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Arabic Chicken and Rice (Kabsa) Recipe

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3.9 from 3 reviews

Arabic Chicken and Rice (Kabsa) is a traditional Middle Eastern one-pot dish that features tender bone-in chicken pieces cooked with fragrant basmati rice, aromatic spices, and vegetables. The rice is infused with a blend of warm spices like saffron, cumin, cinnamon, and allspice, while the chicken is browned to perfection before baking together to create a deliciously flavorful and comforting meal. Garnished with toasted almonds, raisins, and fresh parsley, this dish offers a delightful balance of textures and a vibrant presentation.

Ingredients

Chicken and Rice

  • 4 tbsp butter or ghee
  • 3 lbs bone-in chicken (whole fryer cut into 8 pieces or preferred bone-in pieces)
  • 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 (or substitute 4 cups chicken broth)
  • 1 chicken broth cube
  • 2 1/4 cups basmati rice
  • 1 dried lime (poke several holes 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. Season the chicken pieces with kosher salt and ground black pepper. Rinse the basmati rice in a sieve until water runs clear to help keep the rice fluffy, then set aside.
  2. Sear chicken and sauté aromatics: Melt butter or ghee in a large roasting pan, stock pot, or Dutch oven over medium heat. Brown the chicken pieces skin side down first for 3 to 4 minutes until golden. Turn the chicken over, scatter chopped onions and minced garlic around the pan, and sauté until onions are tender and chicken is browned on both sides. Remove chicken from pan, cover, and keep warm.
  3. Add vegetables, spices, and liquids: Stir in tomato puree, chopped tomatoes with liquid, grated carrots, crushed saffron, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, hot water, and the chicken broth cube. Mix in the rinsed basmati rice thoroughly. Place the browned chicken pieces skin side up on top of the rice mixture, add the pierced dried lime, and cover tightly with foil.
  4. Bake covered: Bake in the preheated oven for 45 minutes covered with foil. This allows the rice to absorb the liquids and the chicken to cook through.
  5. Stir rice and bake uncovered: Remove foil carefully. Lift chicken pieces out to stir the rice mixture gently to distribute flavors evenly. Return the chicken pieces to the top, then bake uncovered for an additional 15 minutes. This step helps the rice finish cooking, and the chicken skin to brown further. Ensure chicken reaches an internal temperature of 165°F.
  6. Prepare garnish: While the rice finishes baking, melt butter or ghee in a small sauté pan. Add slivered almonds and raisins, cooking until they turn golden brown and fragrant. Remove from heat and set aside.
  7. Assemble and serve: Transfer the rice onto a large serving dish, arrange the chicken pieces on top, and garnish with toasted almonds, raisins, and freshly chopped parsley. Serve with pita bread and shatta sauce or preferred chile paste on the side for added spice.

Notes

  • You can use any bone-in chicken pieces you prefer, such as a whole fryer cut into 8-10 pieces, half chicken pieces, or quarters.
  • For fluffier rice, increase the water quantity to 3 1/2 cups instead of 4 cups water as listed.
  • If preferred, substitute the 4 cups hot water plus chicken broth cube with 4 cups of chicken broth or stock for richer flavor.
  • Ensure chicken is cooked to an internal temperature of 165°F for safety.
  • The dried lime adds a subtle tangy depth characteristic to Arabic Kabsa but can be omitted if unavailable.

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