Turkish chicken with rice, tomatoes, peppers, and tarragon (domatesli pirincli pilic) recipe

Recipe for turkish chicken with rice, tomatoes, peppers, and tarragon (domatesli pirincli pilic) in our easy ethnic recipes collection.

Recipe ingredients

• 3 tablespoons olive oil
• 2 large onions, chopped fine
• 1 whole chicken, in pieces (*)
• 2 red or green bell peppers, seeded and chopped
• 1 or 2 jalapenos peppers, chopped fine (**)
• 3 tablespoons fresh tarragon, chopped
• 2 medium tomatoes, peeled and chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 3, 8 ounces, cans low-fat chicken stock
• 2 cups short-grain rice, rinsed and drained

(*) After handling raw chicken or other poultry, always remember to thoroughly wash your hands, utensils, and preparation area with hot, soapy water. Also, when checking chicken for doneness, it's a good idea to cut it open gently to make sure the meat is white, not pink, all the way through.

(**) Be careful when working with hot peppers. The oil on the skin of the peppers can burn you, so wear rubber gloves while cutting the pepper, and be sure to remove all the seeds. Wash your hands well when you are done.

How to make turkish chicken with rice, tomatoes, peppers, and tarragon (domatesli pirincli pilic)

• Heat olive oil in a large skillet and saute onions for about 10 minutes, or until lightly browned. Using a slotted spoon, transfer onions to a small bowl and set aside.
• Add chicken pieces to skillet and cook over medium heat, turning until golden brown on all sides. Push chicken to one side of pan and add bell peppers, jalapenos, and tarragon.
• Saute for 1 minute. Add tomatoes, browned onions, salt, and pepper. Stir to combine sauce with chicken pieces. Cover and simmer for 20 minutes.
• Meanwhile, in a separate saucepan, heat chicken stock.
• Transfer chicken to a clean plate and set aside. Leave tomato mixture in skillet.
• Add rice to tomato mixture and stir until thoroughly combined. Add warmed chicken stock to tomato and rice mixture. Raise heat to high and boil for 1 minute.
• Add remaining chicken pieces to pan. Cover, reduce heat, and simmer for 15 minutes, or until all of liquid is absorbed.
• Remove pan from heat, cover and let sit for 10 minutes.
• Stir and serve hot.

Preparation time: 15 minutes
Cooking time: 1 hour
Serves 4 to 6

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