Al Kabsa - Traditional Saudi Rice and Chicken

Recipesfull introduces to you: Chicken Recipes. (Al Kabsa - Traditional Saudi Rice and Chicken). This was the first Arabic dish I ever made and it turned out extremely delicious, a new favorite! Serve Al Kabsa with a fresh mixed cucumber, carrot, lettuce, and tomato salad -- preferably with a little lime vinaigrette. Some fresh pita bread on the side would be nice also. Saudis like their Kabsa with a hot sauce called 'Shattah'. Enjoy!

Brief

Prep 40 mins

Cook: 1hr30 mins

Total: 2hrs10 mins

Servings: 8

Yield: 8 servings

Al Kabsa - Traditional Saudi Rice and Chicken

Ingredients

½ teaspoon saffron

¼ teaspoon ground cardamom

½ teaspoon ground cinnamon

½ teaspoon ground allspice

¼ teaspoon ground white pepper

½ teaspoon dried whole lime powder

¼ cup butter

1 onion

finely chopped

6 cloves garlic

minced

1 (3 pound) whole chicken

cut into 8 pieces

¼ cup tomato puree

1 (14.5 ounce) can diced tomatoes

undrained

3 carrots

peeled and grated

2 whole cloves

1 pinch ground nutmeg

1 pinch ground cumin

1 pinch ground coriander

salt and freshly ground black pepper to taste

3 ¼ cups hot water

1 cube chicken bouillon

2 ¼ cups unrinsed basmati rice

¼ cup raisins

¼ cup toasted slivered almonds

Meat and Poultry

Directions

Step 1

Mix together the saffron cardamom cinnamon allspice white pepper and lime powder in a small bowl and set the spice mix aside.

Step 2

Melt the butter in a large stock pot or Dutch oven over medium heat. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Add the chicken pieces and brown them over medium-high heat until lightly browned about 10 minutes. Mix in the tomato puree.

Step 3

Stir in the canned tomatoes with their juice the grated carrots whole cloves nutmeg cumin coriander salt black pepper and the Kabsa spice mix. Cook for about 3 minutes; pour in the water and add the chicken bouillon cube.

Step 4

Bring the sauce to a boil then reduce the heat to simmer and cover the pot. Simmer until chicken is no longer pink and the juices run clear about 30 minutes.

Step 5

Gently stir in the rice. Cover the pot and simmer until rice is tender and almost dry about 25 minutes; add the raisins and a little more hot water if necessary. Cover and cook for an additional 5 to 10 minutes or until the rice grains are separate.

Step 6

Transfer the rice to a large serving platter and arrange the chicken pieces on top. Sprinkle the toasted slivered almonds over the dish.

Nutritional Information

Al Kabsa - Traditional Saudi Rice and Chicken

Servings Per Recipe:8

Calories: 528.2

% Daily Value *

Protein: 29.2g 58%

Carbohydrates: 54.9g 18%

Dietary Fiber: 3g 12%

Sugars: 7.3g

Fat: 21.2g 33%

Saturated Fat: 7.6g 38%

Cholesterol: 88mg 29%

Vitamin A Iu: 4320.2IU 86%

Niacin Equivalents: 7.9mg 61%

Vitamin B6: 0.5mg 28%

Vitamin C: 12.5mg 21%

Folate: 17.8mcg 4%

Calcium: 59.2mg 6%

Iron: 2.4mg 13%

Magnesium: 41.8mg 15%

Potassium: 432.1mg 12%

Sodium: 422.7mg 17%

Thiamin: 0.1mg 11%

Calories From Fat: 190.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.