Break Kitchen | Episode 1: Saudi Chicken Kabsa

We begin the Break Kitchen series with a dish that features prominently on Saudi tables: chicken kabsa. Our editorial recipe uses clear, home-style steps and balanced flavors, with the spice level adjustable to taste.

Recipe Information

• Preparation time: 20 minutes
• Cooking time: approximately 55 minutes
• Servings: 5–6

Ingredients

• 1 whole chicken, approximately 1.2–1.4 kg, cut into 6–8 pieces
• 2 cups basmati rice, rinsed and soaked for 20 minutes, then drained
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, crushed
• 2 medium tomatoes, chopped
• 2 tablespoons tomato paste
• 1 medium carrot, grated
• 1 dried black lime, pierced
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon black pepper
• ¼ teaspoon turmeric
• Salt to taste
• Approximately 4 cups hot water; adjust the amount according to the type of rice
• ¼ cup toasted almonds or raisins for garnish, optional

Method

1. Heat the oil in a wide pot over medium heat. Add the onion and sauté until softened and lightly golden.
2. Add the garlic and sauté for half a minute, then add the cinnamon, cardamom, cloves, bay leaves and black lime.
3. Add the chicken pieces and sauté for several minutes, until the surface changes color on all sides.
4. Add the tomatoes, tomato paste, carrot, cumin, coriander, paprika, pepper, turmeric and salt. Stir well for 3–4 minutes.
5. Pour in enough hot water to nearly cover the chicken. Bring to a boil, then reduce the heat, cover the pot and cook the chicken for approximately 30 minutes, or until nearly done.
6. Temporarily remove the chicken pieces. Measure the cooking broth and adjust its quantity to suit the rice; soaked basmati rice usually requires approximately 1.5 cups of liquid per cup of rice, though this varies by type.
7. Add the drained rice to the broth. Let it boil uncovered until the liquid has reduced to near the surface of the rice.
8. Return the chicken to the top of the rice, then cover the pot, reduce the heat to very low and cook for 18–20 minutes, until the rice is done.
9. Turn off the heat and leave the pot covered for 10 minutes before gently fluffing the rice with a fork and serving.

Tips for Perfect Kabsa

• Avoid stirring the rice too much during cooking so the grains remain separate.
• Soaking basmati rice before cooking helps it cook evenly, but check the package instructions because the amount of water varies among types.
• For a deeper color and flavor, you can brown the cooked chicken pieces under the oven broiler for a few minutes, watching them carefully.
• When available, use a food thermometer to ensure the chicken reaches a safe internal temperature.

Ingredient Substitutions

The whole chicken can be replaced with chicken thighs, with the cooking time adjusted according to their size. If black lime is unavailable, it can be omitted; add a little lemon juice when serving instead of trying to replicate its flavor in the pot. The nuts and raisins are entirely optional.

Serving and Storage

Serve the kabsa hot on a large platter. It can be garnished with toasted almonds or raisins and served with a green salad or daqoos. Store leftovers in an airtight container in the refrigerator, and do not leave cooked food at room temperature for more than two hours.

Safety and Allergy Warning

According to guidance from the United States Department of Agriculture, all poultry should reach a safe internal temperature of at least 73.9°C (165°F) when measured with a food thermometer. Cross-contamination between raw chicken and ready-to-eat food should also be avoided. If using almonds, be mindful of nut allergies; they can be omitted entirely.

Food safety source: USDA Food Safety and Inspection Service.

The featured image is illustrative of a rice dish with meat/chicken, from Unsplash, photographed by Eugene Krasnaok, and is not documentation of the dish actually prepared in the Break Kitchen.