Introduction
I still remember the plane landing in New York in late November, crisp air, amber leaves, and the promise of a new life across the ocean. My first Thanksgiving in America felt full of expectation—and a little homesickness.
I had spent years growing up in a Gulf-Arab household, the scent of saffron and cardamom swirling in my mind, and I craved something familiar. That’s how I turned to this kabsa rice recipe—a version of the Arabian kabsa rice chicken I grew up with, the one that linked my memories of dinners in Saudi Arabia or Yemen (or with Yemeni-Saudi friends) with the new traditions I was creating in the U.S. It gave me comfort. It gave me home.
As I stirred basmati rice, spiced chicken, carrots, raisins and almonds in one pot in my little U.S. kitchen, I felt the warm glow of connection—between places, people, and plates. And now it’s a recipe I bring to holiday gatherings, roommates’ dinners, and chosen-family feasts. I hope it will bring that same sense of warmth to your table.
The Recipe’s Backstory
We’re putting a festive twist on kabsa, the beloved Middle Eastern rice dish known for its fragrant spices, tender meat, and long-grain rice. Celebrated across the Arabian Peninsula—especially in Saudi Arabia and Yemen—kabsa is more than just a meal; it’s a symbol of generosity, hospitality, and togetherness. Traditionally, it’s served at family gatherings and celebrations, where every bite tells a story of community and shared joy.
When I hosted Thanksgiving far from home, I realized kabsa could bridge my traditions with an American holiday table. Instead of turkey and stuffing, I made my own “kabsa rice with chicken USA version,” keeping the essence of one-pot cooking while adding roasted almonds, extra carrots for sweetness, and lean chicken. The flavors meld beautifully, creating a dish that is both comforting and celebratory.
This version overflows with warmth, gratitude, and memory. It honors kabsa’s Middle Eastern roots while embracing the spirit of Thanksgiving—flexible, forgiving, and perfect for sharing. Each spoonful carries the story of heritage, adaptation, and holiday cheer, making it a vibrant centerpiece for any festive table.
Home Cook Tips
Here are some friendly, practical tips so your version of this Arabian chicken kabsa rice turns out beautifully:
- Prep ahead: Rinse and soak the rice for about 20 minutes while you dice the onion and carrots. It helps the grains cook evenly and fluff up nicely.
- Ingredient swaps: Don’t have chicken thighs? Use boneless chicken breasts or drumsticks—just adjust cooking time. Prefer lamb or beef? You could experiment, though my version focuses on chicken for ease.
- Make it forgiving: One-pot cooking means fewer pans and less cleanup. You might see the rice a little longer than directed—just check it and add a splash more stock if needed.
- Serving idea: In the U.S. context serve with a crisp green salad and a dollop of yogurt or a mild tahini-lemon sauce—helpful if someone wants a lighter side.
- Personal trick: Take the time to toast the almonds and raisins lightly in butter or ghee while the rice rests. It gives a slight crunch and sweet pop that elevates the dish into something special.
Notes:
Basmati Rice: For best results, use long-grain basmati rice. Learn how to cook it perfectly on The Kitchn.
Spice Blends: Interested in exploring more about traditional spice blends? Check out Bon Appétit for helpful tips on creating your own aromatic spice mixes!
Kabsa Rice Recipe:
Spiced Chicken Kabsa Rice
Equipment
- 1 Deep heavy pot (Dutch oven or large saucepan with a lid) To cook the chicken and rice in.
- 1 Small skillet For toasting the almonds.
- 1 Large spoon or spatula To stir the ingredients in the pot.
- 1 Sharp knife For chopping the onion, garlic, tomato, and carrots.
- 1 Cutting board To chop the vegetables and chicken.
- 1 Measuring spoons For measuring out the spices and other ingredients.
- 1 Measuring cups To measure the rice, chicken stock, and other liquid ingredients.
- 1 Fork To fluff the rice after cooking.
- 1 Serving platter For transferring the finished Kabsa to serve.
- 1 Lid For covering the pot while cooking the rice and chicken.
- 1 Strainer or colander For rinsing and soaking the rice.
- 1 Tongs or spatula For handling the chicken when searing or lifting it out of the pot.
Ingredients
- 2 cups long-grain basmati rice (rinsed and soaked 20 min)
- 4 chicken thighs (bone-in, skin removed) or 6 drumsticks
- 2 tbsp vegetable oil + 1 Tbsp butter or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 2 medium carrots, peeled and grated
- 1 medium tomato, chopped
- 2 tbsp tomato paste
- 4 cups low-sodium chicken stock
- 1¼ tsp salt to taste
- 3/4 cup toasted slivered almonds
- ½ cup golden raisins optional
- fresh parsley or cilantro, chopped, for garnish
Spice blend:
- 1 tsp ground cardamom or ½ dried lime (cracked)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
- ½ tsp dried-lime powder
Instructions
- In a deep heavy pot (Dutch oven or large saucepan with lid), heat oil + butter over medium heat. Add the chicken pieces, sear 4-5 minutes each side until lightly browned. Remove and set aside.
- In same pot reduce heat to medium-low. Add chopped onion and cook about 5 minutes until soft and golden. Add garlic and grated carrots; stir for 2 minutes.
- Stir in chopped tomato and tomato paste. Add the spice blend (cardamom, cinnamon, cloves, nutmeg, pepper, dried lime) and salt. Stir to coat vegetables for about one minute until fragrant.
- Return the chicken to the pot. Pour in the chicken stock. Bring to a boil, then cover and reduce heat to simmer. Cook about 20 minutes until chicken is nearly cooked through.
- Lift the chicken out temporarily, raise heat back to medium, then stir in the soaked rice. Gently spread the rice, place the chicken pieces on top. Scatter the raisins. Cover tightly, reduce to low heat and cook about 18-20 minutes until rice is tender and liquid absorbed. Do not lift the lid too often.
- Turn off heat. Let it rest, covered, 8 minutes. Meanwhile toast almonds in a small skillet until golden and fragrant.
- Fluff rice gently with a fork, transfer to a large warmed platter. Arrange chicken on top or around. Sprinkle toasted almonds and parsley/cilantro. Serve hot.
Video
Notes
Why This Dish Belongs on Your Holiday Table
Imagine the kitchen filling with the scent of cinnamon, cardamom, toasted almonds, and simmering chicken stock. The rice steams, the sauce seeps into every grain, the almonds crackle under the warmth of the platter. That’s exactly the moment I know: I’m not just cooking a meal—I’m setting a mood.
When I first served this dish for Thanksgiving in America, the comments came easily: “What is this? It smells incredible.” “Where’s the turkey?” But nearly everyone wanted seconds. The dish looked festive—golden rice mounded, chicken pieces nestled, almonds glistening. It felt full of comfort and new tradition.
For Arab Americans living in the U.S., or anyone with a heart for global flavors, this dish bridges worlds. It honors the tradition of the Arabian Peninsula—this Middle Eastern rice dish kabsa that carries hospitality and heritage. And it fits seamlessly into an American holiday or weekend gathering. Put simply: it’s a showstopper that keeps things easy.
On that first holiday, I watched friends wipe their plates and ask for the recipe. That moment—plates cleaned, laughter around the table, full bellies, new memories made—it became one I want to revisit every year. This version of “kabsa rice with chicken USA” belongs on your table because it brings warmth, connection, and deliciousness.
Final Thoughts
Whether you’re cooking for your first holiday away from home or your twentieth time hosting roommates and friends, this version of the kabsa rice recipe is ready to help you create new memories. It certainly did for me. I hope, as the aromas swirl in your kitchen, you feel the blend of past and present, heritage and comfort, tradition and reinvention. Try it. Share it. Let it bring a little warmth to your table. And if you make it, I’d love to hear what twist you add, what memory it brings back for you.
Happy cooking—and warmest blessings to your table.
For a perfect pairing, try this simple and delicious Holiday Drink Recipe.
The unique flavor of Korean Salmon adds a delightful kick to your seafood rotation
FAQ of Kabsa Rice:
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Can I use jasmine rice instead of basmati?
Yes—you can substitute jasmine or any long-grain rice, but adjust liquid and cooking time slightly because grain texture differs.
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My chicken pieces seem thick; will they cook in the same time?
If pieces are larger, you may need to simmer 5-10 minutes longer before adding rice. Or use thighs cut smaller for more even cooking.
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I don’t have dried lime powder—what can I use?
You can skip the dried lime or use the zest of a fresh lime at the end for brightness. The dried lime adds that distinctive Gulf tang but the dish is still excellent without it.
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Can I make this vegetarian?
Absolutely. Substitute vegetable stock, omit chicken, and roast butternut squash or cauliflower florets, then add them toward the end. The aromatic rice will still shine.
