Turkish Chicken and Rice (Tavuklu Pilav)

Chicken - Rice - Chickpeas - Butter - Olive oil - Broth - Black pepper

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Ingredients

• 2 cups baldo rice (or long-grain rice), rinsed and soaked in warm salted water for 20 minutes

• 2 cups cooked chicken breast, shredded

• 1 cup boiled chickpeas

• 3 tablespoons butter

• 2 tablespoons olive oil

• 3 cups hot chicken broth (or water)

• 1 teaspoon salt (adjust to taste)

• 1/2 teaspoon freshly ground black pepper

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Recipe Details & Quick Facts

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Servings: 4 - 6 portions

• Cost Level: Budget-Friendly

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Step-by-Step Instructions

Step 1: Rinse the soaked rice thoroughly in cold water until the starch runs clear, then drain well.

Step 2: Melt the butter and olive oil together in a wide, heavy-bottomed pan over medium heat.

Step 3: Add the drained rice to the pan and sauté gently for 3-4 minutes, stirring constantly until the grains become translucent and slightly glossy.

Step 4: Layer the shredded cooked chicken and boiled chickpeas evenly over the sautéed rice. Do not mix them in yet.

Step 5: Pour the hot chicken broth over the top. Season with salt and black pepper. Bring to a gentle boil, then immediately turn the heat down to the lowest setting.

Step 6: Cover the pan tightly with a lid and let it simmer without stirring for 15-18 minutes until the rice has absorbed all the liquid.

Step 7: Remove from heat, place a clean kitchen towel or paper towel under the lid, and let the pilaf rest and steam for 10-15 minutes before fluffing gently with a fork.

Chef's Closing Tip

Serve warm, optionally garnished with an extra pinch of black pepper or alongside homemade pickles and buttermilk (ayran) for an authentic street-food experience. Enjoy your meal!

Turkish Easy Street Food Repice