Qatari Madrouba Chicken Rice Porridge

Ingredients

• 12 oz chicken thighs, cubed
• 3/4 cup jasmine rice
• 2 cups low-sodium chicken stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp ground cardamom
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the rice briefly, but do not wash all the starch away; madrouba depends on that starch for its thick, porridge-like body.
2. Pat the chicken dry, season it with salt, pepper, and the cardamom, and heat the oil or butter in a heavy pot over medium-high heat.
3. Brown the chicken in a single layer for 4 minutes per side, then add the onion and cook for 5 minutes, scraping up the browned bits, followed by the garlic for 30 seconds.
4. Add the rice, the stock, and 2 cups water. Bring to a boil, then reduce to the lowest heat and cover.
5. Simmer for 30 to 35 minutes, stirring every 5 minutes and scraping the base of the pot. Rice starch settles and scorches if left alone, and burnt starch flavours the whole pot.
6. When the grains have burst and the chicken falls apart at the touch of a spoon, beat the mixture hard against the side of the pot with a wooden spoon, shredding the chicken through the rice.
7. Keep beating for 2 to 3 minutes until it is smooth, thick, and creamy, adding hot water if it stiffens past soft porridge. Confirm the chicken has reached 165F (74C).
8. Season generously with salt and pepper and serve very hot with the fresh herbs and lemon wedges.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.