Chicken Plov

11 ingredients
5 steps

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

Directions

  1. 1
    Place rice in a bowl; cover with warm water.
  2. 2
    Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.
  3. 3
    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.
  4. 4
    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.
  5. 5
    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.

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