Chicken Ankara Pan Recipe
Classic Ankara pan, as it is known, is a famous local dish of Turkish cuisine made with lamb shank. It is also quite difficult to make. However, if you don't have that much time, or if you want to make a more economical Ankara pan, you can also try the practical chicken Ankara pan. Bon Appetit!
Ingredients:
For 2 people
🕐 Preparation: 10 min.
🕐 Cooking: 45 min.
| Orzo | 2 | Cup | ||
| Chicken Leg (Hipped) | 1 | Qty | ||
| Carrot (Medium size) | 1 | Qty | ||
| Dry Onion (Medium size) | 1 | Qty | ||
| Chicken Broth | 3 | Cup | ||
| Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Butter | 2 | Tbsp | ||
| Bay Leaf (Thin) | 2 | Slice |
Instructions:
-
Add hot water to cover the chicken thighs by 3-4 fingers and put on medium heat. Add the peeled and coarsely chopped onion, carrot and bay leaves and boil until the thighs are soft.
-
Heat the butter in a flat pan and fry the barley vermicelli until they turn pink.
-
Strain the cooked chicken with a wire strainer and add it to the noodle. (1.5 cups of chicken stock for 1 cup of vermicelli)
-
Separate the meat of the chicken legs from the bones and add them to the rice.
-
Add the black pepper and salt during the brewing phase and mix once more.
-
Let it steep for 15 minutes and serve warm. Bon Appetit!
Chicken Kebab
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