Turkish · Dinner
Chicken Rice with Peas
Turkish-style pilaf built on butter-toasted long-grain rice, sweet green peas and pan-seared chicken thigh, simmered in chicken stock until each grain stays separate. Seasoned simply with onion, black pepper and a touch of allspice, the rice finishes tender and glossy, served hot as an everyday one-pot plate.
$4
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
612Calories
42.3gProtein
24.1gFat
56.8gCarbs
3.9gSugar
3.8gFiber
1180mgSodium
222mgChol
10.2gSat Fat
680mgPotassium
55mgCalcium
3.1mgIron
0.6mcgVitamin B12
9.5mgVitamin C
protein-rich
herb-salt
hidden-gems
Instructions
1
Prep
Cut chicken thigh into small cubes, dice onion finely, and rinse rice in a sieve under cold water until it runs clear.
2
Sear
Heat olive oil in a medium saucepan over medium-high heat and sear chicken cubes for 4 minutes, turning occasionally, until browned on all sides.
3
Toast
Push chicken aside, add butter and onion, sauté for 3 minutes until soft, then stir in rinsed rice and toast for 2 minutes until slightly opaque and coated in fat.
4
Simmer
Pour in chicken stock, add salt, pepper and allspice, stir once, bring to a boil over high heat, then cover and reduce to low; simmer for 12 minutes.
5
Finish
Scatter green peas over rice without stirring, cover and cook over low heat for 4 minutes until peas are bright green and tender.
6
Rest
Remove saucepan from heat and let it stand covered for 5 minutes so rice finishes steaming.
7
Plate
Fluff rice gently with a fork and spoon onto a plate, working chicken and peas through evenly.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g boneless chicken thigh
- 1 cup200g basmati rice
- 4 tbsp56g butter
- 11 onion
- 2/3 cup90g green peas
- 1 1/2 cup360ml chicken stock
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 1/4 tsp1/4 tsp allspice
- 2 tbsp30ml olive oil
