Plov, a beloved rice pilaf dish with roots deep in Central Asian cuisine, is a true celebration of flavor and tradition. While often cooked in a heavy cauldron called a 'kazan,' this recipe adapts the classic for the modern home kitchen, using a simple oven-baking method. The result is a wonderfully fluffy (or 'rassypchatyy,' as they say in Russian) plov, where each grain of rice is perfectly cooked and infused with the savory juices of chicken, sweet carrots, and aromatic spices. This oven-baked version is not only easier to prepare but also guarantees a delicious, no-fuss meal that brings a touch of authentic comfort to your dinner table.
Fluffy chicken plov baked in the oven
Ingredients for Fluffy Oven-Baked Chicken Plov
- 800 g chicken (boneless, skin-on thigh meat)
- 300 g long-grain parboiled rice
- 200 g onion
- 200 g carrots
- 1/2 head of garlic
- 60 g raisins
- 60 ml vegetable oil
- turmeric, ground paprika, bay leaf, salt, pepper
How to Make Fluffy Chicken Plov in the Oven
Cut the meat into cubes approximately 3 centimeters in size.
Finely chop the onion.
Fry the carrots for about 7 minutes.
Debone the chicken thighs. Cut the meat into cubes approximately 3 centimeters (about 1.2 inches) in size. I leave the skin on as it provides extra fat, and fat and oil are never superfluous in plov (a traditional Central Asian rice pilaf dish).
Pour vegetable oil into a skillet. Finely chop the onion. Add the onion to the heated oil and sauté for 15 minutes over medium heat until soft and translucent. I recommend transferring the onion from the skillet to the baking dish with a slotted spoon, so the oil remains in the skillet.
Cut the peeled carrots into thick sticks and sauté them in the same skillet and oil as the onions. Fry the carrots for about 7 minutes.
I suggest, depending on the size of your skillet, dividing it into 2-3 batches and frying them separately.
After the vegetables, brown the chicken pieces. If you add all the meat at once, it will stew rather than fry. I suggest, depending on the size of your skillet, dividing it into 2-3 batches and frying them separately.
Place the sautéed onions and carrots at the bottom of a deep, oven-safe dish.
Arrange the browned chicken pieces over the onions and carrots.
Add the crushed garlic and a few bay leaves to the dish.
Place the sautéed onions and carrots at the bottom of a deep, oven-safe dish. The sides should be 10-12 centimeters (4-5 inches) high or more.
Arrange the browned chicken pieces over the onions and carrots. Press down the contents of the dish with a spatula to compact them.
Crush the garlic cloves with the side of a knife, leaving the skin on. Add the crushed garlic and a few bay leaves to the dish. Season with salt to taste (I use 2 level teaspoons of coarse sea salt for this amount of ingredients). Add 1 teaspoon of ground paprika and 1/2 teaspoon of ground turmeric.
Soak the raisins in cold water, rinse, then cover with boiling water.
Soak the raisins in cold water, rinse, then cover with boiling water. Rinse again under running water and add them to the dish.
Spread the long-grain parboiled rice in an even layer over the top.
Boil water and carefully pour it into the dish so that it covers the contents by about 1.5 centimeters.
Cover the plov with parchment paper.
Spread the long-grain parboiled rice in an even layer over the top. The rice should completely cover the meat and vegetables like a cap.
Boil water and carefully pour it into the dish so that it covers the contents by about 1.5 centimeters (about 0.6 inches). If the boiling water creates channels in the rice, smooth them over with a spoon to ensure everything is evenly covered again.
Cover the plov with parchment paper. To prevent the steam from dislodging the paper, you can weigh it down with knives or tie the dish with cotton twine.
Preheat the oven to 200°C, place the plov in the preheated oven. After 15 minutes, reduce the temperature to 175°C.
Preheat the oven to 200°C (400°F). Place the plov in the preheated oven. After 15 minutes, reduce the temperature to 175°C (350°F). Bake for 1 hour and 20 minutes.
The fluffy chicken plov baked in the oven is ready. Serve hot.
The fluffy chicken plov baked in the oven is ready. Serve hot.
And there you have it—a beautiful, aromatic, and incredibly fluffy chicken plov, straight from your oven! The beauty of this dish lies in its simplicity and the depth of flavor achieved with just a few key ingredients. Traditionally, plov is served on a large platter in the center of the table for everyone to share, fostering a sense of community and togetherness. Feel free to serve it with a side of fresh vegetable salad or pickled onions to complement the richness. We hope this recipe becomes a new favorite in your home. Priyatnogo appetita (enjoy your meal)!
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