Low-Fat Plov Recipe

Camel Spit is throwing the gauntlet! Your loyal editor claims that the following is the best Americanized plov recipe out there. What do you say?



Low-Fat Chicken Plov (reprinted from Dec. 2006 camel spit)
by Charles Gussow (T-11)

A certain amount of controversy exists around this recipe. The intent is to capture the Sunday plov taste we all remember, without slowly killing ourselves by guzzling cotton seed oil. However, some RCPVs note that the final product, “just tastes like chicken and rice.” In contrast, FoT Vice President (and wife) Kelsey Beckner, raves, “This is the best dish I’ve ever eaten. You are a genius, Charles. In appreciation for your efforts in creating this recipe, I will do all of the housework from now on.” At least that’s how he remembers the conversation.

2 Chicken breasts, chopped
2 Onions, sliced
3 cloves Garlic, diced
1/2 pound carrots (or more), sliced into long strips
2 cups of Rice
1 cup of Chicken broth
1 cup water
2-4 tablespoons Canola or vegetable oil
Garlic powder
Salt
Paprika
Head of garlic (optional)
Jalapeno pepper (optional)
Dried apricot (optional)
Craisins (optional)
Remember to use a heavy pot with a lid.

1) Mix the chopped chicken breast slices with the onions and diced garlic. Season with salt, and paprika.

2) Coat the bottom of the pot with a small amount of canola/vegetable oil. Though it takes a couple of tablespoons, it’s less than the bottle-emptying daiza pour. Turn the burner to medium high and wait for the pot to get hot.

3) Brown the chicken, stirring infrequently, until the meat gets that crunchy layer we all remember and love. At this point, pour in some of the chicken broth. The broth should cover about half the width of the chicken.

4) Turn the heat down to medium. Add the carrots as a layer which entirely covers the chicken. If you are adding dried fruit, place on top of the carrots now.

5) Add the dry rice to the top of the carrots. Season the rice with paprika, salt, and garlic powder.
Stick the entire head of unpeeled garlic into the rice, as well as a jalapeno pepper.

6) Add the remaining water and broth. Cover the pot and check occasionally to see how the water is absorbing. If the water is gone before the rice is soft, add more. If the rice is almost done and there’s a lot of water left, open the top for awhile.

7) As always, remember not to stir anything until you serve.

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