Classic Mediterranean Chicken Pilaf Recipe
Ingredients
| Chicken thighs | 8 | |
| Water | 5 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| 6 whole allspice | ||
| Bay leaves | 2 | |
| Whole peppercorns | 6 To taste | |
| Whole Cloves | 6 | |
| 2 cups long-grain rice or coarse bulgur | ||
| Chicken broth | 4 Cup (16 tbs) (Pilaf:) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the chicken thighs in a pan with the water, salt and spices.
Bring to boil over high heat.
Reduce heat and cook, covered, until soft, about twenty-five to thirty-five minutes.
Skim the foam that rises to the surface and discard.
Drain the broth.
Reserve the broth and the chicken.
Keep warm.
In a separate pan, measure four cups of the broth.
Add the rice or bulgur and salt to taste.
Simmer about twenty minutes, or until all the liquid is absorbed.
Spread the pilaf in a serving platter.
Sprinkle with the black pepper.
Arrange the chicken thighs on top.
Serve with fresh tomato salad and a light beer.
Bring to boil over high heat.
Reduce heat and cook, covered, until soft, about twenty-five to thirty-five minutes.
Skim the foam that rises to the surface and discard.
Drain the broth.
Reserve the broth and the chicken.
Keep warm.
In a separate pan, measure four cups of the broth.
Add the rice or bulgur and salt to taste.
Simmer about twenty minutes, or until all the liquid is absorbed.
Spread the pilaf in a serving platter.
Sprinkle with the black pepper.
Arrange the chicken thighs on top.
Serve with fresh tomato salad and a light beer.
Chef
