Spiced Chicken Kabsa Rice
This kabsa rice recipe blends comfort, chicken, and deep Middle Eastern flavors—perfect for holidays or any weeknight feast.
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
Serving suggestion: Give each person about 1¼ cups of rice plus a chicken piece. Add a simple side salad or cucumber-yogurt dip.
Optional nutrition snapshot (rough): ~550 kcal per serving, ~30 g protein, ~15 g fat, ~65 g carbs (varies by portion and stock used).
This video walks through making a traditional kabsa rice with chicken, showing one authentic method, but it’s complementary to—and not exactly the same as—our unique version above.