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One-pot chicken kabsa
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One-Pot Chicken Kabsa

One-Pot Chicken Kabsa is an easy take on the traditional kabsa, where the chicken and rice are all cooked together in a single pot. No oven needed — just brown the chicken in the pot, add the rice and spices, and you have a flavorful, comforting dish that’s perfect for everyday meals or big gatherings.
Course Main Course
Cuisine Middle Eastern
Keyword one-pot chicken kabsa
Prep Time 10 minutes
Cook Time 30 minutes
Brown 10 minutes
Total Time 40 minutes
Servings 6 People

Ingredients

  • 1 kg chicken I used drumsticks, but you can use any part you like
  • 2 cups basmati rice washed and soaked for 1 hour
  • 4 cups hot water or chicken broth
  • 1 small tomato diced
  • 1 carrot shredded
  • 1 small onion chopped
  • 2 garlic cloves minced
  • Olive oil or neutral oil as needed
  • 1 chicken bouillon cube
  • 1 tbsp kabsa spice ½ tbsp for the chicken + ½ tbsp for the rice
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp turmeric
  • 1 tbsp tomato paste
  • 1 cup toasted nuts
  • 1/4 raisins
  • chopped parsley for garnish

Instructions

  • Wash and soak the rice for 1 hour.
  • Add oil to a pot, then add the onion and garlic. Sauté for 1 minute.
  • Add the shredded carrot and tomato and cook for another minute.
  • Add the spices and tomato paste and mix everything well.
  • Add the rice to the sautéed vegetables and mix together, then set aside.
  • In the same pot, add a little more oil, then add the chicken. Season with kabsa spice and a little salt, and brown on both sides.
  • Add the rice mixture back to the pot. Add the hot water mixed with the chicken bouillon cube (or use chicken broth instead).
  • When it starts bubbling, cover, lower the heat to the lowest setting, and cook for 20 minutes.
  • Turn off the heat and leave it covered for another 15 minutes before serving
  • Flip garnish with toasted nuts, raisins and chopped parsley

Notes

  • This recipe is not the traditional method of kabsa, but it’s an easier one-pot version with amazing flavor.
  • You can use any cut of chicken you like, but bone-in pieces will give the best taste.
  • If using chicken breast, keep in mind it cooks faster and may be slightly drier.
  • Always soak and rinse the rice to get fluffy, separate grains.
  • You can replace water with chicken broth for a richer flavor.
  • The spice level is mild and aromatic, so feel free to adjust the spices to your taste.
  • This dish is perfect for meal prep and tastes even better the next day.
  • If your pot is small, you can brown the chicken first, remove it, then continue cooking and add it back later.