Passed down through generations in the shifting sands of deserts of southwestern Hyrule, poultry pilafs are a staple of Gerudo Town. Fragrant rice is layered with tender, seared poultry, vegetables, spices, and a touch of egg for richness. Traditionally served at midday when the market winds calm, it’s a dish meant to nourish warriors and traders alike.
Hylian rice is a staple across all of kingdom, and in the deserts of Hyrule, it is an ingredient that stores well for longer periods of time. Pilafs are hearty, one pot meals that require less water and allow for the rationing of other ingredients, making the rice the focal point of the dish. Though the pilaf is a dish designed to be filling and low cost for the Gerudo, they do occasionally embellish the dish with larger pieces of meat, such as a seasoned, roasted poultry leg on top of the pile of pilaf. The gourmet poultry pilaf is a hearty, delicious meal that suit the desert life of Gerudo Town well.
"Made with the highest-quality poultry, every bite of this pilaf floods your mouth with flavor."
To bring the poultry pilaf to life, this version builds rich flavor from the start by browning seasoned chicken thighs. Aromatics like onion, carrot, and garlic are sautéed in butter until soft, then basmati rice is added and simmered with a turmeric-infused broth. A custom Gerudo spice blend brings bold, desert-inspired warmth, while peas, parsley, and a touch of egg finish the dish with color and balance. To enhance the dish further, we add a seasoned, roasted chicken leg quarter on top of the rice. This is the gourmet poultry pilaf after all. The result is a dish of simple ingredients that come together in one pot for a hearty, comforting pilaf worthy of any Hylian table.
Ingredients
4 boneless chicken thighs
2 ½ tbsp butter, divided
2 cups basmati rice
2-3 cups chicken broth
1 carrot, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas
¼ cup chopped parsley
1-2 tbsp of Gerudo Spice
1 tsp turmeric
2 bay leaves
2 eggs
1 tsp salt, plus additional
½ tsp pepper, plus additional
Olive oil
2 ½ tbsp butter, divided
2 cups basmati rice
2-3 cups chicken broth
1 carrot, diced
1 medium onion, diced
2 cloves garlic, minced
1 cup frozen peas
¼ cup chopped parsley
1-2 tbsp of Gerudo Spice
1 tsp turmeric
2 bay leaves
2 eggs
1 tsp salt, plus additional
½ tsp pepper, plus additional
Olive oil
Chicken Leg Quarters
4-6 chicken leg quarters
1-2 tbsp Gerudo Spice
Salt and Black Pepper
Olive oil
4-6 chicken leg quarters
1-2 tbsp Gerudo Spice
Salt and Black Pepper
Olive oil
Season both the chicken thighs and the chicken leg quarters with salt, pepper, and a generous coating of Gerudo Spice on all sides. Allow the chicken thighs to marinate in the spices for 30 minutes, and allow the chicken leg quarters to marinate for about 2 hours. If time permits, allow all of the chicken to marinate overnight in the refrigerator.
Wash the basmati rice in water and let dry in colander. Wash 2 to 3 times to remove a good amount of the starch.
Preheat the oven to 400°F. Rub chicken leg quarters with olive oil, and place on a baking sheet lined with aluminum foil. Bake on tray in oven for 30-40 minutes or until it reaches 165°F internal temperature and the skin is golden brown. Remove from oven to rest.
In a Dutch oven over medium heat, add olive oil and ½ tsp butter, and cook chicken thighs on each side for 2-3 minutes. Remove from Dutch oven, cut into one inch pieces, and return the pieces to the Dutch oven to cook fully through (anywhere from 1-3 minutes more). Remove the chicken pieces, and place them in a bowl and set aside.
Add 2 tbsp of butter to the Dutch oven, and then add the onion and carrot. Cook for about 5 minutes until the onion is translucent. Add garlic, cook for 30 seconds to 1 minute. Stir. Add the rice, and stir to coat in butter and toast slightly for 1-2 minutes.
Reduce the heat to low. Whisk 1 tsp of turmeric into 1 cup of chicken broth. Add this broth to the pan, stir, and scrape any brown bits off the bottom of the Dutch oven. Then add another cup of chicken broth, the bay leaves, 1 tsp of salt, and 1/2 tsp of black pepper. Stir to combine.
Place a lid on the Dutch oven and cook the pilaf until the liquid has evaporated, approximately 12-15 minutes.
While the pilaf is cooking, we will prepare the eggs for the pilaf. Crack two eggs into a bowl and whisk to fully beat the eggs. Heat a pan over medium heat, add a little olive oil, and then add the eggs. Season with salt and black pepper. Stir the eggs with a spatula until they are completely scrambled. Remove the pan from the heat, and reserve the scrambled eggs in a bowl.
If the rice is not fully cooked, add an additional ½ cup of broth, and return the lid. Allow the pilaf to cook for an additional 5-8 minutes until the broth cooks off again. If the rice is still not cooked through, add one more ½ cup of broth, and return the lid. Allow the pilaf to cook for an additional 5-8 minutes.
Once the rice is fully cooked, remove the lid, remove the bay leaves, and then add the chicken pieces back in along with the scrambled eggs and the peas. Stir to combine. Remove the Dutch oven from the heat, return the lid, and allow the peas to cook through while the rice dries for 5-10 minutes.
Once the pilaf has fully dried and the rice is fully, it is ready to serve. Serve a portion of the poultry pilaf on a plate and garnish with chopped parsley. Add one of the chicken leg quarters a top the pilaf. Enjoy!
Learn more about the Gourmet Poultry Pilaf dish from Breath of the Wild and Tears of the Kingdom at Zelda Dungeon.