One Pot Chicken Kabsah

Ingredients

• 1 kgchicken (drumsticks or another cut)
• 380 g (2 cups)basmati rice, washed and soaked
• 950 ml (4 cups)hot water or chicken stock
• 1 smalltomato, chopped
• 1carrot, grated
• 1 smallonion, chopped
• 1 clovegarlic, minced
• as neededoil
• 1chicken stock cube
• 2 tspkabsah spice
• 1 tspsalt
• ½ tspblack pepper
• ½ tspturmeric
• 1 tbsptomato purée

Instructions

1. 1

   Soak the rice

   Wash the basmati rice and soak it for at least 30 minutes.

2. 2

   Cook the aromatics

   Add oil to a pot, then add the onion and garlic and sauté for 1 minute.

3. 3

   Add vegetables

   Stir in the grated carrot and chopped tomato, and cook for 1 minute.

4. 4

   Season the vegetables

   Add the spices and tomato purée, then mix everything together.

5. 5

   Combine with rice

   Mix the sautéed vegetables with the rice.

6. 6

   Brown the chicken

   In the same pot, add oil, then add the chicken and 1 tsp of the kabsah spice. Brown the chicken on both sides.

7. 7

   Add rice and liquid

   Add the rice mixture back to the pot, then pour in the hot water or stock and add the chicken stock cube.

8. 8

   Cook the kabsah

   When the liquid begins to bubble and is level with the rice, cover the pot, reduce the heat to its lowest setting and cook for 15 minutes.

9. 9

   Rest before serving

   Turn off the heat after 15 minutes and leave the pot covered for another 15 minutes before turning the dish over.

What is chicken kabsah?

Kabsah is a rice dish associated with the Arabian Peninsula, commonly made with spiced rice and meat. This version cooks chicken and basmati rice in one pot, with tomato, carrot and kabsah spice flavouring the rice.

The vegetables are briefly sautéed before the rice is added, while the chicken is browned in the same pot. That sequence builds flavour without requiring a separate pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 700 calories, 39g protein, 80g carbs, 23g fat.

The rice supplies most of the carbohydrates, while the chicken contributes much of the protein and some of the fat. Oil, chicken skin and the stock cube can also add fat or sodium; serve with salad or vegetables for a more balanced plate.

Why soak the rice?

Soaking: Give the washed rice at least 30 minutes in water, as directed. Drain it before combining it with the vegetables so excess soaking water does not alter the cooking liquid.

Build flavour in the pot

Vegetables: A brief sauté softens the onion and garlic and warms the tomato and carrot before the spices and tomato purée go in. Mix these ingredients well so the rice is coated evenly.

Chicken: Brown both sides in the same pot with oil and 1 tsp of the kabsah spice. The remaining teaspoon goes with the rice mixture.

Get the liquid level right

Liquid: Add the hot water or chicken stock and stock cube after returning the rice mixture to the pot. The recipe's cue is to begin covered cooking when the liquid is bubbling and level with the rice.

Heat: Once bubbling, turn the heat down to its lowest setting and keep the pot covered for 15 minutes. A low, steady heat helps the rice cook without scorching the base.

Let the rice finish gently

Resting: Leave the covered pot off the heat for a further 15 minutes after cooking. This gives the rice time to settle before you turn the dish over.

Doneness: The method does not give a separate doneness test, so check that the rice is tender and the chicken is cooked through before serving.

Serve it simply

The chicken and rice make a substantial main course on their own. A crisp salad or a serving of plain vegetables can add freshness alongside the warm, spiced rice.

Recipe notes & tips

• Measure out the kabsah spice before cooking so you can divide the 2 tsp between the vegetables and chicken.
• Drain the soaked rice well before mixing it with the vegetables.
• Use hot water or hot stock so the pot can return to a simmer promptly.
• Keep the lid on during the 15-minute low-heat cook and the 15-minute rest.
• Choose a pot with a well-fitting lid and enough room for the chicken and rice.

Variations

• Use stock: Replace the hot water with chicken stock for a savoury cooking liquid.
• Choose another cut: Use a different chicken cut in place of drumsticks, as the recipe allows.
• Adjust the spice: Use more or less kabsah spice to suit your preference.
• Add vegetables: Include extra grated carrot for more vegetable in the rice.
• Change the rice: Keep to basmati for the recipe's intended long-grain texture.

Common mistakes to avoid

• Skipping the soak: Soak the washed rice for at least 30 minutes as the method directs.
• Cooking on high heat: Reduce the burner to its lowest setting once the liquid bubbles.
• Lifting the lid repeatedly: Keep the pot covered during the 15-minute cooking time.
• Skipping the rest: Leave the pot covered off the heat for another 15 minutes before turning it over.
• Adding all the spice at once: Divide the 2 tsp between the rice and chicken as described.

How to store

Refrigerate leftovers in a covered container within 2 hours and use within 3 days. Reheat until steaming hot throughout, adding a small splash of water if the rice has dried out.

Frequently asked questions