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Kobete Chicken

Nese

Kobete Chicken is a delicious whole meal from Turkish cuisine. You are sure to be famous among your friends and family members after they taste your Kobete! AFIYET OLSUN, which means 'enjoy your meal' in Turkish!

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 735 kcal
  • 37%
  • Fat:
  • 28 g
  • 43%
  • Carbs:
  • 86.2g
  • 28%
  • Protein:
  • 31 g
  • 62%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

Directions

  1. To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
  2. Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
  5. Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.
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Reviews

HORTA
13
6/23/2003

I made a mistake when I made this, I used 2-3 lbs of chicken breast (wow was it dry) but I ended up with 2 recipes worth of chicken. I made the second one with Jarslberg maybe 2 cups worth. Even though I made a few mistakes it was FABULOUS. I cooked them on a baking stone (great). I plan to make it again this weekend, but with a whole chicken like I'm supposed to, I also plan to use Basmati rice for the wonderful aroma. This was a success with the whole family (extended family included). :)

KACHMARIK
13
6/23/2003

We had a cultural diversity day at our school. The country that I was assigned was Turkey. This recipe was perfect for our visitors to try and my middle schoolers had to have the recipe. That is quite a triumph know that middle schoolers are picky about what they eat.

FENCHURCH
12
11/5/2003

This was the blandest thing I have ever eaten in my life. Next to this, wonder bread seems like vindaloo. The pastry was flavorless, tough and horrid. Even my stepdaughter, who can't stand any food with flavor, thought this was too bland. I can't beleive this is an authentic recipe-- surely the authentic version had something in it to provide some flavor! This might be tolerable with: 1. real pastry instead of solid glue. 2. less rice, and some vegetables. 3. some sort of spices to give it some flavor.