Saudi Kabsa with Chicken

Ingredients

• 1.5 lbs Chicken pieces (bone-in, skin-on)
• 2 cups Basmati rice
• 2 tbsp Vegetable oil
• 1 medium Onion
• 2 medium Tomatoes
• 4 cloves Garlic
• 1 inch Ginger
• 2 tbsp Kabsa spice blend
• 1 tbsp Tomato paste
• 4 cups Chicken broth
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 2 whole Dried lime (loomi)
• 4 whole Cardamom pods
• 2 whole Bay leaves
• 1 stick Cinnamon stick
• 1 tsp Salt
• 0.5 tsp Black pepper

Instructions

1. 1Rinse the 2 cups of Basmati rice and soak it in water for 30 minutes. While the rice is soaking, heat the 2 tbsp of Vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat (400°F / 200°C). Add the 1.5 lbs of Chicken pieces and brown them on all sides, about 3-4 minutes per side. Once browned, remove the chicken from the pot and set it aside on a plate.
2. 2Reduce the heat to medium (350°F / 175°C). Add the 1 medium Onion, chopped, to the same pot and sauté until it is golden brown, about 5-7 minutes. Add the 4 cloves of Garlic, minced, and the 1 inch of Ginger, grated, and cook for 1 minute more until fragrant.
3. 3Stir in the 2 medium Tomatoes, chopped, the 1 tbsp of Tomato paste, and the 2 tbsp of Kabsa spice blend. Cook this mixture, stirring occasionally, for 5 minutes until the tomatoes have softened and the spices are fragrant.
4. 4Return the browned 1.5 lbs of Chicken pieces to the pot. Pour in the 4 cups of Chicken broth. Add the 2 whole Dried lime (loomi), 4 whole Cardamom pods, 2 whole Bay leaves, and 1 stick Cinnamon stick. Stir in the 1 tsp of Salt and 0.5 tsp of Black pepper. Bring the liquid to a boil.
5. 5Once boiling, reduce the heat to low (250°F / 120°C), cover the pot tightly, and let it simmer for 30 minutes, or until the chicken is cooked through. The chicken should reach an internal temperature of 165°F (74°C).
6. 6While the chicken is simmering, dice the 1 medium Green bell pepper and the 1 medium Red bell pepper. Heat a separate small skillet over medium heat (350°F / 175°C) with a drizzle of oil (if available, otherwise dry sauté). Add the diced bell peppers and sauté until they are tender-crisp, about 5-7 minutes. Set the sautéed bell peppers aside.
7. 7Carefully remove the cooked chicken pieces from the pot and place them on a cutting board. You can shred the chicken if desired. Drain the soaked 2 cups of Basmati rice and add it directly to the pot with the spiced broth. Stir the rice into the liquid. Bring the liquid back to a boil, then reduce the heat to low (250°F / 120°C), cover tightly, and simmer for 15-20 minutes, or until the rice is tender and all the liquid has been absorbed.
8. 8Once the rice is cooked, gently fluff it with a fork. Arrange the fluffed rice on a serving platter. Top the rice with the cooked chicken pieces (shredded or whole) and the reserved sautéed bell peppers. Serve the Saudi Kabsa hot.

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