There’s something comforting about a one-pot meal that comes together quickly, fills the kitchen with warm, savory aromas, and yields tender bites of chicken and rice with a sweet carrot kiss. Ukrainian Chicken Plov (Rice Pilaf) is that exact kind of dish — humble, nourishing, and perfect for a weeknight dinner or a simple weekend gathering. I love how a short ingredient list becomes a satisfying meal with bright color, balanced flavors, and minimal fuss.

This version uses a single large chicken breast cut into bite-sized pieces, long-grain white rice rinsed until the water runs clear, grated carrot for natural sweetness and color, and a splash of ketchup that enriches the sauce and deepens the tomato notes in the dish. Butter lends silkiness while a touch of cayenne wakes up the palate. The result is tender, fragrant rice studded with golden carrot and succulent chicken — a cozy, family-friendly crowd-pleaser.

Why you’ll love this version

One-pot simplicity: everything cooks in a single pan for easy cleanup.
Balanced flavor: savory, slightly sweet, and gently spicy without being overwhelming.
Accessible ingredients: pantry staples and a few fresh items come together quickly.
Adaptable: easy to double for a crowd or to customize with herbs and vegetables you have on hand.

Ingredients

1 large chicken breast, cut into 1/2-inch x 1-inch pieces
2 cups white rice, rinsed well and drained
1 large carrot, grated
1 small onion, finely chopped
2 Tbsp unsalted butter
1/4 cup ketchup
2 1/2 cups water or low sodium chicken broth
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp Cayenne pepper

Equipment

Large, heavy-bottomed skillet with a lid or a medium saucepan
Cutting board and sharp knife
Grater or box grater
Measuring cups and spoons
Wooden spoon or heatproof spatula

Before you start

Rinse the rice under cold water until the water runs clear; drain thoroughly. Cut the chicken into uniform 1/2-inch by 1-inch pieces so they cook evenly. Grate the carrot finely and chop the onion small so they blend into the rice as it steams. Measure out the butter, ketchup, liquid, and spices so everything is ready to go.

Step-by-step directions

Heat your skillet over medium heat. Add the 2 Tbsp unsalted butter and allow it to melt and foam gently, taking care not to brown it.
Add the finely chopped 1 small onion to the skillet. Cook, stirring occasionally, until the onion becomes translucent and soft, about 3–4 minutes.
Add the cut pieces of 1 large chicken breast to the skillet with the onion. Toss and stir so the chicken pieces make contact with the melted butter and begin to cook. Continue cooking until the chicken is no longer pink on the exterior, about 4–6 minutes; the goal is to partially cook the chicken so it finishes through while the rice steams.
Stir in the grated 1 large carrot and cook for 1–2 minutes to soften and release some sweetness. This brief cook time helps marry the carrot with the onion and chicken flavors.
Pour in 1/4 cup ketchup and stir thoroughly so it coats the chicken, carrot, and onion. The ketchup will create a lightly tomatoey base and add depth of color.
Add the rinsed and drained 2 cups white rice to the skillet. Use a wooden spoon to gently fold the rice into the chicken and vegetables so each grain becomes coated with butter and ketchup. This helps prevent clumping and promotes even cooking.
Pour in 2 1/2 cups water or low sodium chicken broth. Stir to combine, then evenly sprinkle 1 tsp salt, 1/8 tsp freshly ground black pepper, and 1/8 tsp Cayenne pepper over the mixture. Give everything one final gentle stir to distribute the seasonings.
Raise the heat briefly to bring the liquid to a gentle boil. Once bubbling, reduce the heat to low so the mixture simmers very gently. Cover the skillet with a snug-fitting lid to trap steam and cook undisturbed.
Allow the plov to simmer, covered, for 18–20 minutes without lifting the lid. During this time the rice will absorb the liquid and the chicken will finish cooking through.
After 18–20 minutes, remove the skillet from heat and let it sit, covered, for an additional 5–7 minutes. This resting time helps any remaining steam finish the rice and allows the flavors to settle.
Remove the lid and use a fork to gently fluff the rice, separating the grains and mixing the chicken and carrot through the pilaf. Taste and adjust seasoning if needed, adding a small pinch of salt or a crack more black pepper if desired.
Serve warm straight from the skillet. This plov is lovely on its own or accompanied by a simple green salad, pickled vegetables, or a dollop of plain yogurt.

Troubleshooting & tips

If the rice is still crunchy after the covered cook time, return the pot to low heat, add 2–4 tablespoons water, cover, and cook another 3–5 minutes.
For extra aroma, toast the rinsed rice in the butter for 1–2 minutes before adding the liquid, then proceed with the recipe. This step deepens the nutty flavor of the rice.
If you prefer more tomato flavor, increase the ketchup to 1/3 cup, but keep a close eye on seasoning and the liquid level.
To make this dish more colorful, stir in a handful of frozen peas during the last 5 minutes of the covered simmer, then allow to sit and steam during the resting time.
Use low sodium chicken broth instead of water if you want a richer, more savory base; if you do, be cautious with the added salt and taste before increasing it.

Variations

Vegetable-forward: Add diced bell pepper or a cup of chopped spinach when you add the grated carrot for extra color and nutrients.
Spiced up: For a more aromatic profile, stir in 1/2 tsp ground cumin and 1/4 tsp smoked paprika with the other spices.
Herb finish: Scatter chopped fresh parsley or dill over the finished plov for a bright herbal note.
Make it richer: Swap half the water for low sodium chicken broth and finish with 1 extra tablespoon of butter stirred in off the heat for a satin texture.

Serving suggestions

This Ukrainian Chicken Plov (Rice Pilaf) is an easy centerpiece for a modest dinner spread. Consider pairing it with:

A crisp cucumber and tomato salad dressed lightly with lemon and olive oil
Quick pickled vegetables for a vinegary contrast
Plain yogurt or a cucumber-yogurt sauce for cooling, creamy balance

Storage and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, sprinkle a few tablespoons of water over the rice to restore moisture, cover, and microwave in 30–60 second intervals until warmed through. Alternatively, reheat gently on the stovetop over low heat, covered, until steaming.

Notes on ingredients

This recipe uses white long-grain rice for its fluffy texture when cooked; be sure to rinse it well to remove excess surface starch that can lead to clumping. The ketchup contributes tang, sweetness, and color and blends naturally with the grated carrot and savory butter. The cayenne amount is small — it gives the dish a subtle warmth without making it hot, but you can adjust it to taste.

Why the technique matters

There are two simple but important technique points that make this plov succeed: first, cook the aromatics and chicken briefly before adding rice and liquid so each component develops flavor; second, resist lifting the lid while the rice steams so the grains absorb liquid consistently and come out tender and separate. The brief resting period off heat after cooking finishes any residual steam cooking and helps the flavors meld.

Final thoughts

Ukrainian Chicken Plov (Rice Pilaf) hits that comforting sweet spot — simple enough for a busy weeknight yet tasty enough to serve when friends drop by. It’s a reminder that humble ingredients handled with care can yield a deeply satisfying meal. The tender chicken, subtly spiced rice, and bright carrot come together into an all-in-one dish that’s easy to love. Make a pot, share it with people you like, and enjoy the kind of easy comfort that sticks with you.

If you try this version, I’d love to hear how you adapted it — did you add herbs, extra veggies, or a final squeeze of lemon? Small changes can make this recipe truly your own, while keeping the simple, homey spirit intact.