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

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Unsalted Butter: margarine, ghee
• Instead of Onion: shallot, leek
• Instead of Carrots: parsnip, zucchini (grated)
• Instead of Chicken Thighs: chicken breast, turkey thigh
• Instead of Salt: sea salt, kosher salt
• Instead of Black Pepper: white pepper
• Instead of Bay Leaves: thyme, oregano
• Instead of Dry White Wine: chicken broth, apple juice with a splash of vinegar
• Instead of Low‑Sodium Chicken Broth: vegetable broth, water with bouillon
• Instead of Jasmine Rice: arborio rice, basmati rice
• Instead of Garlic: 4 cloves garlic, minced
• Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
• Instead of Fresh Parsley: fresh basil, fresh cilantro

Equipment Needed

• Heavy‑Bottomed Pot or Dutch Oven
• Chef's Knife
• Cutting Board
• Box Grater
• Measuring Cups
• Wooden Spoon
• Lid for Pot

Critical Steps — Do Not Skip

• Sauté the onion and carrots until golden for flavor depth.
• Reduce the white wine completely before adding broth.
• Simmer the rice covered on low heat for the full 15 minutes.
• Stir in butter, Parmesan, and parsley off the heat for a creamy finish.

Chef Tips from the Video

• Use a good quality dry white wine; the flavor concentrates during reduction.
• Grate Parmesan fresh for the best melt and flavor.
• Adding the whole head of garlic infuses subtle garlic aroma without overwhelming the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat gently with a splash of broth.

Room temperature: Not recommended; the dish contains perishable chicken and dairy.

Make-Ahead Tips

• Chop the onion, grate the carrots, and slice the chicken up to 2 hours ahead; keep refrigerated.
• The dish can be made a day ahead; reheat gently on the stove with a splash of broth to restore creaminess.

Frequently Asked Questions