.

Once the broth starts to boil, reduce the heat to low, put in the garlic cloves, pressing the gloves into the rice with a spoon, 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.

Once 10 minutes are over, turn off the heat and let it sit for 5 minutes before serving.

Serve with some fresh coriander, enjoy!

What rice do I use to cook plov?

I use Basmati rice because it is quick to cook and is delicious. This recipe however will work with any kind of rice, you will just have to adjust the cooking time accordingly.

How to store rice and chicken plov?

You can store leftover plov in an airtight container for up to 3 days in the fridge. Simply reheat it in the frying pan with a little bit of olive oil.

Can I freeze this one-pot chicken and rice?

While many people will say you can freeze rice, I would not recommend freezing this dish. I found rice becomes mushy after freezing.

How do I serve plov?

Plov can be enjoyed for lunch or dinner. You can serve it on its own or with a nice salad. My SPICED CHICKPEA SALAD RECIPE will fit perfectly.

Looking for something for the meatless Monday?

Try my EASY RICE WITH CARROTS RECIPE

Here is the printable recipe for Easy Chicken and Rice aka Plov

Easy one-pot chicken and rice recipe (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.

Print Pin Recipe

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Course dinner

Cuisine Central Asia

Servings 6 serves

Ingredients

  

• 1 kg chicken thighs skin-on, no bone, cut into large chunks
• 4 cups of chicken broth home-made if possible
• 2 large carrots peeled and coarsely grated
• 1 large onion peeled and diced
• 1.5 cups of long-grain rice I use basmati
• 4 cloves of garlic skin on
• 4 tablespoon of extra virgin olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste

Instructions

 

• Start by washing the rice in a mesh colander under running water for a couple of minutes, set it aside to drain.
• Heat the extra virgin olive oil in a dutch oven and the chicken. Cook the chicken on medium-high heat, stirring frequently until the chicken has a nice golden colour.
• Add diced onion and fry for another minute. Do not brown the onion.
• Add carrots and cook for 2-3 minutes, stirring constantly.
• Add rice and fry the rice for 1-2 minutes, again stirring the meat and rice constantly.
• Add salt, pepper, and cumin (if using), mix to combine.
• Add the chicken broth, bring to the boil.
• 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.
• Once 10 minutes are over, turn off the heat and let it sit for 5 minutes before serving.
• Serve with some fresh coriander, enjoy!

Keyword chicken and rice, chicken rice, Plov