Step 1

Begin by heating the fire to medium. Add water to a large pot and place the boneless chicken breast inside.

Step 2

Allow the water to boil, then let it simmer for 5-10 minutes or until the chicken is fully cooked and tender.

Step 3

After boiling, remove the chicken and let it cool before shredding it into pieces. Set aside.

Step 4

In another cooking pot, add vegetable oil. Once it's hot, toss in the chopped onion and garlic, stirring until translucent.

Step 5

Next, add the chopped spinach, coriander, and parsley leaves. Gently stir for a few minutes.

Step 6

Add the rice, salt, and black pepper. Give it a quick stir.

Step 7

Add the spices, tomato paste, and grated tomato puree. Stir gently.

Step 8

Pour in water and add the dried lime. Allow it to boil or simmer for 20 to 30 minutes. Gradually add more water as needed to overcook the rice and achieve a porridge-like consistency.

Step 9

While the rice is cooking, sauté thinly sliced onion in oil over medium heat in a separate pan. Stir frequently until the onions caramelize to a golden-brown color. Set aside when done.

Step 10

After overcooking the rice, add the shredded chicken breast. Gently stir to combine.

Step 11

Use a masher to break the rice and chicken into smaller pieces, creating a porridge texture. Simmer it in low heat for 5 more minutes.

Step 12

Finally, add the golden-browned onions to the rice and gently mix to combine.

Step 13

Serve the chicken madrouba on a plate. If you have any leftover browned onions, you can use them as a garnish in the center of the rice. Enjoy!