How to cook arabian chicken kupsa

ok lets start prepping! put the spices from the top of the recipe into a prep bowl.

well hey since you have all those spices out you might as well throw the spices from the "hot sauce ingredients" into a small pan.

chop your onion

put your vegetable oil in a large dutch oven over medium heat.

sautée the onions for about 3 minutes until they start getting soft

ok grab that chicken (I bought a whole organic chicken and asked the butcher to chop it up for me). we're going to brown up the chicken now.

give the chicken a few minutes to get some brown spots. then throw your spices onto them.

after they are browning nicely on both sides with the spices, pour in the beer to deglaze the pan. (the beer is not traditional. you could substitute with chicken stock or water)

sorry! this picture got a little steamy but I started scraping up the brown bits after I added the beer.

add in the tomato sauce. you can also use chopped fresh tomatoes. canned diced tomatoes. whatever floats your boat.

cover that sucker and let it cook, stirring occasionally (so it doesn't burn on the bottom), until the chicken is cooked through. oh about 20 minutes, depending on what size your chicken pieces are.

when the chicken is done plate it and cover it with aluminum foil.

ok were making the hot sauce now! pull out 1and 1/3 cups of the sauce from the chicken's Dutch oven and put it into the small sauce pan with your spices and put over low heat.

ok back in the dutch oven add the rice and water. bring up to a boil then drop the heat to low and cover. you know like making rice normally.

cook your hot sauce over low heat. stirring frequently for the duration that your rice is cooking. then at the end I like to use an immersion blender to get it real smooth. but that's optional.

ok you're finished!!! plate your rice and pile the chicken around it. serve with the hot sauce. beware it's hot hot sauce. but the flavors are amazing! enjoy! or should I say shahia tayebah!