A hearty chicken rice pilaf with shredded boiled chicken and fluffy rice cooked in butter. A popular restaurant classic, it makes a satisfying main dish with protein from the chicken and chickpeas.
Rinse the rice in lukewarm water until the water runs clear, then drain.
Melt the butter in a pot and sauté the shredded chicken and chickpeas for a few minutes. Add the drained rice and cook until the grains absorb the fat.
Add the hot chicken stock, salt, and black pepper. Once it comes to a boil, reduce the heat to low, cover, and cook until the liquid is absorbed.
Turn off the heat, cover the pot with a clean cloth under the lid, and let the pilaf rest for 10 minutes. Fluff with a fork and serve.
Important: Make sure the chicken is cooked through; using its cooking liquid for the pilaf adds flavor. Contains gluten and dairy. Rinsing and resting the rice helps keep the grains separate. Refrigerate leftovers for a few days.
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