Hariza with chicken
8 servings
120 minutes
Arisa with chicken is a traditional Armenian dish symbolizing abundance and family comfort. Historically, it emerged as a hearty meal capable of feeding an entire family, often accompanied by friendly conversations and warm memories during its preparation. Arisa has a tender, creamy texture due to the long simmering of chicken and dzavar - Armenian round-grain wheat. The dish has a rich, warming flavor with soft grain notes and a light aroma of melted butter. It pairs wonderfully with fresh vegetables and herbs and makes an excellent option for festive gatherings. Arisa is enjoyed hot, relishing its thick consistency that literally melts in the mouth, creating a sense of home warmth and care.
1
Cut off the excess skin from the chicken.
- Chicken: 1 piece
2
Put the chicken in the pot.
- Chicken: 1 piece
3
Add the dzavar without soaking or rinsing it beforehand.
- Dzavar (pounded hulled wheat): 500 g
4
Pour in water just enough to cover the chicken.
- Water: 3 l
5
Bring to a boil and simmer on low heat, stirring occasionally, for 1.5 hours. Add salt.
- Salt: to taste
6
When the meat starts to come off the bones, remove the chicken from the pot.
- Chicken: 1 piece
7
Separate all the meat from the bones.
- Chicken: 1 piece
8
Return the chicken meat to the pot.
- Chicken: 1 piece
- Dzavar (pounded hulled wheat): 500 g
9
And, stirring constantly, cook for 30 minutes until thickened to a nearly homogeneous mass.
- Dzavar (pounded hulled wheat): 500 g
10
Place the rice in a deep plate, add melted butter and mix.
- Clarified butter (ghee): to taste
