Delicious Chicken Kabsa is an authentic Saudi Arabian recipe that’s popular in Middle Eastern cuisine. And for good reason! It’s a combination of tender, juicy chicken seared with warm spices, and served over savory rice with toasted raisins and pine nuts. Your entire family will love this incredibly tasty one pot meal!
Chicken Kabsa is the national dish of Saudi Arabia but it is also a staple in the Arabian peninsula and gulf coast. It’s the perfect meal if your family needs a little comfort food! Everyone will love the rich, bold flavors and the tender chicken that is cooked to pure perfection. This recipe is a family favorite and is made in our home often. It’s a warm and filling dish that will please everyone’s palate.
There are multiple steps and components to this recipe but each one is straightforward and easy to follow. The hardest part is waiting for everything to simmer while the lovely aroma fills your house with delicious scents. You will be drooling when it is time to eat!
Ingredients needed
The ingredient list for this chicken kabsa recipe might look a little long, but everything needed is simple, and most of the spices and seasonings you probably already have in your pantry! Here’s the lineup:
- Chicken: Traditionally, a whole chicken cut in half or quartered is used, which adds a depth of flavor to the dish.
- Rice: Use basmati or parboiled rice for a fluffy texture.
- Oil: For sautéing all of the comments of this recipe.
- Vegetables: A mixture of onion, garlic, carrots, tomatoes and peppers are cooked with the chicken and spices to create the most flavorful mixture.
- Tomato paste: Adds a concentrated sweetness, mild acidity and thickening quality to the sauce.
- Flavorings: Warm seasonings like whole cloves, cardamom pods, sticks of cinnamon, ground cumin, ground coriander, allspice, paprika, salt and black pepper add amazing flavor to the meal.
- For garnish: Finish with toasted raisins and pine nuts or slivered almonds for extra texture and a hint of sweetness and nuttiness.
How to make this recipe
Soak the rice: Begin by washing the rice in cold water until clear. Soak in 2-3 inches of water for about 20-30 minutes while you prepare and cook the chicken.
Toast the raisins and nuts: In a large heavy-duty pot or Dutch oven, heat the oil. Add raisins and pine nuts and cook on medium heat until golden, about 2 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate and set them aside.
Cook the chicken and veggies: To the same pot, add onions and sauté until golden. Add the chicken and garlic and sauté for 4-5 minutes or until the chicken is browned. Add in the tomato paste, grated carrot, chopped tomato, jalapeno, cloves, cardamom, cinnamon, and spices. Sauté for 3-4 minutes or until the tomatoes begin to wilt.
Simmer: Add the hot water and slightly cover the pot; simmer until the chicken is cooked through about 20-25 minutes. Remove the chicken pieces onto a foil-lined sheet pan and set aside. Retain the broth for the rice.
Cook the rice: Drain the rice from the soaking water and add the rice to the pot, bring it to a boil then cover the pot, reduce the heat to low, and cook on the lowest heat for 10 minutes. Try to refrain from opening the lid as the steam will escape.
Broil: While the rice is cooking, broil the chicken in the oven until golden dark and skin is crispy.
Serve: After the rice has cooked, gently fluff it with a fork and serve on a large platter or in individual bowls. Top with the chicken and sprinkle with a generous amount of roasted raisins & nuts and chopped parsley or cilantro, if desired. I like to enjoy it with homemade Zhoug and sour cream!
Expert tips
- Washing the rice: Be sure to rinse off the rice to wash off any excess starch. This will prevent the grains sticking together and the rice becoming mushy.
- Browning: Don’t skip broiling the chicken in the oven to get the skin golden and crispy.
- Serving options: Kabsa is wonderful served with refreshing yogurt, sour cream or homemade Zhoug. We also often enjoy this meal with a fresh salad or some steamed veggies on the side.
Frequently asked questions
What is chicken kabsa made of?
Chicken kabsa is made with chicken served over rice, and is especially known for its bold spices that typically include cloves, cinnamon, cardamom, and sometimes nutmeg, saffron and dried lime are used as well.
What is the difference between biryani and kabsa?
Kabsa and Biryani are both staples in Middle Eastern cooking, and include chicken and rice. Even though they typically contain many of the same ingredients, the meat used in a Biryani recipe is usually marinated with a yogurt mixture and Indian spices.
How will I know if my chicken is cooked?
The safe internal temperature for cooked chicken is 165 degrees Fahrenheit. A meat or instant-read thermometer is your best bet for ensuring that the chicken is done cooking and safe to eat. To check, insert the thermometer into the thickest part of the chicken.
Variations
- Chicken: Using whole chicken is the traditional option and adds a depth of flavor to the dish. You can also use skin-on chicken thighs, drumsticks, or leg quarters. Additionally, chicken breasts also work. If you are in a rush, make this recipe using chicken breasts cut into bite-size pieces and cut the cooking time in half (plus no need to broil chicken)!
- Rice: Basmati is the best option for this dish but I’ve had great results with parboiled rice as well! Jasmine rice will also work but the rice won’t yield a fluffy texture like basmati does.
- Spices: You can use ground cinnamon and ground cloves, however the whole spices add so much more flavor
Storage recommendation
Chicken Kabsa is delicious leftover and rewarmed to enjoy later! Here’s how:
- In the refrigerator: Store leftovers in an airtight container in the fridge for up to about 4 days.
- Reheating: Reheat in a skillet on the stove over medium heat. It may be necessary to add a splash of water or broth, if the dish has dried out some. You can also rewarm individual servings in the microwave.
- To freeze: Place in a freezer-safe container or bag and store in the freezer for up to 3 months. To enjoy, thaw it in the fridge overnight and reheat.
More Middle Eastern recipes to try
- Beef Sambusa
- Chicken Shawarma
- Spicy Middle Eastern Baked Salmon
- Easy Baked Kofta
- Oven Roasted Shawarma
- Basbousa
Chicken Kabsa
Ingredients
- 3 pound chicken, skin on, cut in half or quarter
- 2 cups basmati rice
- 1/4 cup oil
- 1 large onion, diced or sliced
- 5-6 garlic cloves, minced
- 2 Tablespoons tomato paste
- 2 carrots, grated
- 1 large tomato, chopped
- 2 jalapeno or serrano peppers, chopped or cut in half
- 4 whole cloves
- 4 cardamom pods
- 2 sticks cinnamon
- 1 teaspoon EACH ground cumin, ground coriander, salt
- ½ teaspoon EACH 7 spice or allspice, paprika, black pepper
- 4 cups hot water
For Garnish
- ¼ cup raisins
- ¼ cup pine nuts or silvered almonds
Instructions
- Begin by washing the rice in cold water until clear. Soak in 2-3 inches of water for about 20-30 minutes while you prepare and cook the chicken.
- In a large heavy-duty pot or Dutch oven, heat the oil. Add raisins and pine nuts and cook on medium heat until golden, about 2 minutes. Using a slotted spoon, transfer them to a paper towel-lined plate and set them aside.
- To the same pot, add onions and sauté until golden. Add the chicken and garlic and sauté for 4-5 minutes or until the chicken is browned. Add in the tomato paste, grated carrot, chopped tomato, jalapeno, cloves, cardamom, cinnamon, and spices. Sauté for 3-4 minutes or until the tomatoes begin to wilt.
- Add the hot water and slightly cover the pot; simmer until the chicken is cooked through about 20-25 minutes. Remove the chicken pieces onto a foil-lined sheet pan and set aside. Retain the broth for the rice. Drain the rice from the soaking water and add the rice to the pot, bring it to a boil then cover the pot, reduce the heat to low, and cook on the lowest heat for 10 minutes. Try to refrain from opening the lid as the steam will escape.
- While the rice is cooking, broil the chicken in the oven until golden dark and skin is crispy.
- After the rice has cooked, gently fluff it with a fork and serve on a large platter or in individual bowls. Top with the chicken and sprinkle with a generous amount of roasted raisins & nuts and chopped parsley or cilantro, if desired. I like to enjoy it with homemade Zhoug and sour cream!
Equipment
Notes
- Chicken: Using whole chicken is the traditional option and adds a depth of flavor to the dish. You can also use skin-on chicken thighs, drumsticks, or leg quarters. Additionally, chicken breasts also work. If you are in a rush, make this recipe using chicken breasts cut into bite-size pieces and cut the cooking time in half (plus no need to broil chicken)!
- Rice: Basmati is the best option for this dish but I’ve had great results with parboiled rice as well! Jasmine rice will also work but the rice won’t yield a fluffy texture like basmati does.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
