Rice pilaf with chicken and chickpeas
Ingredients
- 300 gChicken breast
- 500 gRice
- 500 gWater
- 10 gSalt step 3
- 80 gButter
- 659 gBeef bone stock
- 200 gCooked chickpeas
- 2.5 gSalt step 6
- 2.3 gGround black pepper
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Beef bone stock29%
- Rice22%
- Water22%
- Chicken breast13%
- Cooked chickpeas9%
- Butter 4%
- Salt 1%
- Ground black pepper 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the chicken breast in a pot and poach it in 1 litre of water until tender.
Lift the chicken out of the water, shred it once it has cooled a little and set it aside. Keep the cooking liquid for the pilaf.
Put the rice in a bowl, add the soaking water and 2 teaspoons of the salt, and leave it for 30 minutes. Then rinse the rice and drain it.
30 minMelt the butter in the pilaf pot, add the rice and fry it.
When the rice turns translucent, add 650 ml of the set-aside poaching liquid, boiling hot.
Add the chickpeas, half a teaspoon of salt and the pepper and put the lid on. Once it starts to boil, lower the heat and cook for 18-20 minutes until all the liquid is absorbed, then take it off the heat.
18 minCover the pilaf with a cloth or paper towel and leave it to steep for 15 minutes.
15 minStir in the shredded chicken and serve at once.
Where this recipe comes from
From a published work: quantities come from Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok); the method is written in our own words.
- Sivas İl Kültür ve Turizm Müdürlüğü sitesi, Asırlık Tariflerle Türk Mutfağı (PDF; kitapta yazar, yayıncı ve yıl yok)Accessed: November 4, 2026
Last changed: November 1, 2026