Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr 45 mins |
| Total Time | 2 hrs 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
Ingredients- 1 chicken
- 1 carrot (s)
- 1 onion (s)
- 5 liters water
- 875 g rice
- 1 tablespoon butter
- salt
- 1 can chickpeas, pre-cooked
Print Recipe
Pin Recipe Instructions
- Wash the chicken thoroughly inside and out and cook in the water for about 1.5 hours with the halved onion and the carrot cut into pieces approx. 2 cm in size.
- Then wash the rice. Put the butter in the saucepan and then add the rice. Fill up with the cooked chicken broth approx. 3 fingers wide above the rice border. As soon as the liquid is soaked up, you can always add more so that it doesn`t get too dry. Salt as you like.
- In the meantime, tear the chicken into bite-sized pieces and drain the chickpeas. Cut the carrot cooked with the chicken into small pieces and add everything together to the finished rice.
- Turkish yogurt goes well with it.
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