Kapsa Chicken Rice Recipe

How to make it

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• 1. Thaw chicken according to meat packing directions, wash chicken thoroughly and take the skin off the chicken.
• Set aside skinned chicken, but nolonger than a few minutes so as not to promote bacterial growth.
• 2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring until browned on medium high heat.
• 3. Add boiling water to the boiler-pot until half full.
• 4. Add salt accoriding to your own taste,
• 2 heaping tablespoons of cardomon,
• 2 heaping teaspoons of garlic powder,
• the cut tomato,
• 3/4 can of tomato paste,
• 1 black lemon
• the raisins to the already browned onions. (adding the 2 packets
• of "Wyler's instant beef broth at this time is optional).
• 5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).
• 6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the pot lid
• 7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium
• temperature and take the chicken out of the broth and place in an oven baking dish into a preheated oven at 300 degrees F. & bake.
• 8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
• 9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
• 10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth thatyou had previously set aside in a bowl.
• 11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly turn down heat to low and cover sealing tightly again Cover with a lid over with aluminum foil.
• Do not open or peek at it for at least 10 minutes. Then periodically check to see if rice is light and fluffy, but do not stir rice
• The Kapsa rice is done when all the broth has been absorbed. Remember to check on the chicken in the oven every so often
• to make sure that it doesn't overcook and become dry.
• The chicken should be moist.
• Turn off the heat and take off the aluminum foil and allow the extra steam to escape.
• If theBasmati rice appears dry and not completely cooked add a little bit of the extra broth and recover until finished.
• Do not mix the water and rice, just add over the top.
• Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on top of the rice.
• Serve with shattah (hot sauce).