Chicken thighs
Price on request
Chicken Plov
The king of the Uzbek table, made lighter and quicker with chicken.
90 minServes 6Ingredients
- Baq-baq chicken thighs or leg quarters — 1 kg
- Rice (devzira or other medium-grain) — 600 g
- Carrots — 800 g
- Onions — 2
- Vegetable oil — 150 ml
- Garlic — 1–2 heads
- Cumin seeds — 1 tsp
- Salt — to taste
- Black pepper and barberries — to taste
Directions
- Thaw the chicken on the bottom shelf of the fridge and cut it into large pieces. Rinse the rice several times and soak it in warm water for 30 minutes.
- Cut the carrots into matchsticks and the onions into half rings.
- Heat the oil in a kazan or Dutch oven and brown the chicken until golden.
- Add the onions and cook until soft, then add the carrots and cook for another 10 minutes.
- Add the cumin, salt and pepper, pour in enough boiling water to cover the vegetables by 2 cm (¾ inch) and simmer over medium heat for 20 minutes (this base is called zirvak).
- Spread the rice in an even layer, add boiling water to cover it by 1.5–2 cm and cook over high heat until the water is absorbed.
- Gather the rice into a mound, press the whole garlic heads into the center, cover and steam over low heat for 20–25 minutes.
- Stir the plov and serve with the chicken on top.
