Yemeni mandi with chicken

Yemeni Mandi with chicken .. We offer you from the Arab cuisine the best chicken cooks for lunch today, learn the exact steps of the delicious and distinctive Mandi method.

How is Mandi prepared?

Cooking time:
60 minutes

Sufficient for:
6 people


Ingredients
To prepare the traps:
-Tomato: to taste
-Hot pepper: to taste
-Garlic: clove
-Salt, to taste

-Chicken: 2 chickens (cleaned and quartered)
-Onions: 1 piece (large size, cut into cubes)
-Garlic: 2 cloves (crushed)
-Carrot: 1 pill (sliced)
-1 tomato: 1 medium size cut into quarters
-Salt, to taste
-Black pepper to taste
-Hill: 4 lobes
-Laurel Paper: 2 sheets
-Cinnamon: Oud
-Cloves: 1 tablespoon (sticks)
-Lemon: 1 piece
-Cumin: 1 teaspoon (love)
-Chicken broth: 1 cube
-Orange food coloring: as desired
-Basmati rice: 4 cups (washed well, soaked and drained)
-Garlic powder: 2 tbsp
-Ginger powder: 2 tbsp (or grated fresh)

How to prepare
1. In a saucepan, saute onions with a little oil. Then add chicken pieces and stir.

2. Flavor with salt and black pepper and put the broth cube. Then add cardamom, bay leaf, cinnamon, carnation, cumin and cumin.

3. Stir the ingredients for a few minutes.

4. Pour boiling water and add carrots, green peppers and tomatoes.

5. Leave the pan covered over the heat until the chicken pieces are tender.

6. Filter the chicken pieces from the broth and put them in an oven tray. And flavor with salt and black pepper.

7. Melt a little orange food colorant in a little water.

8. Wear gloves, grease the chicken pieces in orange color, then fry in the oven.

9. In a saucepan, warm a little vegetable oil. Add the rice and flavor with salt, garlic powder, ginger powder or grated fresh.

10. Add 4 to 5 cups of boiling water.

11. Leave the mixture on low heat for 20 minutes.

12. Make a hole with a spoon from the other end in the center of the mixture.

13. Dissolve a little of the food colorant in water and put it inside the hole with a tablespoon in thin lines.

14. Make a plate of tin foil the size of a burning charcoal.

15. Carefully place charcoal and tin over the rice.

16. Pour charcoal with a tablespoon of vegetable oil.

17. When the smoke will rise, close the pot tightly for 5 minutes.

18. Carefully remove charcoal so that the oil does not spill over rice and turn it off.

19. Mix the rice a little while pouring until the color is consistent.

20. In a serving dish, place the chicken pieces on top of the rice, garnish with nuts and serve alongside the hot sauce.

21. To prepare the tomato: In an electric mixer, put the chopped tomatoes in quarters with garlic and hot pepper to taste, as well as a little water and salt. Mix well until smooth.