Ingrédients
- 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
Huile Végétale4 tablespoons
Concentré de tomate2 tablespoons- Spices, Gulf style1 tablespoon
- Dried lime powder1 tablespoon
- Black pepper to taste0
Cannelle0
Sel0
Mesures
- 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 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:
Cuillère en bois🍳Whisk - 6
Pour the Madrouba into a serving dish and serve hot.
5 minutes
Faits nutritionnels
Huile Végétalepour 100gConcentré de tomatepour 100gCannellepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.