Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, classic chicken kabsa. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Chicken kabsa - Turn your next dinner into a feast with this Arabian style chicken and rice. Ok, back to the chicken kabsa recipe. This is basically a classic recipe from Saudi Arabia.
Classic Chicken Kabsa is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Classic Chicken Kabsa is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook classic chicken kabsa using 13 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make Classic Chicken Kabsa:
- Prepare 1 small chicken without skin, cut into 6 pieces
- Prepare 1 1/2 cup white basmati rice, washed
- Make ready 1 onion, chopped
- Take 1 tomato, chopped into small pieces
- Make ready 3 teaspoons tomato paste
- Take 1/2 cup raisins
- Make ready 6 teaspoons vegetable oil
- Take 2 teaspoons baharat spice
- Make ready 3 teaspoons ground cardamom, ground
- Get 4 cloves garlic, crushed
- Take 1 dried black lime, loomi
- Make ready 1 cinnamon stick
- Get salt
Chicken Kabsa - an exotic Saudi rice dish served with raisins and almonds. There are many kinds of kabsa and it can be made with chicken, goat, lamb, camel, beef and fish. This Kabsa is a Saudi dish of chicken or lamb and rice. I think it is Saudi Arabia's national dish Weeknight Kabsa usually does away with the raisins and almonds and I serve with a salad instead of.
Instructions to make Classic Chicken Kabsa:
- Preheat oven to 300 F.
- In a large cooking pot, fry the onions and with 1 teaspoon of cardamom in the vegetable oil, till the onions are golden.
- Boil some water and pour it over the fried onions, until the pot is half full.
- Add in the tomato paste, chopped tomatoes, dried black lemon, raisins, garlic, cinnamon stick and the remaining cardamom. Add salt according to taste, stir and cook for 5 minutes over medium heat.
- Add the chicken pieces and continue to cook over medium heat for 30 minutes. The pot should be covered with an aluminum foil first followed by the pot's lid.
- Remove the chicken pieces from broth and transfer to a baking pan to cook in the oven. Keep checking on the chicken so it stays moist. When chicken is done, remove from oven and keep warm.
- Use a colander to strain the chicken broth into a bowl. Put the strained ingredients, except the cinnamon stick, back into the cooking pot along with the rice and 3 cups of the strained chicken broth.
- Bring to a boil then reduce heat to low right away and cover tightly with an aluminum foil first then the lid of the pot.
- After 10 to 15 minutes, you can check on the rice. If the rice is done and there is still some broth, leave over heat for a few more minutes for all broth to evaporate. If it’s too dry, add some broth and continue cooking but do not stir. At the end, the rice should be light and fluffy.
- To serve: place the rice in a serving dish and arrange chicken pieces on top of it. Add hot sauce if desired.
Kabsa (Arabic: كبسة kabsah) is a mixed rice dish that originates from Saudi Arabia but is commonly regarded as a national dish in many Arab states of the Persian Gulf. Chicken Kabsa (with Tahini): Kabsa is a famous Middle Eastern dish which is particularly eaten in the gulf region, such as Saudi Arabia, Kuwait, United Arabs of Emirates, and Bahrain. Kabsa is a spicy chicken and rice dish very popular in Saudi Arabia. It is a rice dish cook along with different kinds of meat and other spices. Chicken Kabsa is a fragrant, mildly spiced, hearty recipe.
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