Chicken Kabsa with Basmati Rice

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Chicken Kabsa with Basmati Rice

Indulge in the rich and aromatic flavors of Chicken Kabsa, a traditional dish that hails from the Arabian Peninsula. This one-pot wonder showcases tender chicken simmered to perfection with fragrant basmati rice, vibrant vegetables, and a plethora of warm spices. Each bite is a journey through Middle Eastern history, where hospitality and culinary art meet. Garnished with crunchy almonds and sweet raisins, this dish not only pleases the palate but also creates a feast for the eyes. Perfect for family gatherings, it brings everyone together with its enticing aroma and hearty flavors.

Servings: 6

Ingredients

  • Ghee (3 tablespoons)
  • Onion (1 large, chopped)
  • Garlic (4 cloves, minced)
  • Chicken (1.5 lbs, cut into pieces (bone-in, skin-on recommended for flavor))
  • Tomatoes (2 medium, diced)
  • Carrots (1 large, diced)
  • Green bell pepper (1, diced)
  • Cinnamon stick (1)
  • Cardamom pods (4)
  • Cumin powder (1 teaspoon)
  • Turmeric powder (1 teaspoon)
  • Black pepper (1/2 teaspoon)
  • Salt (to taste)
  • Chicken broth (3 cups)
  • Basmati rice (2 cups)
  • Fresh cilantro (1/4 cup, chopped (for garnish))
  • Raisins (1/3 cup)
  • Almonds (1/3 cup, sliced)

Instructions

  1. In a large pot, heat the ghee over medium heat until melted.
  2. Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
  3. Introduce the chicken pieces to the pot and brown them on all sides, approximately 8-10 minutes. This step enhances the flavor by sealing in the juices.
  4. Stir in the diced tomatoes, carrots, and green bell pepper, mixing everything well.
  5. Add the cinnamon stick, cardamom pods, cumin powder, turmeric powder, salt, and black pepper. Stir to combine and let the spices bloom for a minute, allowing their essential oils to release.
  6. Pour in the chicken broth and bring to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20 minutes to allow the flavors to meld.
  7. While the chicken is simmering, rinse the basmati rice under cold water until the water runs clear. Drain the rice thoroughly to remove excess starch.
  8. After 20 minutes, add the rinsed rice to the pot, stirring gently to combine with the chicken and vegetables.
  9. Cover the pot again and simmer for an additional 15-20 minutes, or until the rice is fluffy and fully cooked. Avoid lifting the lid to ensure proper steaming.
  10. In a separate pan, heat a little ghee over medium heat. Sauté the sliced almonds and raisins until golden brown, about 3-5 minutes. This adds a delightful crunch and sweetness to the dish.
  11. Serve the Chicken Kabsa hot, garnished with the sautéed almonds, raisins, and fresh cilantro.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 30 minutes • Cook Time: 45 minutes • Calories: 550 • Fat: 30g • Carbs: 50g • Protein: 35g • Sodium: 600mg • Sugar: 6g