Russian Chicken Plov with Quinoa commonly enjoyed with proteins like duck. In this version, I use two types of protein-rich and flavorful quinoa – red and white pre-washed quinoa – and a whole chicken.
The chicken is braised with a blend of olive and canola oil, onions, and carrots and then layered with quinoa and spices of cumin, paprika, garlic and bay leaves.
Plov means “pilaf” in Russian. As is this recipe, traditional Russian plov is made with carrots, onions, and spices. A very versatile dish, serve as an entree or without protein as a side dish.
Serving size: 1 1/2 cups Chicken Quinoa Plov – served as an entree
Saturated fat: 1.7g
This dish is rich in vitamin B6 and was recently featured on The Bikini Lifestyles Show with guest, Russian home chef, Olga Valentina. Enjoy her interview and learn more about her delicious Russian cuisines here: Olga Valentina In this calorie-slashing collection, The Bikini Chef® Susan Irby offers recipes for switching up ingredients that keep calories to a minimum. Complete with serving-size suggestions and “Skinny Secret” shortcuts to trim calories in little ways, here you’ll get expertly crafted recipes that include offerings for every meal of the day!
Books by The Bikini Chef®:
The Bikini Chef® Diet
Substitute Yourself Skinny
Boost Your Metabolism
The Complete Idiot’s Guide Quinoa Cookbook
The Clean Separation
$7 Healthy Meals
$7 Quick and Easy Meals
$7 Pressure Cooker Meals
Cooking With Susan : Southern Family Favorites
Russian Chicken Plov with Quinoa
Russian Plov is a hearty Russian dish commonly enjoyed with proteins like duck. In this version, I use two types of proteinrich and flavorful quinoa red and white prewashed quinoa and a whole chicken.
- 1 1/12 pounds whole chicken pieces, cut up
- 2 tablespoons canola oil
- 2 tablespoons olive oil
- 2 white onions, chopped
- 4 carrots, peeled and shredded
- 3/4 cup black currants
- 1 3/4 cups water, for braising
- sea salt
- black pepper
- 3 bay leaves
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 1/2 cups uncooked, pre-washed red quinoa
- 1 1/2 cups uncooked, pre-washed white quinoa
- 1 garlic head
- 4 cups water, hot, to use when adding the quinoa
- Using a dutch oven or large stockpot, heat the canola and olive oil over high heat until smoking hot.
- Add the chicken and cook for 7 to 10 minutes, until the chicken has a golden color and the skin is getting crisp.
- Add the onion, carrots, and currants and stir to combine with a pinch of salt and pepper, bay leaves, and paprika.
- Add 1 3/4 cups water, enough to barely cover the chicken, onion and spice mixture.
- Cover with a lid and reduce heat to simmer about 45 minutes to an hour, until the chicken is tender.
- Place the quinoa on top of the chicken mixture and DO NOT STIR them together.
- Carefully spread the quinoa evenly over the top of the mixture.
- Pour in the 4 cups of hot water in the center of the quinoa.
- Place the garlic head in the center of the quinoa.
- Increase heat to medium to medium high and bring liquid to a boil, then reduce heat again and simmer, uncovered, until most of the water is absorbed.
- Use the end of a wooden spoon to poke holes in the quinoa.
- Cover the pot and cook, with heat on low, another 10 to 15 minutes.
- Remove the garlic and squeeze it into the dish or use a garlic press.