Tavuk Göğsü (Chicken Breast Pudding) with Cinnamon

Poach the chicken breast in water until fully cooked (about 20 minutes). Let it cool slightly.

Shred the chicken breast very finely using your fingers or two forks. The finer the shredding, the better the texture of the pudding.

In a large saucepan, whisk together the rice flour and 1 cup of the milk until smooth.

Gradually whisk in the remaining 3 cups of milk.

Add the sugar to the saucepan and cook over medium heat, stirring constantly with a whisk, until the mixture comes to a simmer and thickens slightly.

Reduce the heat to low and add the shredded chicken breast. Continue to cook, stirring constantly, for about 20 minutes, or until the chicken is completely broken down and incorporated into the pudding. The mixture should be very smooth and creamy.

Add the butter and vanilla extract. Stir until the butter is melted and incorporated.

Remove from heat and pour the pudding into individual serving bowls or a larger serving dish.

Let the pudding cool to room temperature, then refrigerate for at least 2 hours to allow it to set completely.

Before serving, sprinkle generously with ground cinnamon.