Chicken Plov
Ingredients
- 2 cups uncooked white rice ⓘ
- 1 large yellow onion, halved ⓘ
- 4 large carrots, peeled ⓘ
- 1/2 cup vegetable oil ⓘ
- 4 chicken tenders, cut into 1/2-inch cubes ⓘ
- 1/2 cup dried cherries ⓘ
- 2 tablespoons ground cumin ⓘ
- 2 tablespoons ground coriander ⓘ
- 1 1/2 teaspoons minced garlic ⓘ
- 1 teaspoon salt ⓘ
- 3 cups water ⓘ
Instructions
- Place rice in a bowl; cover with warm water.
- Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.
- Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion; cook and stir until soft, about 5 minutes. Add carrots; cook and stir until softened, about 5 minutes.
- Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.
- Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.
Nutrition & Diet Analysis (per serving)
629
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).