Description
A quick, one-pot Chicken Kabsa recipe that’s perfect for busy weeknights, loaded with spices and flavor.
Ingredients
Scale
- 2 cups basmati rice
- 1 pound chicken, cut into pieces
- 1 large onion, chopped
- 2 tomatoes, chopped
- 4 cloves garlic, minced
- 3 cups chicken broth
- 2 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons vegetable oil
- Raisins and slivered almonds for garnish (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add chopped onions and garlic, cooking until fragrant and translucent (3-5 minutes).
- Add chicken pieces and brown on all sides (5-7 minutes).
- Stir in tomatoes, tomato paste, and spices; cook for about 5 minutes until bubbling.
- Add basmati rice and chicken broth, mix well, and bring to a gentle boil.
- Reduce heat, cover, and simmer for 20-25 minutes until rice absorbs the liquid.
- Fluff with a fork and garnish with raisins and slivered almonds if desired. Serve hot.
Notes
This recipe is flexible; feel free to add leftover veggies or swap proteins to suit your taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: One Pot
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 85mg