Chicken Kabsa Arabian Rice Machboos Recipes

CHICKEN KABSA - ARABIAN RICE (MACHBOOS)

Steps:

• Soak the basmati rice before 30 minutes of cooking.
• Cut, clean, and wash the Chicken Pieces.
• Add oil in a heated pan.
• Place chopped onion in heated oil and saute for few minutes until the onion becomes translucent.
• Add grated ginger and garlic in onion and saute together.
• As the onion starts to change color then add chicken and cook on high heat.
• Continuous stir until the chicken starts to change color.
• Now season with salt, cardamom powder, cinnamon powder, black pepper, and garlic powder.
• Mix well and cook for few seconds to get rid of the spice rawness.
• Now add tomato paste and mix well.
• Add fresh tomato cubes (peeled skin and deseed).
• Cook well and stir until the tomatoes blend and start forming a gravy.
• Now add water and give it a good mix.
• Cover and cook for 20 minutes.
• After 20 minutes, take out the chicken and keep it in a baking dish to bake.
• Just bake the chicken for 10 minutes at 220 degrees to give it a nice golden color.
• In a gravy, add soaked rice and give it a gentle mix.
• Cover the pan and cook for 20 to 25 minutes until the rice cook on the stovetop.
• In the meanwhile, Boil the almonds and peel the skin.
• Roast the almonds and raisins.
• Pan-fry the shredded carrots and place on rice (optional)
• Now set the platter.
• In a big platter, place the rice and add the chicken on top.
• Topped with roasted almonds and raisins.

CHICKEN MACHBOOS (SAUDI ARABIAN KABSA)

Steps:

• Start by preheating the oven to 400F
• Finely dice the onion and crush the garlic
• To a large non-stick pot, add the oil and heat for 1 minute. Then add the onions and cook for 5 minutes until slightly softened
• Add the whole spices (cinnamon, cardamom, dry lime, and bay leaves) along with the crushed garlic and cook for a further 5 minutes
• Add the tomato paste and cook for 2 minutes, using a wooden spoon to smear the paste on the bottom of the pan and caramalize it
• Add the ground spices (salt, black pepper, cinnamon, cardamom and allspice) as well as the tomato sauce and 1 cup of water. Allow to simmer for 3 minutes
• Add the washed chicken legs and cover them in the sauce mixture. Cover the pot and allow to cook for 20 minutes, flipping the chicken halfway through
• Wash and rinse the rice several times until the water runs clear
• Remove the chicken legs, sprinkle with extra salt and pepper (if desired) and place them on a baking sheet lined with foil. To finish cooking them, bake in the oven for 20-25 minutes until juices run clear. Broil for 2 minutes to crisp the skin
• Add the rice to the pot along with the remaining 3.5 cups of water. Mix well but gently to incorporate the rice. Cover and bring to a boil for 1 minute. Once boiling, keep the rice covered, lower the heat to low and simmer for 20 minutes. Do not uncover the rice before the 20 minutes
• Turn off the heat and let the rice stand for 5 minutes
• Toast the pine nuts in a skillet with 1/2 tablespoon of vegetable oil on medium heat, stirring constantly until golden. This should take no more than 5 minutes
• Remove the nuts and add the raisins using the same pan. Stir on high heat for 1-2 minutes to heat through and slightly caramelize
• Open the pot and fluff the rice with a fork. Serve in a large dish, with the chicken legs on top and garnish with the pine nuts/almonds and raisins