This recipe is very easy to follow. I made it as written except that I only used ground beef. The flavor of the sauce is amazing. It makes enough for me to freeze some for another time. Essentially, cheaper than buying jar sauce from the store.
A keeper!Great flavorsEasy to followWorth the effortCrowd-pleaserFamily favorite
This recipe is so versatile. I didn't have carrots, raisins, or a fresh onion. I did have some frozen chopped onion/bell pepper mix that worked perfectly. I didn't use the kabsa spice mix part of the recipe because I make my own that I keep on hand because I use it at least once a week. One thing I did different that I always do when I make kabsa is, after the part where the chicken cooks for 30 minutes in the tomato and spices mix, I take the chicken out and put it in a pan. I make a mixture of either tomato paste or ketchup and some olive oil, then I baste the chicken, and bake it on 425 degrees for about 20 minutes. While it's baking, the rice is cooking in the tomato mixture. I serve it with a lemon wedge to squeeze over the top. My Saudi roommate loves it!
I made a variation of this recipe. I made it a stovetop dish. I browned the chicken, then put all the ingredients in. I did not use the bouillon or salt. I used Rotel with green chiles for the tomatoes. I used boil-in-bag rice by cutting it open and just dumping it in. i simmered for about 30 minutes. It turned out delicious.
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