THE TRADITIONAL SAUDI KABSSAH
You can ask any Arabian about this Kabssah and everyone will say Saudis can't live without it. I mean if there is a Saudi lady that doesn't know how to make it, then that would be a very weird thing ;)..
Provided by Chef moody
Categories Whole Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Put the onions in a medium size pot, drizzle on the olive oil and cook at medium high heat until the onions are yellowish and starting to brown. Then put the garlic, cook for a few seconds then put in the tomatoes, tomato paste, salt, pepper and the spice mix; cook it until it becomes a thick red sauce and the tomatoes are almost melted.
- Put in the chicken halves. Sauté it with the sauce for a few minutes, then poor in some hot water just a little bit over the chicken and bring it to a boil. Then lower the heat to medium low and let it cook for 40-50 minutes or until the chicken is cooked.
- While the chicken is cooking, wash the rice and soak it in cold water for 30 minutes.
- Take the chicken out and put it in a roasting pan. Put in the oven and broil it until it's golden.
- Drain the rice from water and put it into the chicken broth. Make sure there isn't a lot of water in the pot.
- Cook it on medium high heat. Let it boil until it is almost dry, but not too dry. Make sure there is a little bit of broth left in the bottom of the pot.
- Lower the heat to very low, cover well and cook for 10 minutes.
- Now all you have to do is uncover, put the rice in a big serving plate, top with the chicken and serve with a yogurt salad or a green salad--enjoy a great Saudi meal.
- I really hope you like it . :).
Nutrition Facts : Calories 823, Fat 60.4, SaturatedFat 16.1, Cholesterol 243.8, Sodium 297.8, Carbohydrate 9, Fiber 2.4, Sugar 3.8, Protein 58.9
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