Chicken Plov

Yields 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes



  • 1 tablespoon olive oil
  • ½ pound boneless chicken thighs, skin on 
  • 2 tablespoons butter
  • ½ large onion, diced
  • 1¼ cups medium grain brown rice, rinsed & drained
  • 1 tablespoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cumin
  • ¼ teaspoon ground paprika
  • ¼ teaspoon ground coriander
  • 1 bay leaf 
  • 1½ cups chicken stock
  • 1 large carrot, thickly julienned
  • 2 garlic cloves, minced


  1. SELECT Sauté on the Cosori Pressure Cooker and press Start/Cancel. 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 in the rice, 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 minced garlic on top along with the chicken and all its juices.
  7. SECURE THE LID on the pressure cooker, making sure the pressure release valve is in the locked position.
  8. SELECT Rice, adjust time to 25 min, and press Start/Cancel.
  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.