Chicken or Meat Kabsa

ركان زقيةKüchenchef

Zutaten

• Meat or chicken
  2 kilograms
• Rice, washed and soaked for about half an hour
  3 cups
• One large onion, chopped
  1 piece
• Tomatoes, chopped
  3 pieces
• Tomatensauce
  2 tablespoons
• Carrots, grated
  2 pieces
• Pflanzenöl
  0.5 cup
• Scharfe Paprika
  1 piece
• Kabsa spices, ground
  2 tablespoons

Schritte

1. 1

   In a pot over the fire, fry the onion in oil, then add the tomatoes, tomato sauce, and carrots, stirring until they soften. Add the chicken and stir a little.

   Benötigte Werkzeuge:

   Topf

   Bratpfanne

   5 Min
2. 2

   Add water to the pot until it covers the contents, then add the kabsa spices and salt, and leave on the fire until the chicken is cooked.

   10 Min
3. 3

   Once cooked, remove the chicken to a Pyrex dish or tray.

   Benötigte Werkzeuge:

   Tablett

   5 Min
4. 4

   Adjust the broth so that for each cup of rice, there is one and a half cups of broth.

   5 Min
5. 5

   Boil the broth over the fire, then add the rice and leave until the broth is absorbed, then reduce the heat and leave until cooked.

   10 Min
6. 6

   Place the chicken in the oven and brown it slightly, then pour the rice and place the chicken on top, serving the kabsa alongside a salad or a dipping sauce.

   10 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Tomatensaucepro 100g

Energie50 kcal

Proteine1.5 g

Gesamtfett0.2 g

Kohlenhydrate10 g

Gesamtzucker3 g

Ballaststoffe1 g

Pflanzenölpro 100g

Energie884 kcal

Gesamtfett100 g

Scharfe Paprikapro 100g

Energie318 kcal

Proteine12 g

Gesamtfett14 g

Kohlenhydrate60 g

Ballaststoffe25 g

Gesamtzucker3 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags