There are many dishes that I have yet to discover, but my faves are the Kebabs, Mezzes, Pide, Kofte and this delicious Pilaf or Vermicelli Rice which is also known as a staple in the Levant region and Middle East. In my opinion it’s another tasty alternative to plain boiled rice which I prefer with my curries, but when it comes to Middle Eastern flavors, this Vermicelli Rice is the way. Here’s my version – enjoy!
Turkish Vermicelli Rice & Chicken w/ Tomato Salad
Ingredients
For the chicken
- 3-4 chicken thighs with bone
- 1 tbsp Turkish Spices
- 2 tbsp sunflower (neutral) oil
- griddle pan
- garnish with lemon zest, olives, coriander or Turkish parsley
For the rice
- 1 cup rice I’ve used Basmati Rice
- ¼ cup + 1 tbsp vermicelli the very thin kind
- 1 tbsp butter + 1 tsp after cooking
- 1 tbsp olive oil
- ¼ tsp garlic powder optional
- 2 cups of chicken/beef/vegetable stock low sodium
- salt & pepper to taste
For the salad
- 2 big tomato in cubes
- 1 small red onion cut into slices
- 2 tbsp olive oil
- ¼ tsp of Sumac spices optional
- squeeze of lemon juice
- fresh coriander / parsley
- salt & pepper to taste
Instructions
- Marinade your chicken and let it sit for 3 hours or overnight in a fridge. After 3 hours or overnight, let it come to room temperature (30 min) before you cook it.
- In a pot add butter and olive oil and cook the vermicelli on medium heat until it’s golden brown. Stir in between. Then add your washed rice and cook for another 2 minutes so the rice will also absorb the butter and oil. Season with a bit of pepper and garlic powder.
- After 2 minutes add the stock or water and let it come to a boil. Once it’s simmering cover the pot with a lid, turn down the heat and let the rice for 10-15 minutes. Halfway cooking time mix the rice and cover it with the lid again.
- After 10-15 minutes check the rice to make sure it’s cooked. Otherwise cook for 1-2 more minutes. Once it’s cooked remove the pot from the fire and let it sit for 10-15 minutes with the lid on. After 10-15 minutes, fluff up the rice with a fork. Then add 1 tsp of butter (this is optional but very tasty) and season the rice with salt & pepper.
- While the rice is cooking grill/cook your chicken in a griddle pan or regular pan. There is no need to add oil since the marinade has 2 tbsps of oil. Sear the chicken on both sides (about 3-5 minutes) Then lower the heat and cover the pan with a lid. Let the chicken cook for 10 minutes. After 10 minutes the chicken should be cooked (when doubting, cut it open).
- Prepare your tomato salad and let it chill in the fridge until you can serve it.
- When everything is cooked you can serve it all and enjoy with hummus, yoghurt + garlic sauce, olives, and Turkish bread.TIP:- Check out the recipe of these Turkish Style Chicken Meatballs w/ Spiced Yoghurt to serve along. And while you’re on the roll, may I suggest this delicious Turkish Breakfast to stay in this theme 😉 If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!