Behili Palov

Name: Behili Palov
Ingredients: 18 cups Olive Oil; 2 whole White Onions, Diced; 2 teaspoons Kosher Salt; 4 whole Skinless Chicken Thighs, Cut Into Eight Pieces; 1 teaspoon Cumin; 1 teaspoon Paprika; 5 cloves Garlic, Minced; 1- 1/2 whole Carrots, Sliced Julienne; 1 cup Chicken Stock; 3 whole Quinces, Quartered And Cored; 4 cups Cooked Brown Rice, Seasoned With Salt And Cumin; 1/4 cups Golden Raisins

12 ingredients

8 steps

Ingredients

18 cups Olive Oil
2 whole White Onions, Diced
2 teaspoons Kosher Salt
4 whole Skinless Chicken Thighs, Cut Into Eight Pieces
1 teaspoon Cumin
1 teaspoon Paprika
5 cloves Garlic, Minced
1- 1/2 whole Carrots, Sliced Julienne
1 cup Chicken Stock
3 whole Quinces, Quartered And Cored
4 cups Cooked Brown Rice, Seasoned With Salt And Cumin
1/4 cups Golden Raisins

Directions

1

Heat oil in a large skillet over medium heat and then toss in the onions with a teaspoon of Kosher salt.
2

Saute the onions until tender, about 3 to 4 minutes.
3

Add the chicken and cook for about 3 more minutes.
4

Next add the spices, remaining salt, garlic, carrots and chicken stock.
5

Cover and cook for about 5 minutes.
6

Then remove the lid, add the quinces and simmer, uncovered, for 20 to 25 minutes, or until liquid is reduced by about two-thirds.
7

Serve over brown rice and sprinkle with golden raisins.
8

Traditional Uzbek service is to pile the rice on a large serving platter and top with the chicken and quinces.