Chicken Rice Pilaf

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1. 1Step 1: Place the chicken drumsticks in a pot. Add enough water (1 litre) to the pot to cover the chicken, and bring to a boil.
2. 2Step 2: Cook until the chicken is tender, about 30 minutes.
3. 3Step 3: Remove the chicken from the pot and strain the broth into a separate bowl. You will need 500 ml of broth to make the pilaf. If you don’t have enough, top it up with water. If you have more than this, keep the extra broth in the fridge for a few days and use it for soups.
4. 4Step 4: Once slightly cooled, shred the chicken into small pieces and set aside.
5. 5Step 5: Heat a pan over medium heat and add olive oil.
6. 6Step 6: Add the well-rinsed rice and sauté for a few minutes until slightly translucent.
7. 7Step 7: Stir in the butter and mix until melted.
8. 8Step 8: Add the salt and mix well.
9. 9Step 9: Stir in the cooked chickpeas.
10. 10Step 10: Pour in 500 ml of the reserved chicken stock, give it a quick stir, and cover the pot.
11. 11Step 11: Bring to a boil. As soon as it starts boiling, reduce the heat to the lowest possible setting, cover the pot with a tight-fitting lid and cook until all the liquid is absorbed.
12. 12Step 12: Once the rice has absorbed the liquid, remove it from the heat and gently fluff it.
13. 13Step 13: Spread the shredded chicken over the rice.
14. 14Step 14: Sprinkle salt and pepper on top and immediately cover the pot.
15. 15Step 15: Let it rest at least 10 minutes. During this time, the rice continues to steam and finishes cooking.