Chicken Plov recipe

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Ingredients

2 cups uncooked white rice
1 large yellow onion, halved
4 large carrots, peeled
½ cup vegetable oil
4 chicken tenders, cut into 1/2-inch cubes
½ cup dried cherries
2 tablespoons ground cumin
2 tablespoons ground coriander
1 ½ teaspoons minced garlic
1 teaspoon salt
3 cups water

Nutrition Info

769.8 calories
carbohydrate: 100.7 g
cholesterol: 31.2 mg
fat: 30.6 g
fiber: 7.3 g
protein: 21.1 g
saturatedFat: 4.9 g
servingSize: -
sodium: 678.1 mg
sugar: 13.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place rice in a bowl, cover with warm water.

  2. Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.

  3. Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion, cook and stir until soft, about 5 minutes. Add carrots, cook and stir until softened, about 5 minutes.

  4. Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.

  5. Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low, simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.

Recipe Yield

4 servings

Recipe Note

An Uzbek rice dish made using ingredients you can easily find in any grocery store.

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