Chicken Plov

An Uzbek rice dish made using ingredients you can easily find in any grocery store.

Step: 1

Place rice in a bowl; cover with warm water.

Step: 2

Slice onion in a food processor fitted with the slicing disk. Transfer to a bowl. Slice carrots using the same blade.

Step: 3

Heat oil in a 12-inch saucepan over medium heat. Cook chicken in the hot oil until no longer pink in the center, about 5 minutes. Add onion; cook and stir until soft, about 5 minutes. Add carrots; cook and stir until softened, about 5 minutes.

Step: 4

Stir dried cherries, cumin, coriander, garlic, and salt into the saucepan. Press down with a spatula to flatten chicken mixture into an even layer in the bottom of the saucepan.

Step: 5

Drain rice and place over chicken mixture in an even layer. Pour in 3 cups water. Cover and bring to a boil. Reduce heat to medium-low; simmer until water is absorbed and rice is tender, 10 to 12 minutes. Stir.

Per Serving: 770 calories; protein 21.1g; carbohydrates 100.7g; fat 30.6g; cholesterol 31.2mg; sodium 678.1mg.

One of most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. When you’re making pasta, make sure for a simple vegetable . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a best idea to adjust with make a rice salad.

This also can apply to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .