25-Min Chicken Kabsa with Spiced Rice
Fragrant spiced rice topped with quick-seared chicken, served with cooling raita and fresh cucumber-carrot-lemon sides. A weeknight version of the Arabian classic that skips the long simmer.
- Total time
- 25 min
- Servings
- 2
- Calories
- 620
- Protein
- 48g
Ingredients
- 1 lb chicken breast or thigh, cut into bite-sized pieces
- 1.5 cups long-grain rice
- ¾ cup Greek yogurt
- 1 medium cucumber, diced
- 1 medium carrot, sliced thin
- 1.5 tsp ground cumin, coriander, and cinnamon
- 1 whole lemon
- 3 cups chicken broth
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat. Season chicken with salt and pepper.
- 2
Sear chicken 3–4 minutes per side until golden. Transfer to a plate.
- 3
Add rice to the same skillet, stirring 2 minutes until lightly toasted and fragrant.
- 4
Stir in cumin, coriander, and cinnamon, then pour in broth. Return chicken to pan.
- 5
Cover and simmer over low heat 12–15 minutes until rice is tender and liquid absorbs.
- 6
Stir Greek yogurt with diced cucumber and a squeeze of lemon. Serve raita alongside rice, topped with lemon wedges and sliced carrot.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups
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