Approximate values estimated by AI
Quick Chicken Kabsa
75% authentic · Middle Eastern
A simplified version of Chicken Kabsa, using pre-made spice blends and quicker cooking methods to achieve a delicious meal in less time.
Ingredients
- Boneless, skinless chicken thighs1.5 lbs, cut into bite-sized pieces
- Basmati rice2 cups
- Onion1 medium, finely chopped
- Garlic2 cloves, minced
- Tomato paste2 tablespoons
- Vegetable oil2 tablespoons
- Pre-made Kabsa spice mix2 tablespoons
- Chicken broth3 cups
- Saltto taste
- Black pepperto taste
- Fresh parsley2 tablespoons, chopped (for garnish)
Steps
- 1
Rinse basmati rice under cold water until water runs clear.
- 2
In a pot, heat vegetable oil over medium-high heat. Add chicken pieces and cook until browned on all sides. Remove chicken and set aside.
- 3
Add chopped onion to the pot and sauté until softened, about 5 minutes.
- 4
Stir in minced garlic and tomato paste, cook for 1 minute until fragrant.
- 5
Add the Kabsa spice mix, salt, and pepper. Stir well.
- 6
Return the chicken to the pot. Add the rinsed rice and stir to coat.
- 7
Pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked and liquid is absorbed.
- 8
Let stand covered for 5 minutes. Fluff with a fork and garnish with fresh parsley before serving.
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