Ingredienser
- Chicken breast, cut into small pieces1 kilogram
- Egyptian rice, soaked2 cup
- Tomatoes, finely chopped4 pieces
- Large onion, chopped2 pieces
- Fresh coriander, chopped0.5 cup
- Green pepper, cut into small pieces1 piece
- Garlic, minced2 cloves
Vegetabilsk olie4 tablespoons
Tomatpasta2 tablespoons- Spices, Gulf style1 tablespoon
- Dried lime powder1 tablespoon
- Black pepper to taste0
Kanel0
Salt0
Trin
- 1
Place the chicken pieces in a pot and cover them with water, then put the pot on medium heat. When the water boils, reduce the heat and remove the scum.
10 minNødvendigt udstyr:
Kedel - 2
Fry the onion and garlic with the oil in a pot over medium heat until golden, then add the rice, tomatoes, green pepper, and coriander. Stir the ingredients well together.
10 minNødvendigt udstyr:Kedel - 3
Add the rice and vegetable mixture over the pot of chicken, then add the spices, salt, and tomato paste. Stir occasionally to prevent the rice from sticking to the bottom of the pot and to mix the ingredients well.
10 minNødvendigt udstyr:Kedel - 4
When the ingredients boil, cover the pot tightly and let it simmer until the chicken is cooked. You can add more hot water and salt if the rice is not cooked or softened.
10 minNødvendigt udstyr:Kedel - 5
Mash the ingredients with a wooden spoon against the sides of the pot (this is why it is called Madrouba), until all the ingredients soften and the chicken mixes with the rice, making the mixture homogeneous and mashed. A whisk can be used instead of a wooden spoon.
5 minNødvendigt udstyr:
Træske🍳Whisk - 6
Pour the Madrouba into a serving dish and serve hot.
5 min
Ernæringsfakta
Vegetabilsk oliepr. 100gTomatpastapr. 100gKanelpr. 100gSaltpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.