Chicken Kabsa Recipe | My Recipe Time

Chicken Kabsa Recipe

Chicken Kabsa Recipe | My Recipe Time This is a traditional Saudi Arabian rice and chicken dish, though Arabs of every country know and love this dish. It has a lot of spices which makes it full of flavor. Baharat (Arabic 7-spice mix) can be found at Middle Eastern grocery stores.

Prep:30 mins
Cook:1 hr 30 mins
Total:2 hrs
Yield:6 servings
Chicken Kabsa


2 eaches chicken thighs
2 chicken drumsticks
2 chicken breast halves
6 cups water
½ cup chopped onion
1 teaspoon salt
2 bay leaves
2 cinnamon sticks
2 cups basmati rice
1 ½ teaspoons salt
6 eaches whole cardamom pods
10 eaches whole cloves
½ teaspoon ground nutmeg
½ teaspoon baharat (Arabic 7-spice mix)
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
½ cup golden raisins
⅓ cup water
2 tablespoons vegetable oil
1 tablespoon butter
2 cups chopped onions
1 ½ cups very ripe tomatoes, chopped
3 tablespoons butter


 Step 1
Place chicken thighs, drumsticks, and breasts into a large pan and pour in 6 cups water; stir in 1 teaspoon salt, 1/2 cup chopped onion, bay leaves, and cinnamon sticks. Bring to a boil, reduce heat to low, and simmer until chicken is tender, about 1 1/2 hours. Remove chicken, strain the broth, and retain 4 cups of broth.

 Step 2
While chicken is simmering, rinse basmati rice thoroughly until water runs clear. Place into a bowl and mix in 1 1/2 teaspoon salt, cardamom pods, whole cloves, nutmeg, baharat spice mix, 1/4 teaspoon ground cinnamon, and black pepper. Let the rice sit while you complete remaining steps.

 Step 3
Soak golden raisins with 1/3 cup water in a small bowl. Heat 2 tablespoons vegetable oil with 1 tablespoon butter in a large pan. Cook and stir 2 cups onion with tomatoes until vegetables soften, about 10 minutes. Mix in the seasoned rice and cook until rice grains are hot, 2 to 3 minutes; pour in reserved 4 cups of chicken broth. Bring to a boil. Mix in soaked golden raisins. Place 3 tablespoons butter into the pan, let melt, and turn heat to low; simmer covered until rice is tender, about 45 minutes.

 Step 4
Tear chicken meat off the bones into bite-size pieces. Spread the rice onto a large serving platter and distribute cooked chicken over the rice to serve.

Nutritional Information

Chicken Kabsa
Servings Per Recipe: 6
Calories: 565.5
% Daily Value *
Protein: 26.1g
52 %
Carbohydrates: 70.9g
23 %
Exchange Other Carbs: 4.5
Dietary Fiber: 4.2g
17 %
Sugars: 12.4g
Fat: 20.6g
32 %
Saturated Fat: 7.5g
38 %
Cholesterol: 81.3mg
27 %
Vitamin A Iu: 688.5IU
14 %
Niacin Equivalents: 8.9mg
69 %
Vitamin B6: 0.3mg
21 %
Vitamin C: 11.4mg
19 %
Folate: 24.7mcg
6 %
Calcium: 75.8mg
8 %
Iron: 2.3mg
13 %
Magnesium: 36.8mg
13 %
Potassium: 468.6mg
13 %
Sodium: 1094.7mg
44 %
Thiamin: 0.1mg
9 %
Calories From Fat: 185.3
Percent Of Calories From Carbs: 49
Percent Of Calories From Fat: 32
Percent Of Calories From Protein: 18
Percent Of Calories From Sat Fat: 11
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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