Recipe Instructions:
Ingredients:
• 1 lb chicken pieces (legs, thighs, or breast)
• 2 cups basmati rice, rinsed and drained
• 1 onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 2 tbsp Kabsa spice mix (available in Middle Eastern stores)
• 4 cups chicken broth or water
• Salt and pepper to taste
• Vegetable oil
Instructions:
1. In a large pot or Dutch oven, heat vegetable oil over medium heat.
2. Brown chicken pieces on all sides until golden. Remove and set aside.
3. In the same pot, add chopped onion and minced garlic. Sauté until softened.
4. Stir in Kabsa spice mix and cook for 1-2 minutes until fragrant.
5. Add chopped tomatoes and cook until softened.
6. Return browned chicken pieces to the pot.
7. Pour in chicken broth or water. Season with salt and pepper.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until chicken is cooked through.
9. Meanwhile, rinse and drain basmati rice. Add rice to the pot and stir to combine.
10. Cover and simmer for another 15-20 minutes until rice is cooked and liquid is absorbed.
11. Serve hot, placing chicken pieces on top of rice.
