Kobete Chicken

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Braise Recipe
Difficulty: Medium

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  • 1 whole (2 to 3 pound) broiler chicken
  • 3 cups - all-purpose flour
  • 1 cup - lukewarm water
  • 3 cups - uncooked rice
  • 1 egg, beaten
  • 1 whole onion, peeled
  • 2 tbsp - butter
  • 6 cups - water mixture (water and leftover water from boiling chicken)
  • fresh ground black pepper to season
  • 1 tsp - salt
  • 1 x 10 inch pie dish

How to Make Kobete Chicken

  • Mix flour, 1/2 teaspoon salt and 1 cup water.
  • 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 mixture.
  • 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 or 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.