Chicken Rice! Two Turkish Ways
we are making Chicken and Rice Two Ways. First one is "Tavuk Kapama" or Missouri's. It's a famous recipe baked in the oven from Balkanian countries as well as Turkey. The next one is which is a famous Turkish street food. It has slightly different ingredients and cooked on stovetop. Both are delicious. So let's begin. For Tavuk Chicken Kapama or missouri's, I'm going to use whole chicken. But simply you can use just a drumstick and I wanted to show you how I cut into pieces. This is a halfway frozen and first I pressed from the breast part. And then begin cutting with a knife as you can see. Just make some movements to see the feel the joint parts and then first cut the drumstick and then the wings. And I'm also going to cut this piece. And for the drumstick part again, I'm cutting into 2 parts from the joints. And I end up with 6 pieces. I'm not gonna use the breast part. They keep it to another recipe. But let me quickly show you how I separate it from the bones. I'm using pressure cooker to cook my chicken. But you can use a regular pan also. Including the bone part from the chicken breast. I add it all and add enough water, some salt. And going to cook until it is almost soft. I'm using long grain rice. We have different types original i Turkey. This is "Osmancık". We also have "Baldo". But you can use any long grain rice. That doesn't have much starch. And I added 2 and a half cups of rice and 2 tsp salt and some hot water to soak for at least half an hour. I cooked my chicken pieces for about 20 minutes in pressure cooker. They are nice and soft. Now I can begin to cook my rice and then assemble everything. I'm using wide pan here. We always use wide pan for rice dishes. Adding about a four tbsp olive oil and 2 tbsp butter and while it's heating up, I'm dicing 2 small onions. Over my sautéed onion, I'm gonna add the rice after I drain that and wash couple of times to get rid of the starch there is. I'm going to continue to sauté for a couple of more minutes. Adding about 1 tsp salt. Don't add much since we also have salt in the chicken stock and we're gonna use it. And place it evenly to the pan. And place cooked chicken pieces on top of the rice. Again if you like, you can use only a drumstick. It will look more appealing in design. But this way also you end up having lots of chicken stock from the whole chicken for 2 and a half cups of rice, I am using 3 and a half cups of chicken stock. And traditionally we're gonna cook the dish in the oven. Since my new cast iron pan is suitable for oven, I'm gonna bake directly in the pan closing the lid. If you don't have simply use a deep dish pan placing the rice first and the chickens and cover it with baking paper and aluminum foil. I'm checking the rice. It was a bit al dente, not very soft. So I drizzled some more water and place it in the upper shelf. Because I was also baking some "Kadayıf". And cooked a bit more. Then check again. After your rice is soft, just take out the lid and continue to cook until you have some nice brown color on the chicken. So here it is as you can see it has some nice golden spots both on rice and the chicken. Traditionally we didn't use spice. The only taste you can get is a full chicken flavor. But I would recommend to sprinkle black pepper on top while eating. Rice with Chicken and Chickpeas. This is the more common version. You can see as a street food in Turkey either in small eateries like this or in push cards on the street. In this version we use cooked chickpeas either from can or you can cook it yourself. Again soaked rice and boiled chicken. This time we need to separate the chicken pieces from the bones in small pieces, while sauteing the rice only without the onion in some butter. Again using the chicken stock from the chicken. And this time placing the cooked chickpeas on top and while it is cooking on stovetop. You separate the chicken meat. And after the rice is cooked, you place it on top of the rice and chickpeas. And after it is rested, it's ready to serve. Of course if you willing to try, make sure to watch the whole episode from the links. And this is how we serve. You just press it lightly to a bowl and then transfer it to a plate. Placing more chicken on top and of course plentiful of black pepper if you are preparing. I'm curious about which way would you prefer to try first. Give a comment and I hope you try the both versions and enjoy it with your family and friends. I have many other chicken recipes and traditional Turkish recipes on my websight. You can check from the archive. Thanks for reading good buy.