Chicken Madrouba Recipe
Chicken Madrouba is a traditional Gulf Arabian rice porridge dish enjoyed in Oman, Qatar, and Bahrain. This hearty dish features overcooked rice, shredded chicken breast, tomatoes, and a blend of various herbs and spices.
Ingredients
- 500 grams of boneless chicken breast
- 1 cup of long-grain basmati rice uncooked
- 1 cup of combined chopped spinach
- 1 cup coriander leaves
- ½ cup parsley leaves
- 2 tablespoons of tomato paste
- 1 cup of grated fresh tomatoes
- ½ cup of chopped red onion
- 2 cloves of minced garlic
- 1 medium-sized red onion for sautéing and caramelization
- 4 cups of water Add more if needed
- 2 tablespoons of vegetable oil
- 1 teaspoon of cumin
- ½ teaspoon of cinnamon
- 2 piece of dried lime
- ½ teaspoon of turmeric
- ½ teaspoon of cardamom powder
- 1 teaspoon of baharat spice
- 2 teaspoon of Salt
- 1 teaspoon of Black pepper
Instructions
- Begin by heating the fire to medium. Add water to a large pot and place the boneless chicken breast inside.
- Allow the water to boil, then let it simmer for 5-10 minutes or until the chicken is fully cooked and tender.
- After boiling, remove the chicken and let it cool before shredding it into pieces. Set aside.
- In another cooking pot, add vegetable oil. Once it's hot, toss in the chopped onion and garlic, stirring until translucent.
- Next, add the chopped spinach, coriander, and parsley leaves. Gently stir for a few minutes.
- Add the rice, salt, and black pepper. Give it a quick stir.
- Add the spices, tomato paste, and grated tomato puree. Stir gently.
- Pour in water and add the dried lime. Allow it to boil or simmer for 20 to 30 minutes. Gradually add more water as needed to overcook the rice and achieve a porridge-like consistency.
- While the rice is cooking, sauté thinly sliced onion in oil over medium heat in a separate pan. Stir frequently until the onions caramelize to a golden-brown color. Set aside when done.
- After overcooking the rice, add the shredded chicken breast. Gently stir to combine.
- Use a masher to break the rice and chicken into smaller pieces, creating a porridge texture. Simmer it in low heat for 5 more minutes.
- Finally, add the golden-browned onions to the rice and gently mix to combine.
- Serve the chicken madrouba on a plate. If you have any leftover browned onions, you can use them as a garnish in the center of the rice. Enjoy!
Notes
- Some variation use ghee instead of vegetable oil.
- You can use arabic masala, chicken masala or any Arabic spice if you don't have baharat spice.
- You can use red chilies or cayenne pepper if you want your madrouba dish spicy.
Nutrition
Serving: 4gCalories: 540kcalCarbohydrates: 38gProtein: 38.7gFat: 22.3gSaturated Fat: 4gCholesterol: 134mgSodium: 790mgPotassium: 944mgFiber: 6.4gSugar: 9.6gCalcium: 126mgIron: 4mg
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