Egyptian Chicken and Rice Bowl (Fattah Inspired)

Ingredients

• 1.5 lbs Chicken breast
• 1.5 cups Basmati rice
• 3 cups Chicken broth
• 6 cloves Garlic
• 1/4 cup White vinegar
• 3 tablespoons Olive oil
• 1 tablespoon Dried mint
• 1 teaspoon Cumin
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 2 whole Pita bread

Instructions

1. 1Place the 1.5 cups of Basmati rice and 3 cups of Chicken broth into a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender. Let it sit, covered, off the heat for 5 minutes.
2. 2While the rice cooks, preheat your oven to 375°F (190°C). Cut the 2 whole Pita bread into roughly 1-inch pieces. Spread the pita pieces in a single layer on a baking sheet and bake for 8-10 minutes, or until they are golden brown and crispy.
3. 3Cut the 1.5 lbs of Chicken breast into 1-inch cubes. Season the chicken cubes with 1 teaspoon of Salt and 1/2 teaspoon of Black pepper.
4. 4Heat the 3 tablespoons of Olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes and cook for 6-8 minutes, turning occasionally, until they are browned on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside.
5. 5Reduce the heat under the skillet to medium. Mince the 6 cloves of Garlic. Add the minced garlic to the skillet and sauté for 1 minute until it is fragrant, being careful not to burn it.
6. 6Pour the 1/4 cup of White vinegar into the skillet with the garlic. Add the 1 tablespoon of Dried mint, 1 teaspoon of Cumin, and the reserved cooked chicken. Stir everything together and let it simmer for 5 minutes, allowing the flavors to meld.
7. 7Fluff the cooked rice with a fork. Divide the 1.5 cups of Basmati rice among four serving bowls. Top the rice with the chicken and garlic-vinegar mixture from the skillet. Scatter the crispy pita pieces over the top of each bowl. Serve immediately.

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