Plov - chicken and rice pilaf.

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 I occasionally have plov on our menu and I was asked a few times to share a recipe. So here it goes! Plov originally came from Uzbekistan but became popular pretty much all over Russia and the former USSR republics. I can honestly say that if any uzbek saw my version, they would laugh out loud! Real plov is usually cooked in a kazan (a cookware somewhat similar to Dutch oven) and has a complicated list of spices added to it. It's usually prepared with lamb or mutton and stewed for many many hours. It's delicious and fragrant. 

   I have an extremely simplified version (no throwing rocks here!) but it's still pretty yummy and my family loves it.

YOU WILL NEED:

2 chicken breasts
2 cups uncooked white rice
2 medium carrots
1/2 onion
1/2 little can of tomato sauce
1/3 tsp. cumin
1/2 tsp. turmeric

some vegetable oil
salt and pepper to taste

HOW-TO:

First, cut the chicken breasts in medium size pieces and cook in a big pot in vegetable oil until done:

 While chicken is cooking, grate carrots and cut the onions small. Some people like more onions but I found that about a half of a medium onion works perfect for us.

 Add the vegetables to the chicken and cook on medium heat until they are soft

Then add tomato sauce and spices and cook for 1 minute while constantly stirring. Add uncooked rice and cook for another minute while stirring. Be sure not to let it burn!! Add more oil if needed.

Then add hot water. Water should be about 1 1/2" higher than rice. DO NOT STIR PLOV ANY MORE! cover tightly and cook on med-low until all water is gone and you can see what looks like holes on the top of rice (I tried to take pictures but it's hard with the lid on. It takes about 20-25 min.): Keep an eye on it. If you see hardly any water any more, take it off the burner:

 Let your pilaf sit for another 20 minutes to absorb all the flavor (this is a very important step!)

Serve with steamed broccoli or salad.

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