Chicken Kabsa with Royal® Chef's Secret™ Creamy Sella Basmati Rice is a fragrant Middle Eastern one-pot classic, featuring tender chicken simmered in a rich, spiced tomato base and served over fluffy basmati rice infused with warm cinnamon, cardamom, and cloves. Sweet raisins and julienned carrots add pops of color and flavor throughout the rice, while toasted almonds or pine nuts bring a satisfying crunch to finish. It's a hearty, aromatic centerpiece perfect for a festive family dinner.
Chicken Kabsa with Royal® Chef’s Secret™ Creamy Sella Basmati Rice
1 hour 10 minutes
Middle East/Mediterranean
Ingredients
For the Chicken:
- 1 whole chicken (cut into 4-6 pieces) or 1.5 lbs chicken thighs/drumsticks
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium tomatoes, finely chopped
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 1/2 tsp ground turmeric
- 1/2 tsp paprika
- 1/4 tsp ground cloves
- 1/4 tsp cayenne pepper (optional, adjust to taste)
- Salt and black pepper to taste
For the Rice:
- 2 cups Royal Chef’s Secret Creamy Sella Basmati Rice
- 4 cups chicken stock or water
- 1 large carrot, julienned
- 1/4 cup raisins (optional)
- 1/4 cup slivered almonds or pine nuts (toasted, for garnish)
- 2 bay leaves
- 2-3 green cardamom pods
- 2-3 cloves
- 1 small cinnamon stick
Preparation
Prepare the Chicken:
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until golden brown. Stir in minced garlic and chopped ginger and cook them for 1-2 minutes until fragrant.
- Add the chicken pieces and cook until lightly browned on all sides.
- Stir in cumin, coriander, cinnamon, cardamom, turmeric, paprika, cloves, cayenne pepper (if using), salt, and black pepper.
- Add the chopped tomatoes and tomato paste and cook for 5-7 minutes until the tomatoes break down and the mixture thickens.
- Pour in 2 cups of chicken stock or water, cover, and simmer on low heat for 20-25 minutes until the chicken is tender and cooked through.
Prepare the Rice:
- Soak for 10-15 mins.
- While the chicken is cooking, rinse the Royal Chef’s Secret Creamy Sella Basmati Rice under cold water until the water runs clear.
- In a separate pot, bring 4 cups of chicken stock or water to a boil. Add bay leaves, cardamom pods, cloves, and cinnamon stick.
- Stir in the rinsed rice, julienned carrots, and raisins (if using). Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is fluffy and the liquid is absorbed.
Combine and Serve:
- Once the chicken is cooked, remove it from the pot and set aside.
- Mix the cooked rice with the flavorful sauce from the chicken pot, ensuring the rice absorbs the spices.
- Plate the rice on a large serving dish, place the chicken pieces on top, and garnish with toasted almonds or pine nuts. Serve it with yogurt or a fresh salad for a complete meal.
Note: Kabsa is a traditional Middle Eastern dish, and you can adjust the spice levels and garnishes to suit your taste.
