Kabsa

Rania Al-ThaniCuisinier

Ingrédients

• 3/4 chicken, cut
  0.8 chicken
• 1 1/2 cups rice
  1.5 cup
• 4 tomatoes, chopped
  4 tomatoes
• 2 onions, chopped
  2 onions
• 1/2 bell pepper, chopped
  0.5 bell pepper
• 1/2 teaspoon spice
  0.5 teaspoon
• 1 teaspoon salt
  1 teaspoon
• 2 teaspoons tomato paste
  2 teaspoon
• 3 tablespoons oil
  3 tablespoon

Mesures

1. 1

   In a pot over heat, place all the chopped vegetables with oil and sauté well.

   Matériel requis:

   Marmite

   5 minutes
2. 2

   Add the chicken pieces to the vegetable pot and sauté again well, add 3 cups of water, cover the pot, and let it cook for 30 minutes.

   Matériel requis:

   Marmite

   30 minutes
3. 3

   Remove the chicken pieces from the pot after they are cooked, and brown them in the oven.

   Matériel requis:

   Four

   10 minutes
4. 4

   Add the rice to the vegetable mixture and let it cook on low heat.

   Matériel requis:

   Marmite

   20 minutes
5. 5

   After the rice is cooked, pour it into a serving dish and distribute the browned chicken pieces on top, then serve.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques