25-Min Spiced Chicken Kabsa with Peppers
Fragrant basmati rice cooked with warm spices, topped with quick-seared curry-rubbed chicken, roasted peppers, and a squeeze of fresh lemon. A weeknight version of the Arabian classic that comes together in one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Dice the pepper into 1-inch pieces. Slice the onion into thin slivers. Pat chicken dry and season all over with curry powder, salt, and pepper.
Step 2
Heat 1 tbsp oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through. Transfer to a plate.
Step 3
Add butter and onion to the same skillet. Cook, stirring, until onion softens and turns golden, about 3 minutes.
Step 4
Stir in the rice, coating it in the butter. Toast for 1 minute until fragrant, then pour in the broth and bring to a boil.
Step 5
Reduce heat to low, cover, and simmer for 12–15 minutes until rice is tender and liquid is absorbed.
Step 6
While rice cooks, toss pepper with 0.5 tbsp oil, salt, and pepper. Sear in a separate small skillet or toaster oven, 5–7 minutes until edges char.
Step 7
Slice the chicken. Arrange rice on a platter, top with chicken and peppers. Squeeze fresh lemon juice over everything.
Tools you’ll need
- 12-inch skillet
- small skillet or toaster oven
- wooden spoon
- plate
- chef's knife
- cutting board
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