Dinner: Creamy Chicken and Rice (Plov) - Natasha's Kitchen

Ingredients

• 1/4 cup Olive Oil (extra‑virgin, divided)
• 4 tablespoons Unsalted Butter (softened, divided (2 tbsp for sauté, 2 tbsp for finishing))
• 1 medium Onion (finely chopped)
• 2 large Carrots (grated)
• 1.5 pounds Chicken Thighs (boneless, skinless, cut into bite‑size pieces)
• 2 teaspoons Salt (divided)
• 1/4 teaspoon Black Pepper (freshly ground)
• 2 Bay Leaves (optional)
• 1 cup Dry White Wine (dry, such as Sauvignon Blanc)
• 5 cups Low‑Sodium Chicken Broth (hot)
• 2 cups Jasmine Rice (dry, long‑grain)
• 1 head Garlic (whole head, top sliced off and placed in pot)
• 1/2 cup Parmesan Cheese (freshly grated)
• 2 tablespoons Fresh Parsley (chopped)

Instructions

1. Prepare Ingredients

   Finely chop the medium onion, grate the two large carrots, slice the chicken thighs into bite‑size pieces, and set the whole head of garlic aside with the top sliced off.

   Time: PT10M

2. Heat Oil and Butter

   Place the heavy‑bottomed pot over medium‑high heat. Add 1/4 cup olive oil and 2 tablespoons butter. Allow the butter to melt completely.

   Time: PT2M

   Temperature: medium‑high

3. Sauté Vegetables

   Add the chopped onion, grated carrots, and 1 teaspoon salt to the pot. Sauté, stirring occasionally, until the vegetables are soft and golden.

   Time: PT5M

   Temperature: medium

4. Cook Chicken

   Add the chicken pieces, another teaspoon of salt, 1/4 teaspoon pepper, and the bay leaves. Saute, stirring occasionally, for about five minutes until the chicken is fully cooked through.

   Time: PT5M

   Temperature: medium‑high

5. Deglaze with Wine

   Increase the heat to high and pour in 1 cup dry white wine. Boil, scraping the bottom of the pot, until most of the liquid has evaporated.

   Time: PT4M

   Temperature: high

6. Add Broth, Rice, and Garlic

   Stir in the hot chicken broth, then add the dry jasmine rice. Push the whole head of garlic (top sliced off) into the center of the rice. Bring the mixture to a rolling boil.

   Time: PT5M

   Temperature: high

7. Simmer

   Reduce heat to low, cover the pot, and let the rice simmer for 15 minutes, or until the rice is tender and has absorbed most of the liquid.

   Time: PT15M

   Temperature: low

8. Finish the Dish

   Remove the whole head of garlic, stir in the remaining 2 tablespoons butter, grated Parmesan, and chopped parsley until melted and evenly combined.

   Time: PT2M

   Temperature: low

9. Serve

   Fluff the rice gently, plate, and enjoy while hot.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

55g

Fat

12g

Fiber

2g