Making Authentic Arabic Chicken and Rice (Kabsa) is a rewarding culinary adventure. Follow these clear steps to create this delicious meal:

1. Wash the Rice: Rinse the basmati rice under cold water until the water runs clear. Soak it for 30 minutes, then drain.
2. Prepare the Chicken: In a large pot, heat the vegetable oil over medium heat. Add the chicken pieces and brown them on all sides. Remove them from the pot and set aside.
3. Sauté Onions and Garlic: In the same pot, add chopped onions and sauté until golden brown. Stir in the minced garlic and cook for an additional minute.
4. Add Tomatoes and Tomato Paste: Incorporate the chopped tomatoes and tomato paste, cooking until everything is well combined and the tomatoes have softened.
5. Spice It Up: Add the Kabsa spice mix, salt, and pepper. Stir to combine, letting the spices bloom for a minute to release their aromas.
6. Return the Chicken to the Pot: Add the browned chicken back to the pot. Pour in the water or chicken broth, and bring it to a boil. Reduce the heat, cover, and let it simmer for about 20 minutes.
7. Add the Rice: Carefully add the soaked and drained rice, making sure it is evenly spread in the pot. Stir gently to combine, then cover again.
8. Cook the Rice: Let the Kabsa simmer on low heat for an additional 25 minutes, or until the rice has absorbed all the liquid and is fully cooked. Keep the pot covered during this time.
9. Let It Rest: Once cooked, turn off the heat and let it sit, covered, for another 10 minutes. This step helps to fluff the rice.
10. Garnish and Serve: Fluff the rice with a fork. Transfer the Kabsa to a large serving dish and garnish with fresh parsley or cilantro. Serve with lemon wedges on the side.