Chicken Chickpea Rice
Rice, chicken, and chickpeas come together in this simple chicken rice recipe. A satisfying everyday classic with an easy bowl presentation.
Servings: 4
Ingredients:
- For the Chicken
- 6 chicken drumsticks
- 3 cups water
- Salt, to taste
- After cooking:
- 1 tbsp butter
- 1 tbsp avocado oil
- Paprika, to taste
- Black pepper, to taste
- Salt, if needed
For the Rice
- 2 cups rice
- 2 cups chicken broth, from boiling the chicken
- 2 cups water
- 2 tbsp avocado oil
- 2 tbsp butter
- Salt, to taste
- 1 cup cooked chickpeas, or canned, drained and rinsed
Method:
Start CookingCook the Chicken
- Place drumsticks in a pot with 3 cups water and salt.
- Bring to a boil, then simmer until fully cooked (about 25–30 minutes).
- Remove chicken and let cool. Reserve the broth.
- Shred or chop chicken into small pieces.
- Heat 1 tbsp butter + 1 tbsp avocado oil in the same pot.
- Add chicken, paprika, black pepper, and a pinch of salt.
- Sauté for 3–4 minutes until lightly golden. Set aside.
Make the Rice
- Wash rice under cold water until mostly clear. Drain well.
- Heat 2 tbsp avocado oil + 2 tbsp butter in a pot over medium heat.
- Add rice and toast gently for 2–3 minutes, until grains look slightly translucent.
- Add: 2 cups chicken broth, 2 cups water, chickpeas, salt.
- Bring to a boil. Once boiling, lower heat, cover, and simmer for about 15 minutes until liquid is absorbed.
- Turn off heat. Place a clean kitchen towel between pot and lid, cover, and rest for 5 minutes.
- Fluff gently with a wooden spatula.
To Serve (Bowl Method)
- Place some chicken into a small bowl and press lightly. Add rice on top and gently flatten.
- Invert bowl onto a plate. Lift bowl carefully and serve warm. Bon appétit.
Kitchen Tools:
- Small bowl for shaping
Notes:
From the kitchen
- We use jasmine rice, but this method works well with most white rice varieties.
- Washing removes excess starch so the rice cooks fluffy, not sticky.
- Toasting the rice adds a light nutty aroma and helps each grain stay separate.
- The kitchen towel absorbs steam so moisture doesn’t drip back onto the rice.
- Use measured chicken broth from boiling the drumsticks. You only need 2 cups for this recipe.
- Swap chickpeas for green peas or leave them out entirely for a simpler chicken rice.
- Add a tiny pinch of saffron to the rice for gentle color.
- You can substitute cooked chicken breast instead of drumsticks.
- Like crispier chicken? Pan-sear a little longer until lightly golden.
- Skip the bowl method and simply serve the rice topped with chicken.
- Serve with plain or garlic yogurt or a cold yogurt drink (ayran) on the side.
- Add a simple tomato–cucumber salad for freshness.
- This rice pairs beautifully with pickles.
- Leftovers reheat well the next day with a splash of water and gentle steaming.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 761 kcal | Carbohydrates: 86 g | Protein: 31 g | Fat: 31 g | Saturated Fat: 10 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 14 g | Trans Fat: 0.4 g | Cholesterol: 129 mg | Sodium: 644 mg | Potassium: 503 mg | Fiber: 4 g | Sugar: 3 g | Vitamin A: 328 IU | Vitamin C: 1 mg | Calcium: 73 mg | Iron: 3 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Chicken chickpea rice
WHY WE LOVE IT
Humble ingredients like rice, chickpeas, and chicken come together to create a complete, high-energy meal. It’s a simple yet delicious combination that feels comforting every time.
A LITTLE STORY
Rooted in the Ottoman Palace, this dish was traditionally served at the end of meals, and it is said that Grand Vizier Mahmut Pasha would serve it with solid gold balls hidden among the chickpeas as a gesture of good fortune for his ministers.
DID YOU KNOW?
Today, it’s an iconic Istanbul street food, often sold from steaming glass carts by pilavcı vendors to workers and night-goers.
Leave a note