The Ultimate Guide for Making Uzbek Chicken Plov

Chicken plov is a dish that brings comfort and warmth to the dinner table. Originating from the vast steppes of Central Asia, this one-pot wonder has made its way into homes and hearts across the region, and it’s easy to see why. Traditional plov is made with lamb or even beef, but I love turning it into a chicken and rice dish that is full of vegetables. And if you love the sound of that but want it without the chicken, see my vegetarian pilaf recipe.

Combining fluffy rice with succulent chicken, carrots, onions, and a blend of seasonings, this savory one-pot meal is sure to satisfy with every bite. As a fan of one-pot recipes, I appreciate chicken plov's simplicity and depth of flavor. 

It’s the kind of dish my family whips up on holidays like Russian New Year or a birthday, but it can also be one that you turn to on a busy weeknight when you’re looking for something hearty yet straightforward. The melding of ingredients in a single pot makes cleanup a breeze and allows the flavors to deepen and blend together, creating a truly comforting meal.

You can use any cut of chicken you like for this recipe. Traditional Uzbek plov is made with basmati rice and whole pieces of chicken on the bone. You can use chicken breast or thighs if you want the dish to cook faster. 

The important thing is that you cook this on low heat and take your time to coax all the flavor from the spices and seasonings, like with my roasted paprika chicken. Cooked with love, Uzbek chicken plov is going to amaze you with its nuanced flavor and easy preparation.

To make this chicken plov, you’ll need the following:

• Rice: long grain white rice or basmati rice is preferable as it holds its shape well.
• Vegetable Oil: You will need nearly ½ cup (7 tablespoons) to sauté the ingredients.
• Chicken: About 2 pounds, cut into pieces. You can use bone in chicken drumsticks or thighs, but boneless and skinless chicken thighs or breasts will do as well if you're short on time.
• Onions: diced to blend well with the other flavors.
• Carrots: julienned to add a sweet taste and a pop of color.
• Spices & Herbs:
  • Bay Leaves: infuse the dish with its distinctive aroma.
  • Chili Flakes: a touch of heat.
  • Cumin: warm, earthy undertone.
  • Turmeric: gives the dish its golden hue.
  • Barberries: the special ingredient! Gives the dish a tart, zingy flavor.
  • Salt: enhance all the other flavors.
  • Ground Black Pepper: adds a bit of spiciness.
• Garlic: use whole garlic heads to infuse a deep garlic essence.
• Water: cooks the rice and chicken to perfection.

See recipe card for exact quantities.

Step-By-Step Instructions

Prepare the rice 

Before diving into the cooking process, start by thoroughly rinsing your rice until the water runs clear. This step is crucial to remove excess starch, which can cause the rice to become sticky. Once rinsed, let the rice soak in water. Soaking the rice helps achieve a fluffier texture in the final dish. Set the rice aside while you begin preparing the rest of the ingredients.

With your rice ready to go, it's time to focus on the plov. Grab a large dutch oven and place it on the stove over high heat. Pour in some vegetable oil and allow it to heat up. Add the onion to the Dutch oven and cook until it turns a beautiful golden brown, which should take about 2-3 minutes. The transformation of the onion's color and the aroma that fills the kitchen is your cue to move on to the next step.

Now, it's time to cook the chicken. Add the chicken pieces to the pot and fry them for approximately 3 minutes, ensuring they brown evenly on all sides. The sizzle and the change in color to a golden hue are signs that you're on the right track.

Following the chicken, toss in the carrots and continue to fry them briskly for another 2-3 minutes. Keep the heat high so that they start to caramelize and contribute to the rich flavor base of your dish.

After the vegetables have softened and taken on some color, introduce the spices to the dutch oven. Sprinkle in the turmeric, black pepper, cumin, and chili flakes. Add the barberries, bay leaves, and a generous tablespoon of salt to create a depth of flavor that will infuse every aspect of the dish. Give all the ingredients a good stir to ensure they're well combined.

Pour in about 2 cups of water and bring the mixture to a boil. Once boiling, reduce the heat, cover the pot with a tight-fitting lid, and allow everything to simmer nicely. This simmering process should last about 10 minutes, which allows the flavors to meld together and the chicken to become tender.

With the base of your chicken and rice pilaf well underway, it's time to add the rice to the pot. Drain the soaked rice and gently layer it on top of the simmering chicken and vegetables. Be careful not to stir the rice into the mixture; you want it to steam on top. Nestle the heads of garlic into the rice, then cover the pot again and let it simmer under the tight lid for about 15 minutes.

After the rice has steamed, gently stir it from the edges to the center just once to help distribute the flavors without disrupting the layers too much. If the rice isn't ready, give it another 10 minutes on the stove. Be patient, as good rice takes time to cook perfectly.

Serve Chicken and Rice Pilaf 

Fluff the rice and ladle generous portions into bowls, ensuring each serving gets a good mix of golden brown chicken, flavorful vegetables, and perfectly cooked rice.

This chicken and rice recipe is more than just a meal; it's pure comfort in a bowl.

When I make Chicken Plov, it's easy to make it into more meals with leftovers. First, let the Chicken Plov cool to room temperature. For short-term storage, transfer the Chicken Plov into an airtight container and refrigerate it. It stays good for 3-5 days.

For long-term storage, divide the Plov into meal-sized portions. Wrap each portion tightly with plastic wrap and place them into a freezer bag to avoid freezer burn. Label each package with the date. Chicken Plov will last in the freezer for up to 3 months. Thaw it in the fridge overnight when ready to eat.

Reheating: To reheat, I simply warm the Chicken Plov on the stove or in a microwave, stirring occasionally until heated. A splash of water or chicken broth can bring it back to life if it's a bit dry!

I love playing around when making this rice pilaf recipe. Here are some twists you might try:

• Meats: While chicken is my favorite, lamb or beef plov has a richer taste.
• Vegetables: Beyond onions and carrots, consider adding bell peppers or tomatoes for extra zest.
• Grains: Swap out white rice for brown rice or quinoa for a nuttier flavor and a boost in nutrition. Not traditional, but healthy!
• Spices: I often like to experiment with paprika, cumin, or a pinch of saffron.

When I serve chicken plov, I think about balance and complementary flavors. Plov, being a hearty dish, pairs beautifully with lighter sides. Here are some of my favorite accompaniments:

• Salads: A crisp Ukrainian cucumber salad is a classic. Russian Olivier is typical for New Year's. Another household favorite is this avocado and tomato salad with dukkah, drizzled with olive oil and sprinkled with herbs for a refreshing contrast.
• Yogurt: A dollop of plain yogurt or a cucumber yogurt sauce can add a cooling element.
• Breads: Warm, homemade sourdough bread or my mom's beer bread are perfect for soaking up flavors.
• Pickles: An assortment of pickled vegetables cuts through the richness and refreshes the palate. Russian classics include sauerkraut and kosher dill pickles.

To build on the Asian influences of the dish, I also like to serve it with Asian vegetable sides. My Napa cabbage salad is also a great fresh Asian-inspired side.