Mathrooba (Egg-Free)

Ingredients

• 1 lb Chicken Pieces (Bone-In)
• 1 cup Rice (Short Grain)
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 cup Tomatoes, diced
• 6 cups Chicken Broth
• 2 tbsp Ghee or Oil
• 1 tsp Salt
• 1/2 tsp Black Pepper

Instructions

1. 1In a large, heavy-bottomed pot, heat the 2 tablespoons of ghee or oil over medium heat (350°F / 175°C). Add the 1 medium chopped onion, 2 minced cloves of garlic, and 1 teaspoon grated ginger. Cook, stirring often, for 3-5 minutes until the onions are softened and the mixture is fragrant.
2. 2Add the 1 lb of chicken pieces to the pot. Cook, turning occasionally, for 5-7 minutes until the chicken is browned on all sides.
3. 3Stir in the 1 cup of diced tomatoes. Cook for 2 minutes, stirring, until the tomatoes begin to soften.
4. 4Add the 1 cup of short grain rice and the 6 cups of chicken broth to the pot. Stir everything together and bring the mixture to a rolling boil.
5. 5Reduce the heat to low, cover the pot tightly, and let it simmer for 1 hour and 45 minutes to 2 hours. The chicken should be very tender, and the rice should be completely cooked and soft. You will hear gentle bubbling sounds.
6. 6Carefully remove the 1 lb of chicken pieces from the pot and place them on a cutting board. Using two forks, shred the meat from the bones. Discard the bones.
7. 7Return the shredded chicken meat to the pot. Stir the mixture well. Using a wooden spoon, mash the contents of the pot against the sides and bottom until it reaches a thick, porridge-like consistency. This should take about 3-5 minutes.
8. 8Stir in the 1 teaspoon of salt and the 1/2 teaspoon of black pepper. Serve the Mathrooba hot.

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