Chicken İzmir Meatball

1 packet Banvit Piliç Köfte

2-3 large potatoes

Liquid oil for frying

5-6 bell peppers

2 tomatoes

For the sauce:

1 tablespoon tomato paste

2 grated tomatoes

1 tablespoon butter

Salt, cumin, red pepper powder

For the rice pilaf:

1.5 tablespoons butter

3 tablespoons liquid oil

2 cups rice

1 teaspoon granulated sugar

1 tablespoon lemon juice

3 cups chicken broth

Half a teaspoon of salt

3-4 sprigs of dill, finely chopped

3-4 servings

Zorluk Seviyesi:

Intermediate

Preparation

Soak the rice in warm water with 1 teaspoon of salt added for 30 minutes. Then rinse under running water.
Heat 1 tablespoon of butter and cooking oil in the rice pot. Add the rice and sauté for a few minutes. Add the lemon juice and sugar and sauté for another minute.
Add 3 cups of hot chicken broth and salt. Once it boils a couple of times, lower the heat, cover the pot. When the rice swells and absorbs the water, take it off the heat. Finally, sprinkle half a tablespoon of butter cut into small pieces over the rice. Cover the pot and let it rest for 5 minutes.
Peel the potatoes and chop them coarsely. Add salt and mix. First fry the potatoes in hot oil. Then also fry the Banvit Piliç Köfteleri in little oil. Arrange the fried köfteleri, potatoes, chopped tomatoes, and green peppers in a heat-resistant baking dish.
For the sauce, whisk all the ingredients except the butter in a bowl. Transfer to a sauce pot and boil for about 5 minutes. Add the butter. Boil a few more minutes and take it off the heat, your sauce is ready.
Pour the sauce over the köfte and potatoes. Bake for another 15 minutes in a preheated oven set to 190 degrees.

Remove from the oven and serve with rice pilaf.

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