Authentic Turkish Chicken and Chickpea Rice (Tavuklu Nohutlu Pilav)
605kcal
Ingredients
- 2 large Chicken Leg Quarters
- 3 cups White Rice
- 3 tbsp Butter
- 4 tbsp Vegetable Oil
- 4 cups Hot Chicken Broth (freshly made)
- 1 cup Boiled Chickpeas (canned is fine)
- 1 tsp Black Pepper
- Salt (to taste)
Equipment
- Pressure Cooker: For ultra-tender chicken that falls off the bone.
- Wide, Shallow Rice Pot: To allow the rice to cook evenly in a thin layer.
- Fine-Mesh Sieve: For thoroughly washing the rice.
- Paper Towels: Essential for the steaming/resting phase.
Method
- Soak the rice in hot water for 20 minutes, then wash until the water is clear.
- Boil the chicken in a pressure cooker with water for 30 minutes until tender.
- Heat butter and oil in a wide pot. Add the drained rice and sauté for 8-9 minutes.
- Add 4 cups of the hot chicken broth and salt. Simmer on the lowest heat setting.
- Add chickpeas when the water is almost absorbed. Cover with a paper towel and rest for 30 mins.
- Shred the cooked chicken. Sauté it briefly in a pan with oil and black pepper.
- Fluff the rice gently and serve topped with the seasoned chicken.
Nutrition
Calories605kcalCarbohydrates88gProtein18gFat19gSaturated Fat4gPolyunsaturated Fat7gMonounsaturated Fat6gTrans Fat0.1gCholesterol50mgSodium1066mgPotassium316mgFiber3gSugar5gVitamin A48IUVitamin C0.4mgCalcium65mgIron2mg
Notes
For a truly authentic experience, serve this with a side of cold, frothy Ayran and some hot pickled peppers (Biber Turşusu). If the rice looks like it needs more hydration during the last few minutes of cooking, add an extra half cup of hot broth and keep the lid tightly closed!