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A plate of Turkish rice with shredded chicken and chickpeas (Tavuklu Pilav), served with a fork on a rustic table.
5 from 3 votes

Chicken Rice Pilaf

By Zerrin & Yusuf
Chicken Rice Pilaf is a comforting Turkish dish made with fluffy rice cooked in homemade chicken broth, tender shredded chicken, and chickpeas. It’s an easy meal that’s perfect for busy weeknights, special gatherings, or even lunchboxes the next day!
Yields: 4 servings
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PREP 10 minutes
COOK 50 minutes
TOTAL 1 hour

INGREDIENTS
 

  • 6 chicken drumsticks , (700 grams)
  • 1 litre water , (to make the chicken stock. You will need 500 ml / about 2 cups of the stock for the pilaf. If needed, top it up with water.)
  • 2 tablespoons olive oil
  • 400 grams rice , Rinsed well and drained. We use Turkish Baldo rice. Italian Arborio also works well. If using another variety of rice, you may need to adjust the amount of liquid slightly.
  • 1 tablespoon butter
  • 1½ teaspoons salt
  • 250 grams cooked chickpeas
  • 1 teaspoon salt, to season the shredded chicken
  • 1 pinch pepper, to season the shredded chicken

INSTRUCTIONS
 

Prepare the Chicken Stock:

  • Place the chicken drumsticks in a pot. Add enough water (1 litre) to the pot to cover the chicken, and bring to a boil.
  • Cook until the chicken is tender, about 30 minutes.
  • Remove the chicken from the pot and strain the broth into a separate bowl. You will need 500 ml of broth to make the pilaf. If you don’t have enough, top it up with water. If you have more than this, keep the extra broth in the fridge for a few days and use it for soups.
  • Once slightly cooled, shred the chicken into small pieces and set aside.

Cook the Rice Pilav:

  • Heat a pan over medium heat and add olive oil.
  • Add the well-rinsed rice and sauté for a few minutes until slightly translucent.
  • Stir in the butter and mix until melted.
  • Add the salt and mix well.
  • Stir in the cooked chickpeas.
  • Pour in 500 ml of the reserved chicken stock, give it a quick stir, and cover the pot.
  • Bring to a boil. As soon as it starts boiling, reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid and cook until all the liquid is absorbed.

Assemble the Dish:

  • Once the rice has absorbed the liquid, remove it from the heat and gently fluff it.
  • Spread the shredded chicken over the rice.
  • Sprinkle salt and pepper on top and immediately cover the pot.
  • Let it rest at least 10 minutes. During this time, the rice continues to steam and finishes cooking.

NOTES

  • Bone-in, skin-on chicken parts give the richest flavor, but you can use any cut you prefer.
  • For the best texture, don’t skip rinsing the rice and sautéing it before adding the broth.
  • Rice absorbs liquid differently depending on the variety used. We tested this recipe with Turkish Baldo rice and Italian Arborio rice. If using another variety, you may need a little more or less liquid.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth.
  • Nutrition information is provided as a general guide only.

NUTRITION

Calories: 688kcalCarbohydrates: 89gProtein: 30gFat: 22gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 112mgSodium: 1785mgPotassium: 460mgFiber: 4gSugar: 0.1gVitamin A: 149IUVitamin C: 0.1mgCalcium: 71mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

ADDITIONAL INFO

Course Dinner
Cuisine Turkish
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