Chicken or Meat Kabsa

ركان زقيةCuoco

Ingredienti

• 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
• Salsa di pomodoro
  2 tablespoons
• Carrots, grated
  2 pieces
• Olio vegetale
  0.5 cup
• Peperoncino
  1 piece
• Kabsa spices, ground
  2 tablespoons

Passi

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.

   Utensili necessari:

   Pentola

   Padella

   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.

   Utensili necessari:

   Vassoio

   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

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Salsa di pomodoroper 100g

Energia50 kcal

Proteine1.5 g

Grassi totali0.2 g

Carbohydrate10 g

Zuccheri totali3 g

Fibre alimentari1 g

Olio vegetaleper 100g

Energia884 kcal

Grassi totali100 g

Peperoncinoper 100g

Energia318 kcal

Proteine12 g

Grassi totali14 g

Carbohydrate60 g

Fibre alimentari25 g

Zuccheri totali3 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag