- Get link
- Other Apps
Kapsa (Chicken and Rice)
Ingredients
2 Tablespoons of olive oil
1 small to medium onion, chopped
3 teaspoons ground cardamom
1 can (about 2 cups) chicken broth
1½ cups water
1 tomato, chopped
1 6-ounce can of tomato paste
2 teaspoons garlic powder
1 teaspoon lemon rind
1 cinnamon stick
Salt to taste
1 small snack box of raisins
1 package of skinless, boneless chicken (4 breast halves
1 package of skinless, boneless thighs (4 to 6 thighs)
1½ cups white Basmati rice
Procedure:
Preheat oven to 300°F.
Wash chicken thoroughly and pat dry with paper towels.
Put chicken in a baking dish and bake in preheated oven until fully cooked (about 30 minutes).
While the chicken is baking, heat oil (medium-high) in a large pot. Add chopped onions and 1 teaspoon of cardamom, stirring constantly until browned.
Add chicken broth and 1½ cups water to pot. Add remaining 2 teaspoons of cardamom, tomato, tomato paste, garlic powder, lemon rind, cinnamon stick, salt, and raisins to the browned onions and water.
Cook on medium-high heat, stirring occasionally, for 2–3 minutes. Add the rice.
Bring to a boil then immediately turn the heat down to low. Cover the pot tightly and simmer for 15 minutes.
After 10 minutes, check the rice to see if it has absorbed all of the liquid.
If the rice is dry but not soft yet, add a little more water and continue to simmer. Do not stir the rice! The rice is done when all the liquid has been absorbed and the rice is soft.
When both the rice and the chicken are cooked, place the rice on a platter and put the chicken on top in the middle.
Thank you..........
Ingredients
2 Tablespoons of olive oil
1 small to medium onion, chopped
3 teaspoons ground cardamom
1 can (about 2 cups) chicken broth
1½ cups water
1 tomato, chopped
1 6-ounce can of tomato paste
2 teaspoons garlic powder
1 teaspoon lemon rind
1 cinnamon stick
Salt to taste
1 small snack box of raisins
1 package of skinless, boneless chicken (4 breast halves
1 package of skinless, boneless thighs (4 to 6 thighs)
1½ cups white Basmati rice
Procedure:
Preheat oven to 300°F.
Wash chicken thoroughly and pat dry with paper towels.
Put chicken in a baking dish and bake in preheated oven until fully cooked (about 30 minutes).
While the chicken is baking, heat oil (medium-high) in a large pot. Add chopped onions and 1 teaspoon of cardamom, stirring constantly until browned.
Add chicken broth and 1½ cups water to pot. Add remaining 2 teaspoons of cardamom, tomato, tomato paste, garlic powder, lemon rind, cinnamon stick, salt, and raisins to the browned onions and water.
Cook on medium-high heat, stirring occasionally, for 2–3 minutes. Add the rice.
Bring to a boil then immediately turn the heat down to low. Cover the pot tightly and simmer for 15 minutes.
After 10 minutes, check the rice to see if it has absorbed all of the liquid.
If the rice is dry but not soft yet, add a little more water and continue to simmer. Do not stir the rice! The rice is done when all the liquid has been absorbed and the rice is soft.
When both the rice and the chicken are cooked, place the rice on a platter and put the chicken on top in the middle.
Thank you..........
Comments
Post a Comment