Ukrainian Chicken Plov (Rice Pilaf)
A comforting one-pot Ukrainian-style chicken plov made with tender chicken, rice, carrots, and a touch of ketchup for sweet-tangy flavor.
Equipment
- Large Skillet
- rice cooker or heavy pot with tight-fitting lid
- Measuring cups and spoons
- Grater
- Knife and cutting board
Ingredients
- 1 large chicken breast cut into 1/2-inch x 1-inch pieces
- 2 cups white rice rinsed well and drained (recommend jasmine)
- 1 large carrot grated
- 1 small onion finely chopped
- 2 Tbsp unsalted butter
- 1/4 cup ketchup
- 2.5 cups water or low-sodium chicken broth
- 1 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/8 tsp Cayenne pepper
- 2 Tbsp olive oil for sautéing
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
- Add the chicken pieces and sauté until golden and cooked through, about 5–7 minutes; remove any excess juices if necessary.
- Add the finely chopped onion to the skillet and sauté with the chicken for about 3 minutes, until softened.
- Add the grated carrot and sauté for 2 more minutes until it softens.
- Stir in 2 tablespoons of butter and 1/4 cup ketchup until the butter melts and everything is evenly coated.
- Add the rinsed rice to the skillet and sprinkle with 1 teaspoon salt, 1/8 teaspoon black pepper, and 1/8 teaspoon Cayenne pepper; stir to combine.
- Transfer the mixture to a rice cooker and add 2 1/2 cups water or low-sodium chicken broth; cook on the White Rice setting until done.
- Or, to cook on the stovetop: place the mixture in a heavy pot with a tight-fitting lid, add 2 1/2 cups water, bring to a gentle simmer, then reduce heat to low and cook for about 20 minutes, until the liquid is absorbed and rice is tender.
- Let the plov rest covered for 5 minutes, then fluff with a fork and serve.
Notes
- If you don't rinse your rice, you will require more water.
- Leftover plov can be sautéed for extra texture and is delicious reheated in a frying pan.
- Jasmine rice is recommended for best results.