Firinda Pirinc Pilavi (Turkish Baked Rice Pilaf with Chicken)

About This Recipe

This baked pilaf is a practical, all-in-one weeknight version of Turkish rice cookery, where chicken and rice cook together in the oven so the grains absorb the meat's juices as everything roasts. Chicken thighs are browned first on the stovetop to render some fat and build a savory base, then rice, tomato and green pepper are added to the same pot along with hot stock before the whole thing goes into the oven to finish, uncovered, so the top layer turns lightly crisp. It's a dish built for minimal cleanup and maximum flavor, landing somewhere between a pilaf and a casserole, with a texture that ranges from tender at the bottom to slightly toasted at the top.

Ingredients

Serves 4

• 6bone-in chicken thighs
• 2 tbspolive oil
• 1onion(diced)
• 2tomatoes(diced)
• 1green pepper(diced)
• 2 tbsptomato paste
• 2 cupslong-grain rice(rinsed)
• 3 cupshot chicken stock
• 1 tsppaprika
• 1.5 tspsalt
• 1/2 tspblack pepper
• 2 tbspchopped parsley(for garnish)

Instructions

1. 1

   Brown the chicken

   Heat olive oil in a large oven-safe pot and brown chicken thighs skin-side down until golden, about 6 minutes; flip and cook 3 more minutes, then remove.

2. 2

   Saute the vegetables

   In the same pot, cook onion, tomato and green pepper until softened, about 8 minutes.

3. 3

   Build the base

   Stir in tomato paste and cook 2 minutes, then add rice, stirring to coat in the fat and vegetables.

4. 4

   Add liquid and chicken

   Pour in hot stock, season with paprika, salt and pepper, then nestle the browned chicken thighs back on top.

5. 5

   Bake

   Cover and bake at 200C/400F for 25 minutes, then uncover and bake 10-15 more minutes until the rice is tender and the top is lightly crisped.

   Leaving the pot uncovered for the last stretch is what gives the top layer its light crunch.

6. 6

   Rest and serve

   Let rest 5 minutes, scatter with parsley, and serve straight from the pot.

Variations

• •

  Add sliced eggplant or zucchini with the vegetables for a more substantial, vegetable-forward version.

• •

  Swap chicken thighs for drumsticks or bone-in chicken breast, adjusting the bake time slightly.

• •

  A spicier version adds a spoonful of red pepper paste alongside the tomato paste.

Storage

Refrigerate up to 3 days in an airtight container; reheat covered in a low oven or on the stovetop with a splash of stock to loosen the rice.

Frequently Asked Questions