Plov with Chicken and Quince

Name: Plov with Chicken and Quince
Total time: 1 h
Yield: 4
Ingredients: barberry — 1 ч. л.; carrots — 1 шт; chicken — 500 г; garlic — 1 шт; onion — 1 шт; quince — 1 шт; rice — 250 г; sweet paprika — 1/2 ч. л.; salt — по вкусу; sunflower oil — 3 ст. л.; water — 450 мл

Uzbek cuisine

Editorial 1 h 4 servings

Master 136 kcal/100 g updated November 12

A quick plov with chicken thighs and pieces of fragrant quince. The quince adds a light tartness, and the barberries bring out the flavor.

Method

Remove the meat from the thighs and cut it into small pieces. Cut the carrots into strips and the onion into thin half rings; core the quince and cut it into cubes. Rinse the rice until the water runs clear.
Heat the oil in a kazan and fry the chicken over high heat for 5–7 minutes, until browned, then add salt and paprika.
Add the onion and carrots and fry for 3–4 minutes, then add the quince and barberries and heat through for another 2–3 minutes.
Spread the rice on top without stirring and pour in 450 ml of hot water so that it covers the rice by 1.5–2 cm. Place a head of garlic in the center.
Cover with a lid and cook over low heat for 20–25 minutes, until the water has been absorbed.
Remove from the heat, leave covered for 10 minutes and stir gently before serving.