If you’re looking for a meal that’s both comforting and packed with aromatic spices, you’re going to love this Arabic Chicken and Rice (Kabsa) Recipe. It’s a staple in Middle Eastern kitchens, perfect for family dinners or special occasions when you want something impressive yet comforting. The fragrant spices and tender chicken cooked with fluffy rice create a dish that fills your kitchen with a warm, inviting aroma you’ll want to come home to again and again.
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Why You’ll Love This
This Arabic Chicken and Rice (Kabsa) Recipe brings together richly spiced flavors and a delightfully fluffy texture, making it a true crowd-pleaser. I find it’s one of those dishes that’s surprisingly easy to master yet feels luxurious on the table.
- Reliable Texture, Great Flavor: The slow baking process ensures the rice cooks perfectly tender while soaking up all the spice-infused juices from the chicken and broth.
- Crisp–Golden Finish: Browning the chicken before baking adds a beautiful golden crust that’s both visually appealing and adds depth of flavor.
- Pantry-Friendly Ingredients: You likely have many of these warming spices and staples already on hand, making it a great recipe to keep in your regular rotation.
- Weeknight Easy, Weekend Worthy: While impressive enough for guests, the straightforward steps keep it doable for a cozy weeknight meal too.
Ingredient Snapshot
Choosing the right ingredients is key to nailing the authentic taste of this Arabic Chicken and Rice (Kabsa) Recipe. Freshness and quality make a noticeable difference, especially when working with fragrant spices and rice.
- Chicken (bone-in): Opt for thighs or drumsticks for juiciness and flavor; they stay tender during baking.
- Basmati Rice: Look for a good quality brand; rinsing it before cooking helps keep the grains separate and fluffy.
- Spices (saffron, cumin, coriander, cinnamon, allspice, etc.): Freshly ground or recently opened jars give you that vibrant aroma.
- Dried Lime: Adds a lovely citrusy tang; if you can find it, it really elevates the flavor to authentic Kabsa heights.
Quick Note: Exact measurements and detailed instructions are included in the printable recipe card at the bottom for easy reference as you cook.
How to Make Arabic Chicken and Rice (Kabsa) Recipe
Step 1 — Set Up & Season
Start by preheating your oven to 350°F. Pat the chicken pieces dry and season them generously with kosher salt and ground black pepper. Meanwhile, rinse the basmati rice in cold water until it runs clear — this simple step helps the grains stay light and fluffy after baking. Taking these few minutes at the beginning sets you up for success later on.
Step 2 — Sear, Toast, or Mix
Melt butter or ghee in a heavy-bottomed roasting pan or Dutch oven over medium heat. Brown the chicken skin side down for 3 to 4 minutes until crisp and golden, then flip it over. Scatter the chopped onion and garlic around the chicken and cook until the onions turn soft and translucent. This step adds a lovely caramelized base flavor. After that, stir in the tomato puree, canned tomatoes, grated carrots, and all the fragrant spices. Pour in the hot water, crumble in the chicken broth cube, and add the rinsed rice—all in one pot for easy layering.
Step 3 — Finish for Best Texture
Place the browned chicken on top of the rice mixture with the skin side up, and nestle in the dried lime. Cover tightly with foil to trap steam and bake for 45 minutes. After that, remove the foil and gently lift out the chicken to stir the rice, redistributing the flavors. Return the chicken to the top and bake uncovered for another 15 minutes until the rice is tender and the chicken is beautifully browned. An internal temperature of 165°F ensures juicy and fully cooked chicken. This uncovered finish crisps the skin perfectly without drying out the meat.
Smart Little Tips
From my kitchen to yours, these tips have made a huge difference in consistently great results with this Arabic Chicken and Rice (Kabsa) Recipe.
- Doneness Cue: Use a meat thermometer to check the chicken hits 165°F; this guarantees it's fully cooked but still juicy.
- Temperature Trick: Starting with medium heat to brown and finishing low and slow in the oven prevents overcooking and dryness.
- Make-Ahead Move: You can prep the spice mix and chop veggies in advance to save time on busy days.
- Avoid This Pitfall: Don’t skip rinsing the rice unless you want a sticky mess; that water rinse is key for fluffy grains.
Serving Ideas
Finishing Touches
Once your Arabic Chicken and Rice (Kabsa) Recipe is ready, melt a little butter in a small pan and gently toast slivered almonds and raisins until golden and fragrant. Sprinkle these on top along with fresh parsley for a bright, nutty finish that adds texture and color. The contrast of tender chicken, fluffy spiced rice, and crunchy garnishes is utterly satisfying.
Pair It With
I love serving Kabsa alongside simple sides like a fresh cucumber salad or a cooling yogurt tahini sauce. Pita or flatbread is fantastic for scooping up every last bit. The mild, creamy sides balance the rich spices perfectly and bring a refreshing note to the meal.
Easy Plating Upgrades
For a quick weeknight style, serve directly from the pan with a sprinkle of parsley. For special occasions, arrange the chicken pieces artistically atop the rice on a large platter, scatter the almonds and raisins, and add wedges of lemon or lime on the side for a pop of acidity. It looks festive and inviting without extra fuss.
Make-Ahead, Store & Reheat
Storing Leftovers
Store leftover Arabic Chicken and Rice (Kabsa) in airtight containers in the refrigerator for up to 3 days. The rice may firm up slightly but retains plenty of flavor. If possible, keep the chicken separate from the rice to preserve texture.
Freezing Tips
This dish freezes well, especially if you separate chicken and rice in containers or freezer bags. Defrost overnight in the fridge before reheating. The spices stay vibrant, and the texture holds up nicely when reheated gently.
Reheating Arabic Chicken and Rice (Kabsa) Recipe Without Drying Out
I recommend reheating gently covered in the oven at 325°F or in a microwave with a damp paper towel to add moisture and prevent drying. Adding a splash of water or broth before reheating helps keep the rice nice and moist. The air fryer works well too—just cover loosely with foil and check frequently.
Frequently Asked Questions
Yes, boneless chicken works, but bone-in pieces add extra flavor and stay moister through the baking process. If you use boneless, keep an eye on cooking times to avoid drying out.
Dried lime adds a subtle citrus tang and depth that's characteristic of authentic Kabsa. If you can’t find it, a small squeeze of fresh lemon juice added near the end is a decent substitute.
While optional, rinsing basmati rice removes excess starch and helps keep the grains separate and fluffy. I recommend it for the best texture.
Absolutely! All ingredients are naturally gluten-free, just be sure your chicken broth cube and any spice blends don’t contain gluten or cross-contamination.
Final Thoughts
PrintPrint Recipe
Arabic Chicken and Rice (Kabsa) Recipe
Arabic Chicken and Rice, also known as Kabsa, is a flavorful and aromatic one-pot dish featuring tender bone-in chicken cooked with basmati rice, fragrant spices, tomatoes, and dried lime. This traditional Middle Eastern recipe is baked to perfection and garnished with golden raisins, toasted almonds, and fresh parsley for a delicious, hearty meal.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Ingredients
Main Ingredients
- 4 tablespoon butter or ghee
- 3 lbs bone-in chicken
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- ¼ cup tomato puree
- 14 oz chopped tomatoes, canned with liquid or fresh
- 3 carrots, grated
- ½ teaspoon crushed saffron
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon grated nutmeg
- ¼ teaspoon ground cardamom
- ⅛ teaspoon ground cloves
- 4 cups hot water
- 1 chicken broth cube
- 2 ¼ cups basmati rice
- 1 dried lime (poke several holes in it with tip of knife)
Garnish
- 2 tablespoon fresh parsley, chopped
- 1 tablespoon butter or ghee
- ¼ cup raisins
- ¼ cup slivered almonds
Condiment
- Shatta sauce or any chili paste
Instructions
- Preheat and Prepare Chicken: Preheat the oven to 350°F. Salt and pepper the chicken pieces evenly. Rinse the basmati rice under cold water using a sieve until the water runs clear to keep the rice fluffy, though this step is optional.
- Melt Butter and Brown Chicken: In a large roasting pan, Dutch oven, or stockpot, melt the butter or ghee over medium heat. Place the chicken pieces skin side down and brown them for 3 to 4 minutes. Turn the chicken over, scatter the chopped onions and minced garlic around the chicken, and sauté until the onions become tender and the chicken is browned on both sides.
- Remove Chicken and Prepare Base: Remove the chicken from the pan, cover it to keep warm. Stir the tomato puree, chopped tomatoes with liquid, grated carrots, all spices (saffron, cumin, coriander, cinnamon, allspice, nutmeg, cardamom, cloves), hot water, chicken broth cube, and rinsed rice into the pan.
- Assemble and Bake: Place the browned chicken pieces on top of the rice mixture skin side up. Add the dried lime with pierced holes. Cover the pan tightly with foil and bake in the preheated oven for 45 minutes.
- Stir and Finish Baking: Remove the foil carefully, lift the chicken pieces out, stir the rice mixture gently, then place the chicken back on top. Bake uncovered for another 15 minutes until the rice is tender, the chicken has browned more, and the internal temperature reaches 165°F.
- Prepare Garnish: In a small sauté pan, melt the butter and cook the slivered almonds and raisins until they turn golden brown, which usually takes several minutes. Remove from heat and set aside.
- Serve: Transfer the rice to a large serving dish, arrange the chicken pieces on top, and garnish with chopped parsley, toasted almonds, and raisins. Serve with warm pita bread and shatta sauce or your preferred chili paste on the side.
Notes
- Rinsing the basmati rice before cooking helps keep the grains separate and fluffy.
- Bone-in chicken provides more flavor and stays moist during baking.
- You can substitute dried lime with a squeeze of fresh lime juice if unavailable but the unique flavor might be less intense.
- Ghee or butter can be used interchangeably depending on preference.
- The shatta sauce is optional; you can serve the dish without it or substitute with a mild chili sauce if desired.
- Check the internal temperature of chicken to ensure it reaches 165°F for safety.
- Use a heavy-bottom pan or Dutch oven for even heat distribution during baking.
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