Egyptian Chicken and Rice (Fattah Dajjaj)

Ingredients

• 1.5 lbs Chicken thighs
• 1.5 cups Long-grain rice
• 3 cups Chicken broth
• 1 28oz can Diced tomatoes
• 6 cloves Garlic
• 1 tsp Cumin
• 1 tsp Coriander
• 2 tbsp Olive oil
• 2 tbsp White Vinegar
• 1 tsp Salt
• 0.5 tsp Black pepper
• 1 cup Toasted pita bread (optional)

Instructions

1. 1In a bowl, combine the 1.5 lbs chicken thighs with 1 tsp salt, 0.5 tsp black pepper, 1 tsp cumin, and 1 tsp coriander. Mix well to ensure the chicken is evenly coated.
2. 2Heat 2 tbsp olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Carefully place the seasoned chicken thighs into the hot oil and sear for 3-4 minutes per side, until they are golden brown. Remove the chicken from the pot and set aside on a plate.
3. 3Add the 6 cloves of minced garlic to the same pot. Sauté the garlic for about 1 minute over medium heat (350°F / 175°C) until it is fragrant, being careful not to burn it.
4. 4Pour in the 1 28oz can of diced tomatoes and 2 tbsp white vinegar. Stir everything together and bring the mixture to a simmer. Let it cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. 5Add the 3 cups of chicken broth and 1.5 cups of long-grain rice to the pot. Stir to combine, then bring the liquid to a rolling boil. Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly, and let it simmer for 20 minutes, or until the rice is tender and has absorbed most of the liquid.
6. 6Gently place the seared chicken thighs back into the pot, nestling them down into the rice and tomato mixture. Cover the pot again and continue to cook on low heat for another 10 minutes, or until the chicken is heated through and cooked to an internal temperature of 165°F (74°C).
7. 7Serve the Egyptian Chicken and Rice hot. If desired, garnish with 1 cup of toasted pita bread.

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