Mathrooba (Egg-Free)

Ingredients

• 1.5 lbs Chicken thighs (boneless, skinless)
• 1 cup Short-grain rice
• 1 medium Onion, finely chopped
• 1 can (14oz) Tomatoes, crushed
• 3 cloves Garlic, minced
• 1 tsp Ginger, grated
• 6 cups Chicken broth
• 1 tsp Turmeric powder
• 0.5 tsp Cumin powder
• 0.5 tsp Coriander powder
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 1 cup of short-grain rice under cold water until the water runs clear. Set aside.
2. 2Heat the 2 tablespoons of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Add the 1 medium onion, finely chopped, and cook until softened, about 5-7 minutes, stirring occasionally.
3. 3Add the 3 cloves of minced garlic and 1 teaspoon of grated ginger to the pot. Cook for 1 minute more until fragrant, stirring constantly.
4. 4Add the 1.5 lbs of boneless, skinless chicken thighs to the pot. Sear on all sides until lightly browned, about 3-4 minutes total.
5. 5Stir in the 1 can (14oz) of crushed tomatoes, 1 teaspoon of turmeric powder, 0.5 teaspoon of cumin powder, and 0.5 teaspoon of coriander powder. Cook for 5 minutes, stirring occasionally, until the spices are fragrant.
6. 6Add the rinsed 1 cup of short-grain rice to the pot and stir to combine it with the chicken and spices. Pour in the 6 cups of chicken broth and season with 1 teaspoon of salt and 0.5 teaspoon of black pepper.
7. 7Bring the mixture to a boil over medium-high heat (400°F / 200°C). Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly, and simmer for 45-50 minutes, or until the rice is fully cooked and tender, and the chicken is very tender.
8. 8Remove the pot from the heat. Use two forks to shred the chicken thighs directly in the pot. Stir well to combine the shredded chicken with the rice and broth until creamy.
9. 9Serve the mathrooba hot.

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