Friday, August 7, 2009

Chicken Kabsa


1/4 cup butter
1 chicken, cut up
1 large onion, chopped
5 garlic cloves, minced
1/4 cup tomato puree (I use a few tbs paste actually)
2 medium tomatoes, chopped
2 carrots, grated
3 whole cloves
2 cardamom pods
1 small cinnamon stick
salt and pepper to taste
3 cups chicken broth or water (I use water)
1 cup long grain rice (or more, but remember to increase the water or broth for how much more rice you add)
toasted almonds or pine nuts


1. melt butter in large skillet or dutch oven. add chikcen pieces and brown on all sides
2. Remove from skillet and set aside
3. add onion and garlic to skillet and fry until tender. Stir in tomato paste
4. simmmer a few minutes
5. add tomatoes carrots cloves cardamom cinnamon stick salt and pepper. cook for 1 minute or so
6. Add broth or water and return chicken pieces to it bring to the boil and reduce heat and cover simmer for about 30 minutes on low heat
7. Stir rice into liquid or remove chicken and put rice in and put chicken BACK-- ORRRR take out the chicken, set aside and bake it by itself to be crispy and add just the rice to the liquid (thats what I do)
8. Cover. Simmer 30 minutes more or until rice is tender-- add more water if its dry--if its too wet too bad its messed up now lolol(what I do to tell if theres enough water-- I add the rice and then put my finger in the water-- if the water is up to my first knuckle by the time I touch the rice, then its ok)

Serving suggestion: for garnish I like to fry some onions and pine nuts and potatoes diced


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