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Homemade Chicken Kabsa photo

Chicken Kabsa

This Chicken Kabsa is a fragrant, one-pot Middle Eastern delight with tender chicken, aromatic spices, and fluffy basmati rice. Perfect for family dinners or special occasions!
Print Recipe Save it
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Course
Cuisine Gulf, Middle Eastern, Saudi Arabian
Servings 4 servings

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.
Keyword Basmati Rice, chicken, Easy, One-Pot, Spicy