Arabic Chicken and Rice (Kabsa) Recipe

Introduction

Arabic Chicken and Rice, also known as Kabsa, is a fragrant and flavorful dish that perfectly balances spices, tender chicken, and fluffy basmati rice. This traditional recipe is a comforting meal that brings the warmth of Middle Eastern cuisine to your table.

Ingredients

• 4 tbsp butter (or ghee)
• 3 lbs bone-in chicken
• 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
• 1 chicken broth cube
• 2 1/4 cups basmati rice
• 1 dried lime (poke several holes in it with tip of knife)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp butter (or ghee)
• 1/4 cup raisins
• 1/4 cup slivered almonds
• Shatta sauce (or any chile paste, optional)

Instructions

1. Step 1: Preheat oven to 350°F. Season the chicken pieces with salt and pepper. Rinse the basmati rice in a sieve until the water runs clear to help keep the rice fluffy.
2. Step 2: Melt 4 tablespoons of butter in a large roasting pan, stock pot, or dutch oven over medium heat.
3. Step 3: Brown the chicken, skin side down first, for 3 to 4 minutes. Turn the chicken over, scatter the chopped onion and minced garlic around it, and sauté until the onion is tender and the chicken is browned on both sides. Remove the chicken from the pan, cover, and keep warm.
4. Step 4: Stir in the tomato puree, chopped tomatoes, grated carrots, all the spices (saffron, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves), hot water, chicken broth cube, and rinsed rice.
5. Step 5: Place the browned chicken on top of the rice mixture, skin side up, and add the dried lime. Cover the pan tightly with foil and bake for 45 minutes.
6. Step 6: Remove the foil, lift the chicken pieces out to stir the rice gently, then place the chicken back on top. Bake uncovered for another 15 minutes until the rice is tender and the chicken is browned more and reaches an internal temperature of 165°F.
7. Step 7: In a small sauté pan, melt 1 tablespoon of butter and cook the slivered almonds and raisins until golden brown, about several minutes. Set aside.
8. Step 8: Transfer the rice to a large serving dish. Top with the chicken pieces and garnish with chopped parsley, the toasted raisins, and almonds.
9. Step 9: Serve warm with pita bread and Shatta sauce (or your preferred chile paste) on the side, if desired.

Tips & Variations

• For extra flavor, marinate the chicken in yogurt and spices for an hour before cooking.
• Substitute dried lime with fresh lemon zest if unavailable.
• Use ghee instead of butter for a richer, more authentic taste.
• Add chopped dates or apricots along with raisins for extra sweetness.
• To make it vegetarian, replace chicken with hearty vegetables and vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered pan or microwave, adding a splash of water to keep the rice moist. Avoid reheating multiple times to maintain flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless chicken instead of bone-in?

Yes, boneless chicken can be used, but bone-in pieces add more flavor and keep the meat juicier during cooking.

Is it necessary to rinse the basmati rice?

Rinsing basmati rice helps remove excess starch and results in fluffier, separate grains, but it is optional if you’re short on time.

Arabic Chicken and Rice (Kabsa) Recipe

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Arabic Chicken and Rice, also known as Kabsa, is a fragrant and flavorful Middle Eastern dish where tender bone-in chicken is cooked with spiced basmati rice, tomatoes, and aromatic spices. This traditional recipe is baked in the oven resulting in perfectly cooked, juicy chicken and fluffy rice infused with a complex blend of warm spices including saffron, cinnamon, and cardamom. Garnished with toasted almonds, raisins, and fresh parsley, Kabsa makes for a comforting and hearty meal.

• Author: Rita
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken and Rice

• 4 tbsp butter (or ghee)
• 3 lbs bone-in chicken
• 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
• 1 chicken broth cube
• 2 1/4 cups basmati rice
• 1 dried lime (poke several holes in it with tip of knife)

Garnish

• 2 tbsp fresh parsley, chopped
• 1 tbsp butter (or ghee)
• 1/4 cup raisins
• 1/4 cup slivered almonds

Optional

• Shatta sauce (or any chile paste)

Instructions

1. Preheat and prepare chicken: Preheat oven to 350°F. Salt and pepper the chicken pieces evenly. Rinse the basmati rice under cold running water in a sieve until the water runs clear to help keep the rice fluffy, then drain well.
2. Brown the chicken: Melt the butter in a large roasting pan, stock pot, or dutch oven over medium heat. Place the chicken pieces skin side down and brown for 3 to 4 minutes until golden. Turn the chicken over and scatter the chopped onion and minced garlic around the pan. Sauté until onions are tender and chicken is browned on both sides. Remove the chicken, cover to keep warm.
3. Prepare rice mixture: Stir into the pan the tomato puree, chopped tomatoes, grated carrots, crushed saffron, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves, hot water, and chicken broth cube. Add the rinsed basmati rice and stir well to combine all ingredients.
4. Assemble and bake: Place the browned chicken pieces skin side up on top of the rice mixture. Add the dried lime with holes poked in it to the pan. Cover tightly with foil and bake in the preheated oven for 45 minutes.
5. Finish baking: Remove the foil and carefully lift the chicken pieces out. Stir the rice mixture gently to loosen it, then place the chicken back on top. Bake uncovered for another 15 minutes until the rice is tender, the chicken has browned more deeply, and the internal temperature reaches 165°F.
6. Prepare garnish: In a small sauté pan, melt the remaining butter and cook the slivered almonds and raisins over medium heat until golden and fragrant, about several minutes. Remove from heat and set aside.
7. Serve: Transfer the rice onto a large serving dish. Arrange the chicken pieces on top, then garnish with chopped parsley, toasted almonds, and raisins. Serve with warm pita bread and shatta sauce or your preferred chile paste, if desired.

Notes

• Use bone-in chicken pieces for best flavor and juiciness.
• Rinsing basmati rice helps remove excess starch and keeps the grains separate and fluffy.
• If you don’t have chicken broth cubes, substitute with 4 cups of prepared chicken broth or adjust seasoning accordingly.
• Dried lime (loomi) adds authentic tangy flavor; if unavailable, a small amount of lemon zest can be substituted.
• Shatta sauce is optional and adds a spicy kick to the dish.
• For even cooking, ensure the roasting pan or dutch oven has a tight-fitting lid or cover with heavy aluminum foil.

Keywords: Kabsa, Arabic chicken and rice, Middle Eastern chicken recipe, baked chicken with rice, spiced chicken and rice, basmati rice recipe, traditional Kabsa, saffron chicken rice