Chicken Kabsa is a fragrant and flavorful dish that embodies the essence of Middle Eastern cuisine. This one-pot meal, popular in Saudi Arabia and other Gulf countries, features tender chicken, aromatic spices, and fluffy basmati rice. The beauty of Chicken Kabsa lies in its simplicity and the way it brings warmth and comfort to the table. Whether you’re preparing it for a family dinner or a special occasion, this dish is sure to impress your guests and leave them craving more.
Why This Recipe Works
This Chicken Kabsa recipe is designed to be both authentic and accessible. The combination of spices creates a rich and complex flavor profile that perfectly complements the chicken and rice. Cooking everything in one pot ensures that the flavors meld beautifully, while the addition of raisins and nuts provides a delightful contrast in texture. Plus, the use of basmati rice ensures each grain remains separate and fluffy, making every bite a joy.
Your Shopping Guide
- 3-pound chicken: Skin on, cut in half or quarter for maximum flavor.
- 2 cups basmati rice: The perfect choice for fluffy, aromatic rice.
- ¼ cup oil: Use a neutral oil for cooking.
- 1 large onion: Diced or sliced, adds sweetness and depth.
- 5-6 garlic cloves: Minced, for a fragrant kick.
- 2 tablespoons tomato paste: Enhances the sauce’s richness.
- 2 carrots: Grated, for sweetness and color.
- 1 large tomato: Chopped, adds freshness.
- 2 jalapeno or serrano peppers: Chopped or cut in half for a touch of heat.
- 4 whole cloves: For warm, aromatic notes.
- 4 cardamom pods: Adds a distinct flavor.
- 2 sticks cinnamon: For warmth and depth.
- 1 teaspoon each of ground cumin, ground coriander, salt: Essential spices for flavor.
- 1 teaspoon each of 7 spice or allspice, paprika, black pepper: Extra flavor elements.
- 4 cups hot water: Needed for cooking the rice and chicken.
- ½ cup raisins: For a sweet contrast.
- ½ cup pine nuts or slivered almonds: Adds crunch and richness.
What’s in the Gear List
- Large pot or Dutch oven: Essential for one-pot cooking.
- Wooden spoon: Perfect for stirring ingredients.
- Measuring cups and spoons: For accurate ingredient measurements.
- Knife and cutting board: For chopping vegetables and chicken.
- Serving platter: To elegantly present your Chicken Kabsa.
How to Prepare Chicken Kabsa
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté until it becomes translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Brown the Chicken
Add the chicken pieces to the pot, skin side down. Sear them until they are golden brown on all sides, which should take about 8-10 minutes. This step enhances the flavor of the chicken.
Step 3: Add the Spices
Once the chicken is browned, stir in the tomato paste, grated carrots, chopped tomato, and chopped peppers. Then, add the whole cloves, cardamom pods, cinnamon sticks, and all the ground spices (cumin, coriander, salt, allspice, paprika, and black pepper). Mix well to coat the chicken with the spices.
Step 4: Add the Rice and Water
Rinse the basmati rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy. Add the rinsed rice to the pot, followed by the hot water. Bring the mixture to a gentle boil.
Step 5: Simmer and Cook
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-40 minutes. The chicken should be cooked through and the rice should be fluffy and tender.
Step 6: Add the Raisins and Nuts
Five minutes before the cooking time is up, sprinkle the raisins and your choice of nuts over the top. Cover the pot again and let the residual heat plump the raisins and toast the nuts.
Step 7: Serve and Enjoy
Once everything is cooked, remove the pot from heat. Let it sit for 10 minutes before fluffing the rice with a fork. Serve the Chicken Kabsa on a large platter, garnished with additional nuts if desired, and enjoy the delightful medley of flavors!
Season-by-Season Upgrades
- Spring: Add fresh herbs like cilantro or parsley for a fresh touch.
- Summer: Serve with a side salad of cucumbers and tomatoes for a refreshing contrast.
- Fall: Incorporate roasted vegetables like squash for added sweetness.
- Winter: Pair with a warm yogurt sauce spiced with mint for extra creaminess.
What Not to Do
- Don’t skip the browning step for the chicken; it adds crucial flavor.
- Avoid using too much water, as it can make the rice soggy.
- Don’t rush the cooking; allow the flavors to meld by simmering adequately.
- Refrain from using overcooked rice; it should be fluffy and separate.
Prep Ahead & Store
You can prepare Chicken Kabsa in advance and store it in the refrigerator for up to three days. To reheat, simply warm it on the stove over low heat, adding a splash of water to prevent drying out. For longer storage, consider freezing the dish in an airtight container for up to three months. Thaw in the refrigerator overnight before reheating.
Reader Q&A
Can I use brown rice instead of basmati rice?
While brown rice is a healthier option, it requires a different cooking time and more water. If you prefer brown rice, adjust the water to 5 cups and increase the cooking time to about 50-60 minutes.
What can I substitute for the chicken?
If you prefer a vegetarian option, you can replace the chicken with chickpeas or a mix of vegetables like bell peppers and zucchini. Just adjust the cooking time accordingly.
Is Chicken Kabsa spicy?
The spiciness of Chicken Kabsa can be adjusted by using mild or hot peppers. If you prefer a milder dish, omit the jalapeno or serrano peppers.
Can I make Chicken Kabsa in a rice cooker?
Yes! You can prepare Chicken Kabsa in a rice cooker by following the same steps but cooking everything in the rice cooker after sautéing the onions and chicken in a separate pan. Once the chicken is browned, add the rice and water to the cooker and let it do the work!
Before You Go
Chicken Kabsa is more than just a meal; it’s a celebration of flavors and traditions. This dish invites you to gather your loved ones around the table, share stories, and create unforgettable memories. With its vibrant spices and comforting ingredients, Chicken Kabsa is a dish that will warm your heart and fill your home with delicious aromas. So, roll up your sleeves, gather your ingredients, and embark on this culinary adventure!
Chicken Kabsa
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Serving platter
Ingredients
- 3 pounds chicken skin on, cut in half or quarter
- 2 cups basmati rice
- 1/4 cup oil neutral oil for cooking
- 1 large onion diced or sliced
- 5-6 cloves garlic minced
- 2 tablespoons tomato paste
- 2 carrots grated
- 1 large tomato chopped
- 2 jalapeno or serrano peppers chopped or cut in half
- 4 whole cloves
- 4 pods cardamom
- 2 sticks cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon 7 spice or allspice
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 4 cups hot water
- 1/2 cup raisins
- 1/2 cup pine nuts or slivered almonds
Instructions
- In a large pot or Dutch oven, heat the oil over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken pieces to the pot, skin side down. Sear until golden brown on all sides, about 8-10 minutes.
- Stir in the tomato paste, grated carrots, chopped tomato, and chopped peppers. Add whole cloves, cardamom pods, cinnamon sticks, and all ground spices (cumin, coriander, salt, allspice, paprika, and black pepper). Mix well to coat the chicken.
- Rinse the basmati rice under cold water until water runs clear. Add the rinsed rice to the pot, followed by the hot water. Bring to a gentle boil.
- Reduce heat to low, cover the pot, and simmer for about 30-40 minutes until chicken is cooked through and rice is fluffy and tender.
- Five minutes before cooking is done, sprinkle raisins and nuts over the top. Cover and let residual heat plump raisins and toast nuts.
- Remove pot from heat. Let sit for 10 minutes. Fluff rice with a fork and serve on a large platter, garnished with additional nuts if desired.
Notes
- Prep the chicken and vegetables in advance to save time on cooking day.
- Adjust the heat by choosing mild or hot peppers, or omit peppers for a milder version.
- Leftovers store well in the fridge for up to 3 days and freeze well for up to 3 months.
- For a vegetarian option, substitute chicken with chickpeas or mixed vegetables, adjusting cooking time accordingly.
- Use fresh herbs or roasted vegetables seasonally to add variety and freshness.
