Grilled Chicken Kebsa Bowl Recipe
Slow-roasted bone-in Chicken, Tangy Jalapeno Tomato Sauce, Cardamom-Spiced Vegetable Rice, Pico De Gallo
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Ingredients
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Chicken
Jalapeno Tomato Sauce
Cardamom-Spiced Vegetable Rice
Pico De Gallo
Method
Chicken
- 1
- 2
Grill the Chicken
Place the chicken on the grill and cook for about 30-35 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C).
Jalapeno Tomato Sauce
- 3
Cardamom-Spiced Vegetable Rice
- 4
Prepare the Rice
In a pot, combine rice, vegetable broth, cardamom pods, cinnamon stick, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes until rice is cooked and liquid is absorbed.
- 5
Add Vegetables
Stir in diced carrots and peas, cover, and let sit for 5 more minutes.
Pico De Gallo
- 6
Make the Pico De Gallo
In a bowl, combine diced tomatoes, red onion, cilantro, lime juice, and salt. Mix well and let sit for 10 minutes to meld the flavors.
Assembly
- 7
Assemble the Bowl
In a bowl, layer the cardamom-spiced rice, grilled chicken, jalapeno tomato sauce, and top with pico de gallo. Serve warm.
