Turkish Rice Pilaf With Chicken and Chick Peas
Ingredients
600g chicken fillet / 6g salt
1 carrot
1 onion
1 can chickpeas (380g wet / 280g dry)
3 cups basmati rice
1 stick chicken concentrate
water as required to cover rice
salt
Steps to Make It
wash 3 cups basmati rice & soak for a few hours
prepare 600g chicken fillet - marinade in sake for 5 mins and drain excess liquid
marinade with 6g salt in fridge
chicken stock 1 sachet - mix into 200ml warm water and add 0.5 tsp salt (taste to see if it is salty enough)
drain the water from the rice and add chicken stock, chick peas, carrots, onions. top up with just enough water to cover the ingredients
cook in a rice cooker
meanwhile remove the chicken from the fridge
once the rice is cooked, layer the chicken fillet into the rice cooker and leave to cook on "keep warm" setting. should take about 30 min to cook through
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