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Chickpea Rice with Chicken (Tavuklu Nohut Pilav)
Category: Main Dish - (754)
Origin: Turkey
Source: Almost Turkish Recipes
Pilaf/rice has always been an important part of Turkish cuisine and particularly chickpea rice has a long history.
Ingredients:
- 2 cups short grain rice (In Turkey most commonly used and favored one is a type of arborio called baldo)
- 1/2 cup chickpeas, soaked overnight or 1 can of chickpeas
- - 2 chicken breast, preferably with skin on
- 1 small onion, peeled and halved
- 1 bay leaf
- 1 tsp peppercorns
- 3 tbsp butter
- 2 tbsp olive oil
- salt
- 1/2 cup chickpeas, soaked overnight or 1 can of chickpeas
- - 2 chicken breast, preferably with skin on
- 1 small onion, peeled and halved
- 1 bay leaf
- 1 tsp peppercorns
- 3 tbsp butter
- 2 tbsp olive oil
- salt
Preparation:
-Soak chickpeas overnight. The next day cook them for 15-20 minutes until cooked but not mushy soft. 1/2 cup makes ~1 1/2 cups of cooked chickpeas. OR use a can of chickpeas
-Place rice in a bowl and cover with enough water to go 1 inch or more above the rice. We're going to soak the rice and loosen the starch while chicken is cooking.
-Place chicken breasts in a pot with onion halves, bay leaf and peppercorns. Cover with enough water, add 1 tbsp salt and cook ~35-40 minutes, until thoroughly cooked, first on high then simmer. While simmering the chicken will form some foamy stuff on top. Discard them.
-Once it's cooked, take the chicken with a slotted spoon and let cool. We need that broth. Set a strainer or a skimmer over a large bowl and strain broth by pouring it to the strainer. Discard the onion, bay leaf and peppercorns. Save the broth.
-25-30 minutes into chicken boiling, drain the rice and rinse under cold water.
-Heat a wide bottom pot, because we never want to crowd the rice. Add butter and olive oil, it might seem like a lot of butter and oil for 2 cups of rice, but it ain't street food if it's not greasy.
-Add rice into the pot, with gentle movements, we don't want to break the rice, stir the rice for 4-5 minutes until almost translucent.
-Add chickpeas. Stir, again gently, for another 2 minutes.
-Add 3 cups of chicken stock that we sere saving-if you gave less than 3 cups, top it with water. Add 1 tsp salt (since we had already salted the broth, don't go heavy on the salt here)
-First bring to a boil and then cook on low covered for 15-20 minutes until all the water is absorbed. Don't stir the rice while cooking, we don't want to break it. When the water is absorbed, check the bottom of the pot with a spoon to see if the water is all gone, cover the top of the pot with a clean kitchen towel or a paper towel and place the lid tightly on top. We want to get all the moisture from the rice so it won't be sticky or mushy, a big NO for rice in Turkey. It should be "tane tane," each grain separate. Let sit for 10 minutes, we call this process "brewing."
-Place rice in a bowl and cover with enough water to go 1 inch or more above the rice. We're going to soak the rice and loosen the starch while chicken is cooking.
-Place chicken breasts in a pot with onion halves, bay leaf and peppercorns. Cover with enough water, add 1 tbsp salt and cook ~35-40 minutes, until thoroughly cooked, first on high then simmer. While simmering the chicken will form some foamy stuff on top. Discard them.
-Once it's cooked, take the chicken with a slotted spoon and let cool. We need that broth. Set a strainer or a skimmer over a large bowl and strain broth by pouring it to the strainer. Discard the onion, bay leaf and peppercorns. Save the broth.
-25-30 minutes into chicken boiling, drain the rice and rinse under cold water.
-Heat a wide bottom pot, because we never want to crowd the rice. Add butter and olive oil, it might seem like a lot of butter and oil for 2 cups of rice, but it ain't street food if it's not greasy.
-Add rice into the pot, with gentle movements, we don't want to break the rice, stir the rice for 4-5 minutes until almost translucent.
-Add chickpeas. Stir, again gently, for another 2 minutes.
-Add 3 cups of chicken stock that we sere saving-if you gave less than 3 cups, top it with water. Add 1 tsp salt (since we had already salted the broth, don't go heavy on the salt here)
-First bring to a boil and then cook on low covered for 15-20 minutes until all the water is absorbed. Don't stir the rice while cooking, we don't want to break it. When the water is absorbed, check the bottom of the pot with a spoon to see if the water is all gone, cover the top of the pot with a clean kitchen towel or a paper towel and place the lid tightly on top. We want to get all the moisture from the rice so it won't be sticky or mushy, a big NO for rice in Turkey. It should be "tane tane," each grain separate. Let sit for 10 minutes, we call this process "brewing."
