Saudi Saliq (Gluten-Free)

Ingredients

• 1 lb Chicken pieces (bone-in, skin-on)
• 1 cup Arborio rice
• 2 cans Coconut milk
• 2 cups Chicken broth
• 3 pods Cardamom pods
• 1/2 teaspoon White pepper
• 1 teaspoon Salt
• 1 tablespoon Ghee (optional)

Instructions

1. 1Place the 1 lb Chicken pieces (bone-in, skin-on) into a large heavy-bottomed pot. Add the 1 cup Arborio rice, 2 cans Coconut milk, 2 cups Chicken broth, 3 pods Cardamom pods, 1/2 teaspoon White pepper, and 1 teaspoon Salt.
2. 2Stir everything together in the pot. Turn the heat to medium and bring the mixture to a boil. Once boiling, immediately reduce the heat to low. The pot should be at a gentle simmer, with just a few bubbles rising.
3. 3Cover the pot and let it simmer for 45-50 minutes. Stir occasionally to prevent the rice from sticking to the bottom. The rice should become very soft and creamy, and the chicken should be cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C).
4. 4Carefully remove the cooked chicken pieces from the pot. Place them on a clean plate or cutting board. Once cool enough to handle, shred the chicken meat from the bones and discard the bones and skin.
5. 5Return the shredded chicken meat to the pot with the creamy rice mixture. Stir well to combine everything.
6. 6If you are using it, stir in the 1 tablespoon Ghee (optional) for extra richness. Serve the Saudi Saliq hot.

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