Chicken & Yogurt Pilav (Rice)

Put the water into a pot and add the chicken breasts or thighs. Bring the pot to a simmer and simmer gently for 15 minutes or until the chicken is cooked. Smaller pieces of chicken will cook faster than one big piece. This stage can also be done ahead of time or you can use leftover cooked chicken.

Wash the rice very well and put it into a seive to drain.

Finely chop the onion and mince the garlic.

Put the butter into another pot on a medium heat. Once the butter has melted, increase the heat a little and add the chopped onion. Cook the onion, stirring frequently and once it is soft add the garlic and turn down the heat to low. Stir often.

Meanwhile the chicken should be cooked, use a slotted spoon to remove the chicken to a board or plate, keep the cooking liquid. Roughly chop the chicken.

Add the cooked, chopped chicken to the pot and stir it to mix it with the onions and garlic.

Add the washed and drained rice.

Measure the cooking liquid, that you used to poach the chicken, to the required amount (see ingredients) and add a little water if necessary. (Use stock for this stage if you are using leftover cooked chicken or plain water is also ok). Heat the water or stock first if it is cold. Add this to the pot with the chicken and onions.

Add the salt and pepper.

Lastly add the yogurt and stir to mix everything together.

Make sure the heat is on low, put the lid on the pot and gently simmer until all of the liquid has been absorbed. You can check this by putting a spoon down into the middle and making a part in the rice, it is easy to see if there is any liquid left.

Turn the heat off and place a tea towel or paper towels between the pot and the lid. Leave the cooked pilav like this until you are ready to serve.

Serve with vegetables or a salad.