Arganak Bhutanese Style

Ingredients

In the original Armenian dish, Arganak, the chicken is typically cooked with tomatoes, onions, and spices. However, in this Bhutanese adaptation, the stew is infused with traditional Bhutanese spices such as cumin, coriander, and ginger, giving it a distinct flavor profile. Additionally, the original dish is usually served with bread or flatbread, but in this Bhutanese version, it is paired with fragrant rice to complement the flavors of the stew. We alse have the original recipe for Arganak, so you can check it out.

• 1 kg (2.2 lbs) chicken pieces 1 kg (2.2 lbs) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon ginger powder 1 teaspoon ginger powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the rice: For the rice:
• 2 cups (400g) Bhutanese red rice 2 cups (400g) Bhutanese red rice
• 4 cups (950ml) water 4 cups (950ml) water
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a small bowl, mix together the cumin powder, coriander powder, ginger powder, and turmeric powder. Sprinkle the spice mixture over the chicken and stir well to coat.
4. 4.
   Pour in the chicken broth and season with salt to taste. Bring the mixture to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. 5.
   While the stew is simmering, prepare the rice. Rinse the Bhutanese red rice under cold water until the water runs clear. In a separate pot, bring the water to a boil and add the rice. Reduce the heat to low, cover, and simmer for about 20-25 minutes, or until the rice is tender and the water is absorbed. Fluff the rice with a fork.
6. 6.
   Serve the Arganak Bhutanese Style stew hot, garnished with fresh cilantro, alongside the fragrant Bhutanese red rice.

Treat your ingredients with care...

• Bhutanese red rice — Rinse the rice thoroughly before cooking to remove any excess starch. This will help ensure fluffy and separate grains of rice.

Tips & Tricks

• For a spicier version, add a pinch of Bhutanese red chili powder to the stew.
• If Bhutanese red rice is not available, you can substitute it with another fragrant rice variety such as Basmati rice.
• To enhance the flavors of the stew, marinate the chicken pieces in the spice mixture for 30 minutes before cooking.
• Adjust the salt according to your taste preferences.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Arganak Bhutanese Style stew hot, with a generous portion of fragrant Bhutanese red rice. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the stew in a deep serving bowl, allowing the vibrant colors of the stew and rice to shine. Sprinkle some chopped cilantro on top for an attractive finishing touch.