Chicken Chickpea Rice Recipe
One of the first things that come to mind when it comes to street food with its unique taste and presentation, which is perhaps the most common on the streets of Istanbul, is chicken rice with chickpeas. In home kitchens, it is a very practical recipe to combine the leftovers from yesterday with rice and make use of it. Bon Appetit!
Ingredients:
For 4 people
🕐 Preparation: 40 min.
🕐 Cooking: 50 min.
| Chicken Breast | 1 | Qty | ||
| Rice | 2 | Cup | ||
| Boiled Chickpeas | 1 | Cup | ||
| Liquid Oil | 2 | Tbsp | ||
| Butter | 2 | Tbsp | ||
| Chicken Broth (Hot) | 3 | Cup | ||
| Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp |
Instructions:
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Rinse the chicken breast and put it in a deep pot. Peel 1 onion, cut it in 2 and add it to the pot. Add 1-2 bay leaves and salt.
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Add three glasses of boiling water and boil until the chickens are well cooked and dispersed.
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When the chicken is cooked, remove the onion and bay leaves from the pot. Take the cooked chicken in a wire strainer, drain and cool.
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Rinse the rice and drain the water.
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Take the oil and butter in a rice cooker and heat it. Reserve 1 teaspoon of butter for the top. Add the rice and fry it slowly until it turns transparent.
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On the other hand, finely chop the cooled chicken meat.
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Add 1 to 1.5 ratio, that is, 3 cups of chicken broth, to the roasted rice and adjust the salt.
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Spread the boiled chickpeas and shredded chicken on it neatly and close the lid.
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Your rice will be ready in about 10-15 minutes. Leave your rice to infuse by placing a paper towel on it.
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Divide the remaining butter into the brewed chickpea chicken rice, mix it upside down and ventilate. Cover with a paper towel and rest for at least 10 minutes.
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You can serve your rested rice hot, accompanied by tzatziki, yoghurt, seasonal salad or pickles. Enjoy your meal!
Pilaf Chicken
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