Tavuklu arpa şehriye pilavı – Turkish orzo pilaf with chicken Recipe
Tavuklu arpa şehriye pilavı is a fluffy pilaf made with tiny orzo pasta and pieces of chicken, which in Turkey often replaces classic rice at family dinners. The pasta is toasted in butter until lightly golden, then simmered in stock together with the meat. The flavor is reminiscent of a cross between risotto and pasta, but with a Turkish touch of butter and delicate spices.
Toasting the orzo in butter before simmering gives this Turkish-style pilaf a deep, nutty flavor and a fluffy texture that’s different from both classic rice pilaf and regular pasta dishes.
Chef's tips
Use good-quality chicken stock, as it provides most of the flavor. Keep the heat at medium when toasting the orzo so it browns evenly without burning. If the liquid is absorbed too quickly and the pasta is still a bit firm, add a small splash of hot stock or water and cook for a couple more minutes.
How to serve
Pair this pilaf with grilled or roasted vegetables, a fresh shepherd’s salad, or a simple bowl of plain yogurt with a pinch of salt and dried mint. It also works well as a base for leftover roast chicken or turkey.
Ingredients
- orzo pasta - 200 g
- chicken breast - 250 g
- butter - 2 tablespoons
- oil - 1 tablespoon
- chicken stock - 450 ml
- onion - 0.5 pieces
- salt - 0.75 teaspoons
- black pepper - 0.25 teaspoons
- parsley finely chopped - 1.5 tablespoons
Preparation
- Cut the chicken into small cubes. Finely chop the onion.
- In a medium pot, heat the oil and 1 tablespoon of butter over medium heat. Add the chicken, sprinkle with a pinch of salt and fry for 5–6 minutes, until the pieces turn white and are lightly browned. Remove the chicken to a plate.
- In the same pot, add the second tablespoon of butter. Add the orzo pasta and fry for 3–4 minutes, stirring often, until some of the grains turn golden brown and start to smell nutty.
- Add the onion to the pasta and fry for another 2–3 minutes, until it softens. Be careful not to burn the pasta – the heat should stay at medium.
- Pour in the hot stock, add salt and pepper, and stir. Return the fried chicken to the pot.
- Bring to a boil, then reduce the heat to low, cover the pot with a lid and cook for 12–15 minutes, until the pasta absorbs most of the liquid and is tender but not overcooked.
- Remove the pot from the heat and leave covered for 5 minutes to let the pilaf rest. Then gently fluff the pasta with a fork, sprinkle with chopped parsley and serve immediately.
Storage
Przechowuj w szczelnym pojemniku. Przy podgrzewaniu na patelni dodaj odrobinę wody lub bulionu, bo makaron wchłonie płyn i może być suchy. Najlepiej zjeść w ciągu dwóch dni.
