Chicken Plov recipe
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Ingredients
- 2 cups uncooked white rice 1 large yellow onion, halved 4 large carrots, peeled ½ cup vegetable oil 4 chicken tenders, cut into 1/2-inch cubes ½ cup dried cherries 2 tablespoons ground cumin 2 tablespoons ground coriander 1 ½ teaspoons minced garlic 1 teaspoon salt 3 cups water
Nutrition Info
- 769.8 caloriescarbohydrate: 100.7 gcholesterol: 31.2 mgfat: 30.6 gfiber: 7.3 gprotein: 21.1 gsaturatedFat: 4.9 gservingSize: -sodium: 678.1 mgsugar: 13.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Plov
Directions
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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.