Method Serves: 3-4 Prep Time: 15-20 mins Cook Time: 45-90 mins
In a pot, boil the chicken in 6-7 cups of water (depending on the chicken) with half tbsp of salt.
Put 4 cups of the boiling water for aside for later. Let the chicken cool for a while. And then, remove the skin and bones.
Cut the chicken into small pieces and set aside.In another pot, melt the butter and stir in the rice.
Cook the rice stirring occasionally for 2-3 minutes. Then add the 4 cups of boiling water which you put aside. Add the remaining salt and bring to boil. Close the lid and cook over low heat until the rice absorbs all of the water. Then leave it to rest for 10 minutes.
Add the chicken to the rice and mix or you can put some chicken into a bowl and fill the rest with pilaf. Gently press the surface and turn upside down to a serving plate.