How to work a chicken capsule

 

Kabsa is one of the recipes that Arab cuisine, especially the Gulf countries, is famous for. 

It is prepared on long-grain rice, and it is prepared alongside meat or chicken. In the Levant, different ways of cooking kabsa have appeared, and new ingredients are added to it according to the region, in Lebanon, for example, preparing kabsa next to chicken in addition to special spices such as cinnamon, cardamom and saffron.

Chicken Kabsa Ingredients1 Full Chicken

• 4 cups rice
• 2 cinnamon sticks
• 2 Beads Lemon Welding Dryer
• 6 Hill Beads
• 2 hot green peppers
• 6 cups water
• 4 tbsp vegetable oil
• 4 medium, cut connections
• 500 grams tomatoes, chopped
• 1⁄2 teaspoon cummins
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon coriander
• 1⁄2 teaspoon saffron
• 1⁄2 teaspoon black pepper

Chicken Caps Method

1. Wash and drain the rice and set aside
2. Wash the chicken thoroughly, cut into 8 pieces.
3. In a deep bowl, blend the chicken with the seasoning.
4. In the pressure saucepan, heat the oil and red chicken pieces until they turn golden.
5. Set the chicken aside after removing it from the pot.
6. In equal measure, blow the onions and toss them until they turn golden.
7. Add the tomatoes and stir for 5 minutes.
8. Return the chicken to the pot and stir for a minute.
9. Add water and heat until the chicken is cooked.
10. After the chicken is ripe, transfer with the sauce to another deep saucepan and place on the fire.
11. In the saucepan, add the rice, cinnamon, cardamom, chilli and dried lemon then stir.
12. Wait until the water boils and then cover the pot and reduce the heat, keep cooking until the rice is cooked.
13. Serve the leap hot.

Chicken dressing as much as pressure

Chicken caps as much as pressure

• 1 whole chicken, cut into 4 parts
• 1⁄2 1 cup rice, washed and soaked
• 9 tbsp vegetable oil
• 4 tbsp yogurt
• 1 cinnamon stick
• 1 medium onion bead, cut
• 2 tbsp tomato paste
• 1⁄2 teaspoon cummins
• 1⁄2 teaspoon problem spices
• 1⁄2 teaspoon black pepper
• 1⁄2 1 teaspoon salt
• 1 Laurel Paper
• 3 Carnations
• 1 tbsp seasoning caps

How to work a chicken caps as much as pressure

1. Heat 3 tablespoons of oil in a saucepan pressed over medium heat, stir the chicken with it.
2. Add onion, cinnamon stick, bay leaf, cloves, a little salt, black pepper, and capsicum seasoning.
3. Add water and cook the chicken for about 25 minutes, until ripe.
4. In a bowl, mix the tomato paste with 4 tablespoons of oil and yogurt, half a tablespoon of salt and formed spices.
5. Remove the chicken from the pot and arrange the pieces in an oven tray, then top with the tomato mixture.
6. Combine the chicken with the preheated oven, at medium temperature.
7. Heat the remaining oil in a saucepan over medium heat, add the rice and stir for 5 minutes.
8. Add 3 cups of chicken broth, season with salt if desired. Keep cooking until boiling.
9. Reduce the heat and then cover the pot until the entire liquid rice is imbued, then transfer to the serving plate and spread over the chicken pieces.