Majboos de Frango Omanense (Majbūs)
مجبوس MajbūsDiga: maj-BOO-s
Majboos é o adorado prato de arroz temperado de Omã, frequentemente servido em almoços familiares, celebrações de Eid e encontros de sexta-feira. Frango, cordeiro ou peixe é cozido em fogo baixo com cebolas, tomate e especiarias quentes, depois intercalado com arroz que absorve o líquido aromático de cozimento. O resultado é saboroso, levemente azedo e aromático, com textura macia e fofa e carne tenra. A lima seca adiciona uma nota omani distinta, enquanto cebolas fritas ou ervas frescas finalizam o prato. É reconfortante, generoso e central na hospitalidade omani.
Majboos de Frango Omanense (Majbūs)
مجبوس, Majbūs
Pronunciado maj-BOO-s
- Rende
- 4
- Prep
- 20 min
- Cozimento
- 1 h 10 min
- Total
- 1 h 30 min
- Nível
- Médio
Também sem nozes e sem ovos.
Alergênicos: nenhum dos principais alergênicos nos ingredientes listados. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. O tempo de cozimento e o tamanho das formas permanecem os mesmos.
For the chicken and rice
Spices and seasoning
To finish
Modo de preparo
Pat the chicken dry and season with 1 teaspoon of the salt and the black pepper. Heat the oil in a heavy pot over medium-high heat and brown the chicken, skin side down first, 5-6 minutes per side, until golden; transfer to a plate.
Add the onions to the pot and cook, stirring often, 6-8 minutes, until soft and lightly golden. Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon; cook 1 minute, until fragrant.
Add the tomatoes and tomato paste and cook 5-7 minutes, stirring, until thickened and the oil begins to separate. Return the chicken to the pot, add the dried lime, stock, and remaining 1/2 teaspoon salt, and bring to a gentle simmer.
Cover and simmer 25-30 minutes, turning the chicken once, until the chicken is cooked through and the juices run clear. If using boneless chicken thighs, simmer 15-20 minutes. Remove the chicken and keep warm; remove and discard the dried lime.
Measure the cooking liquid and add enough water to make 4 cups (960 ml) total; if there is more, boil it down to 4 cups. Stir in the rice and lime juice, if using, then bring to a boil.
Nestle the chicken on top of the rice, cover tightly, reduce the heat to low, and cook 18-20 minutes, without stirring, until the rice is tender and the liquid is absorbed.
Remove the pot from the heat and let stand, covered, 10 minutes. Fluff the rice gently with a fork, taste, and adjust the salt.
Transfer to a platter, top with the chicken, sprinkle with cilantro, and serve with lemon wedges.
Variante regional: Omani Fish Majboos (Majboos Samak)
For a coastal version, replace the chicken with 1 1/2 lb (700 g) firm white fish fillets, cut into large pieces. Simmer the fish gently in the tomato-spice base for 6-8 minutes, until just cooked, then lift it out carefully. Strain the cooking liquid, use it to cook the rice, and flake the fish over the top before serving.
Notas do cozinheiro
- Rinse the rice until the water runs clear to keep the grains separate.
- For deeper flavor, toss the chicken with 1 teaspoon of the spices and a pinch of salt 30 minutes before browning.
- If dried lime is unavailable, lime juice adds brightness, though it gives less of the traditional smoky tang.
Sirva com
Tomato-onion salad and extra lime wedges.
Antecipe e armazenamento
Best eaten fresh; refrigerate up to 2 days and reheat gently with a splash of water.
