Entree: Turkey – Turkish-Style Tavuklu Pilav (Brown Rice) with Zucchini, Bell Pepper & Spinach (Chicken Pilaf with Brown Rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 4 boneless skinless chicken breasts, approx. 6 oz (170 g) each
- 1 1/2 cups (300 g) brown rice, uncooked
- 3 1/2 cups (840 ml) chicken stock
- 1 medium zucchini, diced, approx. 8 oz (225 g)
- 1 green bell pepper, diced, approx. 6 oz (170 g)
- 3 cups (90 g) fresh spinach, chopped
- 1 medium onion, finely chopped, approx. 6 oz (170 g)
- 4 cloves garlic, minced
- 2 tbsp (30 ml) olive oil or butter
- 1/2 tsp (2.5 g) ground allspice (optional, traditional warmth)
- Salt to taste
- Black pepper to taste
- 1/4 cup (15 g) chopped fresh parsley for garnish

Instructions

1. Season chicken breasts with salt, pepper, and a pinch of allspice. Heat 1 tbsp (15 ml) olive oil or butter in a heavy pot over medium-high heat and brown chicken 3–4 minutes per side; remove and set aside.
2. Add remaining 1 tbsp (15 ml) oil or butter, saute onion and green bell pepper until softened, about 5 minutes. Add garlic and cook 30 seconds.
3. Stir in brown rice to coat with oil, then add chicken stock and diced zucchini. Bring to a boil.
4. Return chicken to the pot, reduce heat to low, cover, and simmer 35–45 minutes until rice is tender and chicken is cooked through. Stir in chopped spinach in the last 3–5 minutes to wilt.
5. Remove from heat, let rest 5 minutes, adjust seasoning, garnish with parsley, and serve.