Turkish CHICKEN RICE PILAF with CHICKPEAS – Tavuklu Pilav

Tavuklu Pilav, a.k.a. Chicken Rice Pilaf, a beloved Turkish dish featuring tender chicken, chickpeas, and perfectly cooked rice infused with rich chicken stock. This comforting, easy rice dish is not just a staple in Turkish homes but also one of the most popular street foods, often sold by vendors in cities across Turkiye. Simple yet flavorful, Tavuklu Pilav is a perfect example of how humble ingredients come together to create something truly delicious.

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Ingredients:
• 2 cups medium grain rice (baldo, arborio, calrose varieties)
• 600 g bone-in chicken thighs or breast
• 1 cup chickpeas, soaked overnight and cooked
• 50 g butter
• 2 tbsp vegetable or olive oil
• 1 onion
• 2 bay leaves
• 5 black pepper corns
• 1 tbsp lemon juice
• Ground black pepper to garnish
• 3 tsp salt (extra to soak the rice)
Instructions:
1. Place the chicken into a large pot, add 2 bay leaves, 1 onion, 5 black pepper corns, 2 tsp salt
2. Fill with 1.5 liter water, bing to a boil and skim off the impurities on top
3. Switch to low heat and let it simmer for 40 mins until fully cooked
4. Remove the chicken, set aside to cool down and transfer 3 cups of the chicken stock into a small sauce pan
5. Make sure the chicken stock is hot before making the pilav
6. Once the chicken is cool enough, remove the skin and the bones
7. Roughly shred the chicken into bite size pieces and set aside
8. Wash the rice 3 – 4 times until the water runs almost clear,
9. Soak in 1 liter hot salted (1/2 tsp salt) water for at least 20 mins
10. Drain the rice and set aside to get rid of the water
11. In a wide pan with a lid, heat up 2 tbsp vegetable or olive oil, add 50 g butter and melt the butter
12. Add the rice, gently stir and fry the rice evenly for 5 mins over medium heat, without breaking the grains
13. Once the rice is almost transparent, add 1 tsp salt, 1 cup cooked chickpeas.
14. Add 3 cups hot chicken stock and 1 tbsp lemon juice, give it a quick gentle stir
15. Add the shredded chicken on top and bring to a boil
16. Once boiling, cover the lid and switch to lowest heat. Let it simmer for 10 mins
17. After ten minutes, check the pilaf to make sure that all the liquid is absorbed
18. Give a gently stir from bottom to top to evenly mix the rice.
19. Cover the pan with a clean towel or paper towel, close the lid on top
The towel will absorb the excess moisture and will keep the rice fluffy
20. Let it rest for at least 15 mins before serving
21. Serve warm, and garnish with freshly ground black pepper and serve with pickles and yogurt. Enjoy!

Music provided by Epidemic Sound.

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