Kabsa for Dinner

Kabsa for dinner


-Large boiling pan
– Wooden spoon
– Aluminum foil
– 3 tbs. olive oil
– 1 diced onion
–  6 medium boneless and skinless chicken breasts or 1 small whole chicken
– 8 oz. tomato paste
– 3 tbs. salt
–  4 tbs. Arabic spice (a blend you can purchase at the supermarket)
– 7 cups water
– 3 1/2 cups Basmati rice
 -Optional: Lemon wedges and parsley.

Heat a large boiling pan on high. Add olive oil and onion. Cover and allow the onion to cook until it is clear, stirring often.
Add the chicken to the pan, covering the bottom evenly. Add 1/2 cup of water. Cover and allow the chicken to cook all the way through
After the chicken is cooked, add the remaining 6 1/2 cups of water. Allow it to boil rapidly. Add the tomato paste, salt and Arabic spice. Taste. The mixture should be salty and spicy.
After spices are to your taste, add the rice. There is no need to wash the rice first. Cover with aluminum foil and cover. Turn stove to medium-low. Allow the mixture to cook until the rice is done, which should be about 20 minutes.
Empty into serving platter, putting the chicken on top. Garnish with lemon wedges and parsley. Serve Kabsa in hot.


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