Kapsa Chicken RiceFrom lohashim 8 years ago
- 1 1/2 cups White basmati rice-cleaned & rinsed (Do not use other kinds of rice for this recipe) shopping list
- water (amount varies according to the size of boiler-pot you are using) shopping list
- 1 tomato cut up in small pieces shopping list
- 1 small to medium onion chopped shopping list
- 2 heaping teaspoons of Baharat spice ground shopping list
- 3 heaping teaspoons of cardomon ground shopping list
- 3/4 can of tomato paste shopping list
- 6 teaspoons of olive oil shopping list
- 1 small snack box of raisins shopping list
- 1 small chicken cut in sections (a frying chicken will do) shopping list
- salt to taste shopping list
- 1 cinnamon stick shopping list
- 2 packets (.19 oz each) of "Wyler's instant beef broth (optional) shopping list
- 1 dried black lemon shopping list
- 2 heaping teaspoons powdered garlic shopping list
How to make it
- 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).
The Cooklohashim Riyadh, SA
The Rating2 people
This sounds very much like something I had in Jordan a long time ago. I can't remember the name but I remember how delicious it was - like chicken biryani but even better. Thanks for sharing this recipe.danadooley in Singapore loved it
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