There’s something utterly magical about Chicken Kabsa (Arabian Chicken and Rice)—a one-pot feast that weaves together tender chicken, golden rice, aromatic spices, and sweet bursts of dried fruit. This beloved Middle Eastern classic transports your kitchen straight to the Arabian Peninsula with every forkful. The blend of spices, the hearty chicken, and the brilliant colors make it as much a treat for the eyes as it is for the taste buds. Whether you’re gathering friends or feeding family, Chicken Kabsa (Arabian Chicken and Rice) is a celebration on a plate, ready to be shared and savored together.
Ingredients You’ll Need
The beauty of Chicken Kabsa (Arabian Chicken and Rice) lies in its simple ingredients, each lending essential character to the final dish. Every element plays its part—spices infuse warmth, rice soaks up flavor, and chicken brings richness, all crowned by a festive crunch of nuts.
- Chicken: Opt for a whole chicken, cut into pieces, for juicy, flavorful meat throughout the dish.
- Vegetable oil or ghee: Using ghee gives a luscious depth, but any neutral oil works perfectly for sautéing.
- Onion: A large, finely chopped onion forms the aromatic base and sweetens beautifully as it cooks.
- Garlic: Minced garlic adds pungency and complexity to the sauce—don’t skimp!
- Tomatoes: Fresh tomatoes, finely chopped, help create a bright, tangy sauce.
- Tomato paste: Concentrates the tomato flavor and gives the rice a gorgeous color.
- Carrots: Grated or julienned, carrots add a touch of natural sweetness and color.
- Kabsa spice mix: Use a store-bought blend, or create your own with cumin, coriander, cinnamon, black lime powder, and allspice.
- Turmeric: Just a pinch lends sunny hue and an earthy aroma.
- Ground cloves: Adds a gentle warmth and depth to the overall spice profile.
- Salt and pepper: Season to taste—these enhance all the other flavors.
- Cinnamon stick, cardamom pods, whole cloves, bay leaves: Whole spices infuse the rice with a subtle yet unmistakable fragrance.
- Chicken broth or water: Broth adds extra richness, but water works fine if you season well.
- Basmati rice: Long-grain rice, rinsed and soaked, ensures fluffy, separate grains with every bite.
- Raisins (optional): These little jewels, sprinkled at the end, deliver pops of sweetness.
- Toasted almonds or pine nuts: For the grand, toasty finish that makes this dish special—don’t skip!
How to Make Chicken Kabsa (Arabian Chicken and Rice)
Step 1: Sauté the Aromatics
Start by heating your oil or ghee in a large pot over medium heat. Toss in the chopped onion and let it sweat and caramelize—this lays down the sweet, savory foundation. Stir in the garlic, letting it sizzle for just a minute to release its irresistible aroma.
Step 2: Build the Tomato Base
Add your chopped tomatoes and a scoop of tomato paste. Let this mixture simmer until it thickens and deepens in color. Patience is key here—giving the sauce time to concentrate ensures every bite of Chicken Kabsa (Arabian Chicken and Rice) bursts with rich, tangy flavor.
Step 3: Toast the Spices
Now for the unforgettable aromas! Stir in the grated carrots, Kabsa spice mix, turmeric, ground cloves, cinnamon stick, cardamom pods, whole cloves, and bay leaves. Give everything a good toss and cook for a couple of minutes—this step unlocks all the earthy, warming notes that make this dish so beloved.
Step 4: Sear the Chicken
Nestle in the chicken pieces and sear them on each side for three to four minutes. You’re looking for a little color—the sort that promises tender, flavorful chicken later. The spices will cling to the skin and work their magic as the chicken cooks.
Step 5: Simmer to Tender Perfection
Pour in your chicken broth or water, bring it to a lively simmer, then cover and let it all cook gently for 30 to 35 minutes. This is where the flavors meld beautifully and the chicken gets that fall-apart tenderness that makes Chicken Kabsa (Arabian Chicken and Rice) so comforting.
Step 6: Add the Rice
Set the chicken pieces aside, then stir the soaked and drained basmati rice into the pot. Taste the liquid and adjust salt and pepper if needed—this is your last chance to tweak. Arrange the chicken atop the rice, cover, and cook on low for another 20 to 25 minutes until the rice is fluffy and no liquid remains.
Step 7: Add Final Touches and Serve
If you’d rather not bite into a clove or cardamom pod, fish them out now. Just before serving, sprinkle the pot with sweet raisins and a cascade of golden toasted almonds or pine nuts. Serve hot, right from the pot, inviting everyone to dig in together—just as Chicken Kabsa (Arabian Chicken and Rice) is meant to be enjoyed.
How to Serve Chicken Kabsa (Arabian Chicken and Rice)
Garnishes
Give your masterpiece a touch of elegance with a shower of toasted nuts—almonds or pine nuts—plus a sprinkle of sweet raisins for unexpected bursts of flavor. A bit of fresh chopped parsley or coriander can add a lively splash of green.
Side Dishes
Chicken Kabsa (Arabian Chicken and Rice) pairs beautifully with cool, creamy yogurt or a crisp, refreshing chopped salad. Extras like pickles or a tomato-cucumber salad also balance the warm spices and tender chicken, rounding out the meal perfectly.
Creative Ways to Present
Traditionally, this dish is served family-style on a large platter, letting everyone gather and help themselves. For a personal twist, try serving individual portions in shallow bowls, or scoop out the rice and chicken into a hollowed bread loaf for an impressive centerpiece.
Make Ahead and Storage
Storing Leftovers
Transfer any extra Chicken Kabsa (Arabian Chicken and Rice) into airtight containers as soon as it’s cooled. It will keep perfectly in the refrigerator for up to four days, and often tastes even more aromatic after a day of marrying flavors.
Freezing
You can freeze individual portions—minus the garnishes—by sealing them in freezer-safe containers. They’ll keep for about two months. Just remember to add your toasted nuts and raisins fresh after thawing for the best texture.
Reheating
To reheat, sprinkle a splash of water over the rice and gently warm the dish in a covered skillet or microwave. This ensures the rice stays moist and the chicken remains tender. Add your garnishes just before serving for maximum crunch.
FAQs
Can I use boneless chicken instead of a whole chicken?
Absolutely! Boneless thighs or breasts will work, though the flavors will be slightly less rich than when using bone-in chicken. Just reduce the simmering time a bit to prevent the meat from drying out.
What can I substitute for Kabsa spice mix?
If you can’t find pre-made Kabsa spice, just mix equal parts ground cumin, coriander, cinnamon, allspice, and a dash of black lime powder if available. The homemade blend gives you full control over the flavor balance.
Is Chicken Kabsa (Arabian Chicken and Rice) spicy?
The dish is warmly spiced, not hot. If you want a spicy kick, add a chopped green chili with the tomatoes, or serve with your favorite hot sauce on the side.
Can I make this vegetarian?
Yes! Swap the chicken for hearty vegetables like cauliflower florets and chickpeas, use vegetable broth, and keep all the wonderful spices intact. You’ll still serve up those signature Kabsa aromas and flavor.
Should I always use basmati rice?
Basmati is traditional and gives the fluffiest, most aromatic results. However, any long-grain rice will work in a pinch. Just be sure to rinse and soak it so the grains cook up perfectly separate.
Final Thoughts
Once you try making Chicken Kabsa (Arabian Chicken and Rice) at home, you’ll understand why it’s a showstopper for festive gatherings and cozy family nights alike. With its heady spices, melt-in-your-mouth chicken, and fluffy rice, it’s a dish you’ll return to again and again. Invite your favorite people and share the warmth and joy—this meal is truly best enjoyed together!
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Chicken Kabsa (Arabian Chicken and Rice) Recipe
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Kabsa, a traditional Arabian dish of spiced chicken and fragrant rice cooked together, is a flavorful one-pot meal that will transport you with its exotic aromas and delicious taste.
Ingredients
Chicken:
- 1 whole chicken (about 3–4 pounds), cut into pieces
- 2 tablespoons vegetable oil or ghee
Spice Mix:
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 2 tomatoes, finely chopped
- 1/4 cup tomato paste
- 2 carrots, grated or julienned
- 1 tablespoon Kabsa spice mix (or 1 tsp each: ground cumin, coriander, cinnamon, black lime powder, allspice)
- 1/2 teaspoon turmeric
- 1/4 teaspoon ground cloves
- Salt and pepper to taste
Rice:
- 4 cups chicken broth or water
- 2 cups long-grain basmati rice, rinsed and soaked for 20 minutes
- 1/4 cup raisins (optional)
- 1/4 cup toasted almonds or pine nuts for garnish
Instructions
- Sauté Aromatics: Heat oil or ghee in a large pot. Sauté onions until soft, then add garlic, tomatoes, and tomato paste.
- Add Spices: Stir in carrots, Kabsa spice mix, turmeric, cloves, and seasonings. Toast spices briefly.
- Seal in Flavor: Brown chicken pieces on both sides. Add broth, simmer until chicken is cooked.
- Cook Rice: Remove chicken, add rice to pot. Replace chicken on top. Cook until rice is tender.
- Finish and Serve: Garnish with raisins and nuts. Serve hot with yogurt or salad.
Notes
- Kabsa spice mix can be purchased or homemade.
- For a spicier version, add 1 chopped green chili with the tomatoes.
- Traditionally served family-style on a large platter.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Middle Eastern, Arabian
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 95 mg
