While I was in Richmond, I got to meet quite a few students from Saudi Arabia. They all raved about Kapsa (Kabsa). I finally had some and it was awesome. Then, I had them show me how to make it…even better! Here is a short how to on making Kapsa for yourself. Click in to read more….
Meat (chicken legs/thighs are the best, but any meat can be used)
Basmatti Rice (this is important. I’ve tried it with other types and it doesn’t work as well)
Bullion Cubes (use chicken for chicken meat, beef for cow, etc….)
1 good sized onion
a few cloves of garlic
1 good sized tomato
baharat (or 7 spice mix) Look here and here for more information.
1) Put your pot on the stove. You’ll only use one pot for everything….Pick the right size. Bigger is better than too small. Add enough oil to coat the bottom of the pot. Turn the heat on medium/medium low.
7) Cook it nice and slow. You’ll have to vary the time based on the meat. For chicken, I usually go about 15 min or so. Remember…low and slow (think cooking on hot desert sand and you get the idea)
9) Now let this all cook for another 30 minutes or so. You might have to turn the heat up to get it to simmer then turn it back down.
11) Cook until the rice is done (about 30 min or so).
12) Plate and serve. You can eat it with some hot sauce added. A good paring with chicken is lemon. Just cut them in 1/2 and squeeze the juice over the baharat. If you’ve done it right, the chicken will be juicy but cooked, falling off the bone tender, and taste amazing.