Kabsa (Chicken and Rice)

As Indonesian i loved to ate rice, actually not only me for sure most Indonesian they ate rice as main dish menu daily. Especially for lunch i prefer to eat only rice otherwise all the day hunger always attacked me, heheheheheh. Chicken kabsa is one of popular dish from Saudi Arabia, The term Kabsa refers to any spiced and tomato-based rice, & is usually cooked with meat, chicken, shrimp, truffles or fish. This time i prepare chicken as combination, originall recipe using boneless chicken but i made from hole chicken then i cut into small pieces, believe me chicken with bones make more tasty.
Source: nestle-family arabia

11/2 kg boneless chicken pieces
1 sachet (1 x 10g) MAGGI Chicken Stock
1/2 tsp each: cumin powder, cinnamon, coriander, saffron, black pepper
4 tbsp. vegetable oil
For the rice:
4 medium onions, chopped
2 sachets (2 x 10g) MAGGI Chicken Stock
1/2 kg tomatoes, chopped
4 cups of rice, washed and strained
2 cinnamon sticks
2 dried limes
6 cardamom pods
2 green chili peppers
6 1/2 cups water

In a bowl, mix the chicken with 1 sachet of MAGGI Chicken Stock and the spices.

In a pan, heat the oil and fry the chicken pieces until golden brown. Remove and set aside.

In the same pot, fry the onions until golden brown. Then add the other 2 sachets of MAGGI Chicken Stock and tomatoes and cook for 5 minutes.

Return the chicken pieces to the pot.

Add the rice, cinnamon sticks, dried limes, cardamom pods and green chili peppers.

Add water to cover the rice and leave to cook until the rice is well done.

Turn the chicken Kabsa pot over a serving dish.

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