Plov is more than just a dish; it's a cornerstone of Central Asian cuisine, a symbol of hospitality often prepared for celebrations and honored guests. This version with chicken and chickpeas is a wonderfully satisfying and aromatic one-pot meal. The magic of plov lies in its layers of flavor: tender marinated chicken, earthy chickpeas, sweet carrots, and a fragrant blend of spices like zira (cumin), all cooked together with rice until every grain is infused with deliciousness. Get ready to create a truly memorable meal that will fill your home with an irresistible aroma!
Plov with Chicken and Chickpeas
Ingredients for Plov with Chicken and Chickpeas
- 1 kg (2.2 lbs) chicken thighs
- 550 g (about 2 3/4 cups) parboiled rice
- 200 g (about 1 cup) dried chickpeas
- 250 g (about 2 medium) onions
- 150 g (about 2-3 stalks) celery
- 250 g (about 2 medium) carrots
- 1 head of garlic
- 2 red chili peppers
- 150 ml (2/3 cup) vegetable oil
- 50 g (about 1/4 cup) chicken or goose fat
- 15 g (about 2 tbsp) zira (whole cumin seeds)
- salt, bay leaves, black peppercorns, Imeretian saffron (dried marigold petals)
How to Make Plov with Chicken and Chickpeas
Soak the chickpeas in cold water for 10-12 hours. Soak the rice in cold water for 2 hours. Marinate the chicken for 6-8 hours in a mixture of grated onion, garlic, spices, and olive oil.
Sautéing the chopped onion in the Dutch oven
In a Dutch oven, heat the vegetable oil. Then, add the finely chopped onion to the hot oil. Fry, stirring, for 10 minutes.
Melting the chicken fat, sautéing carrots and celery
When the onion becomes translucent, add finely chopped chicken or goose fat to the Dutch oven. After 5 minutes, add the diced carrots and celery. Sauté the vegetables over medium heat for 15 minutes.
Adding spices to the sautéed vegetables
Add the spices to the sautéed vegetables — zira (whole cumin seeds), 2-3 bay leaves, 6-10 black peppercorns, and a pinch of Imeretian saffron (dried marigold petals). Warm the spices with the vegetables for 5 minutes.
Adding the separately seared chicken
Separately, in a non-stick skillet, sear the marinated chicken pieces for 2-3 minutes on each side. Place the chicken in the Dutch oven on top of the vegetables.
Pouring water into the Dutch oven
Pour hot water over the chicken, just enough to cover the meat.
Adding the pre-soaked chickpeas
When soaking chickpeas, I recommend changing the water several times; well-soaked chickpeas are easier to digest. Rinse the soaked chickpeas and add them to the Dutch oven.
Layering the rice on top
Rinse the rice several times until the water runs clear. Layer the rice on top of all the other ingredients.
Pouring in hot water, salting, adding garlic and chili
Sprinkle with salt to taste. For this quantity of ingredients, you will need about 4 level teaspoons, but I advise you to adjust to your own taste.
Then, pour in hot water to cover the ingredients by 1-1.5 centimeters (about half an inch). Place crushed garlic cloves and chili peppers on top.
Cooking the plov over low heat
Bring the plov (a traditional Central Asian rice pilaf) to a boil over high heat, then reduce the heat. When some of the water has evaporated, cover with a lid. Cook for 1-1.5 hours.
Plov with Chicken and Chickpeas
And there you have it—a beautiful, steaming pot of Chicken and Chickpea Plov, ready to be shared! Traditionally, plov is served on a large platter in the center of the table for everyone to enjoy together. It’s delicious on its own but pairs wonderfully with a simple, fresh salad of tomatoes and onions to cut through the richness. We hope this recipe brings a taste of Central Asian warmth and hospitality to your kitchen. Enjoy every flavorful bite!
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