Chicken Pilaf
There is something very comforting about this homely Turkish pilaf in which the rice is cooked in the broth of the chicken. For an Arab version with pine nuts, flavored with cinnamon and cardamom, see the variation.
- A 3/2-4-pound chicken
- Salt and pepper
- 2 bay leaves
- 1 sprig of thyme or oregano
- 2 cups long-grain rice
Instructions:
- Put the chicken whole in a large pot. Cover with water, season with salt and pepper, and add 2 bay leaves and the thyme or oregano. Bring to the boil and simmer, covered, for about 1 hour, until the chicken is very tender.
- Lift the chicken out, and when it is cool enough to handle, cut into 6 serving pieces. If you like, remove skin and bones. Keep warm in a little of the broth to prevent it from becoming dry. Then cut the rest of the meat into small pieces to be mixed in with the rice.
- Measure the remaining broth. If there is more than about 4½ cups, reduce by vigorous boiling. If there is less, add water until you have 4½ cups. Set aside 1½ cups as sauce. Return the small chicken pieces to the 3 cups of stock in the pan. Throw in the rice, stir, and bring to the boil, then reduce the heat and simmer gently, covered and undisturbed, for 20 minutes, until the rice is tender.
- To serve, reheat the reserved chicken portions, heap the rice on a large, flat serving dish, and arrange the chicken portions on top.
- Pass around the 1½ cups of broth for everyone to pour on as a sauce.