A bowl of Ukrainian chicken plov, rice pilaf, with a green cloth napkin and fork beside the bowl

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My Mama gave me this chicken plov  (rice pilaf) recipe over the phone. I changed it up just a little with a touch of Cayenne pepper. Traditional plov is  made with lamb pork or beef. This is our own speedy version.

Rice Cooker: Where have you been all these years? My hubby bought me a rice cooker for Mothers Day and I’ve already made this chicken plov several times. (p.s. It’s a great buy at Costco ~$30) It was so easy and fast. I don’t have to stand over it; I just put my prepped ingredients in the rice cooker and press the button. Voila!!

Ingredients for Chicken Plov:

1 large chicken breast, cut into 1/2-inch x 1-inch pieces
2 cups white rice, rinsed well and drained
1 large carrot, grated
1 small onion, finely chopped
2 Tbsp butter
1/4 cup ketchup
2 1/2 cups water or low sodium chicken broth*
1 tsp salt
1/8 tsp freshly ground black pepper
1/8 tsp Cayenne pepper

*Use as much water/broth as your rice maker requires. note: If cooking on stove top, add 2 cups water for every 1 cup rice.

Rice Pilaf

How to make Plov (Rice Pilaf):

1. Heat 2 Tbsp olive oil in a large skillet over medium/high heat. Add chicken pieces, than saute until golden and cooked through.

Rice Pilaf-2

2. Next, add 1 diced  onion to the skillet with chicken and saute about 3 minutes.

Rice Pilaf-4

3. Add grated carrots to the skillet and saute 2 more minutes.

Rice Pilaf-5

4. Add 2 Tbsp of butter and 1/4 cup ketchup and mix everything together.

Rice Pilaf-6

Rice Pilaf-7

5. Once the butter melts, add 2 cups of rinsed rice to the skillet. Sprinkle with 1 tsp of  salt, 1/8 tsp of black pepper, 1/8 tsp of Cayenne pepper and mix everything together.

Rice Pilaf-8

Rice Pilaf-9

6. Transfer mixture to the rice cooker, add 2 1/2 cups of water and season more to taste if desired. Set the rice cooker to “White rice”.

– OR – If you don’t have a rice cooker, you can put everything into a pot with a tight-fitting lid and cook over medium/low heat for about 20 minutes, or until all of the water is absorbed

Rice Pilaf-10

Rice Pilaf-11

Notes: If you don’t rinse your rice, you will require more water. Left over plov is always a good thing; just saute it up. I think its even better reheated in a frying pan. It gives it a certain crunch.

Natasha's Kitchen Cookbook

Ukrainian Chicken Plov (Rice Pilaf)

4.97 from 54 votes
Author: Natasha of NatashasKitchen.com
A bowl of Ukrainian chicken plov, rice pilaf, with a green cloth napkin and fork beside the bowl
Chicken Pilaf (plov) is hearty and so satisfying.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Ingredients 

Servings: 6
  • 1 large chicken breast, cut into 1/2-inch x 1-inch pieces
  • 2 cups white rice, rinsed well and drained
  • 1 large carrot, grated
  • 1 small onion, finely chopped
  • 2 Tbsp unsalted butter
  • 1/4 cup ketchup
  • 2 1/2 cups water or low sodium chicken broth
  • 1 tsp salt
  • 1/8 tsp freshly ground black pepper
  • 1/8 tsp Cayenne pepper

Instructions

  • Heat 2 Tbsp of olive oil in a large skillet over medium/high heat. Add chicken pieces, saute them until golden and cooked through.
  • Next, add 1 diced onion to the skillet with chicken and saute about 3 minutes.
  • Add grated carrots to the skillet and saute 2 more minutes.
  • Add 2 Tbsp of butter and 1/4 cup ketchup and mix everything together.
  • Once the butter melts, add 2 cups of rinsed rice to the skillet. Sprinkle with 1 tsp of salt, 1/8 tsp of black pepper, 1/8 tsp of Cayenne pepper and mix everything together.
  • Transfer mixture to the rice cooker, add 2 1/2 cups of water and season more to taste if desired. Set the rice cooker to "White rice". - OR - If you don't have a rice cooker, you can put everything into a pot with a tight-fitting lid and cook over medium/low heat for about 20 minutes, or until all of the water is absorbed.

Notes

If you don't rinse your rice, you will require more water. Left over plov is always a good thing; just saute it up. I think its even better reheated in a frying pan. It gives it a certain crunch. I recommend to use Jasmine rice.
Course: Main Course, Side Dish
Cuisine: Russian, Ukrainian
Keyword: chicken pilaf
Skill Level: Easy
Cost to Make: $

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Comments

  • Vita
    January 16, 2013

    Thanks Natasha! Made this for the first time last night and it was wonderful! 🙂 I didn’t have cayenne pepper, so I just used 1/4 tsp of black pepper total for the whole dish. And I added a can of mushrooms (pieces and stems), great dish! Thank you for sharing! I love your blog!!! 🙂 Already made a few different other recipes from here and they are all awesome!

    Reply

    • Natasha
      natashaskitchen
      January 16, 2013

      Mmm I love mushrooms; that sounds like a very good add-in!

      Reply

  • Galchik
    December 17, 2012

    Hey! Do you mean cayenne pepper?!

    Reply

    • Natasha
      natashaskitchen
      December 17, 2012

      whoops! Yes. Cayenne pepper. 😉

      Reply

  • Damir
    October 26, 2012

    честно говоря этот рецепт похож на рисовую кашу с подливкой, но никак не плов. Если бы ты приехала в Узбекистан с этим рецептом над тобой бы все смеялись. Just please dont call it plov and especially ukrainian plov. its like i would call Borsh a dish from Uzbekistan, wich it will never will be, same as plv will never be Ukrainian dish, especially cooked that way. I am not saying that its not tasty, its just not plov, but rice dish and you can name it anything else. P.S:
    Plov and Chicken doesnt go together like burger will never have a chicken inside.

    Reply

    • Natasha
      natashaskitchen
      October 26, 2012

      Plov is a pilaf and this is a chicken pilaf. I make no claims that this is an Uzbek plov. It’s our families quick chicken plov. If you have an excellent (authentic Uzbek) beef plov recipe that isn’t too complicated, feel free to share.

      Reply

      • Anna
        February 5, 2017

        I love how sweetly u replied to that .. 🙂

        Reply

  • Tonya
    July 19, 2012

    Thanx Natash. My first time ever making plov, and it turned out delicious. Too bad my son didn’t like it I think it was the cheyenne pepper…. Too spicy for him. I’ll try without it next time. But me and my hubby enjoyed it very much : )

    Reply

    • Natasha
      natashaskitchen
      July 19, 2012

      Oh man, it is always nice to get a dish that makes everyone happy. My son loves rice, but potatoes,..not so much!

      Reply

  • Natasha
    natashaskitchen
    March 24, 2012

    Hello Everyone, I’ve updated the rice; 1 tsp salt instead of 1.5, added 1/4 cup ketchup and added 1 more tbsp butter.

    Reply

    • angelina
      April 20, 2012

      thanks….will try it today…

      Reply

  • Olga
    March 24, 2012

    Hi Natasha.
    I have tried this recipe and for some reason the whole plov turned out dry. I used the same amount of water and same rice maker. :/

    Reply

    • Natasha
      natashaskitchen
      March 24, 2012

      Hi Olga, I’m sorry it didn’t work out. Did you rinse the rice first? Are you used to a more sticky plov or was it just dry? Try adding the 1/4 cup ketchup to it and 3 tbsp butter and see if you like that more. I’ll update the recipe. I’m pretty sure I used more butter the last time I made it.

      Reply

  • Olga
    August 7, 2011

    Thanks for this recipe, Natasha! I made it yesterday with brown rice and garlic and it is great. I’m 7 weeks pregnant with my first child, and all I want are the dishes my Ukranian mother used to make. I have a feeling I’ll be visiting your blog a lot in the coming months.

    Reply

    • Natasha
      August 7, 2011

      Isn’t it funny how our food preferences change while pregnant and then go right back to normal after delivery? I was afraid I would never like shrimp again because I couldn’t stand it while pregnant . I hope this site satisfies your cravings and congratulations!!

      Reply

  • Natalie Postolaki Tsurcan
    June 22, 2011

    hi natasha, what brand of rice do u use for the plov

    Reply

    • Natasha
      June 23, 2011

      Im not sure what brand it was. It’s the big bag from Costco. Any medium or long grain white rice will work

      Reply

  • Natalie
    May 16, 2011

    Can you plez post more pilaf recipes! Thanks

    Reply

  • tina
    February 24, 2011

    I have the same rice cooker. What do you press when putting all ingredients in?

    Reply

  • Marisa
    February 22, 2011

    I tried this recipie over the weekend and loved it so mcuh i cooked it again using pork instead of chicken. Thank you for this great recipie

    Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      Pork is great alternative as well and I think it reheats better :).

      Reply

  • Lyuda
    December 30, 2010

    Hey, nice website! Really user friendly and you have so many ideas!!! Just a tip I picked up from my mom (who is a professional chef) regarding the rice- If you don’t want your rice to stick together, put butter into the water as it is heating up, then add rice. I never rinse it, but do just that and my rice is always seperated and fluffy! I personally like Jasmine rice.

    Reply

    • Natasha
      December 30, 2010

      Thank you Lyuda! I’m always happy to learn something new. I’ll try that next time!

      Reply

  • Yana
    December 24, 2010

    This is one of my husband’s favorite meals! AND it’s so easy to make. I always put ketchup into my mixture as well. I also used left over turkey (after thanksgiving) and it was delicious!

    Reply

  • MILA
    November 16, 2010

    I put it in the oven before for like an hour and its very fluffy but since my sister got me my rice cooker its my favorite to use for plov and so fast

    Reply

    • Natasha
      natashaskitchen
      February 18, 2013

      That’s what I love about my rice cooker, just push the button and it will do the rest :).

      Reply

  • margie
    November 16, 2010

    What brand of rice did you use?

    Reply

    • Natasha
      November 16, 2010

      I usually use Homai – I think that’s what its called? But I’ve been using some that my Mom gave me. She bought a huge amount at Costco. It doesn’t really matter what brand you use.

      Reply

  • Vita
    November 8, 2010

    Hi Natasha, I was wondering what kind of Rice cooker do yo have? I’ve been meaning to buy one but most of them are over $100… Thanks!

    Reply

    • Natasha
      November 8, 2010

      I bought mine at Costco for $30. The brand is Aroma and it’s white. I think they usually them at Costco.

      Reply

  • katya
    October 22, 2010

    Plov is rather eastern Russian food. It made with real meat (originally with lamb, but I like pork too). I make it in wok and add peppers, garlic and tomatoes (+ to what you have already written) . I do boil rice half way separately, then add it to wok on top of “zirvak”(cooked meat and veg. mixture). That way rise steams nicely, and you will not get a rise “kasha”.

    Reply

    • Natasha
      October 22, 2010

      Hi Katya, thank you for your comment. Peppers, garlic and tomatoes sound like a really good addition to plov. I will use those ingredients next time I make plov. Rinsing the rice prevents it from becoming a “kasha” as well because you are removing the extra starch.

      Reply

  • Irina McGuire
    September 30, 2010

    Natasha, just wanted to say “Privet.” I randomly stumbled upon your blog. Nice one, by the way! I am going to have to try some of your recipes because I love cooking as well and try to stay in touch with Russian culture and food. I also have a blog where I share Russian recipes, and Plov is one of them. . Cheers! 😉

    Reply

    • Natasha
      September 30, 2010

      Privet Irina! I will check it out your website too. I’m always happy to find out about other sites that feature Russian food.

      Reply

  • ira fedkiv
    September 7, 2010

    also beef is great…

    Reply

    • Natasha
      September 7, 2010

      I’ve tried a beef variation at Church and it was very good. Do you prepare the beef the same way as chicken?

      Reply

  • Nella
    June 29, 2010

    Wow, never knew you could finish plov in rice cooker…great idea 🙂 My mom has also started to use lamb meat in plov….nice different flavor 😉

    Reply

    • Natasha
      June 29, 2010

      I’ve never cooked with lamb before. Very creative. There are probably a hundred different ways to make “plov”

      Reply

    • Natasha
      June 30, 2010

      It makes Grechka (buckwheat) perfectly too.

      Reply

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