Saudi Chicken Kabsa

Dina KhouryChef

Ingredients

• 2 chickens, cleaned and cut into 8 pieces
  2 chicken
• 3 cups basmati rice
  3 cup
• 3 medium-sized tomatoes
  3 piece
• 1 medium-sized green bell pepper
  1 piece
• 2 medium-sized carrots
  2 piece
• 2 medium-sized onions
  2 piece
• 6 cloves of garlic
  6 clove
• 4 tablespoons tomato paste
  4 tablespoon
• 8 tablespoons vegetable oil
  8 tablespoon
• 3 liters of water
  3 liter
• 4 sticks of cinnamon
  4 stick
• 3 dried black limes
  3 piece
• 8 cardamom pods
  8 piece
• 8 cloves
  8 piece
• 4 bay leaves
  4 leaf
• 2 teaspoons kabsa spice
  2 teaspoon
• 1 teaspoon mixed spices
  1 teaspoon
• Black pepper to taste
  0
• Salt
  0
• 5 tablespoons yogurt
  5 tablespoon
• 2 tablespoons ketchup
  2 tablespoon
• 1/2 teaspoon garlic powder
  0.5 teaspoon
• Salt and black pepper to taste
  0
• Roasted almonds
  0
• Chopped parsley
  0

Steps

1. 1

   Clean and cut the chicken into 8 pieces.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Wash the rice and soak it in hot water for 20 minutes.

   20 min
3. 3

   In a pot, heat oil and fry the chicken pieces over high heat until browned on both sides (the chicken should not be cooked through, just browned).

   Required Tools:

   🍳

   Pot

   10 min
4. 4

   Take the chicken pieces and place them in a second pot over medium heat, add 3 liters of boiling water, and add the mixed spices and black pepper. When it boils, reduce the heat and let it simmer until fully cooked. Add salt to taste and stir well, then leave it.

   Required Tools:

   🍳

   Pot

   20 min
5. 5

   In the meantime, fry the following spices: cinnamon, limes, cardamom, cloves, and bay leaves for 3 minutes in the pot used to fry the chicken with the same oil.

   Required Tools:

   🍳

   Pot

   3 min
6. 6

   Chop the onions into small squares and add them to the fried spices.

   Required Tools:

   Knife

   Cutting Board

   5 min
7. 7

   Grate the carrots and place them directly over the onions, stir well, chop the garlic into very small pieces and add it.

   Required Tools:

   Grater

   5 min
8. 8

   Grate the tomatoes and add them to the onion and carrot mixture.

   Required Tools:

   Grater

   5 min
9. 9

   Chop the green bell pepper into small squares and add it to the mixture.

   Required Tools:

   Knife

   Cutting Board

   5 min
10. 10

    When the mixture boils, add the kabsa spice and salt, stir well, and reduce the heat until fully cooked.

    10 min
11. 11

    The rice is ready to cook, the chicken is cooked, and the mixture is ready. Now for the final steps: mix the entire mixture with the rice, pour it into a pot, and add 4 and a half cups of the broth we cooked the chicken in, then add the tomato paste and stir well.

    Required Tools:

    🍳

    Pot

    10 min
12. 12

    Stir it and leave it on medium heat until it boils, then reduce the heat to the lowest setting, cover it, and let it cook completely.

    10 min
13. 13

    For the chicken, prepare the sauce for browning, which is a mixture of yogurt, ketchup, garlic powder, black pepper, and salt. Coat all the chicken pieces thoroughly with this mixture.

    5 min
14. 14

    Place the chicken pieces in a tray, brown them in the oven, and when browned, turn them over and return them to brown the other side.

    Required Tools:

    Tray

    10 min
15. 15

    When serving, pour the cooked rice mixture, arrange the chicken pieces on top with the limes, cinnamon sticks, roasted almonds, and fried raisins, and sprinkle with parsley. Enjoy your meal!

    5 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Saltper 100g

Ash100 g

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

Dietary Features & Tags