| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Afghan | Afghan | 6 | servings |
INGREDIENTS
| 5 | c | – water |
| 4 | Chicken legs and | |
| 4 | Chicken thighs; loose skin | |
| ; discarded | ||
| 1 | c | Dried chick-peas; soaked in water |
| ; overnight & drained | ||
| 2 | md | (1 cup) onions; chopped |
| 1 | Rib celery w/leaves; sliced | |
| 1 | lg | Carrot; sliced diagonally |
| 1 | Zucchini; (1/2 lb) sliced | |
| 1 | ts | Salt; or to taste |
| 1/4 | ts | Pepper |
| 1/4 | ts | Ground cuminseed |
| 1/4 | c | Fresh coriander; chopped |
| 1/4 | c | Fresh dill; chopped |
| 1/4 | c | Lemon juice |
| 4 | c | Water |
| 1 | ts | Salt |
| 2 | c | Raw rice; well rinsed |
| 1/4 | c | Corn oil |
INSTRUCTIONS
STEW RICE 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. Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi Per serving: 225 Calories (kcal); 19g Total Fat; (74% calories from fat); 11g Protein; 3g Carbohydrate; 53mg Cholesterol; 769mg Sodium Food Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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