Chicken kabsa with tomato differs from the clear-broth kabsa in carrying a mild sour note from tomato paste and fresh tomatoes. Loomi anchors the Khaleeji signature, and the rice absorbs all the flavors in one pot.
Kabsa varies from one region to another in the Gulf, and the Saudi version is characterized by the sweetness of tomato and the moderation of warm spices.
Heat the butter and oil in a thick pot over medium heat.
Add the onion and hot pepper and stir for 5 minutes.
Add the chicken, loomi, and kabsa spices and stir for 3 minutes.
Add the tomato and tomato paste while stirring, then add the salt and stir the ingredients.
Add the soaked rice and pour in the chicken broth and leave the mixture until it boils.
Cover the pot and lower the heat and leave the kabsa for 25 minutes until the rice is done.
Place the kabsa in the serving dish and garnish it with toasted nuts and kabsa sauce as desired.
The glycemic index (GI) measures how quickly a food raises blood sugar, while the glycemic load (GL) measures how much a full serving raises it. Together they give the complete picture.
A low value (≤55) means a gradual rise in blood sugar — the most suitable range for diabetes and insulin resistance.
Glycemic load reflects the impact of the full serving. To lower it: take half a serving, or pair the recipe with a source of protein and fiber.
* Percent Daily Values are based on a 2,000-calorie diet per FDA food-label reference values — your daily needs may be higher or lower. Values are derived from the recipe's ingredients via the USDA database.
The most common problems when preparing Chicken Kabsa with Tomato, and how to fix them:
Add a quarter cup of boiling water and cover the pot for 10 minutes.
Remove the piece from the pot after 15 minutes of cooking.
Keeps for 3 days; reheat with steam or in the microwave.
| Original Ingredient | Tested Substitute | Ratio | Flavor Difference |
|---|---|---|---|
| Loomi | Ground dried lemon | 1 piece = 1 teaspoon | Add it in the last stage. |
| Chicken | Lamb or veal | 1:1 | Add 30 minutes more cooking time. |
Soak the rice for half an hour before cooking so it helps it absorb the broth evenly.
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