Chelo Nachodo (Chicken & Chickpea Stew With Rice)

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READY IN: 11hrs 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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