Kobete Chicken
"Kobete Chicken is a culinary masterpiece that marries the rich flavors of succulent chicken with an exotic blend of aromatic spices and a secret Kobete sauce, known only to the most skilled chefs. Tender chicken pieces are delicately seasoned, then grilled or roasted to perfection, achieving a harmonious balance of smokiness and tenderness. The Kobete sauce, a tantalizing fusion of rare herbs and spices, imparts a depth of flavor that elevates this dish to gourmet heights. Each bite is a journey through layers of taste, leaving a lingering sensation that defines Kobete Chicken as a true gastronomic delight, shrouded in the mystery of its exclusive sauce."
Ingredients
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1 cup warm water
- 1 (2 to 3 pound) whole chicken
- water to cover
- 1 teaspoon salt
- 1 onion, peeled
- 2 tablespoons butter
- 3 cups uncooked white rice
- ½ teaspoon salt
- 6 cups water
- freshly ground black pepper
- 1 egg, beaten
- 1 (10 inch) unbaked pie crust
Instructions
- To Make Dough: Combine flour, 1/2 teaspoon salt and 1 cup water. Mix together. Dough should be as soft as an ear lobe. Divide the dough into two pieces, cover with a wet cloth and set aside.
- Fill a large pot with water. Add 1 teaspoon salt and a whole peeled onion. Bring water to a boil and boil whole chicken in water until it is tender. Remove chicken from pot, remove bones and cut chicken meat into small pieces.
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter/margarine in pot over medium heat. Add rice, turn heat to high and cook rice, stirring, for about 2 minutes. Add 1/2 teaspoon salt and 6 cups water. Cover pot. Bring water to a boil, then remove cover, reduce heat to low and simmer about 10 minutes, until the rice absorbs all of the water.
- Roll 2 reserved dough pieces out into 2 separate rounds/circles to fit a 10 inch pie dish. Lay one round of dough in the lightly greased pie dish. Spoon in the rice mixture and season with fresh ground black pepper. Spread the chicken pieces on top of the rice and cover with the second dough round. Pinch the sides closed, trimming off any excess dough. Brush top with egg and bake in the preheated oven for about 30 minutes. Kobete is ready when the top is a nice yellowish brown.
Nutrition
Calories: 735kcalCarbohydrates: 86gProtein: 31gFat: 28gSaturated Fat: 9gCholesterol: 110mgSodium: 685mgPotassium: 343mgSugar: 1gVitamin C: 3mgCalcium: 32mgIron: 6mg
Tried this recipe?Let us know how it was!