Thank you for that great review! Hi Natasha…I have a an almost 4# chicken and an 8 quart instant pot, will it work and will cooking time be less? The tasty gravy made it that much better! This post may contain affiliate links. It was amazing, so tasty and juicy. I’m so happy you enjoyed that. Gonna do a 6 lb chicken in the 8 quart I.P.Thanks! If I made a triple batch of the Plov, does the cooking time stay the same or longer? If you have the option, chicken tenders would probably be better than chicken breast, but chicken breast will work. Thank you for this easy to follow and delicious recipe you brought smiles into my house. Read my disclosure policy. That’s my favorite way to eat it; crisped over a skillet and served with a pickle. Just made this tonight and was a big hit. It was very easy to make. It’s nice and soft and they taste delicious together! Chickens I have purchased have been too big for my instant pot. When reheating, I would suggest first thawing in the fridge overnight then add a little sprinkle of water when it’s heating up so it doesn’t get dry. We were missing our plov! I’m so happy you enjoyed this recipe! So much flavor & very moist! Thank you! If you experiment that please let me know how you like that. My lifestyle has changed significantly from when I first started following you, from living the city single life: taking hours shopping and creating these online masterpieces, to now: chasing a 2 year old around trying to slap anything decent together by 7. I broiled in oven afterward but no air fryer. Will definitely make this recipe again!! Ingredients for Pork Pilaf – http://multicooker.com/ci/receipts/pork_pilaf/ Sounds like a good plan. Thanks for sharing and for giving this recipe a great feedback! Hi Kris, for oven-roasted chicken, I would recommend roasting at 425 degrees F for 1 hour 30 minutes (for a 5-5 1/2 lb chicken), or until juices run clear when you slice between the leg and thigh. Many thanks! Thank you for that awesome review, Nicole! I’m so glad you enjoyed that Mackenzie! Pressure Cook Chicken: Cover with the lid, set the lever to “sealing” position, cook on high pressure for 6 minutes per pound followed by 15-minute natural pressure release before manually releasing remaining pressure. Girlfriend this is the bomb! I’m so happy you enjoyed this recipe! We served the chicken with roasted potatoes, green beans, carrots and stove-top stuffing. Has anyone tried to use cauliflower rice ? The flavor was okay. Do you think Nishiki rice could work (with proper measurements?) I suggest using brown rice in this recipe. I’m so happy you found a family favorite! Thank you for sharing that with me, Amber! Hi Margarita, I haven’t tested that to advise but some of our readers have mentioned adding them. Hi Monique the parmesan cheese will be a better match with the white wine and it will also incorporate better into the rice, but a different cheese should still work fine. For this recipe, a fresh or thawed chicken works best. Thank you for the very clear instructions. Saute, stirring occasionally until chicken is golden on all sides (5 mins). Hi Connie, you can find all of our taco recipes HERE. Hello Sheila, what an amazing feedback. This recipe makes a big batch which is great since it reheats really well. Air fry / crisping was unsuccessful, but I didn’t remove any liquids, so I’m blaming that (not me. Ive tried your food recipes in the past and its great. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. But, what’s most important is Natasha’s extremely detailed instructions in preparations and cooking methods and technics, supported by excellent pictures and photos. I feel like I can get lost in all your recipes and it will take me to taste heaven. :) Worth every step and so easy! I’m making this by doubling the recipe for a party. So I’m here to ask you how would I make this recipe so that it would be enough for 25 people? Did I ever tell you I love my OXO strainer? That sounds like a good idea. Natasha’s recipe of Beef plov is superb-nothing needs to be altered, except, perhaps spices-coriander and such. My husband won’t eat chicken if it’s not browned first. it's Natasha Natasha's kitchen.com and today. Boil down the wine, scraping the bottom until most of the wine has evaporated. However, my chicken needed a little bit more flavor and my rice needed a little bit more salt. I’m so sad it didnt work our for me even though the meat and everything else is just so tasty! Discarding it seems wasteful to me…. This was JUST what I was looking for! Natasha’s favorite tips to unleash your inner chef! Hi Liz, I haven’t tested that but I think it could work. Made it the other day and could not wait for dinner the next day so we could have it again as it was soooo delicious!! Please give me some advice.. Hi Stacy, the flavor will be much better with chicken broth – I think it would be lacking something with using just water and you would have to add more seasonings to taste. The way the recipe is writing is perfect, but I’m glad I played with it. That is the only part that scares me. That is wonderful, love it! Easy, tasty, enjoyable by the most mouths…. You’re welcome! Natasha – this recipe is perfect. THANK YOU! Made this chicken for Sunday dinner and it tastes soooo goood! The dish was easy to make and stretched a few ingredients into a hearty meal that lasted for days. We love your recipes. In addition, for some reason, despite washing my rice over and over, the dish still came out with more of a sticky rice consistency..which in fact I enjoyed, but my husband is a fan of the traditional version. Hi! The rice on top stays undercooked. Hi Jamie, I haven’t tested that to advise. I made the a start Pot versión with brown rice and it was perfect and I loved it, but this original version is my husband’s favorite. Thanks for your good feedback, Janice! It will be one of my family favorites. Read more comments/reviewsAdd comment/review. Please like, and share our video and we'll see you next time! I’m so glad you enjoyed that! So excited to make this! We appreciate it! Making whole turkey or chicken can be intimidating but if I can do it, you can too! This chicken can serve 6 people you can divide the recipe to get the nutritional info per serving. I think you could still make it work with garlic salt, just keep in mind garlic salt is half garlic powder and half salt so you would need to adjust the total salt added so it doesn’t end up too salty. Love your videos and your kids coming in for taste tests. I agree! USA Creamy chicken and rice is so satisfying and a one-pot meal! This chicken and rice recipe has all the creaminess of risotto and heartiness of plov. Also, I was wondering if you knew maybe a ball park figure of what one serving would be and how many calories that serving would be? I had a 5.7 pound chicken and my chicken took about 40 minutes in the instant pot. Thank Natasha. Everything else was according to recipe. Hi Angela, I prefer it with chicken thigh meat because it’s more flavorful and tender, but I have tried and and have gotten several reader reports that it works works well with chicken breast. I’m assuming you remove the liquid first and could then do the gravy on the stovetop while the chicken crisps. Ive made this dish several times and it always turns out AmAzInG!! Here you'll find all collections you've created before. I just made this and was able to fit a 5.7lb chicken in my 6qt IP (it was the smallest I could find). I highly recommend a meat thermometer since not all chickens are the same in size. I dont like parmesan cheese, do you think it’s possible to take cheddar or mozzarella instead ? I noticed a few other people had this problem. If some of the cloves come out, it won’t adversely affect the recipe, just let them be . Help!!! I’ve made it a little differently at times, for example instead of 5 cups of broth, I’ve used an extra cup of wine and four cups of broth and I’ve used fresh dill instead of parsley. I changed a couple minor things. This was one of the most delicious meals!! It will change the way you make chicken. Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. I can report back that it was a good idea! New England Creamy Clam Chowder Soup Recipe - Comfort Food by Natashas Kitchen. Do you have any idea what I might be doing wrong?! Thank you so much for sharing that with me, Yelena :). The chicken would be a little bland if you skipped that step. The ingredients here are so simple and you probably have everything you need in your refrigerator and pantry. I’ll let u know how it turns out tomorrow! I served with whole roasted onions and sautéed fresh green beans with garlic and such Hi Natasha Set up Instant Pot: Place the trivet inside the instant pot and pour in 1 cup chicken broth. All delicious. BTW, I’ve tried dozens of your recipes. Hi Yazmine, here’s the Instant Pot that I am using. How long for smaller (probably 3 lbs) whole frying chicken. I totally agree that this one is a lot better than turkey. My mother is Ukrainian and her plov has always been a family favorite. Today I did your instant pot chicken. I’m glad your whole family loves the family.

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