Ukrainian Chicken Plov (Rice Pilaf) Recipe

If you’re searching for a dish that delivers big comfort with simple ingredients, Ukrainian Chicken Plov (Rice Pilaf) will become your new weeknight wonder! Imagine tender chicken nestled in a golden bed of seasoned rice, sweet carrots, and savory onions, all united with a gentle hint of ketchup and butter for richness. Each spoonful brings a tapestry of flavor and texture that feels homey and celebratory all at once. Whether you’re new to Eastern European cuisine or craving a nostalgic classic, Ukrainian Chicken Plov (Rice Pilaf) deserves a place at your table—and in your heart!

Ingredients You’ll Need

This recipe shines because of its humble, accessible lineup—yet each component adds something magical to the final dish. Dip into your pantry and let these staples work their magic, building deep flavor, color, and warmth in every bite.

• 1 large chicken breast: Using boneless, skinless chicken keeps things lean and means the chicken soaks up all the seasonings beautifully.
• 2 cups white rice: Rinsing the rice ensures every grain cooks up fluffy and separate, never gummy.
• 1 large carrot (grated): Your secret weapon for vivid color and gentle sweetness—don’t skip it!
• 1 small onion (finely chopped): Adds savory backbone and aroma that anchors the flavors together.
• 2 tablespoons unsalted butter: For an indulgent, silky finish that turns the whole dish luxurious.
• ¼ cup ketchup: Adds a subtle tanginess and gorgeous color; it binds all the flavors seamlessly.
• 2 ½ cups water or low-sodium chicken broth: Broth deepens the flavor, but water works well in a pinch.
• 1 teaspoon salt: Essential for lifting and enhancing all the other tastes.
• ⅛ teaspoon freshly ground black pepper: For gentle, aromatic heat that rounds out the profile.
• ⅛ teaspoon cayenne pepper: Just enough for a tiny spark of warmth without overpowering the palate.
• 2 tablespoons olive oil: Gets the chicken golden and adds a welcoming base note.

How to Make Ukrainian Chicken Plov (Rice Pilaf)

Step 1: Cook the Chicken

Begin by heating olive oil in a large skillet over medium-high heat. Add the chicken pieces and sauté them until they’re lightly golden on all sides and cooked through. This initial sear locks in the chicken’s juiciness and gives your Ukrainian Chicken Plov (Rice Pilaf) its satisfying meaty depth.

Step 2: Add Vegetables

Reduce the heat just slightly and drop in your finely diced onion. Stir and let it soften for about three minutes, unlocking its natural sweetness and aroma. Then, toss in the grated carrot and continue cooking for another two minutes—this step builds irresistible color and flavor layers for your plov.

Step 3: Incorporate Butter and Ketchup

Next, add the butter and ketchup to the pan. Stir well and watch as the butter melts and marries with the ketchup, instantly transforming everything into a glossy, fragrant sauce. This is one of the hallmarks of Ukrainian Chicken Plov (Rice Pilaf)—it creates that unique richness and light tanginess.

Step 4: Add Rice and Seasoning

Now it’s time to introduce the rinsed rice. Mix it into the skillet, ensuring every grain is coated in that luscious sauce. Sprinkle over the salt, black pepper, and cayenne pepper, and stir again so the spices hit every corner. This even distribution sets your pilaf up for perfectly consistent bites.

Step 5: Cook the Plov

You have two easy methods here:
Rice Cooker Method: Transfer the whole mixture into your rice cooker, pour in the broth or water, and check the seasoning. Set the cooker to White Rice.
Stovetop Method: Move the mixture to a pot with a tight lid, add the liquid, cover, and cook gently over medium-low for about 20 minutes, until the rice is plumped and the liquid has disappeared. Either way, the aroma at this point is downright irresistible.

Step 6: Serve

Fluff the rice gently with a fork to separate the grains and mix in all that chicken and veggie goodness. Dish up your Ukrainian Chicken Plov (Rice Pilaf) while it’s warm for maximum comfort and flavor.

How to Serve Ukrainian Chicken Plov (Rice Pilaf)

Garnishes

A sprinkling of freshly chopped parsley or dill adds bright color and a fresh herbal lift to every serving. Sometimes, a scattering of pomegranate seeds or a little extra black pepper can make your Ukrainian Chicken Plov (Rice Pilaf) feel even more festive and inviting.

Side Dishes

Traditionally, Ukrainian Chicken Plov (Rice Pilaf) pairs beautifully with crisp cucumber and tomato salad, or simply some tart pickled vegetables. A dollop of thick, creamy yogurt on the side offers a cooling contrast to the slight spice in the pilaf.

Creative Ways to Present

Spoon the plov into a nice serving dish and nestle it with extra carrot ribbons or herb sprigs. For something extra special, try molding warm plov into small cups or domes and unmolding it on each plate—a restaurant-worthy touch made easy at home.

Make Ahead and Storage

Storing Leftovers

Leftover Ukrainian Chicken Plov (Rice Pilaf) keeps remarkably well in the refrigerator. Place it in an airtight container and enjoy within three days. The flavors will continue to mingle and develop, making leftovers an absolute treat.

Freezing

If you want to make a double batch or enjoy this dish later, freezing is an excellent option. Let the pilaf cool completely, then scoop it into zip-top bags or freezer-safe containers. It’ll keep its flavor beautifully for up to three months—just remember to flatten the bags for faster thawing!

Reheating

To reheat, simply sprinkle a few drops of water over the plov and cover it while warming gently in the microwave or on the stovetop. This steams the rice back to tenderness and keeps everything as moist and delicious as when it was first made.

FAQs

Can I use brown rice instead of white rice?

You absolutely can use brown rice, but keep in mind it takes longer to cook and will need additional liquid. The resulting texture will be chewier and heartier, which works beautifully in Ukrainian Chicken Plov (Rice Pilaf)!

Do I have to use ketchup?

Ketchup may sound surprising, but it’s a classic twist that lends a tang and sweetness to the dish. If you prefer, you can substitute with tomato paste and a pinch of sugar—though the ketchup really does add something special.

What’s the best pot to use for stovetop plov?

A heavy-bottomed, lidded pot is ideal. It ensures even heat and prevents scorching at the bottom. You can also use a Dutch oven for an exceptionally moist and tender Ukrainian Chicken Plov (Rice Pilaf).

Can I add other vegetables?

Definitely! Feel free to stir in peas, bell peppers, or even a handful of frozen mixed vegetables for extra color and nutrients. The recipe is wonderfully flexible and forgiving.

Is Ukrainian Chicken Plov (Rice Pilaf) spicy?

The level of heat is very mild in this recipe, with just enough cayenne to warm your palate. If you’re sensitive to spice, just reduce or omit the cayenne pepper—there’s no compromise to the delicious flavor.

Final Thoughts

If you’ve never tried Ukrainian Chicken Plov (Rice Pilaf), now’s the perfect moment to dive in and experience its comforting embrace. Simple to make, endlessly adaptable, and guaranteed to win hearts at the table, this recipe is a celebration of humble ingredients creating extraordinary results. Invite your loved ones to the kitchen and let this beloved classic become part of your family story!

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