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Flavorful Arabic Chicken and Rice Kabsa

A comforting one-pot dish featuring spiced chicken and fluffy basmati rice, perfect for family gatherings.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Arabian, Middle Eastern
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups basmati rice Wash before use.
  • 1 whole chicken, cut into pieces Ensure it is halal-friendly.
  • 2 tablespoons vegetable oil For sautéing.
  • 1 medium onion, chopped Sauté until translucent.
  • 4 cloves garlic, minced Adds flavor.
  • 2 medium tomatoes, chopped Cook until they start breaking down.
  • 2 teaspoons Kabsa spice mix Or a mix of cumin, coriander, cinnamon, and cardamom.
  • 3 cups chicken broth For cooking the rice.
  • to taste teaspoon Salt Adjust according to preference.
  • 1/4 cup raisins (optional) For sweet topping.
  • 1/4 cup almonds, toasted (optional) Adds crunch.

Method
 

Preparation
  1. Wash the basmati rice under cold water until the water runs clear.
  2. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, around 3-4 minutes.
  3. Add the minced garlic and sauté for another minute until fragrant.
Cooking the Chicken
  1. Add the chicken pieces to the pot, cooking until browned on all sides, approximately 5-7 minutes.
  2. Stir in the chopped tomatoes and Kabsa spice mix. Cook for another 2-3 minutes.
  3. Add the chicken broth and a pinch of salt to the pot, bringing it to a boil. Reduce the heat, cover, and simmer for about 25-30 minutes.
Final Steps
  1. Carefully remove the chicken pieces and set aside. Add the soaked basmati rice to the pot and distribute evenly.
  2. Place the chicken back on top, cover, and let simmer for an additional 20-25 minutes on low heat.
  3. Sprinkle raisins and toasted almonds on top before serving.
  4. Gently fluff the rice and chicken before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to a month. Reheat gently to maintain moisture.