Best Russian One Pot Chicken and Rice Recipe – Russian Special
Russian One-Pot Chicken and Rice, also known as plov, is a comforting and hearty dish that combines tender chicken with sautéed onions, grated carrots, and aromatic spices. This one-pot meal is simmered with long-grain rice, resulting in a flavorful and satisfying dish that’s perfect for family dinners or gatherings.
- Prep Time25 min
- Cook Time45 min
- Total Time1 hr 10 min
Best Russian One Pot Chicken and Rice Ingredients :
- 2–3 lbs boneless, skinless chicken thighs
- 4 tablespoons oil (such as avocado, olive, sunflower, grape seed, etc.)
- 2 large onions, chopped
- 2–4 large carrots, grated
- 6–10 cloves garlic, minced
- Salt and ground black pepper, to taste
- 1 teaspoon each paprika, cumin, and any dry herbs or seasonings of your choice
- 4 cups long grain rice (such as basmati or jasmine)
- 6 cups boiling water
- 2–4 dry bay leaves
- Minced fresh herbs for garnish (such as parsley, dill, chives, etc.)
How To Make Russian Mushroom and Potato Soup
Prepare the chicken by trimming away any excess fat and cutting it into pieces approximately 1 1/2 inches in size.
In a large skillet or heavy-bottomed pot/dutch oven, heat the oil over high heat until it shimmers. Cook the chicken in two batches until all sides are golden brown, seasoning with salt, pepper, and your preferred spices. Transfer the browned chicken to a bowl and set aside.
Add the onion to the pot, season with salt and pepper, and cook over medium heat for about 3 minutes, scraping up any browned bits from the chicken at the bottom of the pot and incorporating them into the onions.
Stir in the carrots and garlic, seasoning with additional salt, pepper, paprika, cumin, and any other dry herbs or seasonings you prefer. Cook the vegetables for another 5-7 minutes until they become tender.
Add the rice to the pot and stir to coat it in the vegetable mixture, cooking for 1-2 minutes until the rice grains are well coated.
Pour in the boiling water, season with an additional 3/4 teaspoon of salt, add the bay leaf, and return the chicken to the pot. Once the water reaches a boil, reduce the heat to the lowest setting, cover the pot, and let it simmer for 10-15 minutes.
Turn off the heat and allow the rice to stand, covered, for an additional 5 minutes.
Remove and discard the bay leaf, fluff the rice with a fork, and garnish with fresh herbs such as parsley, dill, chives, or your choice.
Recipe Notes:
Use bone-in, skinless chicken thighs for added flavor and tenderness.
Brown the chicken in batches to ensure even cooking and to develop a rich, golden color.
Sauté the onions until translucent and slightly caramelized to enhance their sweetness.
Grate the carrots to ensure they cook evenly and blend well with the rice.
Season the dish with paprika, cumin, and your choice of dry herbs to add depth to the flavor profile.
Allow the rice to rest, covered, after cooking to let the flavors meld and the rice to firm up slightly.
Garnish with freshly chopped herbs like parsley, dill, or chives before serving to add a burst of color and freshness.
