Ukrainian Chicken Plov (Rice Pilaf) Recipe

If there’s one comfort dish that always brings my family rushing to the table, it’s Ukrainian Chicken Plov (Rice Pilaf). This golden, robust skillet meal combines tender chicken, velvety rice, and sweet vegetables in a saucy embrace, all tied together with a touch of ketchup and a whisper of spice. Each bite is fragrant, filling, and unfailingly satisfying, making it a memorable meal whether you’re hosting friends or enjoying a cozy night in. Ukrainian Chicken Plov (Rice Pilaf) doesn’t just warm your stomach—it fills your home with heart.

Ingredients You’ll Need

The delightful thing about Ukrainian Chicken Plov (Rice Pilaf) is how it transforms simple staples into something truly special. Each ingredient lends its unique flavor or texture, creating a beautiful harmony you can taste in every spoonful.

• Chicken breast: Use boneless, skinless chicken breast for quick, tender bites that soak up all the flavors of the pilaf.
• White rice: Rinsed thoroughly, this forms the soft, fluffy backbone that carries all the savory notes of the dish.
• Carrot: Grated for easy blending, carrots add color and natural sweetness, balancing the savory and spiced components.
• Onion: Finely chopped, onions build a flavorful foundation with their mellow sweetness as they sauté.
• Unsalted butter: Melted into the mix, butter adds a lovely richness and brings everything together.
• Ketchup: Don’t skip it! It gives the pilaf a zesty tomato depth and gorgeous hint of tanginess.
• Water or low-sodium chicken broth: This liquid cooks the rice, infusing it with extra savory goodness—broth delivers even deeper flavor.
• Salt: Essential for brightening and rounding out the flavors, so don’t be shy but taste as you go.
• Freshly ground black pepper: For a touch of warmth and earthiness interwoven with the other spices.
• Cayenne pepper: Just a pinch wakes up the dish with gentle heat, but feel free to adjust to your taste.
• Olive oil: Used to sear the chicken and sauté the vegetables, delivering a light, Mediterranean note.

How to Make Ukrainian Chicken Plov (Rice Pilaf)

Step 1: Sauté the Chicken

Start by heating olive oil in a large skillet over medium-high heat. Add your chicken breast pieces in a single layer. Sauté until each piece turns golden brown and is cooked through, about 5–6 minutes depending on the size. This step locks in the chicken’s juiciness and builds the first layer of savory flavor for your Ukrainian Chicken Plov (Rice Pilaf).

Step 2: Add Vegetables

Once your chicken is ready, stir in the finely chopped onion. Sauté for about 3 minutes, letting the onion soften and turn translucent—it will gently flavor both the chicken and oil. Next, add the grated carrot. Continue cooking for another 2 minutes, until the carrots are fragrant and have released their sweetness, which will create a deliciously colorful base.

Step 3: Incorporate Butter and Ketchup

Drop in the unsalted butter and let it melt into the pan, then stir in the ketchup. This step is where the magic really happens! The butter enriches the mix, while the ketchup blends in to add a subtle tang and gorgeous golden hue, making your Ukrainian Chicken Plov (Rice Pilaf) truly special.

Step 4: Add Rice and Seasonings

Mix in your well-rinsed white rice, taking a moment to ensure each grain is kissed with that saucy, buttery goodness. Sprinkle over the salt, black pepper, and a touch of cayenne for the perfect fragrance and warmth. Stir gently so the rice is evenly coated and seasoned, setting the stage for flavor-packed grains.

Step 5: Cook the Plov

Now, choose your method of magic—rice cooker or stovetop. If using a rice cooker, transfer everything in, add your water or chicken broth, taste for seasoning, and set to the “White Rice” setting. If you’re going stovetop, move everything to a pot with a tight-fitting lid, pour in the water or broth, cover, and cook on medium-low heat for about 20 minutes (until the liquid is absorbed). This is when the Ukrainian Chicken Plov (Rice Pilaf) comes together, each grain steaming to perfection.

Step 6: Fluff and Serve

When the cooking is finished, fluff the rice gently with a fork to separate the grains and mix in any golden bits from the bottom. Serve immediately while it’s steamy and aromatic—the perfect moment when all the flavors have melted into one another.

How to Serve Ukrainian Chicken Plov (Rice Pilaf)

Garnishes

Ukrainian Chicken Plov (Rice Pilaf) absolutely shines with a sprinkle of vibrant garnishes! A handful of fresh chopped parsley or dill adds a pop of color and herby brightness. For a bit of crunch and luxury, toss on toasted slivered almonds or pine nuts. Even a squeeze of lemon juice or a few pomegranate seeds will lift every forkful.

Side Dishes

This cozy pilaf is a meal on its own, but it’s fantastic next to a crisp green salad, a tray of roasted beets, or pickled vegetables for an intensely satisfying spread. Rye bread or pita makes a stellar partner, perfect for scooping up every last grain of Ukrainian Chicken Plov (Rice Pilaf).

Creative Ways to Present

For an eye-catching family meal, serve your pilaf piled high on a large platter, dotted with extra herbs and a touch of melted butter on top. Try packing the rice into small bowls, then inverting them onto plates for adorable molded servings. Or, invite everyone to build their own bowls with extra garnishes and sides—a surefire hit at potlucks and parties.

Make Ahead and Storage

Storing Leftovers

Cool your Ukrainian Chicken Plov (Rice Pilaf) to room temperature before storing. Transfer it to an airtight container and refrigerate—it will stay fresh for up to 4 days while the flavors deepen beautifully. Give it a quick fluff before reheating so the rice stays light.

Freezing

This dish is wonderfully freezer-friendly! Spread cooled pilaf into a zip-top freezer bag or container, pressing out extra air. Freeze for up to 2 months; just remember to label with the date. Thaw overnight in the refrigerator before reheating to preserve that lovely texture.

Reheating

To reheat, add a spoonful of water or chicken broth to loosen things up, then warm in the microwave or on the stovetop over low heat, stirring gently. If you like, dot with a little fresh butter or a shower of herbs right before serving to revive the aroma and flavor.

FAQs

What rice works best in Ukrainian Chicken Plov (Rice Pilaf)?

I recommend regular long-grain white rice for the fluffiest, most traditional result. However, jasmine rice gives an extra floral note, and even basmati will work in a pinch! Avoid short-grain rice, which tends to get mushy.

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and bring deeper flavor to Ukrainian Chicken Plov (Rice Pilaf). Just cut them into uniform pieces for even cooking. Boneless, skinless thighs work best here.

Is ketchup really traditional in Ukrainian Chicken Plov (Rice Pilaf)?

Surprisingly, yes. Ketchup is a beloved “shortcut” in many modern Slavic homes—it adds tang and sweetness, plus a beautiful color. If you prefer, tomato paste works too, but you may want to add a pinch of sugar.

Does it matter if I use water or chicken broth?

Both work, but chicken broth brings extra depth and makes your Ukrainian Chicken Plov (Rice Pilaf) taste like it’s been simmering all day. Go for low-sodium if possible, so you can control the salt.

How do I keep rice from sticking or getting mushy?

Rinse your rice until the water runs clear and don’t stir it too much once cooking begins. Let it steam gently, covered, until all the liquid is absorbed. Fluff with a fork right before serving for the best texture.

Final Thoughts

I hope you’ll treat yourself and your loved ones to a bowl of Ukrainian Chicken Plov (Rice Pilaf) soon. It’s the kind of homey, flavor-packed meal that turns an ordinary night into something special. Let the aroma fill your kitchen—then dig in and taste a little bit of Ukraine, one comforting, colorful bite at a time!

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