Chicken Plov


PREP Time: 5 minutes

COOK Time: 33 minutes



  • 1 tablespoon olive oil
  • 2 pounds bone-in chicken thighs, skin on
  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 ½ cup medium grain brown rice, rinsed and drained
  • 5 garlic cloves, minced
  • 1 tablespoon salt
  • ½ tablespoon black pepper
  • ½ teaspoon ground cumin
  • ½ teaspoon ground paprika
  • ½ teaspoon ground coriander
  • 2 bay leaves  
  • 3 cup chicken stock
  • 3 large carrots, chopped


  1. SELECT Saute/Brown on the Cosori pressure cooker, adjust to “More/High”, and press On/Start. Allow the pressure cooker to heat up.
  2. ADD the olive oil and allow it to heat up for 30 seconds.
  3. BROWN the chicken thighs skin side down until the skin is golden brown, about 10 minutes. Set aside. You may need to work in batches.
  4. ADD the butter and onion and cook until the onions are slightly translucent, about 3 minutes.
  5. ADD the rice, garlic, salt black pepper, cumin, paprika, coriander, and bay leaves. Mix well. Cook for 2 minutes until the rice is slightly toasted.
  6. ADD the chicken stock and carrot. Mix well and add the chicken and all its juices.
  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the lock position.
  8. SELECT Brown Rice, adjust time to 28 minutes and press On/Start.
  9. NATURAL RELEASE for 20 minutes when done cooking. Release any residual pressure that may be left in the machine and carefully remove lid.  Mix well.
  10. SERVE in bowls.