Chicken Rice Pilaf (Turkish)

 If you've been to Istanbul, you've probably seen vendors selling Nohutlu Tavuklu Pilav (Rice Pilaf with Chicken and Chickpeas) while walking down the streets. Oh, that rice is so delicious!

But Chicken Rice Pilaf is not just a street food. It’s also commonly prepared in large quantities for gatherings like weddings and funerals and shared with guests.

Another reason we love this Chicken Pilaf is that it’s a perfect weeknight dinner. It’s one of our go-to dinners, especially on those nights when we can’t decide what to make.

Plus, it tastes great even when at room temperature, so we pack it in our son’s lunchbox the next day!

Make Your Own Chicken Broth for the Best Chicken Rice Pilaf!

What makes chicken rice pilaf different from regular Turkish rice pilaf is the tasty chicken broth and tender chicken pieces mixed in.

For the best flavor, it’s always better to make your own broth.

Any chicken piece can be used, but bone-in, skin-on parts give the most delicious results. We usually go for chicken drumsticks or legs, but whole chicken or thighs work great too.

Making homemade chicken broth is super easy. You only need two ingredients: chicken and water! Simply simmer the chicken in water until it becomes tender. No need for salt at this step as you will add it on the rice when making pilav.

About The Ingredients

Below is a quick overview of what you'll need. The full list with exact measurements is in the recipe card at the end of the post.

• Chicken drumsticks: We use drumsticks because they add great flavor to the broth, but you can also use chicken legs, thighs, or even a whole chicken. Bone-in, skin-on pieces work best for a richer taste.
• Water: This is used to make the chicken broth.
• Olive oil and butter: We sauté the rice in olive oil to keep the grains separate and add butter for a rich, buttery taste.
• Rice: Our favorite rice for this dish is Turkish Baldo rice (Baldo Pirinç). You can find it in online stores or Middle Eastern markets. If it’s not available, Italian Arborio or any long grain rice will work. Just make sure it’s not pre-cooked.
• Cooked chickpeas: A traditional and delicious addition! We use canned chickpeas to save time, and they add a nice flavor and texture to the dish.
• Salt and pepper: That’s all we use for seasoning.

How to Make Chicken Rice Pilaf

You can find the full step-by-step instructions in the recipe card below, but here’s a quick overview of the process:

Start by making the chicken stock (tavuk suyu). Boil the chicken drumsticks (or any chicken part you’re using) in water until tender. Transfer the cooked chicken to a plate, then strain the broth to use for cooking the rice. Shred the chicken and set it aside.

Next, cook the rice pilaf. Sauté rinsed rice in olive oil, then stir in butter, salt, and chickpeas. Pour in the chicken stock, cover, and let it cook until all the liquid is absorbed.

Once the rice is ready, fluff it gently and top with the shredded chicken. Season with salt and pepper, cover again, and let it rest for 15 minutes before serving.

Our Tips for Fluffy, Non-Sticky Rice Pilaf

To get perfectly fluffy rice pilaf where the grains don’t stick to each other, the key is rinsing! We always rinse the rice in a fine sieve under warm water until the water runs clear. This removes the excess starch that causes the rice to clump together.

It only takes a couple of minutes but makes a big difference in the texture of your pilav.

Another important step is sautéing the rice in oil for a few minutes before adding water. This also contributes to a non-sticky result.

Why Add Butter Later

We sauté the rice in olive oil first because it can handle high heat without burning. If you add butter at the same time, it tends to burn quickly during the sautéing process, which can give the rice a brownish color and an undesired taste.

By adding the butter after the rice is lightly toasted in olive oil, you get all the rich, buttery flavor without compromising the color or texture of the pilav.

Serving Suggestions

Chicken Rice Pilaf is often enjoyed with ayran (cool, salty yogurt drink) and pickles, just like you’d get from a street vendor in Turkey. 

We love serving it with a bowl of fresh salad on the side. Çoban Salatası (Shepherd’s Salad) with tomatoes, cucumbers, onions, and parsley is a light and refreshing option. Or try Mevsim Salatası, a seasonal mixed salad with lettuce, red cabbage and carrots. 

Also, a bowl of plain Turkish yogurt or cacık (a refreshing mix of yogurt, cucumber, and dried mint) goes really well with Turkish rice with chicken.

Can I Make Rice Pilaf with Leftover Roasted or Rotisserie Chicken?

Yes, you can! Leftover roasted or rotisserie chicken works well in this chicken rice pilaf recipe, especially if you're short on time. Just shred the chicken and add it on top of the cooked rice as you would in the original recipe.

Since you won’t be making your own broth in this case, try to use good-quality store-bought chicken stock to cook the rice. 

Storage & Reheating

Chicken rice pilaf always tastes best on the day it’s made, when the rice is fluffy and the flavors are fresh. But yes, you can definitely make it ahead!

It keeps well in the fridge for up to 3 days. Store it in an airtight container, and when reheating, add a splash of water or chicken broth to keep it from drying out or sticking to the bottom of the pan. Reheat gently over low heat.

It’s also delicious at room temperature, which makes it great for lunchboxes or quick meals the next day.

Can I Freeze Chicken Rice Pilaf?

We don’t recommend freezing it. 

Turkish chicken pilaf is best enjoyed fresh or within a couple of days from the fridge. If you have leftovers, store them in an airtight container and keep in the fridge.

More Turkish Rice Dishes

• Ic Pilav (Turkish Rice with Currants and Pine Nuts)
• Orzo Rice Pilaf

More Turkish Chicken Recipes

• Tavuk Döner
• Turkish Chicken Legs
• Turkish Chicken Wings
• Turkish Chicken Breasts