Quick Chicken Kabsa

Bulut AbalıoğluChef

Ingredients

• 2 kilograms of chicken, cut into quarters
  2 kilogram
• 3 tablespoons of chicken spices, or Knorr kabsa mix
  3 tablespoon
• 4 tablespoons of spices, Maggi for grilling chicken, which is 2 packets of Maggi's idea of the day
  4 tablespoon
• 1 cup of tomatoes, peeled and chopped
  1 cup
• 2 tablespoons of tomato paste
  2 tablespoon
• 1 green pepper, chopped and seeded
  1 piece
• 3 tablespoons of vegetable oil
  3 tablespoon
• 1/2 cup of olive oil
  0.5 cup
• 5 cardamom pods
  5 pods
• 5 black peppercorns
  5 pieces
• 3 bay leaves
  3 leaves
• 5 cloves
  5 cloves
• 1 large onion, finely chopped or sliced
  1 piece
• 4 cups of basmati rice, washed and soaked in warm water and salt
  4 cup
• 2 tablespoons of vinegar
  2 tablespoon
• 1 cup of flour, approximately
  1 cup
• Salt to taste
  0
• 3 tablespoons of chopped parsley
  3 tablespoon
• Mixed nuts for garnish
  0

Steps

1. 1

   Cut the chicken into 8 pieces and wash it with flour and water.

   Required Tools:

   Knife

   🍳

   Bowl

   5 min
2. 2

   Place the chicken in a pot and cover it with water, then add the vinegar and let it sit for about a quarter of an hour. Drain the chicken from the water and vinegar and rub it with olive oil.

   Required Tools:

   Pot

   15 min
3. 3

   Divide the kabsa spices into two parts; season the chicken with the first part and set it aside.

   5 min
4. 4

   In a large pot over heat, add vegetable oil that can be mixed with olive oil and heat slightly, then add the chopped or sliced onion and stir until it is lightly fried.

   Required Tools:

   Pot

   Ladle

   5 min
5. 5

   Add the chopped pepper without seeds and add the cardamom, bay leaves, cinnamon sticks, cloves, and black peppercorns, and stir.

   5 min
6. 6

   Add the seasoned chicken pieces and lightly brown them.

   5 min
7. 7

   The other half of the kabsa spices is added to the mixture and stirred, then add the peeled and chopped tomatoes and stir until the chicken absorbs all these flavors.

   5 min
8. 8

   Add enough water to cover the chicken with a little salt and one or two tablespoons of tomato paste. Let it boil until the chicken is cooked. Cover the pot and let it simmer for about 45 minutes, keeping an eye on the water level as we need the broth.

   45 min
9. 9

   After cooking, drain the chicken and place it in the special grilling bags from Maggi available in the market in various flavors, preferably using the spicy seasoning flavor. Grill in a preheated oven at 180-200 degrees.

   Required Tools:

   Oven

   10 min
10. 10

    Put 6 cups of chicken broth in a pot over heat, add the rice, cover the pot, and let it simmer on low heat for about half an hour.

    Required Tools:

    Pot

    30 min
11. 11

    Notice that the broth has dried and holes have appeared on the rice. Stir with a wooden spoon in one motion to distribute the steam among the rice, cover the pot's surface with a transparent white bag or a piece of clean light cloth, then turn off the heat and let it sit for about 5 minutes.

    Required Tools:

    Wooden Spoon

    5 min
12. 12

    Serve the rice on a large plate, place the grilled chicken on top, and sprinkle with fried nuts and chopped parsley. Serve alongside the kabsa with cucumber salad and yogurt.

    5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags