25-Min Spiced Chicken Kabsa Bowl
Fragrant basmati rice spiced with cardamom and cumin, topped with golden pan-seared chicken, crispy tomatoes, and cooling yogurt raita. Built in one skillet—no steps wasted.
- Total time
- 25 min
- Servings
- 2
- Calories
- 582
- Protein
- 38g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 cup basmati rice
- 8 oz cherry tomatoes
- ¾ cup plain yogurt
- 1.5 tsp garam masala
- 1 tsp cumin seeds
- 1.75 cup chicken broth
- ¼ cup fresh cilantro
Instructions
- 1
Pat chicken thighs dry and season generously with salt, pepper, and 1 tsp garam masala on both sides.
- 2
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering. Sear chicken 4 minutes per side until golden. Transfer to a plate.
- 3
Toast cumin seeds in the same skillet 30 seconds. Add rice, stir 1 minute until translucent at the edges.
- 4
Pour broth and remaining 0.5 tsp garam masala into skillet. Nestle chicken back on top, cover, simmer 12 minutes until rice is tender and liquid absorbed.
- 5
While rice cooks, halve tomatoes and stir into yogurt with salt and fresh cilantro for raita.
- 6
Divide rice and chicken between bowls. Top with a dollop of raita and drizzle with cilantro oil if desired.
Tools you’ll need
- 12-inch skillet with lid
- cutting board
- knife
- spoon for stirring
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