Saudi Chicken Kabsa

خلود سويسChef

Ingredients

• 4 chicken breasts, deboned
  4 breast
• 1 1/2 cups basmati rice, Indian
  1.5 cup
• 1 onion, chopped
  1 piece
• 3 tomatoes, chopped
  3 pieces
• 1 teaspoon tomato paste
  1 teaspoon
• 1 teaspoon black pepper
  1 teaspoon
• 1 teaspoon dried coriander
  1 teaspoon
• 1 teaspoon cloves
  1 teaspoon
• 1 teaspoon cardamom
  1 teaspoon
• 3 bay leaves
  3 leaf
• 2 cinnamon sticks
  2 stick
• 1 1/2 tablespoons oil
  1.5 tablespoon
• 8 cups water
  8 cup
• 2 teaspoons salt
  2 teaspoon

Steps

1. 1

   In a pot, sauté the onion in oil, add the spices, chopped tomatoes, then the chicken breasts and stir for 5 minutes.

   Required Tools:

   Pot

   5 min
2. 2

   Add water and salt and let the pot simmer for about half an hour until the chicken is cooked, strain the broth and remove the chicken from the pot.

   30 min
3. 3

   To prepare the necessary broth for boiling the rice, use 1.5 cups of broth for each cup of rice.

4. 4

   Wash the rice well, bring the broth to a boil, then add the washed rice.

   10 min
5. 5

   Let the rice boil until the broth starts to evaporate, reduce the heat and let it simmer on low for 25 minutes or until fully cooked.

   25 min
6. 6

   To serve, pour the rice onto a plate and top with pieces of chicken.

Nutrition Facts

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

Dietary Features & Tags