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Arabic Chicken and Rice (Kabsa) Recipe

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4.4 from 14 reviews

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.

Ingredients

Main 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)

Garnish

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

Condiment

  • Shatta sauce or any chili paste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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