Kobete Chicken Recipe

• 1 broiler Chicken (whole)
• 3 cups All-purpose Flour
• 1 cup Water (lukewarm)
• 3 cups Rice
• 1 Egg (beaten)
• 1 Onion (peeled)
• 2 tbsp Butter
• 6 cups Water Mixture (Water and Chicken Broth)
• Black Pepper to season (grounded)
• 1 tsp Salt
• 1 Pie Dish (medium sized)

• Mix flour, salt and 1 cup of water. Divide the dough into two portions and cover with wet cloth.
• Take water in a large bottomed vessel; add salt and a whole peeled onion.
• Bring it to boil and add whole chicken till it becomes tender.
• Now, remove the chicken from the vessel, take out the bones, and cut chicken meat into small pieces.
• Preheat the oven to 175 degrees C or 350 degrees F.
• Take 2 tbsp of butter or margarine in the vessel and melt it over medium flame.
• Add rice and cook it on high flame, for about 2 minutes, stirring it continuously.
• Now, add 1/2 tsp salt and 6 cups of water mixture. Cover with a lid.
• Cook the rice on low flame and simmer for 10 minutes, until it is done.
• Roll two portions into 2 separate circles of 10 inches that can fit into the medium sized pie dish.
• Grease the pie dish lightly and lay one round of dough circle in it.
• Put a spoonful of rice mixture and season it with grounded pepper.
• Next, spread the chicken pieces on top of the rice mixture and cover it with the 2nd dough round.
• Close the sides by pinching their edges, and remove any excess dough.
• Brush the top layer with beaten egg and bake it in oven for about 30 minutes.
• Kobete is ready when the top turns fine yellowish brown.