Chelo Nachodo (Chicken & Chickpea Stew With Rice)
- Ready In:
- 11hrs 20mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1182.95 ml water
- 4 chicken legs, loose skin discarded
- 4 chicken thighs, loose skin discarded
- 236.59 ml dried garbanzo beans, soaked in water overnight & drained
- 236.59 ml chopped onion
- 1 stalk celery, with leaves, sliced
- 1 large carrot, sliced diagonally
- 226.79 g zucchini, sliced
- 4.92 ml salt, to taste
- 1.23 ml pepper
- 1.23 ml ground cumin
- 59.14 ml fresh coriander, chopped
- 59.14 ml fresh dill, chopped
- 59.14 ml lemon juice
- 946.36 ml water
- 4.92 ml salt
- 473.18 ml raw rice, well rinsed
- 59.14 ml corn oil
directions
- 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.
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