For the Chicken
- 18 Chicken DrumsticksYou can use thighs, legs or even a whole chicken in this recipe
- 1 Tbsp Paprika
- 1 Tbsp Parsley
- 1/4 Tsp Salt
- 1/4 Tsp Pepper
- 2 Tbsp Olive Oil
For the Rice
- 1 Diced Onions
- 25g Butter
- 2 Tbsp Olive Oil
- 200g Rice
- 2 Pints Vegetable Stock
This Albanian Chicken Pilaf is know as Pule me Oriz, the rice is baked with seasoning and in the juices of the chicken which gives the rice a brown colouring. The chicken is moist and falls away from the bones while the rice is light and soft.
In Albania you will find a lot of rice dishes and in almost every case served as a meal rather then a side. Albanian Baked Lamb and Rice with Yogurt (Tavë Kosi) is one of the most traditional and popular dishes or, fruits and spices are added to make the rice into a pudding know as Kabuni.
I find that when using rice in Albanian dishes, Basmati rice is the closest – it can be fried, boiled and baked without becoming soggy and starchy. Rice is normally fried for a few minutes in a combination of butter and oil first before seasoning being added and then cooked in meat juices mixed with boiling water.
Pre cook the Chicken
You will need a large deep sided baking tray (I use a traditional Albanian circle tray but you can use anything that is big enough to fit all the chicken). Sprinkle the remaining oil over the base of the tray.
In a small bowl mix well the paprika, parsley, salt, pepper and half the oil.
Rub the mix over all the chicken, placing each onto baking tray.
Place in the oven on the middle shelf, 180 degrees for 30 minutes.
After 30 minutes remove the chicken from the oven and remove all the chicken out of the tray and keep to one side. These will not be fully cooked yet.
Preparing the Rice
In a saucepan add the butter, olive oil and onion. Fry for 2-3 minutes until the butter is fully melted and the onion is just starting to brown.
Add the rice and stir continuously for a minute ensuring the rice is mixed with the onion then add the vegetable stock - be careful as this will spit as you add it to the pan. Bring to the boil.
Once the rice has come to the boil empty the saucepan into the baking try and stir into the oil and juices left by the chicken,
Re add all the chicken ensuring there is a bit of space between each one.
Cover the baking tray with foil and place back in the oven for 40 minutes.