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Chicken Kabsa with Vegetables

Saudi Arabian · Dinner · Medium

Chicken Kabsa with Vegetables

Total
1 hr 25 min
Prep
20 min
Serves
4
Calories
660
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Chicken and spiced rice bake together with peppers, carrots and sweet raisins. The grains absorb the savory broth while the chicken browns on top.

Colorful vegetables give Chicken Kabsa with Vegetables a generous, homestyle feel. The chicken cooks first to flavor the broth, then rests above the rice so its juices drip into the grains during the covered bake.

Use a heavy ovenproof pot with a tight lid and long-grain basmati rice. Cut the carrots small enough to soften with the rice, and measure the cooking liquid rather than guessing from what remains in the chicken pot.

SavoryHeartyOne PotDairy-freeNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Season the chicken thighs with half the salt and black pepper. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat and brown the chicken for per side.

  2. Add the chicken stock, cover and simmer over low heat for . Transfer the chicken to a plate and measure the broth; add water if needed to make 2 1/2 cups.

  3. Heat the remaining oil in the emptied pot over medium heat. Cook the green and red bell peppers, mushrooms, corn and carrots for until slightly softened. Stir in the turmeric, cumin, cardamom and cinnamon for .

  4. Add the basmati rice, raisins, measured broth and remaining salt and pepper. Bring to a simmer, set the chicken on top and cover tightly. Bake for until the rice is tender and the chicken reaches 165°F.

  5. Rest covered for . Lift out the chicken, fluff the rice and vegetables gently, then serve together.

Forkue tips

  • Measure the broth in a heatproof jug; keeping the rice liquid consistent matters more than the exact amount that evaporated during simmering.

Storing and reheating

Refrigerate chicken and rice in shallow portions for up to 3 days. Reheat covered with a splash of water until steaming, then uncover briefly to dry the chicken skin.

Kitchen gear

Dutch ovenTop picks on AmazonHeatproof measuring jugTop picks on Amazon
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Nutrition per serving, estimated

660Calories
34gProtein
77gCarbs
25gFat

Chicken Kabsa with Vegetables: FAQ

Can I use boneless chicken?

Yes, but skip the preliminary simmer so it does not overcook. Brown it, then nestle it over the rice for the covered bake.

Why is my rice sticky?

Excess liquid, poor draining or stirring during cooking can release too much starch. Rinse and drain the rice well, measure the broth and fluff only after resting.

How do I store and reheat Chicken Kabsa with Vegetables?

Refrigerate chicken and rice in shallow portions for up to 3 days. Reheat covered with a splash of water until steaming, then uncover briefly to dry the chicken skin.

How long does Chicken Kabsa with Vegetables take?

About 1 hr 25 min in total: 20 min prep and 1 hr 5 min cooking.

What do I need to make Chicken Kabsa with Vegetables?

The key ingredients are chicken thighs, basmati rice, green bell pepper, red bell pepper, mushrooms and corn, plus pantry basics.

Any tips for Chicken Kabsa with Vegetables?

Measure the broth in a heatproof jug; keeping the rice liquid consistent matters more than the exact amount that evaporated during simmering.

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