This recipe is originally my moms and it’s the most perfect Shole recipe out there. However, women from my country tend to cook according to memory and never really measure anything. So, after playing around with the ingredients after 3 years I have finally gotten the measurements down to a T and now it comes out the same every single time!
INGREDIENTS:
2 Tbsp Avocado Oil
1 large Sweet Onion, chopped
2 Medium Carrots, diced
3-5oz. Skinless Chicken thighs (bones reserved for stock)
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp ground pepper
1-1/2 tsp sea salt
2 Tbsp Tomato Paste or 2 Large Tomatoes, chopped
2 Cups Organic Low Sodium Chicken Stock (optional)
1.5 Liters Boiling Water (if not using chicken stock, add 2 more cups of water
2 Cups washed and drained Rice
2 bunches cilantro, washed, dried and chopped
DIRECTIONS:
In a 10 quart pot, heat oil. Add onions, carrots and chicken and bones. Sauté on high until chicken changes color. About 5 min. Add stock/water, spices, and tomatoes/paste. Stir and bring to a boil. Lower the heat to medium low and simmer for 40 min uncovered. Remove the bones. Add rice and stir continuously every 5 min for 20 min until rice absorbs water and thickens. Turn off heat and add chopped cilantro. Stir and serve. Enjoy!
