Rice and grains
Smoked Chicken with Rice
This recipe covers everything from smoking the chicken to preparing the accompanying sauce and garnishing.
Ingredients
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- 2 chickens
- 5 dried onions
- 5 garlic cloves
- 1/4 cup vegetable oil
- cinnamon sticks
- Kabsa spice mix
- green cardamom pods
- bay leaves
- 5 cups rice - quantity to taste
- rose water
- 1 teaspoon saffron
- 1/4 cup olive oil
- 2 charcoal briquettes
- Daqous sauce *
- Stage Two
- Stage Three
- Final Stage
- Daqous (the accompanying sauce)
- To garnish the rice
- Onions and raisins (golden raisins) with five onions finely chopped and a tablespoon of oil. Sauté until golden, then add the raisins along with a tablespoon of the rice blend (saffron, cardamom, olive oil) for about five minutes, then serve.
Method
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- We prepare the two chickens, cut them in half, and wash them well with vinegar and salt, then soak them for about 15 minutes in vinegar, salt, lemon juice and yogurt.Timers: 15 min
- Next, rinse the chicken again after soaking. Place a pot on the stove and finely chop the onion and garlic, add 1/4 cup oil, and brown the chicken on both sides for ten minutes. Then add a cinnamon stick, kabsa spice mix, a few cloves, and bay leaves. Cover with hot water and simmer for about 30 minutes until cooked through.Timers: 30 min
- When the chicken comes to a boil, drain it and set the water aside for the rice. We have left about five cups of rice soaking in lukewarm water with a tablespoon of rose water.
- Drain the soaked rice and add it to the pot that contains the chicken-simmering water and place the pot on the stove. Let the water evaporate, then reduce the heat for about half an hour.
- Prepare a small cup: crush 5 cardamom pods slightly and add two teaspoons saffron, then add 1/4 cup olive oil, a tablespoon of rose water, and a little hot water, and pour half of this into the center of the rice pot.
- Pour the remaining saffron and cardamom over the chicken to season, then fry the chicken on both sides with the marinade and a little oil.
- When the rice and chicken are cooked, place the chicken on top of the rice in the pot, then create a hollow in the center and place a sheet of foil with olive oil to form a cup of oil. Add two lit charcoal briquettes and cover the pot to achieve the desired smoky flavor.
- Scoop the rice onto a serving dish and top with the chicken.
- Add a little olive oil and 5 garlic cloves to a can of tomato sauce with two tomatoes. Blend all ingredients, then transfer to a pot over heat with a pinch of black pepper for about 15 minutes, then turn off the heat.Timers: 15 min
Recipe tags
Rice and grainsGulfDairy freeGluten freeNut freeEgg free
