Gluten-Free Chicken Machboos

Ingredients

• 1.5 lbs Chicken pieces
• 2 cups Basmati rice
• 1 large Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Machboos spice blend
• 2 tbsp Olive oil
• 2 whole Dried lime (loomi)
• 0.25 cup Cilantro
• 4 cups Water

Instructions

1. 1Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat, about 400°F (200°C). Add the 1 large onion, chopped, and sauté until it is golden brown, about 8-10 minutes.
2. 2Add the 4 cloves of garlic, minced, and the 1 inch of ginger, grated, to the pot. Cook, stirring constantly, until fragrant, about 1 minute.
3. 3Add the 1.5 lbs of chicken pieces to the pot. Brown the chicken on all sides, about 5-7 minutes. This step helps to seal in the juices.
4. 4Stir in the 2 medium tomatoes, chopped, and the 2 tablespoons of Machboos spice blend. Cook, stirring occasionally, until the tomatoes begin to soften and the spices are fragrant, about 5 minutes.
5. 5Add the 4 cups of water and the 2 whole dried limes (loomi) to the pot. Bring the mixture to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 30 minutes. This allows the chicken to become tender and the flavors to meld.
6. 6Stir in the 2 cups of basmati rice, rinsed, and the 0.25 cup of cilantro, chopped. Make sure the rice is fully submerged in the liquid. If needed, add a little more water to cover the rice completely. Cover the pot again and continue to cook on low heat until the rice is tender and all the liquid has been absorbed, about 15-20 minutes. You should hear gentle bubbling, and no liquid should be visible on the surface.
7. 7Remove the pot from the heat and let it rest, covered, for 5 minutes. This allows the rice to finish steaming and become fluffy. Gently fluff the rice with a fork, removing the dried limes before serving. Serve the Gluten-Free Chicken Machboos hot.

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