Shredded Chicken & Fluffy Turkish Rice Pilaf

“Tavuklu pilav” (Turkish chicken & rice) is a real comfort food in Turkish homes — and street food too. It’s one of those dishes that just feels like a hug. My fridge was nearly empty today, but a whole chicken came to the rescue. With that chicken, I not only got a delicious pilav but also enough leftover broth to make a soup for dinner. It’s amazing how a simple chicken can help you plan an entire day’s menu — and bring a little happiness to the table!

A plate of fluffy Turkish rice pilaf topped with shredded chicken, served warm as a comforting family meal.

Ingredients

For the Chicken:

• 1 whole chicken

• 5 to 6 cups water

• 1 tablespoon olive oil or sunflower oil

• Salt

• Black pepper

• Thyme

For the Rice:

• 1 cup baldo rice

• Warm water (for soaking)

• 1 tablespoon butter

• 1 1/3 cups hot chicken broth (reserved from the cooked chicken)

• Salt

• Black pepper

Instructions

To Prepare the Chicken:

• Place the whole chicken into a pressure cooker.

• Add about 5 to 6 cups of water, making sure the chicken is fully covered.

• Drizzle in the olive oil or sunflower oil and season with salt, black pepper, and thyme.

• Close the lid and cook for about 30 minutes until the chicken is tender.

• Carefully remove the cooked chicken and set it aside to cool slightly.

• Strain the chicken broth and reserve it for cooking the rice.

• Shred the cooled chicken into bite-sized pieces.

To Prepare the Rice:

• Rinse the baldo rice and soak it in warm salted water for about 20 minutes.

• Drain the rice thoroughly.

• Melt the butter in a pot over medium heat.

• Add the drained rice and sauté gently until the grains turn slightly translucent.

• Pour in a little over a cup (1 1/3 cups) of the reserved hot chicken broth.

• Season with salt and a pinch of black pepper if needed.

• Cover the pot and lower the heat to the minimum.

• Let it cook until the rice absorbs all the broth and becomes tender.

• Turn off the heat, place a paper towel between the lid and the pot, and let it rest for about 10 minutes.

• Fluff the rice gently.

• Arrange the shredded chicken over the pilaf before serving.