Turkish Recipes With Rice: Chicken Pilaf

Turkish tavuklu pilav is a comforting chicken-and-rice dish: tender chicken is simmered for broth, then served with buttery rice and chickpeas. Versions vary by region and household, but this straightforward pot-style recipe keeps the grains separate and lets the homemade chicken broth carry the flavor.

Ingredients

4 bone-in, skin-on chicken thighs, about 1½ lb (680 g)
6 cups water (1.4 L), for simmering the chicken
½ medium yellow onion, about 2½ oz (75 g), peeled
1 bay leaf
6 whole black peppercorns (about 1 g)
1½ cups baldo or other medium-grain rice (300 g); long-grain rice is a useful substitute, though the pilaf will be less plush
3 tablespoons unsalted butter (42 g)
1 tablespoon olive oil (15 ml)
⅓ cup Turkish şehriye, fine vermicelli, or broken angel-hair pasta (35 g); orzo also works but gives a chunkier texture
1 cup cooked chickpeas, drained and rinsed (165 g)
2¼ cups strained chicken broth (540 ml), taken from the cooking liquid
1¼ teaspoons fine salt (about 7 g), divided, plus more to taste
¼ teaspoon ground black pepper (about 0.5 g)
2 tablespoons chopped flat-leaf parsley (8 g), optional, for serving
1 lemon, cut into wedges, optional, for serving

Instructions

Put the rice in a bowl, cover it with cool water, and gently swish it with your fingers. Drain and repeat until the water is noticeably clearer. Cover the rice with fresh water and let it soak for 15 minutes. This short soak helps the grains cook evenly; it is not necessary to leave them in water for hours. Drain thoroughly in a fine-mesh sieve while you prepare the chicken.
Place the chicken thighs, 6 cups (1.4 L) water, onion, bay leaf, peppercorns, and ½ teaspoon salt in a medium pot. Bring just to a boil over medium-high heat, skimming any foam from the surface. Lower the heat so the liquid simmers gently, partially cover, and cook for 25 minutes. Check the thickest part of each thigh with a food thermometer without touching bone: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If a thigh has not reached that temperature, simmer it a little longer and check again. Transfer the cooked chicken to a plate. Strain the broth into a heatproof measuring jug and discard the onion, bay leaf, and peppercorns.
Measure 2¼ cups (540 ml) of the hot broth. If you have less, top it up with hot water; if you have more, reserve the extra for another use. Once the chicken is cool enough to handle, remove and discard the skin and bones, then pull the meat into generous bite-size pieces. Cover loosely so it stays warm while you cook the rice.
Set a wide, heavy-bottomed saucepan or lidded pot over medium heat. Add the butter and olive oil. When the butter has melted, add the şehriye or pasta and stir for 2 to 3 minutes, until evenly golden. Keep it moving: the fine strands can turn from toasted to burnt quickly. Stir in the drained rice and cook for about 2 minutes, coating the grains in the fat without browning them.
Pour in the measured hot broth carefully; it will bubble. Stir in the chickpeas, remaining ¾ teaspoon salt, and ground black pepper. Taste a spoonful of the liquid and add a little more salt if it tastes flat—the finished rice will be less salty than the broth. Bring the pot back to a gentle boil, then cover tightly and turn the heat to its lowest setting.
Cook the rice, covered and undisturbed, for 15 minutes. Avoid lifting the lid to check it, since escaping steam affects the cooking. After 15 minutes, turn off the heat and leave the covered pot to stand for 3 minutes. Open the lid and check that the liquid has been absorbed and the grains are tender. If the rice still has a firm center or visible liquid, cover and cook on low for another 2 to 3 minutes, then rest briefly again.
Fluff the rice gently with a fork, lifting from the bottom so the chickpeas and toasted pasta are distributed without mashing the grains. Spoon it onto a warm serving platter or into shallow bowls. Arrange the chicken over the top, scatter with parsley if using, and serve with lemon wedges. The stated cooking time allows 25 minutes for the chicken, 15 minutes for the covered rice, and 3 minutes of resting; allow a little extra if the chicken needs longer to reach a safe temperature.

Tips

Rinse and drain with care. Washing away excess surface starch helps keep the rice from turning gummy. After soaking, let the rice drain for a few minutes; extra water clinging to it can upset the broth-to-rice balance.
Keep the simmer gentle. A rolling boil can make chicken tougher and cloud the broth. For the rice, use the lowest burner setting that maintains a quiet simmer, and choose a pot with a close-fitting lid so steam does not escape.
Use the right broth amount. Measuring the strained liquid matters more than using every drop from the pot. Different pots evaporate at different rates, so measure 2¼ cups (540 ml) for the rice and reserve any leftover broth.
Adapt the specialty pasta. Turkish şehriye is a small vermicelli-style pasta sold in Turkish or Middle Eastern groceries. Broken angel hair is a close practical stand-in; orzo is easier to find in many shops, but its larger shape makes the pilaf less delicate. Toast whichever you use until golden, not dark brown.

Serving Suggestions

Serve the pilaf as the main course, with the chicken pieces on top or mixed through the rice. A crisp shepherd-style salad of tomato, cucumber, red onion, parsley, and lemon gives the plate freshness and crunch. Plain yogurt or cacık, a Turkish-style yogurt and cucumber side, is another good companion; keep it in a separate bowl so the rice stays fluffy.

For a fuller Turkish-inspired table, add roasted seasonal vegetables, pickled peppers, or a simple bowl of greens dressed with lemon and olive oil. Warm flatbread is optional rather than essential because the rice already makes the meal substantial. Offer lemon wedges at the table, since a small squeeze brightens the buttery broth flavor without needing to season the entire pot more heavily.

This recipe serves four as a generous main dish. If serving it as part of a spread with several sides, it can stretch to five or six smaller portions. For a pleasing presentation, mound the rice first and lay the chicken over it, rather than stirring everything together; that keeps the golden pasta visible and lets guests choose how much chicken they want.

Variations

Make a meatless pilaf: Leave out the chicken and use 2¼ cups (540 ml) vegetable broth or water, seasoned to taste. Add an extra ½ cup cooked chickpeas (about 80 g) or serve the rice alongside grilled vegetables. The flavor will be lighter than the chicken-broth version, so toasted pasta, butter, and a careful final adjustment of salt are especially useful.

Change the chicken cut: Boneless, skinless thighs can be simmered, but they may cook faster; begin checking their temperature early and remove them as soon as they reach 165°F (74°C). If using chicken breast, watch it closely because it can dry out more readily. Bone-in pieces add flavor to the broth, which is why they are used here.

Skip the chickpeas or pasta: Chickpeas are common in some Turkish chicken pilaf servings but are not present in every household version. Omit them for a simpler rice-and-chicken plate. You can also leave out the şehriye and cook the rice in the same measured broth; the result will still be tasty, though without the toasted, nutty pasta notes.

Try a different rice: Baldo rice is a popular Turkish choice for pilaf, and medium-grain rice gives a tender, slightly plump result. Long-grain rice is a practical substitute and tends to stay more distinct. Brown rice is not a direct swap here: it needs more liquid and a substantially longer cooking time, so follow the package method rather than relying on this recipe’s timing.

Storage and Reheating

Cool leftovers promptly and refrigerate them within 2 hours of cooking, in shallow airtight containers. Keep the rice and chicken together or separate them; either way is fine. Refrigerated cooked chicken pilaf keeps for 3 to 4 days. Do not leave the pot at room temperature for an extended period, and discard leftovers that have been left out beyond the 2-hour limit.

For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 months for best texture. Thaw overnight in the refrigerator, rather than on the counter. Rice can become a little softer after freezing, but the flavor remains suitable for a quick meal. Freeze individual portions if you expect to reheat them separately, and label them with the date.

Reheat only the portion you plan to eat. Add a tablespoon or two of water or broth, cover, and warm in a saucepan over low heat, stirring gently once or twice. You can also microwave it covered in a microwave-safe dish, stirring halfway through. Heat leftovers until the center reaches 165°F (74°C), as measured with a food thermometer. If reheating from frozen, thaw safely first or allow extra heating time and check the temperature in several places.

Frequently Asked Questions

What kind of rice is best for Turkish chicken pilaf?

Baldo is a traditional and widely used choice because its grains become tender while holding their shape. Medium-grain rice is a good substitute. Long-grain rice also works, though the finished pilaf will be less plump and soft. Whichever type you choose, rinse it and measure the broth rather than estimating.

Can I make this recipe with leftover cooked chicken?

Yes. Use about 2½ to 3 cups shredded cooked chicken (roughly 350 to 450 g) and replace the chicken-simmering step with 2¼ cups (540 ml) chicken broth. Make the rice as directed, then fold in the cooked chicken during the final few minutes so it warms through without drying out. Since the broth may already be salted, taste before adding the full amount of salt.

Why did my pilaf turn mushy?

Common causes include skipping the rinse, not draining soaked rice well, using too much broth, or lifting the lid repeatedly and then extending the cooking time. Use the stated measured liquid, keep the lid on, and let the rice rest before fluffing. If your pot is very thin or your burner runs hot, lower the heat further to prevent the bottom from scorching while the grains soften.

Can I prepare any part of the dish ahead?

You can cook and pull the chicken a day ahead, then refrigerate it with some of its broth in a covered container. The broth can also be strained and refrigerated separately. For the best texture, rinse and soak the rice shortly before cooking rather than leaving it soaking overnight. When ready to serve, bring the measured broth to a simmer and continue with the rice steps.

Is this the only authentic Turkish version?

No. Turkish pilaf recipes vary by region, household, rice variety, and whether the cook adds chickpeas or şehriye. Some versions serve the chicken separately, while others mix it into the rice. This is one home-style approach to tavuklu pilav, not a claim that there is a single definitive recipe.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).