If you are looking to dive into an exquisite and aromatic Middle Eastern dish, the Chicken Kabsa (Arabian Chicken and Rice) Recipe is your perfect gateway. Bursting with warm spices, tender chicken, and fluffy basmati rice, it’s a vibrant celebration of flavors and textures. This classic comfort dish is easy to prepare yet impressively rich, making it a favorite for family meals or special occasions when you want to share something truly special.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity and the way each ingredient plays a vital role in building a harmonious flavor profile. Every element, from the tender chicken to the fragrant spices, contributes to the texture, aroma, and taste that define this iconic recipe.
- Bone-in, skin-on chicken: Using legs or large pieces ensures juicy, flavorful meat that stays tender throughout cooking.
- Kabsa spice mix: A blend of cinnamon, cardamom, cumin, paprika, cloves, and saffron that brings warmth and depth to the dish.
- Basmati rice: Long-grain and fragrant, it soaks up the spices and broth perfectly for fluffy, fragrant rice.
- Chicken stock or broth: Adds richness and moisture, giving the rice and chicken an incredible savory base.
- Dried limes (or lime powder): Adds a subtle tanginess that brightens the flavors without overpowering them.
- Tomatoes and carrots (optional): These vegetables soften and blend into the dish, adding natural sweetness and color.
- Almonds, raisins, or sultanas for garnish: Offers texture contrast and bursts of sweet and nutty notes on top.
How to Make Chicken Kabsa (Arabian Chicken and Rice) Recipe
Step 1: Sear the Chicken
Start by heating some oil in a heavy-bottomed pot and searing your bone-in, skin-on chicken pieces until they develop a beautiful golden-brown crust. This step locks in the juices, ensuring the meat stays tender and juicy once cooked. After searing, remove the chicken and set it aside.
Step 2: Sauté Onions, Garlic, Ginger, and Spices
In the same pot, add finely chopped onions, garlic, and ginger, cooking them gently until fragrant and translucent. Sprinkle in your kabsa spice mix, letting the spices toast just enough to release their intoxicating aroma without burning. Then add chopped tomatoes, cooking them down until soft and well combined with the spices for a flavor-packed base.
Step 3: Add Rice, Stock, Vegetables, and Chicken
Now it’s time to add the basmati rice, chicken stock or broth, and any optional vegetables like carrots or additional tomatoes. Nestle the seared chicken back into the pot, ensuring it’s submerged in the flavorful liquid. Bring everything to a gentle simmer, cover the pot, and cook until the rice is tender and has absorbed all the fragrant flavors, while the chicken is perfectly cooked through.
Step 4: Optional Crisping in the Oven
If you love crispy skin on your chicken, finish the dish by placing it under the broiler or in a hot oven for a few minutes. This optional step adds a delightful crunch that contrasts beautifully with the soft rice and tender chicken beneath.
Step 5: Garnish and Serve
To complete your Chicken Kabsa (Arabian Chicken and Rice) Recipe, sprinkle almonds and raisins or sultanas over the top. The nuts add a subtle crunch, while the dried fruits give an unexpected burst of sweetness that complements the savory spice blend perfectly.
How to Serve Chicken Kabsa (Arabian Chicken and Rice) Recipe
Garnishes
A generous handful of toasted almonds and sweet raisins or sultanas are classic additions that turn this dish from simple to spectacular. Fresh parsley adds a touch of color and brightness, uplifting the visual appeal and the overall flavor.
Side Dishes
Serve Chicken Kabsa with a light cucumber and yogurt salad or a refreshing tabbouleh to balance the richness. Pickled vegetables or a simple Arab-style salad with tomatoes and cucumbers dressed in lemon juice and olive oil create a wonderful, crisp contrast.
Creative Ways to Present
For a festive dinner, present the Chicken Kabsa on a large communal platter with the chicken pieces arranged over the rice and garnished attractively with nuts and dried fruits. Serving it family-style invites sharing, conversation, and makes the meal feel even more special and warm.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chicken Kabsa in an airtight container and refrigerate for up to 3 days. The flavors intensify after sitting, making your next meal just as delicious.
Freezing
This dish freezes beautifully. Divide leftovers into portions, seal tightly in freezer-safe containers, and freeze for up to 2 months. When ready, thaw in the refrigerator overnight before reheating.
Reheating
Reheat gently on the stovetop over low heat or in the microwave with a splash of water or stock to revive the rice’s moisture. Stir occasionally to ensure everything heats evenly, preserving the dish’s wonderful texture.
FAQs
What makes Chicken Kabsa different from other rice and chicken dishes?
Chicken Kabsa stands out due to its unique blend of spices like cinnamon, cardamom, and saffron combined with dried lime, creating a distinctive Middle Eastern flavor that’s both warm and aromatic.
Can I use boneless chicken instead of bone-in?
While boneless chicken can be used for convenience, bone-in chicken pieces are preferable because they impart more flavor and stay juicier throughout the cooking process.
Is Kabsa spice mix available in stores?
In many Middle Eastern grocery stores, you can find ready-made Kabsa spice blends, but you can also easily mix your own from common spices like cumin, cinnamon, cardamom, paprika, cloves, and saffron.
Can this recipe be made vegetarian?
Absolutely! Substitute the chicken with vegetables like cauliflower, chickpeas, or mushrooms and use vegetable broth instead of chicken stock for a delicious vegetarian Kabsa.
How long does it take to prepare Chicken Kabsa?
From start to finish, the recipe generally takes about an hour, making it a great option for both weeknight dinners and weekend gatherings.
Final Thoughts
Chicken Kabsa (Arabian Chicken and Rice) Recipe is truly a culinary treasure you will want to keep coming back to. It’s comforting, flavorful, and simple enough to make anytime you crave something special but approachable. I can’t wait for you to try it and see why it has such a beloved place at tables across the Arabian Peninsula and beyond!
Print
Chicken Kabsa (Arabian Chicken and Rice) Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Arabian
Description
Chicken Kabsa is a traditional Arabian dish featuring tender bone-in chicken simmered with fragrant kabsa spices and basmati rice. This one-pot meal combines a blend of warming spices like cinnamon, cardamom, cumin, and saffron with savory chicken stock, creating a rich and aromatic rice dish often garnished with toasted almonds, raisins, and fresh parsley. Perfect for a family meal, it delivers comforting flavors and beautiful presentation.
Ingredients
Chicken and Marinade
- 6 bone-in, skin-on chicken legs or large pieces
- 2 tablespoons kabsa spice mix (blend of cinnamon, cardamom, cumin, paprika, cloves, saffron)
Rice and Vegetables
- 2 cups basmati rice
- 4 cups chicken stock or broth
- 2 dried limes or 1 teaspoon lime powder
- 2 medium tomatoes, diced
- 1 large carrot, diced (optional)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
Garnishes
- 1/4 cup almonds, toasted
- 1/4 cup raisins or sultanas
- Fresh parsley, chopped (for garnish)
- 2 tablespoons vegetable oil or ghee (for cooking)
Instructions
- Sear the Chicken: Heat the oil or ghee in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces with a portion of the kabsa spice mix. Add the chicken to the pot and sear until the skin is golden brown and crispy on all sides, about 6-8 minutes. Remove the chicken and set aside.
- Sauté Aromatics and Spices: In the same pot, add the chopped onions, garlic, and grated ginger. Sauté until the onions are soft and translucent, about 5 minutes. Stir in the remaining kabsa spice mix and cook for another minute until fragrant. Add the diced tomatoes and carrots, cooking until the tomatoes soften and release their juices, about 7 minutes.
- Add Rice and Liquids: Rinse the basmati rice under cold water until the water runs clear. Add the rice to the pot and stir well to coat with the spice mixture. Pour in the chicken stock and add dried limes or lime powder. Return the seared chicken to the pot, nestling it into the rice mixture. Stir gently to combine.
- Simmer the Kabsa: Bring the pot to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and let it simmer for 25-30 minutes until the rice is fully cooked and the chicken is tender. Avoid lifting the lid too often to prevent steam from escaping.
- Optional Crisping: For extra crispy chicken skin, preheat your oven to 400°F (200°C). Transfer the chicken pieces to a baking sheet and bake for 8-10 minutes until the skin is browned and crisp.
- Garnish and Serve: Fluff the rice gently with a fork. Transfer the kabsa to a serving platter. Sprinkle with toasted almonds, raisins or sultanas, and chopped fresh parsley. Serve hot as a flavorful and aromatic meal.
Notes
- You can substitute dried limes with lime zest and a squeeze of fresh lime for similar flavor.
- Adjust the kabsa spice mix quantities to your spice preference for more or less heat and aroma.
- Vegetables like bell peppers or peas can be added for extra color and texture.
- For a richer taste, use homemade chicken stock or broth if available.
- This dish can be made in advance and reheated gently, though fresh garnishes should be added before serving.
