The Recipe for Kapsa (Chicken & Rice)

Ingredients

• 1 1/2 cups White Basmati Rice-cleaned & rinsed (Do not use other kinds of rice for this recipe)
• Water (amount varies according to the size of boiler-pot you are using)
• 1 Tomato cut up in small pieces
• 1 small to medium onion chopped
• 2 heaping teaspoons of Baharat spice ground (Garam Masala)
• 3 heaping teaspoons of cardomon ground
• 3/4 can of tomato paste
• 6 teaspoons of olive oil
• 1 small snack box of raisins
• 1 small chicken cut in sections (a frying chicken will do)
• salt to taste
• 1 cinnamon stick
• 2 packets (.19 oz each) of "Wyler's instant beef broth (optional)
• 1 dried black lemon
• 2 heaping teaspoons powdered garlic

Instructions

• 1. Thaw chicken according to meat packing directions, wash chicken thoroughly and take the
• skin off the chicken. Set aside skinned chicken, but nolonger than a few minutes so as not to
• promote bacterial growth.
• 2. In a large boiler-pot add oil, chopped onions and 1 heaping teaspoon of cardomon stirring
• until browned on medium high heat.
• 3. Add boiling water to the boiler-pot until half full.
• 4. Add salt accoriding to your own taste, 2 heaping tablespoons of cardomon, 2 heaping
• teaspoons of garlic powder, the cut tomato, 3/4 can of tomato paste, 1 black lemon and
• the raisins to the already browned onions. (adding the 2 packets of "Wyler's instant beef broth
• at this time is optional).
• 5. Stir on medium heat and try a little of the broth (add spices to suit your own taste).
• 6. Add chicken to the broth and keep at medium heat. Cover with aluminum foil and then the
• pot lid.
• 7. Boil chicken on medium high for approximately 30 minutes. Turn down heat to medium
• temperature and take the chicken out of the broth and place in an oven baking dish into
• a preheated oven at 300 degrees F. & bake.
• 8. Strain the broth. Keep the strained ingredients in one bowl and the broth in another bowl.
• 9. Put the ingredients (e.g. onions, tomato, black lemon, etc.) back into the boiler-pot.
• 10. Add the 1 1/2 cups of Basmati rice along with 3 measured cups of the kapsa broth that
• you had previously set aside in a bowl.
• 11. Bring the Basmati rice, the Kapsa broth and all the ingredients to a boil, then immedietly
• turn down heat to low and cover sealing tightly again with aluminum foil. Cover with a lid over
• the aluminum foil. Do not open or peek at it for atleast 10 minutes. Then periodically check to
• see if rice is light and fluffy, but do not stir rice.
• The Kapsa rice is done when all the broth has been absorbed. Remember to check on the
• chicken in the oven every so often to make sure that it doesn't overcook and become dry.
• The chicken should be moist.
• Turn off the heat and take off the aluminum foil and allow the extra steam to escape. If the
• Basmati rice appears dry and not completely cooked add a little bit of the extra broth and
• recover until finished. Do not mix the water and rice, just add over the top.
• Serving Directions:
• Pour rice on to a large circular platter. Place the chicken from the oven in the middle and on
• top of the rice. Serve with shattah (hot sauce).
• This recipe serves 3 people.