Teresa's Recipes
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.
Ingredients
- 3 tablespoons Ghee
- 1 large, chopped Onion
- 4 cloves, minced Garlic
- 1.5 lbs, cut into pieces (bone-in, skin-on recommended for flavor) Chicken
- 2 medium, diced Tomatoes
- 1 large, diced Carrots
- 1, diced Green bell pepper
- 1 Cinnamon stick
- 4 Cardamom pods
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper
- to taste Salt
- 3 cups Chicken broth
- 2 cups Basmati rice
- 1/4 cup, chopped (for garnish) Fresh cilantro
- 1/3 cup Raisins
- 1/3 cup, sliced Almonds
Dietary Notes
- 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
Instructions
- In a large pot, heat the ghee over medium heat until melted.
- Add the chopped onion and minced garlic. Sauté for about 5 minutes, or until the onion is translucent and fragrant.
- 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.
- Stir in the diced tomatoes, carrots, and green bell pepper, mixing everything well.
- 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.
- 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.
- 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.
- After 20 minutes, add the rinsed rice to the pot, stirring gently to combine with the chicken and vegetables.
- 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.
- 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.
- Serve the Chicken Kabsa hot, garnished with the sautéed almonds, raisins, and fresh cilantro.
Tips
- For a spicier kick, add 1-2 chopped green chilies to the onion and garlic mixture.
- Feel free to substitute chicken with lamb or beef for a different flavor profile.
- Serve with a side of yogurt or a simple salad to balance the flavors.