Dinner: Creamy Chicken and Rice (Plov) - Natasha's Kitchen

Finely chop a medium onion.

Grate two large carrots.

Slice chicken thighs into bite-size pieces.

Place a heavy-bottomed pot or Dutch oven over medium-high heat.

Add 1/4 cup of olive oil and 2 tablespoons of butter to the pot.

Once the butter melts, add the chopped onion, grated carrots, 1 teaspoon of salt, and sauté until soft and golden.

Add the chopped chicken, another teaspoon of salt, 1/4 teaspoon of black pepper, and 2 bay leaves.

Sauté, stirring occasionally, for about 5 minutes or until the chicken is fully cooked.

Increase the heat to high and add 1 cup of white wine.

Boil down the wine, scraping the bottom of the pot until most of the liquid has evaporated.

Add 5 cups of hot low-sodium chicken broth to the pot.

Stir in 2 cups of dry jasmine rice and top with a whole head of garlic, sliced off at the end to expose the cloves.

Push the garlic into the center of the rice.

Bring to a rolling boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked.

Remove the garlic and quickly stir in 2 tablespoons of butter.

Stir in the Parmesan cheese and parsley.

Equipment Needed

Allergens