Ingredients with Measurements:
- 1 lb. boneless, skinless chicken breasts, cut into small pieces
- 1 cup rice
- 2 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. paprika
- 1 cup milk
- 1/2 cup sugar
- 1/2 cup cornstarch
- 2 tbsp. butter
- 1/4 cup chopped pistachios (optional)
Special Equipment Needed:
- Large skillet
- Medium saucepan
- Whisk
- Mixing bowl
Step-by-Step Instructions:
1. In a medium saucepan, bring 2 cups of water to a boil. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes or until tender.
2. In a large skillet, heat olive oil over medium-high heat. Add chopped onion and minced garlic and sauté for 2-3 minutes or until softened.
3. Add chicken pieces to the skillet and season with salt, black pepper, and paprika. Cook for 5-7 minutes or until chicken is cooked through.
4. In a mixing bowl, whisk together milk, sugar, and cornstarch until smooth.
5. Add the milk mixture to the skillet with the chicken and stir constantly until the mixture thickens and becomes creamy.
6. Remove from heat and stir in butter until melted.
7. Serve the chicken mixture over the rice pilaf and sprinkle with chopped pistachios (optional).
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for skillet
Serving size:
4 servings
Nutritional information:
Calories: 550
Fat: 16g
Carbohydrates: 70g
Protein: 30g
Sodium: 650mg
Sugar: 28g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Pistachios can be substituted with chopped almonds or walnuts.
Variations:
- Add diced carrots and celery to the skillet with the onion and garlic for added flavor and nutrition.
- Use brown rice instead of white rice for a healthier option.
- Add raisins or dried cranberries to the rice pilaf for a sweet and savory combination.
Tips and Tricks:
- Be sure to whisk the milk mixture thoroughly to prevent lumps from forming.
- Use a non-stick skillet to prevent the chicken from sticking to the pan.
- For a creamier texture, use heavy cream instead of milk.
Storage Instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation Ideas:
Serve the Tavuk Göğsü with Rice Pilaf in a shallow bowl with the chicken mixture on top of the rice pilaf. Garnish with chopped pistachios and a sprinkle of paprika.
Garnishes:
Chopped pistachios, paprika
Pairings:
Green salad, roasted vegetables
Suggested Side Dishes:
Grilled vegetables, roasted potatoes
Troubleshooting Advice:
If the chicken mixture is too thick, add a splash of milk to thin it out. If it is too thin, whisk in a bit more cornstarch.
Food Safety Advice:
Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food History:
Tavuk Göğsü is a traditional Turkish dessert made with chicken breast, milk, and sugar. It is believed to have originated in the Ottoman Empire and is still popular in Turkey today.
Flavor Profiles:
Creamy, sweet, savory
Serving Suggestions:
Serve as a main dish for dinner or as a dessert after a meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Turkish