Description
Understanding the core elements of this dish helps you appreciate why it remains a cherished comfort food for millions of people. A classic chicken kabsa recipe is a one-pot meal where seared chicken pieces cook alongside aromatic vegetables, tomato paste, and a whole host of ground and whole spices. Once the meat reaches peak tenderness, it is removed from the pan so the rice can cook directly in the concentrated broth.
Ingredients
For the Chicken
- 1 whole chicken, cut into 8 pieces
- 3 tbsp vegetable oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 2 medium tomatoes, chopped
- 2 tbsp tomato paste
- 1 cinnamon stick
- 4 cardamom pods
- 4 cloves
- 2 bay leaves
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- ½ tsp turmeric powder
- ½ tsp black pepper
- 1 tsp ground cinnamon
- 1 dried lime (loomi), optional
- Salt, to taste
- 4 cups water or chicken stock
For the Rice
- 2 cups basmati rice
- 2 tbsp butter or oil
- ½ cup raisins, optional
- ¼ cup toasted almonds, optional
For Garnishing
- Fresh coriander
- Toasted almonds
- Raisins
- Lemon wedges
Instructions
1. Prepare the chicken
Wash and pat the chicken pieces dry. Season lightly with salt, pepper, paprika, and turmeric.
Heat oil in a large heavy-bottomed pot over medium-high heat. Add the chicken and sear for 3–4 minutes per side until lightly browned. Remove and set aside.
2. Make the Kabsa base
In the same pot, add the chopped onion and cook for 4–5 minutes until softened and lightly golden.
Add garlic and cook for another minute.
Add tomatoes and tomato paste. Cook for 5–7 minutes, stirring occasionally, until the tomatoes soften and the mixture becomes thick.
Add cinnamon stick, cardamom, cloves, bay leaves, cumin, coriander, paprika, turmeric, black pepper, ground cinnamon, dried lime, and salt. Stir well.
3. Cook the chicken
Return the chicken to the pot and pour in the chicken stock or water.
Bring to a boil, then reduce the heat, cover, and simmer for 25–30 minutes, or until the chicken is tender and fully cooked.
Remove the chicken and keep it covered.
4. Cook the rice
Rinse the basmati rice several times until the water runs mostly clear. Drain well.
Add the rice to the flavorful chicken broth in the pot. Bring to a boil, then reduce the heat to low.
Cover and cook for 15–20 minutes, or until the rice is tender and has absorbed the liquid.
Turn off the heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork.
5. Optional: Brown the chicken
For beautifully browned chicken, place the cooked pieces on a baking tray and brush with a little oil. Broil or bake at 220°C (425°F) for about 8–10 minutes, until golden.
6. Serve
Spread the fragrant rice onto a large serving platter. Arrange the chicken pieces on top.
Garnish with toasted almonds, raisins, fresh coriander, and lemon wedges.
Notes
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Saudi Arabian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
Keywords: traditional kabsa recipe, saudi Arabian chicken and rice, spiced chicken basmati rice, kabsa chicken preparation, easy kabsa recipe