Creamy Chicken and Rice (Plov)
One-pot creamy chicken and rice inspired by Italian risotto and plov, finished with Parmesan and parsley.
Sign up to personalise this recipe
Natashas Kitchen- •1 Medium onionfinely chopped
- •2 Carrotslarge, grated
- •Chicken thighssliced into bite-size pieces
- •1/4 cup Olive oil
- •2 Tbsp Butterfor sautéing
- •1 teaspoon Saltadded with vegetables
- •1 teaspoon Saltadded with chicken
- •1/4 teaspoon Black pepper
- •2 Bay leaves(optional)
- •1 cup White wine
- •5 cups Low-sodium chicken brothhot
- •2 cups Jasmine ricedry
- •1 head Garlicwhole head, end sliced off to expose cloves
- •2 Tbsp Butterstirred in at the end
- •Parmesan cheesestir in to finish (amount not specified)
- •Parsleystir in to finish (amount not specified)
- 1
Finely chop the onion and grate the carrots. Slice chicken thighs into bite-size pieces.
5 min
- 2
Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Add olive oil and 2 Tbsp butter. When butter melts, add onion, carrots, and 1 tsp salt; sauté until soft and golden.
7 min
- 3
Add chicken, 1 tsp salt, pepper, and bay leaves. Sauté, stirring occasionally, for about 5 minutes or until chicken is fully cooked.
5 min
- 4
Increase heat to high and add white wine. Boil down, scraping the bottom of the pot, until most of the liquid has evaporated.
4 min
- 5
Add hot chicken broth and stir in jasmine rice.
1 min
- 6
Prepare the garlic by slicing off the end to expose the cloves. Place the whole head of garlic into the center of the rice.
1 min
- 7
Bring to a rolling boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is cooked.
15 min
- 8
Remove the garlic and quickly stir in 2 Tbsp butter.
1 min
- 9
Stir in Parmesan and parsley to finish.
1 min
Share your preferences
Tell us what you like and we'll match you with recipes you'll actually want to cook.
Takes about 2 minutes — no account needed
Any constraints?
Tell us about dietary needs and kitchen setup.