Ukrainian Chicken Rice Pilaf
A comforting, deeply flavorful Ukrainian chicken rice pilaf (plov) made in one pot with tender chicken, sweet carrots, garlic, and perfectly fluffy rice.
- Starch Gelatinization Control: Rinsing the rice removes excess surface starch, preventing the grains from clumping and ensuring a fluffy, distinct texture.
- Maillard Reaction Depth: Searing the chicken thighs and deeply caramelizing the onions first builds a rich, savory flavor base that infuses the rice as it simmers.
- One-Pot Simplicity: Cooking everything in a single heavy-bottomed pot traps the steam, concentrating the aromatics and making cleanup a breeze.
My first introduction to authentic Ukrainian plov happened in a cramped apartment in Kyiv. Aunt Galyna stood over a screaming-hot pot, her forearms glistening with sweat as she worked.
She tapped her heavy wooden spoon against her hip.
That simple gesture preceded the most incredible smell of caramelized onions and toasted cumin I had ever encountered. I watched her scrape the bottom of the pot with absolute precision.
Back in my own kitchen, my first three attempts at replicating her magic resulted in a gummy, starchy paste that looked like wet cement. I tested this with several rice brands, realizing eventually that skipping the rinsing step leaves excess surface amylose to gelatinize and bind the grains together into a sad clump.
The fix is incredibly simple. You just need to wash the rice until the water runs crystal clear.
Trust me on this one.
This technique ensures each grain gets coated in the rendered chicken fat, much like the method used in my One-Pot Greek Chicken and Orzo. It creates a barrier that guarantees fluffy results every single time.
Ukrainian Chicken Rice Pilaf
Ingredients
- 1.5 lbs (700g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 cups long-grain white rice (such as Jasmine or Basmati)
- 2 large carrots, cut into thick matchsticks (do not grate!)
- 1 large yellow onion, finely diced
- 1 whole head of garlic, unpeeled, top sliced off to expose the cloves
- 3 cups low-sodium chicken broth
- 3 tbsp avocado oil (or neutral cooking oil)
- 1.5 tsp ground cumin
- 1 tsp sweet paprika
- 2 tsp Diamond Crystal kosher salt
- 0.5 tsp freshly cracked black pepper
Directions
- Rinse the rice in a fine-mesh strainer under cold running water for at least 2 minutes, agitating the grains with your fingers, until the water runs completely clear. Drain thoroughly and set aside.
- Heat the avocado oil in a large, heavy-bottomed Dutch oven over medium-high heat. Add the chicken pieces and sear until deeply golden brown on all sides, about 8 to 10 minutes.
- Stir in the diced onions and cook for 5 minutes until softened and translucent. Add the carrot matchsticks, cumin, paprika, kosher salt, and black pepper, stirring frequently until the carrots are slightly softened, about 6 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Nestle the whole head of garlic, cut-side down, right into the center of the liquid. Bring to a boil, then reduce heat to low and simmer uncovered for 10 minutes to create the flavorful broth base.
- Gently scatter the rinsed rice in an even layer over the chicken and vegetables. Do not stir! The rice must sit on top of the ingredients.
- Cover the pot with a tight-fitting lid. Cook on low heat for 20 minutes without opening the lid.
- Turn off the heat and let the pot sit, covered, for an additional 10 minutes to allow the steam to finish cooking the rice. Remove the lid, discard the garlic head, fluff the rice gently with a fork, and serve. </
Notes
- We highly recommend using Diamond Crystal Kosher Salt; if you are using Morton's or fine table salt, cut the measurement in half (use 1 teaspoon instead of 2) to avoid over-salting.
- Carrots should be cut into thick matchsticks rather than grated. Grated carrots disintegrate during the long simmer, releasing excess moisture and sugars that disrupt the water-to-rice ratio and make the pilaf soggy.
- Keep a close eye on your heat during the covered simmer step. If your burner runs hot, use a heat diffuser under your Dutch oven to prevent the bottom layer of onions and chicken from scorching before the rice fully absorbs the liquid.
- As the pilaf sits in the fridge, the rice grains will continue to absorb the remaining moisture and fat, making the flavors even deeper and more cohesive on day two.
Serving Suggestions
This hearty pilaf is a complete meal on its own, but pairing it with bright, acidic sides cuts through the richness of the chicken fat beautifully.
- A simple, crisp cucumber and tomato salad dressed with sunflower oil and fresh dill.
- A side of tangy Pickled Red Onions to add a sharp, vibrant bite.
- A dollop of sour cream or Greek yogurt on the side for a creamy contrast.
- A plate of fermented vegetables, like sauerkraut or pickled cucumbers, which is highly traditional.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. The rice actually holds its texture remarkably well without getting mushy.
Avoid the microwave if you can.
To reheat, warm a splash of chicken broth or water in a skillet over medium-low heat, add the pilaf, and cover with a lid. This gentle steaming method revives the plumpness of the rice grains without drying out the chicken.
It tastes just as good as day one.
Ingredient Substitutes
If you need to swap things out based on what is in your pantry, here are the best tested alternatives.
- Chicken Thighs: You can substitute bone-in chicken thighs or even pork shoulder, but avoid chicken breast as it dries out too quickly during the long simmer.
- Jasmine Rice: Basmati rice works beautifully as a direct swap; just ensure you do not use short-grain or sushi rice, which contains too much starch.
- Avocado Oil: Ghee or clarified butter is an excellent alternative that adds a rich, nutty depth to the dish.
- Cumin: If you want a different flavor profile entirely, you can lean into a Mediterranean vibe similar to our Chicken Shawarma by adding a pinch of coriander and allspice.
There is something deeply comforting about a single pot bubbling away on the stove, filling the entire house with the scent of toasted spices and sweet garlic. I hope this cozy Ukrainian classic brings as much warmth to your table as it did to mine in that tiny Kyiv kitchen.
Susan Rosie
I've spent over 12 years perfecting recipes so you can cook with confidence. Every dish on Storied Skillet is tested multiple times – because your dinner matters. I believe in simple ingredients, clear instructions, and big flavors.
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