Authentic Saudi Chicken Kabsa

Name: Authentic Saudi Chicken Kabsa
Total time: 60 min
Yield: 4 people
Ingredients: 2.2 lb Whole chicken, cut up; 2 cup Basmati rice; 1 large Chopped onion; 3 clove Minced garlic; 2 tbsp Tomato paste; 1 tbsp Mixed Kabsa spices; 2 tbsp Vegetable oil; 3 cup Boiling water; 1 tsp Salt and black pepper

Gluten-Free • Dairy-FreeHigh ProteinOne-PotDinner • LunchComfort FoodLebanese/Arabic

Medium

60min

650kcal

4people

MACROS

per serving

※gProtein

◆gFat

▣gCarbs

◎gSugar

◇gFiber

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A traditional Gulf dish combining marinated chicken and long-grain Basmati rice with rich Arabic spice flavors.

Saudi Chicken Kabsa is one of the most famous traditional dishes reflecting the hospitality of authentic Arabic cuisine. What distinguishes Saudi Chicken Kabsa is the unique balance between warm Eastern spice flavors like cardamom, cinnamon, and loomi (dried black lemon), and the texture of long, fluffy Basmati rice. The secret to a successful Saudi Chicken Kabsa lies in the technique of sautéing the chicken with caramelized onions and whole spices first, allowing the chicken to release its rich juices which the rice later absorbs during cooking, giving it an attractive golden color and an irresistible deep flavor. When preparing this dish, it is very important to choose high-quality Basmati rice and soak it long enough to ensure the grains open up. This recipe is not just a meal, but a cultural experience that brings the family together around one table.

Ingredients

1 kg Whole chicken, cut up (1 whole chicken cut into 8 pieces)
400 g Basmati rice (about 2 cups)
1 large Chopped onion (1 large onion)
3 clove Minced garlic
2 tbsp Tomato paste
1 tbsp Mixed Kabsa spices
2 tbsp Vegetable oil
750 ml Boiling water (about 3 cups)
1 tsp Salt and black pepper

Instructions

1
Wash the Basmati rice and soak it in warm water for 20 minutes, then drain well.
2
In a large pot, heat the vegetable oil, add the chopped onion, and sauté until golden brown.
3
Add the minced garlic and cut-up whole chicken pieces, stirring until the chicken changes color.
4
Add the mixed Kabsa spices, tomato paste, salt, and black pepper, and stir for two minutes to toast the spices.
5
Pour the boiling water over the chicken, cover the pot, and leave on medium heat for 30-35 minutes until the chicken is cooked.
6
Add the drained Basmati rice to the broth (the liquid should be about 2 cm above the rice), and let it boil on high heat until the rice absorbs most of the liquid.
7
Reduce the heat to low, cover the pot tightly, and leave for 20 minutes until the Basmati rice is fully cooked.
8
Serve the Kabsa on a large platter with the chicken pieces placed on top of the Basmati rice.

Chef's Tips

•For a smoky flavor, light a piece of charcoal and place it on a piece of foil in the center of the pot with a little oil after the Kabsa is cooked, then cover for two minutes.
•You can brown the chicken pieces in the oven after boiling to give them a roasted color and a crispy skin before serving them over the rice.

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