Mitchboos, Machboos, or Makboos with Chicken

In a large pot, sauté the onions and the chicken until nicely browned.  Avoid burning the onions. 

Add the garlic, ginger, tomatoes, cilantro, and bell pepper.  Mix the ingredients well and sauté for about one minute. 

Now add the spices and stir very well.  Turn the heat to low and cover with lid.  Leave it to cook for about 10 minutes.

Now add the green chili, the whole dried lemon, and the water.  Let this stew gently boil for 45 minutes.  You will want the chicken to be thoroughly cooked and tender.

Now you will need a colander and another pot because you will strain the stew.  Put the meat mixture back into your cooking pot.  Add the rice.  Do not stir!

Measure the stock and it should be 3 cups of stock, if not, add more water and stir.  Now add this to the pot with the meat and rice.  Gently stir because you do not want to break up the rice kernels.

Bring the mitchboos to a boil and then turn the fire to lowest setting.  Simmer on this very low fire for 17 minutes.  Turn off the fire and remove the lid so that the steam will escape and the mitchboos will not turn soggy.

Gently remove the mitchboos onto a large platter.  Gently break up the rice so it will not look packed together on your serving plate. 

Serve with pickled onions, a plate of fresh greens (locally called roowaid, jarjeel).

Enjoy!