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Arabic Chicken and Rice (Kabsa) Recipe

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4.4 from 22 reviews

Arabic Chicken and Rice, known as Kabsa, is a fragrant and flavorful one-pot dish featuring tender bone-in chicken cooked with basmati rice, aromatic spices, and vegetables. This traditional Middle Eastern meal is garnished with toasted almonds, raisins, and fresh parsley, perfect for a hearty family dinner.

Ingredients

Main Ingredients

  • 4 tbsp butter or ghee
  • 3 lbs bone-in chicken
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 large onion finely chopped
  • 6 cloves garlic minced
  • 1/4 cup tomato puree
  • 14 oz chopped tomatoes canned with liquid or fresh
  • 3 carrots grated
  • 1/2 tsp crushed saffron
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground allspice
  • 1/4 tsp grated nutmeg
  • 1/4 tsp ground cardamom
  • 1/8 tsp ground cloves
  • 4 cups hot water
  • 1 chicken broth cube
  • 2 1/4 cups basmati rice
  • 1 dried lime (poke several holes in it with tip of knife)

Garnish

  • 2 tbsp fresh parsley chopped
  • 1 tbsp butter or ghee
  • 1/4 cup raisins
  • 1/4 cup slivered almonds

Condiment

  • Shatta sauce (or any chile paste)

Instructions

  1. Preheat and prepare chicken: Preheat oven to 350°F. Salt and pepper the chicken pieces. Rinse the basmati rice in a sieve until water runs clear to help keep the rice fluffy.
  2. Melt butter and brown chicken: Melt butter in a large roasting pan, large stock pot, or dutch oven over medium heat. Brown the chicken, skin side first, for 3 to 4 minutes per side. Scatter onion and garlic around chicken and sauté until onion is tender and chicken is browned on both sides. Remove chicken from pan, cover, and keep warm.
  3. Add tomatoes, spices, and rice: Stir in tomato puree, chopped tomatoes with liquid, grated carrots, all the spices (saffron, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves), hot water, chicken broth cube, and basmati rice.
  4. Combine chicken and cook: Top the mixture with browned chicken pieces (skin side up), add the dried lime, and cover tightly with foil. Bake in the oven for 45 minutes.
  5. Stir and finish baking: Remove foil, lift chicken pieces out, stir the rice mixture gently, then place chicken back on top. Bake uncovered for another 15 minutes until rice is tender and chicken is browned more and reaches an internal temperature of 165°F.
  6. Prepare garnish: In a small sauté pan, melt the butter and cook the almonds and raisins until golden brown, which takes several minutes. Set aside.
  7. Serve: Place the rice on a large serving dish, top with the chicken pieces, and garnish with chopped parsley, toasted raisins, and almonds. Serve with pita bread and optional Shatta sauce or your choice of red chile paste.

Notes

  • Rinsing basmati rice before cooking helps to remove excess starch and keeps the rice fluffy and separate.
  • Bone-in chicken adds extra flavor and retains moisture better than boneless pieces.
  • If dried lime is unavailable, substitute with a small amount of lemon zest or lime zest for similar acidity and aroma.
  • For a richer flavor, use ghee instead of butter.
  • Check the chicken internal temperature with a meat thermometer to ensure it reaches 165°F for safe consumption.
  • Adjust spice levels to your preference, especially with the shatta sauce served on the side.

Find it online: https://hotsavors.com/arabic-chicken-and-rice-kabsa-recipe/