Ploff (Chicken & Rice)

Have you heard of ploff? It’s a rice dish I grew up on, very common in Russian kitchens and probably my favorite combination of rice, chicken, onions, and carrots! There are many variation of the dish and the main protein is usually lamb but I swap out for chicken drumsticks. The dish taste best when cooked in a dutch oven pot, I’ve tried a slow-cooker, pressure cooker and a regular pot and the dutch oven takes the cake.

The fluffiness of the rice and moist chicken, makes this dish easy for little humans to eat. It takes time and effort but well worth it and know it will be a staple dish in your house! Not many ingredients yet so flavorful, I am excited to hear how your little ones enjoyed.


Prep: 30 Cook: 1 hour Total: 1 hour 30 min
Serves: 6 servings

Best for: Toddlers and babies who are comfortable with texture


  • 5 chicken drumsticks with skin

  • 1 cup of organic basmati rice

  • 1 medium onion

  • 3 carrots

  • 5 cups of water

  • 1 head garlic

  • 3 tbs avocado oil

  • salt and pepper to taste


  • Place chicken drumsticks and a pinch of salt to 5 cups of water, bring to a boil, then simmer for at least 30 minutes (chicken broth).

  • In the meantime, shred onion and carrots and place into dutch oven with 1 tbs of oil, sautee on medium-low until onion is translucent and carrots are soft.

  • Rince rice in cold water and let sit in water for 15 minutes while the chicken broth is cooking.

  • Once chicken is cooked through, remove drumsticks and place on cutting board to cool. Sift the chicken broth to ensure the broth is clean.

  • Collect chicken (remove from bone and skin) pieces and add it to the sauteed onion and carrots. Add the last two tbs of oil and fry on medium for about 8 minutes.

  • Remove water from soaked rice and add to the pot. Stir for a few minutes with a wooden spoon. You can season with salt and pepper at this point. Wash garlic head and cut top off. Without peeling, submerge the garlic in the cooking rice.

  • Add chicken broth to rice mixture and simmer on low for 15 minutes, stirring occasionally.

  • Turn off burner and close lid and have sit for 10 minutes.

  • Fluff with a fork and serve.


  • If you require more liquid to cook the rice through, add water.

  • You can use chicken thighs or chicken breast; if you use chicken breast, add 2 more tbs of oil so that the chicken wont be dry.