Al Kabsa Traditional Saudi Rice And Chicken Recipes

CHICKEN KABSA RECIPE

Steps:

• Preheat oven to 400ºF (200ºC).
• Place chicken pieces in a bowl, using your hands rub chicken with vegetable oil until well covered. Place on a try and bake for 30 minutes.
• Mix all spices and salt in a small bowl.
• Rinse the rice in a sieve with running water until water runs clear.
• Meanwhile melt butter in a pan, saute onions, and garlic until translucent and soft. Add diced tomatoes, and tomato paste. Create sauce.
• Add the chicken and stir until well coated with the tomato sauce.
• Add rice and spices. Mix well.
• Add chicken broth, and bring to a boil.
• Reduce heat to a simmer. Cover loosely, leaving a gap for steam to escape.
• Cook for roughly 20 minutes until you have cooked the rice.
• Toast slivered almonds in a pan over medium high heat until browned.
• Spoon rice onto a serving dish placing the chicken pieces on top. Sprinkle with browned almonds, raisins, and a pinch of black pepper.
• Add more salt and pepper to taste.

AL KABSA - TRADITIONAL SAUDI RICE (& CHICKEN) DISH

Steps:

• Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & sauté until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes.
• Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube.
• Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven).
• Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender.
• Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'.
• N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).

AL KABSA - TRADITIONAL SAUDI RICE AND CHICKEN

Steps:

• Make spice mix: Stir together saffron, cinnamon, allspice, lime powder, cardamom, and white pepper in a small bowl; set aside.
• Make rice: Melt butter in a large stockpot or Dutch oven over medium heat. Cook and stir onion and garlic in butter until onion has softened and turned translucent, about 5 minutes. Add chicken and cook over medium-high heat, stirring occasionally, until lightly browned, about 10 minutes. Mix in tomato purée.
• Stir in canned tomatoes with juice, carrots, cloves, nutmeg, cumin, coriander, salt, black pepper, and reserved spice mix. Cook for about 3 minutes; pour in water and add chicken bouillon cube.
• Bring sauce to a boil, then reduce heat, and cover the pot. Simmer until chicken is no longer pink and the juices run clear, about 30 minutes.
• Gently stir in rice. Cover the pot and simmer until rice is tender and almost dry, about 25 minutes; add raisins and a little more hot water, if necessary. Cover and cook until rice grains separate, 5 to 10 minutes.
• Transfer rice to a large serving platter and arrange chicken on top. Sprinkle with toasted slivered almonds.