Egyptian Chicken and Rice (Fattah Dajaj)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Long-grain rice
• 4 cups Chicken broth
• 1/4 cup Tomato paste
• 6 cloves Garlic
• 2 tbsp White vinegar
• 3 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Coriander
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Combine the 1 tsp cumin, 1 tsp coriander, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Rub this seasoning mixture evenly over the 1.5 lbs chicken thighs.
2. 2Heat the 3 tbsp olive oil in a large heavy-bottomed pot or Dutch oven (at least 6-quart capacity) over medium-high heat (approximately 375-400°F / 190-205°C). Carefully place the seasoned chicken thighs into the hot oil and sear for 5-7 minutes per side, until golden brown; remove the seared chicken from the pot and set it aside on a plate.
3. 3Add the 2 cups long-grain rice to the same pot, stirring constantly for 2-3 minutes over medium-high heat until the grains are lightly toasted and slightly translucent.
4. 4Stir in the 1/4 cup tomato paste with the toasted rice and cook for 1 minute, continuing to stir, until the paste darkens slightly and becomes fragrant.
5. 5Pour in the 4 cups chicken broth; bring the mixture to a rolling boil over high heat, then immediately reduce the heat to low (approximately 200-210°F / 93-99°C), cover the pot tightly with a lid, and simmer for 18-20 minutes, or until all the liquid is absorbed and the rice grains are tender.
6. 6While the rice is simmering, mash the 6 cloves garlic in a small bowl. Add the 2 tbsp white vinegar to the mashed garlic and mix well to combine.
7. 7Gently place the seared chicken thighs on top of the cooked rice in the pot. Cover the pot again and continue to cook on low heat for an additional 5-10 minutes, or until the chicken is heated through and reaches an internal temperature of 165°F (74°C).
8. 8Carefully fluff the rice with a fork. Arrange the chicken thighs on top of the rice and drizzle generously with the prepared garlic-vinegar mixture before serving.

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