I’ve found sometimes removing the lid for the last 10 mins helps dry out/crisp up the rice (if it’s reading a little too wet) and chicken skin a bit :) looks like a great dish, can’t wait to try it!
Looks great! Easy and something, I bet, that would reheat the next day with the flavors combining into something even better. I could eat this for a whole week.
I cook something similar called Maqluba.Years ago I watched a lady on YT make it and it looked so intriguing I HAD to try......which led to a small obsession haha! The Maqluba has the chicken on bottom, rice on top & then it gets flipped onto a serving platter. Some of the rice creates a bit of a crispy crust. Its fun and delicious....I encourage you to try! I'm going to try this recipe tonight. It looks super tasty! I love meals like this that can feed a crowd (or 2 people) with humble ingredients that taste like a million bucks. Its all about the method & cooking with passion. Thank you Glen for inspiring me to try new things and to have fun cooking as a rule. I love your channel! 👏👏👏👏💙🌼🍸🍸🥘
As an arab i grew up eating this at least once a week. Theres so many variations from ones that are easy to make to more sophisticated versions. All taste good 😊 especially with hot salsa and yoghurt
I agree with Glen when it comes to the type of rice. While Basmati has long been my favorite rice, during the pandemic when I couldn't get Basmati I started using Jasmine and have found it to be a great replacement and it brings a wonderful fragrance to any meal.
I made this with chicken legs because it is what I had on hand, I did not have cardamom pods either , did a bit of research and decided the Five spice I did have would work. I had everything else on hand. My husband and I really liked this, we ate it 3 days in a row! I will be saving this recipe, thanks Glen, love your show.
Thank you for the recipe. I just cooked and ate it. It tastes great. Very simple, but very tasty. Very satisfyingly filling, but light and fresh. The spices are reminiscent of curry, but the way it's made is more like paella. I halved the quantities. I used 300mL of bouillon for one cup of rice. There was no more liquid in the casserole. A little rice was burnt on the walls.
I added chilli flakes to the spice mixture. Kabsa contains saffron in the original, so this would certainly also be an option. I deglazed the sautéed pepper and onions with sake (the alternative would be white wine) and then added some tomato puree. I also added some ginger with the garlic. I finished the dish with a little lime juice for an extra kick of freshness.
I just made this with brown jasmine rice, adjusting for the extra liquid and time. OMG my kitchen smells amazing and this tastes just as good. Highly recommend this.
I love your advice on looking up dozens of recipes for this dish. I've always done that, and some think it's weird, but I do it anyway. Sometimes, I can't find just the right one, so I'll combine parts of different recipes and create a flavor that works for us. As long as I have the method, I can make it work. I mostly see recipes as inspiration, although, there are some that are perfect as is. Thank you for another great inspiration!!
Never heard of Kabsa before. The seasonings sound really interesting. I too don't like mushy rice, so when I try it I will have to cut the liquid. Thanks for sharing ☺☺☺
I have a recipe similar to this that i got off the internet 20 years ago. It contains ginger, curry powder, cilantro and peas. The rest is similar to yours. About time i pulled it out and made it again. Have to try yours too. Thanks
I made your Bolognese ragu sauce last week and it came out really good! This chicken dish is something I'll definitely make this week along with your Neapolitan pizza dough recipe and I can't wait to try them both. So glad I stumbled onto your page, it's really upping my game as a chef.
I remember a simpler version of this being shared by Glen sometime ago called Chicken Spicy Rice. It's become a go-to for me and I've tried playing around with it as well. This more elaborate version looks appetizing.
I’ve never heard of this. Is this a Middle Eastern dish? Going to try it…looks delish and approachable. Oh by the way, Grandma’s bun recipe - I wrapped the bun dough around boiled hotdogs and baked it. So fun and delish!
I agree with no dried lime, especially with chicken. I like to add a cinnamon stick, orange zest, grated carrot, and maybe some of the orange juice depending on how sweet/acidic your tomatoes are and how much you cook them down.
I'll gladly take a look. This recipe sounds like a plan. For indian cooking, I'm subscribed to chef Harpal Singh Sokhi. This will be my first adress for checking varieties. (Don't worry: he's using subtitles.)
I think it depends on the quality of the enameled cast iron. I recently bought the America's Test Kitchen recommended "value" pot from Amazon which I could afford, and I already have some scratches in the pot from metal spoons and some chip's around the edge and lid. I'm not particularly rough with pots, but I'm not dainty about them either.
Hi glen I’ve been watching your videos. They are great. You’ve had your green brassiere for along time and it always looks new. Can you tell me what you use or have a quick how to on one of your videos. Of how you keep it looking great. We’ve seen Mr green for along time👍
Kabsa doesn’t have any strict recipe ,, its loose term for just chicken or any meat cooked with rice with spices and squashed tomatoes ,, its even different between each family here in arab gulf states
My parents had an exchange student that had a recipe from his grandmother for something similar. My Dad went to five different grocery stores, including the Asian market, and nobody had one of the spices. She asked her Lebanese friend what she uses, and used that. Ahmed said it was almost right. Does this blend have a name? Whatever he got they use in pot roast now.
Most North Americans get too much of the omega-6 fatty acids. They’re essential but they’re way out of proportion nowadays for most people. Grapeseed oil is very high in those. I’d use ghee.
I watch your videos all the time. I trust your opinion. Do you believe the cast iron pan you used in this video is the best quality overall for everyday use?
Hey Glen. Does the written recipe in the description account for the correction in the amount of chicken stock you added? Also, do you think halving this recipe in a stainless steel frying pan with lid would work? Thanks for all the of the great content. Love from Etobicoke.
Hi Glen, you mentioned you could use ghee as an oil in this dish. In your expertise, I'm curious on your opinions in the "war on seed oils". Is it true that the best fats to cook with are; butter, Ghee, lard, beef tallow, olive/avocado oil?
So often when I'm making something like this, especially if there's rice in it, I find that I'm not getting enough ratio of rice mixture to the protein. So a lot of the time, what I often end up doing is increasing the Rice part of the recipe part of the recipe by 50%, or maybe even doubling it,so that when we have enough for a second meal or more. Like you guys, it's just my husband and I, so one major cooking event yields lots . Therefore, only some more vegetables or sides are usually necessary. I'm curious about your take on this.
I have a variety of enameled cast iron pans/dutch ovens, some expensive, some less expensive the Expensive pans are NOT marked up by the metal utensils, but the cheaper brands do show marks (superficial) from their use. Go figure!
@@GlenAndFriendsCooking Indeed I did make an assumption, apologies and thanks for pointing out my error. I think I'll still try this with coriander though...
![[SFM] Risky Recital](http://i.ytimg.com/vi/RzNkY1_Nk3o/mqdefault.jpg)
Glenn thanks again for another great video and recipe. Chicken Kabsa is wonderful. It was easy to make and has a wonderfully complex flavor.
I love that you so often talk about how you make a recipe work to your own taste. It is very encouraging!
In my opinion that is the essence of cooking. Recipes are just a guideline but it doesn't mean you have to stick to it.
This is a genuinely beautiful looking dish. Very nice!
I’ve found sometimes removing the lid for the last 10 mins helps dry out/crisp up the rice (if it’s reading a little too wet) and chicken skin a bit :) looks like a great dish, can’t wait to try it!
The best advice for cooking ever "Sometimes you have accept those surprises". Genius!
and use what you have!
Great
Thanks very much
Your mention of wild rice …
🇨🇦
Looks great! Easy and something, I bet, that would reheat the next day with the flavors combining into something even better. I could eat this for a whole week.
I cook something similar called Maqluba.Years ago I watched a lady on YT make it and it looked so intriguing I HAD to try......which led to a small obsession haha! The Maqluba has the chicken on bottom, rice on top & then it gets flipped onto a serving platter. Some of the rice creates a bit of a crispy crust. Its fun and delicious....I encourage you to try! I'm going to try this recipe tonight. It looks super tasty! I love meals like this that can feed a crowd (or 2 people) with humble ingredients that taste like a million bucks. Its all about the method & cooking with passion. Thank you Glen for inspiring me to try new things and to have fun cooking as a rule. I love your channel! 👏👏👏👏💙🌼🍸🍸🥘
Another thing about maqloba is that it uses eggplants (at least traditionally), so good
@@bassesatta9235 such a wonderful dish
This is a dish I've never heard of before. It looks wonderful, and I look forward to trying it. Thanks for broadening my knowledge, Glen!
As an arab i grew up eating this at least once a week. Theres so many variations from ones that are easy to make to more sophisticated versions. All taste good 😊 especially with hot salsa and yoghurt
@M Wong lamb is undefeated for these types of dishes, i hope more westerners give a try.
There’s always room for Chicken and Rice in my menu!😊
These one pan meals are my favourite style of cooking. They are so versatile, hassle free and delicious!
Chicken Kabsa is a signature dish in the Arab world. I'm in Saudi Arabia for a couple of months and I enjoy it now and then.
I agree with Glen when it comes to the type of rice. While Basmati has long been my favorite rice, during the pandemic when I couldn't get Basmati I started using Jasmine and have found it to be a great replacement and it brings a wonderful fragrance to any meal.
I'd never heard of this version of chicken and rice and am planning to try it tomorrow. Thank you!
I made this with chicken legs because it is what I had on hand, I did not have cardamom pods either , did a bit of research and decided the Five spice I did have would work. I had everything else on hand. My husband and I really liked this, we ate it 3 days in a row! I will be saving this recipe, thanks Glen, love your show.
Anything with chicken+rice+tomatoes is an instant win in my book.
Thank you for the recipe. I just cooked and ate it. It tastes great. Very simple, but very tasty. Very satisfyingly filling, but light and fresh. The spices are reminiscent of curry, but the way it's made is more like paella.
I halved the quantities. I used 300mL of bouillon for one cup of rice. There was no more liquid in the casserole. A little rice was burnt on the walls.
I added chilli flakes to the spice mixture. Kabsa contains saffron in the original, so this would certainly also be an option. I deglazed the sautéed pepper and onions with sake (the alternative would be white wine) and then added some tomato puree. I also added some ginger with the garlic. I finished the dish with a little lime juice for an extra kick of freshness.
Kabsa is basically like the national dish from Saudi Arabia. I've had it and it's good 👍🏼 similar to a biryani
Love the lamb kabsa in Saudi. The chicken always feels drier to me but yours looks great!
With those spices and seasonings I'd imagine this dish is wonderful. Putting this on Junes menu roster to try it out, thanks for sharing!
I just made this with brown jasmine rice, adjusting for the extra liquid and time. OMG my kitchen smells amazing and this tastes just as good. Highly recommend this.
I add the peppers and tomatoes to the measuring cup and add liquid to get to the amount needed for rice.
I love your advice on looking up dozens of recipes for this dish. I've always done that, and some think it's weird, but I do it anyway. Sometimes, I can't find just the right one, so I'll combine parts of different recipes and create a flavor that works for us. As long as I have the method, I can make it work. I mostly see recipes as inspiration, although, there are some that are perfect as is. Thank you for another great inspiration!!
So easy and so good! Just tried this recipe tonight. Will definitely be part of the meal rotation. Thank you Glen!
Thanks, Glen! Looks like I have a plan for dinner tonight.
Well Haj is next month in my place, this will show up in our Eid party again. 😅 Still prefer this to biryani since it is spiced but not hot for me.
Watched the channel for ages, first dish I've cooked from it. Love it, so easy and turned out really well.
recipe looks very tasty! LOVE, LOVE, LOVE julie's sweater! looks hand made. 🥰
Never heard of Kabsa before. The seasonings sound really interesting. I too don't like mushy rice, so when I try it I will have to cut the liquid. Thanks for sharing ☺☺☺
Great entrance by Jules! 🤣
Ooo, looking forward to see your take on this. It's pretty common for this to be made or specially be ordered in my household.
Thanks!
Im definitely trying this!
Made it - 🙌 yum!!!
I have a recipe similar to this that i got off the internet 20 years ago. It contains ginger, curry powder, cilantro and peas. The rest is similar to yours. About time i pulled it out and made it again. Have to try yours too. Thanks
I finally went to the Le Crueset store, in Asheville NC, and bought a Cobalt Blue 5Qt. Brasier. Then I made this recipe for dinner this very evening.
Yes🤤funny I thought everyone used wild rice😉
Wonderful Again my friend 💝 lovely channel ✨
This recipe looks particularly good, going to try it out for dinner tonight
I made your Bolognese ragu sauce last week and it came out really good! This chicken dish is something I'll definitely make this week along with your Neapolitan pizza dough recipe and I can't wait to try them both. So glad I stumbled onto your page, it's really upping my game as a chef.
Definitely trying this one!
this looks so good.
I remember a simpler version of this being shared by Glen sometime ago called Chicken Spicy Rice. It's become a go-to for me and I've tried playing around with it as well. This more elaborate version looks appetizing.
This looks really good! I’d add a whole lot more rice for that much chicken, but that’s just my taste.
Looks so good!
I’ve never heard of this. Is this a Middle Eastern dish? Going to try it…looks delish and approachable. Oh by the way, Grandma’s bun recipe - I wrapped the bun dough around boiled hotdogs and baked it. So fun and delish!
I agree with no dried lime, especially with chicken. I like to add a cinnamon stick, orange zest, grated carrot, and maybe some of the orange juice depending on how sweet/acidic your tomatoes are and how much you cook them down.
That looks delicious!!
wild rice in that would be amazing - and maybe top it with chopped pistachio instead of parsley
Magic Parsley.
I'm gonna try this with recipe with beef instead of chicken.
Never heard of it, but I will make this and comment later. 👌
Now I'm hungry and all I have at home is pizza! 😄👍
Good Video.
Next time cook the tomatoes for 10-15 minutes before adding the rice, this will enhance the dish.
That's good to know! Thanks!
PS, I did cut the liquid by 1/2 cup, thanks for the tip, the rice was perfect.
We have ended up using pearled barley in dishes like this instead of rice for a nice twist.
As a Minnesotan, I'd like to see your wild rice take on this dish.
Here you go: ruclips.net/video/SuxUMmOJHvQ/видео.html from 2017
Also, putting a tea towel over the pan (make sure it's not touching the rice/chicken), and then cover with the lid will absorb excess moisture.
I'll gladly take a look. This recipe sounds like a plan.
For indian cooking, I'm subscribed to chef Harpal Singh Sokhi. This will be my first adress for checking varieties.
(Don't worry: he's using subtitles.)
I think it depends on the quality of the enameled cast iron. I recently bought the America's Test Kitchen recommended "value" pot from Amazon which I could afford, and I already have some scratches in the pot from metal spoons and some chip's around the edge and lid. I'm not particularly rough with pots, but I'm not dainty about them either.
Hi glen I’ve been watching your videos. They are great. You’ve had your green brassiere for along time and it always looks new. Can you tell me what you use or have a quick how to on one of your videos. Of how you keep it looking great. We’ve seen Mr green for along time👍
A fellow Arab here! I’m so glad to see you explore Middle Eastern dishes please do more of these 😍😍
This looks terrific! Would this be a dish that would be traditionally made in a tagine?
Kabsa doesn’t have any strict recipe ,, its loose term for just chicken or any meat cooked with rice with spices and squashed tomatoes ,, its even different between each family here in arab gulf states
Interesting!
My parents had an exchange student that had a recipe from his grandmother for something similar. My Dad went to five different grocery stores, including the Asian market, and nobody had one of the spices. She asked her Lebanese friend what she uses, and used that. Ahmed said it was almost right. Does this blend have a name? Whatever he got they use in pot roast now.
Julie is so much fun!
Wow exactly correct .. how did u know
Most North Americans get too much of the omega-6 fatty acids. They’re essential but they’re way out of proportion nowadays for most people. Grapeseed oil is very high in those. I’d use ghee.
I watch your videos all the time. I trust your opinion. Do you believe the cast iron pan you used in this video is the best quality overall for everyday use?
Hey Glen. Does the written recipe in the description account for the correction in the amount of chicken stock you added? Also, do you think halving this recipe in a stainless steel frying pan with lid would work? Thanks for all the of the great content. Love from Etobicoke.
Try adding some raisins, preferably green or golden raisins found in Indian or Middle Eastern grocery stores
Oh man I want to add a bunch of shrooms to that !!!
If using the dried lime, do you soak it first? If so in what? When do you add it to the mixture?
Dried lime is generally available at Mediterranean grocery stores or canbe ordered online as a coarse grind.
Hi Glen, you mentioned you could use ghee as an oil in this dish. In your expertise, I'm curious on your opinions in the "war on seed oils". Is it true that the best fats to cook with are; butter, Ghee, lard, beef tallow, olive/avocado oil?
I'm not going to wade too far into that argument... but I most often fry in lard, or bacon fat.
💕
Where can one find dried lime in Durham Region, or can it be found somewhere else?
Hi Glen, is this the 3.5 quart or 5 quart braiser? Thanks!
So often when I'm making something like this, especially if there's rice in it, I find that I'm not getting enough ratio of rice mixture to the protein. So a lot of the time, what I often end up doing is increasing the Rice part of the recipe part of the recipe by 50%, or maybe even doubling it,so that when we have enough for a second meal or more. Like you guys, it's just my husband and I, so one major cooking event yields lots . Therefore, only some more vegetables or sides are usually necessary. I'm curious about your take on this.
I have a variety of enameled cast iron pans/dutch ovens, some expensive, some less expensive the Expensive pans are NOT marked up by the metal utensils, but the cheaper brands do show marks (superficial) from their use. Go figure!
Have tried to make sassafras?
I wish you were my grandpa
Where do I get dried lime?
When you spoke of Canadian flare I thought you might say marmite or whatever that stuff is.
'Canadian flare' is adding maple syrup; >)
@@jjudy5869: Definitely! Marmite is British flare.
Kabsa (also spelled Kabseh) is made all through West Asia. Had it in Lebanon, Qatar and the UAE, delicious 😋
that's almost the same as I make hunters stew
I've cooked plenty of dishes that look like this, but never put a name to them.
Another "myth busting" video idea: comparison of different utensils in certain pans.
The pan. Is it the insanely expensive name brand, or something else?
Can you use chicken breaststroke instead of thighs
My guy, throw a dollop of plain yogurt on that rice!
😎👍👌✌️🖖🤓
cardamon pods 🤢 taste like perfume
Parsley? In a Indian dish? I think maybe that's supposed to be fresh coriander, not parsley Glen m8.
It's not an indian dish @sticklebrick2003 - you've made an assumption about the origins.
Parsley is correct for this dish.
@@GlenAndFriendsCooking Indeed I did make an assumption, apologies and thanks for pointing out my error. I think I'll still try this with coriander though...