Quick Weeknights · Turkish
Tavuklu Pilav
Buttery, fluffy basmati rice layered with shredded chicken, a staple of home cooking.
Why This Works
Toasting the rice in butter creates a barrier that prevents sticking and ensures individual, fluffy grains.
The Upgrade
Toast a handful of chickpeas in the butter before adding the rice for a textural surprise.
Chef's Secret
Michelin TechniqueThe resting period is non-negotiable; it allows the rice to reach the perfect moisture level.
Ingredients
Total time including resting: 40 min
Directions
Melt butter in a heavy-bottomed pot and toast the rice for 3 minutes until translucent edges appear.
5 minPour in hot chicken stock and bring to a boil.
2 minReduce heat to the lowest setting and cover tightly.
15 minLet it steam until the stock is absorbed and rice is tender.
5 minGently fluff the rice with a fork and fold in the shredded chicken.
2 minSeason with salt and pepper.
1 minCover and let it rest off the heat to combine flavors.
10 minWine Pairing
Chardonnay
White Wine
The BottleLouis Jadot Chablis
A stainless-steel fermented Chablis offers a crisp, clean acidity that cleanses the palate after the buttery rice. Its subtle minerality highlights the delicate seasoning of the shredded chicken.
Nutrition per Serving
450
calories
25g
protein
55g
carbs
12g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Mixed Green Salad
A simple dressing of olive oil and pomegranate molasses brings lightness to the carb-heavy chicken rice.
Ingredients
Directions
Thoroughly wash and spin dry the mixed greens and parsley.
Whisk the olive oil, pomegranate molasses, sea salt, and pepper in a small bowl until fully emulsified.
Place greens and parsley in a chilled mixing bowl.
Drizzle the vinaigrette over the greens immediately before serving.
Toss gently but thoroughly to ensure an even, light coating.
Plate promptly to maintain the crisp texture of the leaves.
Side Dish
Roasted Peppers
Quickly charred and seasoned bell peppers add a smoky, vegetable component to the mild rice dish.
Ingredients
Directions
Preheat your oven broiler to 500°F.
Halve the peppers, remove stems and seeds, and flatten them on a rimmed baking sheet, skin-side up.
Broil for 8 to 10 minutes until the skins are thoroughly charred and blistered.
Transfer peppers to a bowl, cover tightly with plastic wrap for 5 minutes to steam, then peel away the charred skin.
Slice the flesh into 1-inch ribbons and arrange on a serving platter.
Drizzle immediately with olive oil and lemon juice, then garnish with sea salt, cracked pepper, and fresh parsley.
Member Reviews
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Made this tonight and it disappeared in minutes. Adding it to the rotation.