Time to represent my other half, hee hee! This is a traditional Saudi Arabian dish...Kabsah! To be honest, I am not a big fan of it, but EVERYONE I know loves it. I know this to be a very traditional Saudi dish, but I have also heard Palestinians claim it as their recipes as well. Whoever it is....most everyone I know loves it, except me :-)
3-5 pound whole chicken-cut up (You can use bone less too)
3-4 cups long grain rice
1 green pepper, seeded and finely chopped
2-3 red tomatoes, peeled and chopped
1 finely chopped onion
1 medium sized garlic head, peeled and crushed
1/2 tsp saffron
1/4 tsp ground cardamom
1/2 tsp cinnamon
1/2 tsp allspice
1/2 tsp pepper
1/2 tsp salt
olive oil or butter for frying
¤ Sauce:
¤ 2 cups chicken stock
¤ 1 large onion, peeled and finely chopped
¤ 2 large tomatoes, peeled and finely chopped
¤ 2 cloves garlic, peeled and crushed
¤ 1 tablespoon tomato paste
¤ 1/4 cup chopped celery
¤ 1 teaspoon salt (as desired)
¤ 2 tablespoons shortening
Steps :
1 - Fry chicken pieces till brown from both sides. Cover with water, bring to a boil then cook gently over medium heat until tender. Reserve stock.
2 - Soak rice for 15 minutes. Drain, wash well, then drain again.
3 - Add oil (or butter) to a pot, fry on medium heat all ingredients except for the rice and chicken. Cook on low heat for about 10 minutes, or until tender.
4 - Add rice to vegetables in pot, stir fry for 4 minutes on medium heat. Add stock until it covers rice. Cover pot. Cook on low heat for 30 minutes or until tender.
5 - Serve rice on a large platter.
Sauce:
1 - Fry onion, garlic and tomato in shortening. Add tomato paste, salt, cinnamon and meat stock.
2 - Cook mixture on medium heat. When it thickens, add celery.
3 - You can serve the sauce beside the Kapsah or mix it all together (this is what I usually do)