Delicious Chicken Kabsa is an authentic Saudi Arabian and Yemeni 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 basmati rice simmered in a savory broth served with toasted raisins and pine nuts. Your entire family will love this incredibly tasty meal!
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!
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.