Ingredienti
- 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
Olio vegetale4 tablespoons
Concentrato di pomodoro2 tablespoons- Spices, Gulf style1 tablespoon
- Dried lime powder1 tablespoon
- Black pepper to taste0
Cannella0
Sale0
Passi
- 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 minUtensili necessari:
Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:Pentola - 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 minUtensili necessari:
Cucchiaio di legno🍳Whisk - 6
Pour the Madrouba into a serving dish and serve hot.
5 min
Fatti nutrizionali
Olio vegetaleper 100gConcentrato di pomodoroper 100gCannellaper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.