Uzbek chicken plov

Ingredients

• 800 gPollo Fino chicken (or chicken breast)
• 600 mlchicken stock
• 500 gbasmati rice
• 2 largeonions
• 2 largecarrots
• 8 clovesgarlic
• 3 tspSchmeckt Imma seasoning
• 1 tspground cumin
• 40 gvegetable oil
• 20 gbutter
• to tasteparsley
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare ingredients

   Rinse the rice in cold water in a sieve, repeating 2–3 times until the water runs clear, then leave it to soak in cold water. Cut the chicken into bite-sized pieces and season with 2 tsp of the Schmeckt Imma seasoning and the cumin. Peel the onions and carrots; roughly dice the onions, halve the carrots lengthways and cut them into pieces. Peel and finely chop the garlic.

2. 2

   Brown chicken

   Heat the oil and butter over a high heat in a large heavy-based pot. Brown the chicken in batches, then remove it and set it aside.

3. 3

   Cook vegetables

   Soften the onions and garlic in the fat left in the pot. Add the carrots and fry for 5 minutes, until slightly softened. Season with salt and pepper, stir in the remaining seasoning and toast it briefly, then pour in the stock.

4. 4

   Layer and simmer

   Return the chicken to the pot and simmer over a medium heat for 10 minutes. Drain the soaked rice well and spread it evenly over the chicken and vegetables without stirring. Adjust the liquid so it just covers the rice, adding a little hot water if needed. Simmer over a medium-low heat for about 20–25 minutes, until almost all the liquid has been absorbed.

5. 5

   Rest and fluff

   Take the pot off the heat, cover it with a lid and leave it to rest for 10–15 minutes. Gently mix the chicken and rice from the bottom upwards to loosen the grains, then serve.

What is Uzbek plov?

Plov is a rice-and-meat dish associated with Uzbekistan and the wider Central Asian region, where many versions are cooked in one pot. This version layers basmati rice over chicken, carrots and onions rather than stirring everything together as it cooks.

The browned chicken and spiced vegetables form the savoury base, while the rice absorbs their flavour as it steams. Keeping the rice on top helps it cook without turning the pot into a stirred rice dish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 874 calories, 35g protein, 92g carbs, 40g fat.

The rice supplies most of the carbohydrates, while the chicken contributes much of the protein. The oil and butter, along with the chicken, account for much of the fat. Balance the plate with a crisp salad or vegetables alongside the plov.

Rinse and soak the rice

Rice first: rinse it 2–3 times, until the water runs clear, then leave it to soak in cold water. Drain it thoroughly before adding it to the pot so excess soaking water does not throw off the liquid level.

Rice choice: basmati gives the dish long, separate grains. Spread it evenly over the chicken and vegetables rather than mixing it in.

Build flavour in the pot

Chicken: brown it in batches over high heat, giving the pieces room to colour. Crowding the pot can make the chicken release moisture before it browns.

Vegetables: cook the onions and garlic in the browned fat, then give the carrots 5 minutes to soften slightly. Briefly toasting the remaining seasoning before adding stock helps distribute its flavour through the base.

Keep the rice undisturbed

Layer: once the drained rice is spread over the chicken and vegetables, do not stir it during the simmer. Stirring can disrupt the layers and make the rice cook less evenly.

Liquid level: the stock should just cover the rice. If it does not, add a little hot water; avoid adding a large amount at once.

Check the cooking cues

Simmer: cook for about 20–25 minutes over medium-low heat, until almost all the liquid has been absorbed. Keep the heat gentle enough that the bottom does not scorch while the top finishes cooking.

Rest: leave the covered pot off the heat for 10–15 minutes before mixing. This gives the rice time to settle, and lifting it gently from the bottom helps loosen the grains.

Serve it simply

Finish: fold the chicken and rice together carefully just before serving, so the grains stay as intact as possible. Add parsley to taste at the table or as a finishing touch.

On the side: a crisp salad or simply dressed vegetables bring freshness alongside the rich chicken, rice and butter. Serve straight from the pot while warm.

Recipe notes & tips

• Rinse the rice until the water runs clear, then soak it in cold water as directed.
• Brown the chicken in batches so the pieces have space to colour.
• Drain the soaked rice well before layering it in the pot.
• Spread the rice evenly and leave it unstirred while it simmers.
• Check that the liquid just covers the rice, adding hot water a little at a time if needed.
• Rest the covered pot for 10–15 minutes before gently fluffing the rice.

Variations

• Use chicken breast: cut it into bite-sized pieces and brown it in batches as directed.
• Add fresh herbs: finish with parsley to taste for a fresh note.
• Adjust the cumin: use a little less or more to suit your preference.
• Add extra carrots: include more carrot pieces for a sweeter vegetable presence.
• Season at the table: offer extra black pepper and salt alongside the finished pot.

Common mistakes to avoid

• Skipping the rinse: wash the rice 2–3 times until the water runs clear.
• Crowding the chicken: brown it in batches so it can colour rather than steam.
• Stirring the rice: leave it layered over the meat and vegetables throughout the simmer.
• Adding too much liquid: aim for stock that just covers the rice, adding hot water sparingly if required.
• Serving immediately: rest the covered pot off the heat for 10–15 minutes before fluffing.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 2 days. Reheat until piping hot, adding a splash of water if the rice has become dry.

Frequently asked questions