Machboos (Kabsa Chicken and Rice)
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 35 mins
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Servings
6
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Calories
790 kcal
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Course
Main Course
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Cuisine
Middle Eastern
Machboos (Kabsa Chicken and Rice)
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Machboos, also known as Kabsa, is a flavorful Arabian rice dish made with spiced meat, basmati rice, tomatoes, and a fragrant blend of Middle Eastern spices. This one-pot meal is popular in the Gulf region and is often served with yogurt, nuts, and fresh herbs for a complete and aromatic dish.
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Ingredients
Spice Mix
- 2 cinnamon sticks
- 2 Dry limes
- 2 bay leaves
- 4 cardamom pods
- 6 peppercorns
Machboos/Kabsa
- 4 tbsp Neutral flavored oil such as avocado oil
- 1½ tsp salt
- 4 tbsp tomato paste
- 6 chicken quarters bone-in skin-off
- 2 large onions halved
- 6 garlic cloves
- 4½ cups water
- 3 cups basmati rice
- ½ tsp cinnamon
- ½ tsp cardamom
- ½ tsp allspice
- ½ tsp Turmeric
Garnish
- 1 tbsp olive oil
- ⅓ cup raisins
- ⅓ cup slivered almonds
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Instructions
- In a large pot over medium heat, heat 2 tablespoons of oil. Then, add the cinnamon sticks, dry limes, bay leaves, cardamom pods, and peppercorns and sauté for about 2 minutes until the spices release their aroma.
- Stir in the salt and tomato paste, cooking for an additional 2 minutes. Then add the chicken legs.
- Place the halved onions and whole garlic cloves into the pot. Next, pour in the water, stirring to dissolve the tomato paste thoroughly. Bring the mixture to a simmer, cover, and cook for 45 minutes, or until the chicken is fully cooked.
- Once cooked, remove the chicken pieces and place them on a baking sheet lined with aluminum foil. Set aside for broiling later.
- Position a colander over a large bowl and pour the broth through it to separate the solids from the liquid. Reserve the strained broth for cooking the rice. Return the clean and dry pot to medium heat and add the remaining 2 tablespoons of oil. Next, add the basmati rice, stirring for about a minute.
- Sprinkle in the ground cinnamon, cardamom, allspice, and turmeric and cook for another minute to release the spices' aromas. Then, pour the reserved broth back into the pot with the rice, making sure it covers the rice by 1 to 1 1/2 inch (not more) and bring to a simmer, cover, and let it cook for 25 to 30 minutes, or until the broth is fully absorbed.
- Turn off the heat and let the rice sit for 10 to 15 minutes. Meanwhile, broil the chicken in the oven for 5-7 minutes or until crispy and golden.
- Heat olive oil in a small pan, toast the almonds for a minute, then toast the raisins for another minute.
- Fluff the rice with a fork, transfer it to a serving plate, top with the chicken, and garnish with the almonds and raisins. Serve and enjoy.
Notes
- Use high-quality basmati rice to ensure fluffy, separate grains.
- Make sure the broth is seasoned well since it's going to flavor both the chicken and the rice.
- Cook chicken in broth first for more enhanced flavor.
- Broil the chicken for a crispier, golden finish. You can also air fry the chicken pieces for about 5 minutes.
Nutrition Information
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Calories
790kcal
(40%)
Carbohydrates
92g
(31%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
6g
Monounsaturated Fat
18g
Trans Fat
0.1g
Cholesterol
87mg
(29%)
Sodium
766mg
(32%)
Potassium
659mg
(19%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
333IU
(7%)
Vitamin C
10mg
(11%)
Calcium
105mg
(11%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 790 kcal
% Daily Value*
| Calories | 790kcal | 40% |
| Carbohydrates | 92g | 31% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 87mg | 29% |
| Sodium | 766mg | 32% |
| Potassium | 659mg | 14% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 333IU | 7% |
| Vitamin C | 10mg | 11% |
| Calcium | 105mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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