Turkish Chicken and Rice Pilaf (Tavuklu Pilav)

Ingredients

• about 450 g Chicken thighs
• 1.5 cups Basmati rice
• 3 cups Chicken broth
• 1 medium Onion
• 2 tablespoons Butter
• 1 tablespoon Olive oil
• 1 stick Cinnamon stick
• 1/4 teaspoon Allspice
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 450 g of chicken thighs into 2.54 cm pieces. Sprinkle the chicken pieces evenly with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper.
2. 2Place the 1.5 cups of basmati rice in a fine-mesh sieve and rinse under cold running water. Continue rinsing until the water draining from the rice runs completely clear. Drain the rice well.
3. 3Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of butter and the 1 tablespoon of olive oil. Once the butter is melted and shimmering, add the 1 medium onion, which has been finely chopped. Cook, stirring occasionally, for 5 minutes, or until the onion pieces are soft and translucent.
4. 4Add the seasoned about 450 g of chicken pieces to the pot with the softened onion. Cook, stirring occasionally, for 5-7 minutes, until the chicken is browned on all sides. The chicken will not be cooked through at this point.
5. 5Add the drained 1.5 cups of basmati rice to the pot. Stir to coat the rice with the chicken and onion mixture. Pour in the 3 cups of chicken broth. Add the 1 cinnamon stick and the 1/4 teaspoon of allspice. Stir everything together.
6. 6Increase the heat to medium-high (204.4°C / 200°C) and bring the liquid in the pot to a rolling boil. Once boiling, immediately reduce the heat to low (93.33°C / 95°C). Cover the pot tightly with a lid. Let the pilaf simmer undisturbed for 20-25 minutes, or until all the chicken broth has been absorbed by the rice and the rice is tender. You should not hear any bubbling.
7. 7Remove the pot from the heat. Keep the lid on the pot and let the pilaf stand undisturbed for 10 minutes. This resting period allows the rice to finish steaming and become fluffy. After resting, remove and discard the 1 cinnamon stick. Gently fluff the chicken and rice mixture with a fork before serving.

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