Kuwaiti Chicken and Rice with Daqoos Garlic Tomato Sauce
Discover the rich and aromatic flavors of Kuwaiti Chicken and Rice with Daqoos Garlic Tomato Sauce, a traditional Middle Eastern comfort dish that brings together tender, spiced chicken, fragrant basmati rice, and a vibrant garlic-infused tomato sauce. This recipe combines bold spices like cardamom, cinnamon, and turmeric with perfectly cooked chicken, broiled to golden perfection. The daqoos sauce, with its garlicky tang and tomato richness, is the perfect accompaniment, elevating every bite with its zesty appeal. Serve this beautifully layered dish at your next family dinner or festive gathering, garnished with fresh cilantro for a pop of color and flavor. A must-try for food lovers seeking authentic Kuwaiti cuisine, this recipe is as hearty as it is satisfying.
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Recipe Information
Ingredients
- 1 kg Chicken (whole, cut into pieces or thighs/legs)
- 2 cups Basmati rice
- 1 medium Onion (finely chopped)
- 4 cloves Garlic (minced)
- 3 medium Tomatoes (blended into a puree)
- 2 tablespoons Tomato paste
- 4 tablespoons Vegetable oil or ghee
- 3 pods Cardamom pods
- 1 Cinnamon stick
- 4 pieces Cloves
- 2 Bay leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 5 cups Water
- 2 whole Green chilies (optional, for heat)
- 2 tablespoons Fresh cilantro (chopped, for garnish)
Instructions
Rinse the basmati rice thoroughly in cold water until the water runs clear, then soak for 20 minutes. Drain and set aside.
In a large pot, heat 2 tablespoons of vegetable oil or ghee over medium heat. Add the chopped onion and sauté until golden brown, about 5-7 minutes.
Add the chicken pieces to the pot, seasoning with 1 teaspoon of salt, turmeric powder, ground cumin, and ground coriander. Sear the chicken on all sides until lightly browned, about 5-7 minutes.
Add cardamom pods, cinnamon stick, cloves, bay leaves, and black pepper to the pot. Pour in 4 cups of water and bring to a boil. Reduce the heat, cover, and simmer for 30 minutes or until the chicken is tender.
Once the chicken is cooked, remove it from the pot and set aside. Strain the broth and reserve it for cooking the rice.
In a separate pot, heat 1 tablespoon of vegetable oil or ghee. Add the drained basmati rice and stir gently for 2 minutes. Measure the reserved chicken broth and add 3 1/2 cups to the rice (adjust to maintain a 1:1.75 rice-to-liquid ratio). Add 1 teaspoon of salt and green chilies (if using). Bring to a boil, reduce the heat to low, cover, and cook for 15 minutes or until the rice is fully cooked. Let it rest for 5 minutes, then fluff with a fork.
For the daqoos sauce, heat 1 tablespoon of oil in a saucepan. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the blended tomatoes, tomato paste, and 1/2 teaspoon of salt. Simmer for 10-15 minutes until the sauce thickens.
In the meantime, preheat your oven to 200°C (400°F). Place the cooked chicken on a baking sheet, brush with a little oil or ghee, and broil for 5-7 minutes until the skin is golden and crispy.
To assemble, transfer the cooked rice to a large serving platter. Arrange the chicken pieces on top. Serve with daqoos sauce on the side and garnish with fresh chopped cilantro.
Nutrition Facts
Calories |
3564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 46.6 g | 233% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 880 mg | 293% | |
| Sodium | 5660 mg | 246% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 16.9 g | ||
| Protein | 291.9 g | 584% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 441 mg | 34% | |
| Iron | 25.8 mg | 143% | |
| Potassium | 3718 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
