Turkish Chicken and Rice

It is all in the simplicity. Which means that you need very good ingredients If you cannot conceal things by drowning them into spices and suaces you have to have the best stuff: The best chicken, the best butter, the best rice. That's the trick of most Turkish cooking and Chicken and Rice is just about the best example for that.

I don't like chick peas in the rice, and one usually doesn't get that even in better restaurants. So, I have no idea why just about recipe that I found has them. I would skip them, if I were you. Just stick to chicken, butter and rice...


INGREDIENTS
  • 1 small whole chicken,
  • 1 onion,
  • 2 cups rice,
  • 2 tbsps butter,
  • 3 cups chicken broth,
  • 2 cups of boiled chickpeas,
  • Salt.

INSTRUCTIONS
  • Place the whole chicken in a large pan with enough water to submerge it, salt and an onion cut in half,Boil until the chicken is fully cooked,
  • Remove the cooked chicken from water and pass the cooking water (chicken broth) through a fine sift,
  • Rinse and drain the rice,
  • Melt the butter in a separate saucepan and add the rice,
  • Cook over low heat for 2-3 mins,
  • Add 3 cups of the chicken broth along with chickpeas and salt and stir,
  • Let it come to a boil and cook over low heat (lid on) until all the water is absorbed,
  • Remove from heat and let it rest for 15 minutes with the lid on,
  • Serve with shredded chicken on top.


Shamelessly filched from: 
Thank you Turkish Style Cooking! :-)

Images: Unsplash and Freepik.


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