Quick Chicken Breast Kabsa
High ProteinOne-Pot • StovetopDinner • Lunch
Easy
40min
480kcal
4people
MACROS
per serving※gProtein
◆gFat
▣gCarbs
◎gSugar
◇gFiber
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A quick and easy version of traditional Arabic Kabsa using chopped chicken breasts and fragrant basmati rice.
Chicken Breast Kabsa is an authentic Arabic dish that combines rich flavor with ease of preparation, making it the perfect choice for those looking for a filling and healthy meal. In this recipe, we use cubed chicken breasts that cook quickly and absorb the distinct flavors of Kabsa spices like cardamom, cinnamon, and dried lime (loomi). The secret to a successful Chicken Breast Kabsa lies in sautéing the onions and spices well before adding the chicken, giving the rice a golden color and irresistible taste. Basmati rice is the ideal partner here, as it absorbs the rich chicken broth while remaining fluffy and separate. You can add roasted nuts or raisins on top to give a touch of luxury to this dish. Whether you are a beginner in the kitchen or a professional chef, Chicken Breast Kabsa will become your favorite dish for quick family meals thanks to its balance of protein and carbohydrates. Make sure to wash and soak the rice well to ensure the best texture, and feel free to adjust the amount of chili to your liking. Enjoy serving it with spicy Daqoos sauce or cucumber yogurt for a complete dining experience.
Ingredients
- 600 g Chicken breasts, cubed (about 3 large breasts)
- 370 g Basmati rice (about 2 cups)
- 1 count Chopped onion
- 3 cloves Minced garlic
- 2 tbsp Vegetable oil
- 2 tbsp Tomato paste
- 1 tbsp Mixed Kabsa spices
- 800 ml Boiling water (about 3¼ cups)
- 1 tsp Salt and black pepper
Instructions
- 1Wash the Basmati rice well and soak it in warm water for 20 minutes, then drain.
- 2In a large pot, heat the vegetable oil and add the chopped onion, stirring until it softens and becomes golden.
- 3Add the minced garlic and chicken breast cubes, and stir until the chicken changes color.
- 4Add the tomato paste, Kabsa spices, salt and black pepper, and stir for two minutes to toast the spices.
- 5Pour the boiling water over the mixture and let it boil for 10 minutes until the chicken breasts are partially cooked.
- 6Add the drained Basmati rice to the pot, ensuring the water covers the rice by about 2 cm.
- 7Let the pot boil on high heat until the rice absorbs most of the water, then reduce the heat to very low and cover the pot tightly.
- 8Let the Kabsa cook on low heat for 15-20 minutes until the rice is fully cooked.
- 9Gently fluff the rice with a fork and pour it into a serving dish.
Chef's Tips
- •For a smoky flavor, you can place a piece of glowing charcoal in foil inside the pot with a little oil and cover it for two minutes after it's cooked.
- •Do not overcook the chicken breasts before adding the rice so they don't become tough; they will finish cooking with the rice.
- •You can add grated carrots with the onion to give a wonderful color and natural sweetness to the dish.
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