Zutaten
Hähnchen1 Chicken
Basmati-Reis1 Kilogram- Tomatoes, chopped0.5 Kilogram
- Medium onion, finely chopped1 Piece
Scharfe Paprika1 Piece- Garlic, sliced thinly3 Cloves
Öl1 Tablespoon- Salt and pepper to taste0
- A pinch of cinnamon0
- A pinch of cloves0
- A pinch of cumin0
Lorbeerblatt1 Leaf
Kardamom1 Piece- Chinese spices0
- Hot water1.5 Liters
- Chicken broth cube1 Cube
Schritte
- 1
In a pot over the heat, sauté the chopped onion in a little oil until it softens.
5 MinBenötigte Werkzeuge:
Topf - 2
Cut the chicken into 8 pieces, clean and wash it, then place it over the onion and add the spices, frying the mixture with the onion.
10 Min - 3
Place the chopped tomatoes in the blender and blend slightly, then add to the chicken and let it cook for 10 minutes.
10 MinBenötigte Werkzeuge:
Mixer - 4
Add the boiling water and chicken broth cube over the sauce and keep the pot on the heat until it boils, then add the rice, ensuring the water is about 1 cm above the rice.
10 Min - 5
Leave the rice on high heat until it boils, then reduce the heat and let the pot cook completely for 25 minutes.
25 Min - 6
Remove the pot from the heat, serve the kabsa on a plate, and enjoy hot.
5 Min
Nährwertangaben
Hähnchenpro 100gBasmati-Reispro 100gScharfe Paprikapro 100gÖlpro 100gLorbeerblattpro 100gKardamompro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.