Kabsa

Preparation

Kabsa is a preparation from Saudi Arabia with medium difficulty. Reserve about 90 minutes in total (30 for mise en place and preparation, 60 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Brown the chicken in oil until well sealed.

   Brown the chicken in oil until well sealed, remove and set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

2. 2

   Sauté the onion in the same pot until golden.

   Sauté the onion in the same pot until golden, add garlic and chopped tomato. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later. Watch the exact point indicated; An extra minute can alter the result.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

3. 3

   Add the kabsa spice mixture and sauté for 2 minutes.

   Add the kabsa spice mixture and sauté for 2 minutes. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.

   Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.

   • 2 min

   Start 2 min
4. 4

   Add the chicken back

   Add the chicken again, cover with broth and cook for 25-30 minutes until tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.

   Go slowly and confirm texture, aroma and color before moving to the next step.

   • 30 min

   Start 30 min
5. 5

   remove the chicken

   Remove the chicken, cook the basmati rice in the same spiced broth until loose and aromatic. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.

   Go slowly and confirm texture, aroma and color before moving to the next step.

6. 6

   Serve the rice with the chicken on top

   Serve the rice with the chicken on top, decorated with raisins and fried almonds. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.

   Serve on a preheated plate or platter if the dish must maintain temperature.