Pilav s Piletinom (Bosnian Chicken Pilaf)
Local name: Pilav s piletinom
In short: Chicken pieces browned with onion, then cooked with rice in rich broth until fluffy and golden, finished with butter and served with cold yogurt. It takes about 1 h 5 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 470 kcal
Pilav is a Sunday lunch dish in many Bosnian homes, and chicken pilav is one of the most common versions. The chicken is browned first, then the rice is toasted in the same pot so every grain is coated in fat before the broth goes in. The result is fluffy rice with a deep golden color and a savory flavor from the browned bits. Serve it with cold yogurt or a fresh tomato and cucumber salad.
Instructions
- Pat the chicken dry and season it with the paprika, pepper and 1 teaspoon of the salt.
- Heat the oil and half the butter in a wide heavy pot over medium-high heat. Brown the chicken for about 4 minutes per side, in batches if needed, then set it aside.
- Lower the heat to medium. Cook the onion in the same pot for 6 minutes until soft and golden, scraping up the browned bits.
- Stir in the rinsed rice and cook for 2 minutes, until the grains look glossy and slightly translucent at the edges.
- Pour in the hot stock and the remaining 1/2 teaspoon of salt. Nestle the chicken into the rice, bring to a boil, then cover tightly and cook on the lowest heat for 25 minutes, until the chicken reaches 74°C (165°F) and the rice is tender.
- Rest the pot off the heat, still covered, for 10 minutes. Add the remaining butter and the parsley and fluff the rice gently with a fork.
- Serve hot with cold yogurt or a tomato and cucumber salad.
Tips
- Rinse the rice until the water runs nearly clear. Removing surface starch keeps the grains separate.
- Do not lift the lid while the rice cooks. The trapped steam is what cooks it evenly.
Questions and answers
Can I make pilav with chicken breast?
Yes. Cut the breast into large chunks, brown it briefly and add it to the pot for only the last 15 minutes so it stays moist.
How do I store and reheat leftover pilav?
Cool it within an hour and refrigerate for up to 3 days. Reheat covered with a splash of water until steaming hot.
Is Bosnian pilav the same as other pilafs?
The method matches other pilafs: toast the rice, then steam it in broth. Bosnian versions are mild and buttery, with little spice beyond black pepper and paprika.
How long does it take to make Pilav s Piletinom (Bosnian Chicken Pilaf)?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Pilav s Piletinom (Bosnian Chicken Pilaf)?
About 470 kcal per serving, with 24 g of protein, 41 g of carbohydrates and 23 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 41 g |
| Fat | 23 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 820 mg |
Estimated values, calculated from the ingredients.
