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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)
Here is a family-style dish to be served any time of year. It is a
substantial soup stew, well seasoned in Afghan style & combined w/a
crispy-bottomed rice provides contrasting texture to stew. The stew
& rice are served separately.
1. To prepare stew: Bring water to a boil, add chicken pieces, &
remove foam as it cooks. Add chick-peas, onions, celery, carrots,
zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate
heat for 45 mins. Add coriander, dill, & lemon juice & simmer over
low heat for 15 mins more. This is sufficient to tenderized chicken &
ingrate all seasonings.
2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice
& cook over moderate heat for 5 mins. Drain rice in colander & rinse
w/cold water. Return rice to pan and pour oil over all. Cover pan &
cook over low heat for 1/2 hr. No other water is added & rice cooks
only moisture clings to it after rinsing. The rice will develop a
crisp bottom layer.
Serve rice & stew separately. Each diner takes their own portion of
rice & covers it w/as much stew as they wish. Serve warm.
VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be
used in place of chicken, but cooking will take longer. Cook beef
stew over moderate heat for 1 hour. Add coriander, dill, & lemon
juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until
beef is tender.
| Ingredients:
5 Cup(s) water
4 Chicken legs AND
4 Chicken thighs, loose skin
1 Cup(s) Dried chick-peas
2 medium (1 cup) onions, chopped
1 Rib celery w/leaves, sliced
1 large Carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 Teaspoon(s) Salt, or to taste
1/4 Teaspoon(s) Pepper
1/4 Teaspoon(s) Ground cuminseed
1/4 Cup(s) Fresh coriander, chopped
1/4 Cup(s) Fresh dill, chopped
1/4 Cup(s) Lemon juice
4 Cup(s) Water
1 Teaspoon(s) Salt
2 Cup(s) Raw rice, well rinsed
1/4 Cup(s) Corn oil |
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