Ceebu ganaar
🍗 Tomato-red rice cooked in chicken and vegetable broth, topped with the reserved chicken and vegetables.
Ingredients
- 600 g boneless skinless chicken thighs in large pieces
- 300 g dry white broken rice
- 250 g peeled carrots in large sections
- 250 g cabbage in wedges
- 200 g chopped tomatoes
- 40 g tomato paste
- 1 chopped onion, 150 g
- 2 chopped garlic cloves
- 45 ml oil
- 800 ml hot water initially, more according to rice
- 1 bay leaf
- ½ teaspoon salt, adjusted
- Black pepper and 1 optional whole small chilli
Preparation
Rinse and drain rice. Prepare vegetables, keeping cabbage wedges attached at the base. Cut chicken separately without washing it.
Brown chicken lightly in oil in two batches, about 8 minutes total. Reserve; it is not cooked through.
Soften onion 5 minutes, then add garlic, tomato paste and tomatoes and stir over moderate heat 5 minutes.
Return chicken and juices. Add vegetables, bay, seasoning, optional chilli and 800 ml water. Simmer about 25 minutes until vegetables are tender and chicken reaches 74°C centrally.
Reserve chicken and vegetables covered. Aim for about 550–650 ml broth according to rice; remove excess to a bowl or add hot water. Keep reserved broth hot.
Add rice to simmering broth, stir once, cover and cook gently 15–20 minutes or according to product. Add reserved hot broth if firm and dry.
Rest off heat, covered, 10 minutes. Fluff, remove bay and top with hot chicken and vegetables. Serve promptly.