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Arabic Chicken and Rice (Kabsa) Recipe

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4.7 from 131 reviews

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.

Ingredients

Scale

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

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