Kabli chicken with rice

Kabli chicken with rice

The different way to prepare chicken kibli with rice. Chicken with rice is one of the favorite dishes of many people. Today we bring you a different method of preparation and its original ingredients, and here is the distinctive “international cuisine 68” strategy, through which you make your family and loved ones happy with a good appetite for everyone.

Ingredients for Chicken Cabbage with Rice

Whole chicken washed with vinegar, salt and lemon juice

• Onion cut into small cubes.
• 1 teaspoon black pepper.
• 1 teaspoon ground cloves.
• Oil as needed.
• Half a tablespoon of ground cardamom.
• 1 teaspoon ground ginger.
• grated orange peel.
• Two tablespoons of tomato paste.
• salt to taste.
• Bay leaf, cinnamon, cardamom and cloves for cooking rice.
•  chopped green pepper.
• Potatoes cut into slices.
• Sliced orange.
• Half a cup of orange juice.
• ¼ cup of water mixed with a piece of mastic.
• 4 cups boiled and drained rice.
• raisins.
• Pine.
• parsley.

How to prepare chicken kibli with rice

1. Heat a little oil in a saucepan on the stove, add the onions and fry until they wilt.
2. Add the chicken pieces, then the tomato paste, stirring continuously for 10 minutes, until the ingredients are homogeneous.
3. Flavor the cardamom, black pepper, cloves and ginger, then immerse the ingredients in water and leave until soft.
4. Then add the oranges, potatoes, chili peppers and orange peel, then stir the ingredients until they overlap.
5. Put the orange juice and water and leave the ingredients again until you get a cohesive mixture.
6. In another saucepan on the stove, heat 4 cups of water, then add the saucepan, cinnamon, cloves and cardamom.
7. Leave the ingredients on medium heat until they boil, then add the rice and stir until the ingredients are homogeneous and boil.
8. In a deep saucepan, spread the raisins on the bottom, then put a layer of boiled rice.
9. Distribute the chicken mixture, then add the rest of the rice, set aside a tablespoon, add a little saffron and then pour a little water.
10. Cover the pot, then put a cloth on the face and leave it until it is well cooked.
11. Remove the pot from the heat, then turn the pot in a serving dish and decorate the face with a spoonful of rice, parsley and pine nuts before serving.