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A plate of fluffy Turkish rice topped with shredded chicken, chickpeas, and black pepper.

Authentic Turkish Chicken and Chickpea Rice (Tavuklu Nohutlu Pilav)

A traditional Turkish pilaf featuring buttery, fluffy rice cooked in natural chicken broth, topped with savory shredded chicken and chickpeas.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 people
Course: Main Course
Cuisine: Turkish
Calories: 605
Ingredients Equipment Method Video Notes

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
 

  1. Soak the rice in hot water for 20 minutes, then wash until the water is clear.
    Soaking white rice in a bowl of hot water.
  2. Boil the chicken in a pressure cooker with water for 30 minutes until tender.
    Cooking chicken quarters in a pressure cooker to make broth.
  3. Heat butter and oil in a wide pot. Add the drained rice and sauté for 8-9 minutes.
    Sautéing white rice in butter and oil in a shallow pot.
  4. Add 4 cups of the hot chicken broth and salt. Simmer on the lowest heat setting.
    Pouring fresh chicken broth over sautéed rice.
  5. Add chickpeas when the water is almost absorbed. Cover with a paper towel and rest for 30 mins.
    Covering a rice pot with a paper towel and lid to steam.
  6. Shred the cooked chicken. Sauté it briefly in a pan with oil and black pepper.
    Sautéing shredded chicken with black pepper in a skillet.
  7. Fluff the rice gently and serve topped with the seasoned chicken.
    Serving a scoop of Turkish chicken and chickpea rice.

Video

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!