For a richer flavor, use chicken broth instead of water when cooking the rice. Feel free to add vegetables like peas, carrots, or potatoes to the rice filling for added texture and nutrition. If you don't have time to make your own dough, you can use store-bought pie crusts. Make sure to let the chicken cool down, before deboning it.
Kobete Chicken
-
PREP TIME0 mins
-
COOK TIME0 mins
-
TOTAL TIME0 mins
-
SERVING10 People
-
VIEWS15
Experience the rustic charm of Turkish cuisine with Kobete Chicken, a savory pie filled with tender chicken and fragrant rice. This hearty dish, encased in a golden-brown crust, is perfect for a comforting family meal or a memorable gathering.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate86 g
-
Cholesterol110 mg
-
Fiber3 g
-
Protein31 g
-
Saturated Fat9 g
-
Sodium685 mg
-
Sugar1 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Dough: In a large bowl, combine the flour and 1/2 teaspoon of salt. Gradually add the warm water, mixing until a soft, pliable dough forms, similar in texture to an earlobe. Divide the dough into two equal pieces, cover them with a damp cloth, and set aside to rest. (Time: 20 minutes)
02
StepPoach the Chicken: Place the whole chicken in a large pot and cover with water. Add 1 teaspoon of salt and the peeled onion. Bring the water to a boil, then reduce heat and simmer until the chicken is tender and cooked through. (Time: 45-60 minutes)
03
StepPrepare the Chicken: Remove the chicken from the pot and let it cool slightly. Once cool enough to handle, remove the bones and shred or cut the chicken meat into small, bite-sized pieces. Discard the skin and bones.
04
StepCook the Rice: In the same pot (after emptying and wiping it clean), melt the butter over medium heat. Add the uncooked rice and cook, stirring constantly, for about 2 minutes until lightly toasted. Add 1/2 teaspoon of salt and 6 cups of water. Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for about 15 minutes, or until all the water has been absorbed and the rice is cooked. Season with freshly ground black pepper to taste.
05
StepAssemble the Kobete: Preheat your oven to 350 degrees F (175 degrees C).
06
StepRoll out each piece of dough into a 10-inch circle, large enough to fit your pie dish.
07
StepGently place one round of dough into a lightly greased 10-inch pie dish, ensuring it covers the bottom and sides.
08
StepSpoon the cooked rice evenly over the dough in the pie dish.
09
StepSpread the shredded or chopped chicken pieces over the rice, distributing them evenly.
10
StepCover the chicken with the second round of dough. Pinch the edges of the top and bottom crusts together to seal, trimming off any excess dough.
11
StepBrush the top of the pie with the beaten egg to create a golden-brown crust.
12
StepBake in the preheated oven for about 30-40 minutes, or until the crust is golden brown and the filling is heated through. Let it rest for at least 10 minutes before serving.
13
StepEnjoy your home-made Kobete Chicken. AFIYET OLSUN!
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Gabe Treutel
Jun 29, 2025Absolutely delicious! The crust was perfectly flaky, and the filling was so flavorful.
Esther Hoppe
Jun 18, 2025The instructions were easy to follow, and the pie turned out beautifully.
Raphael Kreiger
Jun 17, 2025This is a new family favorite! Thank you for sharing this recipe.
Henriette West
Jun 12, 2025My family loved this recipe! It's a great way to use leftover chicken.
Howell Breitenberg
Jun 8, 2025I added some chopped carrots and celery to the rice, and it turned out great!
Freddie Prohaska
May 20, 2025I've never had anything like this before. Amazing!