Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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(Chicken & Chick-Pea Stew with Rice) Ingredients:
5 cups water |
4 chicken legs, and |
4 chicken thighs, loose skin, discarded |
1 cup dried garbanzo beans, soaked in water overnight & drained |
2 medium onions, chopped |
1 stalk celery & leaves, sliced |
1 large carrot, sliced diagonally |
1 (1/2 lb) zucchini, sliced |
1 tablespoon salt |
1/4 tablespoon pepper |
1/4 tablespoon ground cumin |
1/4 cup fresh coriander, chopped |
1/4 cup fresh dill, chopped |
1/4 cup lemon juice |
4 cups water |
1 tablespoon salt |
2 cups raw rice, well rinsed |
1/4 cup corn oil |
Directions:
1. 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 minutes Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized chicken & ingrate all seasonings.
2. 2. To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 minutes 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 hours No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
3. Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.
4. 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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