Ukrainian Chicken Plov (Rice Pilaf) Recipe
Get ready to fall in love with Ukrainian Chicken Plov (Rice Pilaf), a glorious one-pot dish that instantly brings warmth and comfort to any table. Fluffy rice, tender chicken, and vibrant vegetables all dance together in a cozy embrace of butter and spices, making this a surefire family favorite. Whether enjoyed as a quick weeknight meal or the centerpiece of a festive gathering, Ukrainian Chicken Plov (Rice Pilaf) is as unfussy as it is soul-satisfying—the kind of recipe you’ll turn to again and again.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Ukrainian Chicken Plov (Rice Pilaf) so craveable is its down-to-earth, everyday ingredients. Each item on this list isn’t just pantry-friendly—it’s essential to creating the perfect balance of flavor, texture, and color. Don’t skip or swap them if you can help it; together, they create something truly magical.
- Chicken breast: Lean, juicy, and cooks up quickly; cut into bite-size pieces for even cooking and every bite loaded with chicken.
- White rice: Rinsed well for fluffiness and to prevent clumping—choose a long-grain variety for the best results.
- Carrot: Adds gorgeous color and a hint of sweetness that beautifully balances out the savory notes.
- Onion: Finely chopped for a base of aromatic flavor that infuses every grain of rice.
- Unsalted butter: Melts into the mix, lending a luxurious richness that elevates humble ingredients.
- Ketchup: Sounds unconventional but provides both tang and a subtle depth you’ll love.
- Water or low-sodium chicken broth: The cooking liquid that makes your rice tender and flavorful; broth gives an extra savory hit.
- Salt: Essential for bringing everything together—taste as you go to find your perfect balance.
- Freshly ground black pepper: Delivers mild heat and complexity to the dish without overpowering it.
- Cayenne pepper: Just a touch for a little kick; adjust to taste if you’d like it spicier.
- Olive oil: Used for sautéing the chicken, giving it a gorgeous golden crust while keeping things light.
How to Make Ukrainian Chicken Plov (Rice Pilaf)
Step 1: Sauté the Chicken
Start your Ukrainian Chicken Plov (Rice Pilaf) by heating olive oil in a large skillet over medium-high heat. Add your chicken breast pieces and sauté them until they’re golden and fully cooked through, about 4-5 minutes. This first step is crucial—the chicken should be juicy inside with a light, flavorful crust on the outside.
Step 2: Add Aromatics and Vegetables
Once your chicken is ready, stir in the finely chopped onion. Sauté for about 3 minutes, letting the onion turn translucent and wonderfully fragrant. Add the grated carrot next, and continue cooking for another 2 minutes. This brings out both the sweetness of the carrot and the savory essence of the onion, layering in the flavors.
Step 3: Stir in Butter and Ketchup
Push those aromatics and chicken to the sides of the pan, drop in the unsalted butter, then pour in the ketchup. Stir well, allowing the butter to melt and coat every morsel in the pan. Don’t be shy with your stirring—the ketchup’s tangy edge and the glossy richness of butter are what make Ukrainian Chicken Plov (Rice Pilaf) so comforting and unique.
Step 4: Add Rice and Seasonings
Now, mix in the rinsed and well-drained white rice. You want every grain to be slicked with that savory sauce. Sprinkle over the salt, black pepper, and a pinch of cayenne pepper. Stir gently but thoroughly so each grain is evenly seasoned and ready to soak up all the flavor as it cooks.
Step 5: Cook to Fluffy Perfection
You can finish Ukrainian Chicken Plov (Rice Pilaf) using either a rice cooker or a stovetop pot. For the rice cooker, transfer your mixture and add 2 ½ cups of water or chicken broth, then set the cooker to “White Rice.” On the stovetop, move everything to a pot with a tight-fitting lid, add the liquid, then cover and cook over medium-low heat for around 20 minutes. When the liquid is absorbed and the rice is tender, your plov is ready.
Step 6: Fluff and Serve
Once the cooking time is up, fluff the plov gently with a fork to separate those tender grains. Let it sit for a couple of minutes before serving, so everything steams together and the flavors truly shine.
How to Serve Ukrainian Chicken Plov (Rice Pilaf)
Garnishes
A classic way to finish Ukrainian Chicken Plov (Rice Pilaf) is with a sprinkle of fresh herbs—think chopped parsley or dill for a burst of color and a fresh lift. You might also add a few grinds of black pepper or even a wedge of lemon on the side; each little pop of flavor enhances the hearty, homey goodness of the dish.
Side Dishes
Pair this plov with a crisp cucumber and tomato salad dressed with a little vinegar and sunflower oil; the fresh, tangy side is a perfect counterpoint to the warm, spiced rice. For an expanded table, serve with pickled vegetables, a simple green salad, or a thick slice of rye bread to round out the meal.
Creative Ways to Present
For special occasions, you can mold Ukrainian Chicken Plov (Rice Pilaf) into neat domes using a bowl or ramekin, then invert onto plates for a delightful restaurant feel. Garnish with extra slivers of carrot or a fan of thin cucumber slices around the plate for a dramatic restaurant-style flourish.
Make Ahead and Storage
Storing Leftovers
Allow any leftover Ukrainian Chicken Plov (Rice Pilaf) to cool completely, then transfer to an airtight container. Store in the fridge for up to 3-4 days. Flavors tend to deepen overnight, making leftovers even more enjoyable the next day.
Freezing
To freeze, scoop the cooled plov into freezer-safe zip-top bags or containers. Lay the bags flat for quicker freezing and neater storage. Ukrainian Chicken Plov (Rice Pilaf) will keep beautifully for up to 2 months—just remember to label it with the date.
Reheating
For best results, reheat leftovers gently on the stovetop with a splash of water or chicken broth. Cover and warm over medium-low heat, stirring occasionally until heated through. If reheating from frozen, let thaw in the fridge overnight before warming as above for even reheating and best texture.
FAQs
Can I use chicken thighs instead of breast?
Absolutely! Chicken thighs are a wonderful substitute, adding extra juiciness and rich flavor. Just remember to trim off excess fat and cut them to a similar size so they cook evenly.
What if I don’t have a rice cooker?
No rice cooker, no problem! The stovetop method is super reliable—just use a sturdy pot with a tight lid. Keep the heat low, and resist the urge to peek so all the steam stays in and the rice cooks perfectly.
Can I use brown rice instead of white?
Yes, you can use brown rice, but you’ll need to increase the liquid slightly and cook it longer, as brown rice takes more time to soften. Keep an eye on the texture and add extra broth or water if needed.
Is there a vegetarian option for this recipe?
For a vegetarian spin on Ukrainian Chicken Plov (Rice Pilaf), simply swap the chicken for cubes of sautéed mushrooms or chickpeas, and use vegetable broth instead of chicken broth. The resulting plov will still be satisfying and packed with flavor.
How do I prevent my plov from becoming mushy?
The key is to rinse the rice well beforehand to remove excess starch and to be precise with your liquid measurements. Cook the plov until the liquid is just absorbed, then let it rest a few minutes with the heat off before fluffing—this guarantees tender, distinct grains every time.
Final Thoughts
If you’re searching for a dish that’s easy enough for busy nights yet special enough to bring everyone together, Ukrainian Chicken Plov (Rice Pilaf) is your answer. Give this recipe a try, and let its inviting flavors and soothing simplicity win you over. You might just find it becomes a beloved regular on your table!
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Ukrainian Chicken Plov (Rice Pilaf) Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
This Ukrainian Chicken Plov, a delightful rice pilaf dish, brings together tender chicken, fluffy rice, and savory vegetables in a harmonious blend of flavors. Perfect for a comforting family meal or a casual gathering.
Ingredients
Chicken:
- 1 large chicken breast (cut into ½-inch x 1-inch pieces)
Rice and Vegetables:
- 2 cups white rice (rinsed well and drained)
- 1 large carrot (grated)
- 1 small onion (finely chopped)
Seasonings and Others:
- 2 tablespoons unsalted butter
- ¼ cup ketchup
- 2 ½ cups water or low-sodium chicken broth
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper
Instructions
- Cook the Chicken: Heat olive oil in a skillet, cook chicken until golden and fully cooked.
- Add Vegetables: Sauté onion until softened, add carrot, and cook.
- Incorporate Butter and Ketchup: Add butter and ketchup, stir until combined.
- Add Rice and Seasoning: Mix in rice, salt, black pepper, and cayenne pepper.
- Cook the Plov: Either use a rice cooker or stovetop method to cook the rice with broth until done.
- Serve: Fluff rice with a fork and serve warm.
Notes
- You can add other vegetables like peas or bell peppers for variation.
- Adjust the seasoning to suit your taste preferences.
- Make sure the rice is well-rinsed to prevent it from becoming too sticky.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop, Rice Cooker
- Cuisine: Ukrainian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg
Keywords: Ukrainian Chicken Plov, Chicken Rice Pilaf, Rice Pilaf Recipe, Ukrainian Recipe
