Ingredienti
Pollo1 Chicken- Long-grain rice, soaked for one hour2 Cup
- Tomatoes5 Piece
Peperoncino2 Piece
Salsa Tabasco0.3 Can- Garlic cloves2 Clove
Limone2 Piece
Olio di mais0.5 Cup
Spezie per Kabsa1 Tablespoon- Cinnamon stick2 Stick
- Loomi (dried black lime)1 Piece
Cipolla1 Piece- Cloves10 Piece
Pepe nero10 Piece
Cardamomo10 Piece
Cumino1 Teaspoon- Raisins, for garnish0.3 Cup
Passi
- 1
For the kabsa sauce, peel the tomatoes and place them in the blender along with the hot green pepper, the juice of one lemon, salt, Tabasco sauce, and garlic. Blend until the ingredients are mixed, then place in a deep dish and refrigerate.
5 minUtensili necessari:
Frullatore - 2
Boil the chicken with the spices (cinnamon, loomi, black pepper, cloves, onion, 1 tomato cut into four, cardamom, and kabsa spices). After 45 minutes, remove the chicken from the pot and strain the broth.
45 minUtensili necessari:
Pentola - 3
Squeeze lemon juice over the chicken and brown it in the oven.
10 minUtensili necessari:
Forno - 4
In the pot, add the oil and a teaspoon of cumin seeds.
5 minUtensili necessari:
Pentola - 5
Drain the rice and add it to the oil, stirring slowly until the rice is slightly fried. Then add 3 cups of chicken broth and leave the rice on high heat until the grains appear. Cover the pot, reduce the heat, and let the rice cook. Let the rice rest for a quarter of an hour after turning off the heat, then stir and serve.
20 minUtensili necessari:
Pentola
Fatti nutrizionali
* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

