Rice Pilaf with Chicken


The pilaf is prepared exactly the same way as the basic rice pilaf.  The only difference is that rice is cooked with pulled chicken pieces. 


INGREDIENTS:

  • Whole chicken, boiled
  • 1.5 cup rice, Turkish baldo, sushi, nishiki or jasmine
  • 3 tablespoons orzo or hand crushed capellini or angel hair pasta
  • 3 cups chicken broth or water
  • 1 teaspoon salt
  • 4 1/2 tablespoons butter


DIRECTIONS:

  1. To cook the chicken, use a large, heavy pot suitable for slow cooking. Start with cold water. When the water begins to boil reduce the heat and let simmer. During the first 30 minutes, skim the scum off the top of the broth regularly - this is essential for a clean, tasty broth. Depending on its size, 1-1.5 hours should be sufficient to fully cook the chicken.  You should be able to remove the bones from the meat rather easily if the chicken is cooked well. 
  2. If you have a pressure cooker, use it.  You will not be able to skim the scum off but it is OK if you need the time. It is the simplest way of boling the chicken and making a great tasting broth.  In our pressure cooker, it takes about 30-35 minutes to fully cook the chicken.   However, pressure cookers vary a lot depending on how much presure they can hold and the cooking times can vary.
  3. Follow the recipe for the Turkish rice pilaf.  Just add the pulled chicken pieces when you add the broth. 
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