*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Pretty good! I was missing a couple items (tomato paste and allspice) but forged ahead. Delicious with good flavor - I did add a spoonful of greek yogurt in the end to add a bit of creaminess to it but I don't think it really needed it. I did sub beef broth instead of the water and chicken bouillon. Got impatient and didn't fully go with the simmer times but still great. Served with asparagus. Will definitely make a version of this again.
My Arab hubby lived this dish and I had never even tried it let alone cooked it! I did add fried potato rounds to the recipe as well as Goya sazon packets mixed with the arabic spice blend hubby brought from back home. When it was time for the rice I layered the pan like a maqluba with potatoes and chicken then the rice and liquid....was very very good.
Loved it!! It is not a spicy dish. Taste kind of sweet a little bit. I think Saffron gives an amazing taste I would not skip on that ingredient and a little goes a long way with Saffron; don't need much of it to taste it. I cut my chicken breast in cubes and it was very good. Wonderful Kabsa recipe and easy to make;)
Solid recipe but it didn't really pop for me. Sensing that this was going to be on the bland side anyway I made a few changes to amp up the flavor. First I decided to use 3 lb of grilled chicken thighs instead of cooking the chicken in the pot. I made a rub with 1 T kosher salt 1 T brown sugar 2 cloves garlic 1 t black pepper 1/2 t dried lime powder and 1/2 t cardamom powder. I grilled the thighs using cherry wood chips for smoke. The grilled chicken came out AMAZING. This meant I could skip the step where the chicken cooks and go straight to simmering a bit with the spices and then cooking the rice. The final dish was fairly bland so I would recommend adding 1/2 t - 3/4 t kosher salt to the hot water before the rice cooks. Depends on how bland or salty you like food. I liked the raisins but 1/4 C is not nearly enough. I doubled it and that was an improvement. The spice mixture could probably be increased a bit maybe 25-50%. One final change I'd recommend is if you grill the chicken separately as I did go ahead and wait until the rice is nearly cooked before adding it.