Chelo Nachodo (Chicken And Chick-Pea Stew With Rice)

Recipe Ingredients

		Stew
5 cups	1185ml	- water
4		Chicken legs and
4		Chicken thighs - loose skin discarded
1 cup	237ml	Dried chick-peas - soaked in water overnight and drained
2		Onions - chopped (1 cup) (medium)
1		Celery w/leaves - sliced
1		Carrot - sliced diagonally (large)
1		Zucchini - (1/2 lb) sliced
1 teaspoon	5ml	Salt - or to taste
1/4 teaspoon	1.3ml	Pepper
1/4 teaspoon	1.3ml	Ground cumin seed
1/4 cup	36g / 1.3oz	Fresh coriander - chopped
1/4 cup	36g / 1.3oz	Fresh dill - chopped
1/4 cup	59ml	Lemon juice
		Rice
4 cups	948ml	Water
1 teaspoon	5ml	Salt
2 cups	320g / 11oz	Raw rice - well rinsed
1/4 cup	59ml	Corn oil

Recipe Instructions

CHELO NACHODO (Chicken and 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 and combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew and rice are served separately.

1. To prepare stew: Bring water to a boil, add chicken pieces, and remove foam as it cooks. Add chick-peas, 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 and simmer over low heat for 15 minutes more. This is sufficient to tenderized chicken and ingrate all seasonings.

2. To prepare rice: Bring 4 c water and salt to a boil in pan. Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse w/cold water. Return rice to pan and pour oil over all. Cover pan and cook over low heat for 1/2 hr. 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 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, and lemon juice, reduce heat to low, and 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

Source:
Southern Living

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