Chelo Nachodo Chicken Chickpea Stew W Rice Recipes
CHELO NACHODO (CHICKEN & CHICKPEA STEW WITH 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.
Provided by digitalchef76
Categories Stew
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare stew: Bring water to a boil, add chicken pieces and remove foam as it cooks.
- Add chickpeas, onions, celery, carrots, zucchini, salt, pepper and cumin seed.
- Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more.
- This is sufficient to tenderized chicken and ingrate all seasonings.
- To prepare rice: Bring 4 cups water and salt to a boil in pan.
- Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water.
- Return rice to pan and pour oil over all.
- Cover pan and cook over low heat for 1/2 hours No other water is added and rice cooks only moisture clings to it after rinsing.
- The rice will develop a crisp bottom layer.
- Serve rice and stew separately.
- Each diner takes their own portion of rice and cover it with as much stew as they wish.
- Serve warm.
Nutrition Facts : Calories 796.7, Fat 34.6, SaturatedFat 8, Cholesterol 145.1, Sodium 949.2, Carbohydrate 76.9, Fiber 8.9, Sugar 6.3, Protein 42.6
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