Gluten-Free Chicken Kabsa
A flavorful and aromatic Saudi rice dish with chicken, made entirely gluten-free.
Ingredients
- about 680 g Chicken thighs
- 2 cups Basmati rice
- 2 tbsp Olive oil
- 1 medium Onion
- 4 cloves Garlic
- 2 tbsp Tomato paste
- 2 tbsp Kabsa spice mix
- 4 cups Chicken broth
- 2 leaves Bay leaves
- 4 pods Cardamom pods
- 1 stick Cinnamon stick
- 1/4 cup Raisins
- 1/4 cup Almonds
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Heat olive oil in a large pot or Dutch oven over medium heat.
- 2Add the chopped onion and cook until softened, about 5 minutes.
- 3Add the minced garlic and cook for another minute until fragrant.
- 4Stir in the tomato paste and Kabsa spice mix and cook for 2 minutes.
- 5Add the chicken thighs and brown on all sides.
- 6Pour in the chicken broth, add the bay leaves, cardamom pods, and cinnamon stick.
- 7Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until chicken is cooked through.
- 8Remove the chicken from the pot and set aside. Shred the chicken.
- 9Add the rice to the pot and stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- 10Fluff the rice with a fork. Stir in the raisins and almonds.
- 11Serve the rice topped with the shredded chicken.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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