Chelo Nachodo (chicken And Chick-pea Stew With Rice)
| 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 | 1 cup onions chopped | |
| 1 | Rib celery w/leaves, sliced | |
| 1 | Carrot, sliced diagonally | |
| 1 | Zucchini, 1/2 lb sliced | |
| 1 | t | Salt, or to taste |
| 1/4 | t | Pepper |
| 1/4 | t | Ground cuminseed |
| 1/4 | c | Fresh coriander, chopped |
| 1/4 | c | Fresh dill, chopped |
| 1/4 | c | Lemon juice |
| 4 | c | Water |
| 1 | t | Salt |
| 2 | c | Raw rice, well rinsed |
| 1/4 | c | Corn oil |
INSTRUCTIONS
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. 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. 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 446
Calories From Fat: 135
Total Fat: 15.6g
Cholesterol: 44.8mg
Sodium: 911.1mg
Potassium: 651.9mg
Carbohydrates: 72.8g
Fiber: 14.6g
Sugar: 3.2g
Protein: 16.9g