Egyptian Chicken and Rice with Tomato Sauce (Fatta)

Instructions

1. 1In a large bowl, combine the about 680 g Chicken Thighs with 1 tsp Salt, 0.5 tsp Black Pepper, 1 tsp Cumin, 1 tsp Coriander, and 0.5 tsp Paprika. Toss the chicken pieces until they are evenly coated with the spices.
2. 2Heat the 2 tbsp Olive Oil in a large heavy-bottomed pot or Dutch oven over medium-high heat, aiming for about 205°C (200°C). Carefully place the seasoned about 680 g Chicken Thighs into the hot oil in a single layer and sear for 3-4 minutes per side, until the chicken is deeply browned. Remove the chicken from the pot and set it aside on a plate.
3. 3Reduce the heat to medium, about 150°C. Add the 6 cloves of minced Garlic to the same pot and sauté for 1 minute, stirring constantly, until the garlic is fragrant and lightly golden, being careful not to burn it. Pour in the about 790 g Canned Diced Tomatoes and the 2 cups Chicken Broth, then stir well to combine the ingredients and scrape up any browned bits from the bottom of the pot. Bring the liquid to a gentle simmer.
4. 4Return the seared about 680 g Chicken Thighs to the pot, nestling them into the simmering tomato sauce. Cover the pot with a lid, reduce the heat to low, about 120°C, and simmer for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C when checked with a meat thermometer.
5. 5While the chicken simmers, prepare the 1.5 cups Basmati Rice. In a separate medium saucepan, combine the 1.5 cups Basmati Rice with 2.5 cups water. Bring the water to a rolling boil over high heat, then immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 15 minutes. Remove the saucepan from the heat and let it rest, covered, for 5 minutes, then fluff the cooked rice gently with a fork.
6. 6In the last 5 minutes of the chicken's simmering time (from Step 4), uncover the pot and stir in the 2 tbsp White Vinegar into the tomato sauce. This will add a bright, tangy flavor to the sauce.
7. 7To serve, spoon a generous portion of the cooked 1.5 cups Basmati Rice into each of four serving bowls. Top the rice with the tender about 680 g Chicken Thighs and ladle the flavorful tomato sauce from the pot generously over everything.

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