Chicken Kabsa

Ingredients:

- Three cups of long grain basmati rice
- Vegetable oil
- Two onions (350 grams), chopped
- Two cinnamon sticks
- Five cardamom pods
- Five cloves
- Two bay leaves
- One whole chicken, skinless and cut into small pieces
- One tbsp cumin
- One tbsp coriander
- One tbsp paprika
- One tsp black pepper
- One tsp turmeric
- One tbsp salt (or to taste)
- Five cloves of garlic (20 grams), minced
- Three tbsp tomato paste (50 grams)
- Three tomatoes (400 grams), chopped
- Hot water
- Whole hot peppers and mini bell peppers, to taste

Preparation:

- Wash the basmati rice in cold water and soak it for 20 minutes. Drain and set aside.
- Heat some vegetable oil in a large pot or wok over medium heat.
- Add the chopped onions and cook until they caramelize, stirring frequently.
- Add the cinnamon sticks, cardamom pods, cloves, and bay leaves, and cook for 1-2 minutes until fragrant.
- Add the chicken pieces, cumin, coriander, paprika, black pepper, turmeric, salt, minced garlic, and tomato paste. Stir well to coat the chicken evenly in the spices and cook for 5-7 minutes until the chicken is browned.
- Add the chopped tomatoes and let them cook for 5 minutes until softened.
- Cover the chicken with hot water and bring it to a boil. Reduce the heat to medium and cover the pot. - - Let the chicken cook for 30 minutes until tender.
- Add the soaked rice to the pot, along with the whole hot peppers and mini bell peppers. Cover the rice with hot water.
- Increase the heat to high and bring the water to a boil. Once it starts boiling, reduce the heat to low and cover the pot. Let it cook for 30 minutes until the water has been absorbed and the rice is fully cooked.
- Remove the pot from the heat and let it rest for 10 minutes before serving.

How to prepare the salsa to serve it with the Kabsa:

- In a blender, blend one tomato, coriander, garlic, hot pepper, lemon juice, cumin, and salt until smooth.
- Transfer the salsa to a bowl and refrigerate until ready to serve.
- Serve the chicken Kabsa hot with the salsa on the side. Enjoy!

---

Home |  Advanced Search
Comment mail to:

---