Chelo Nachodo (chicken & Chick-pea Stew With Rice) Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
STEW
5 cup: -water,
4: Chicken legs AND,
4: Chicken thighs, loose skin discarded
1 cup: Dried chick-peas, soaked in water overnight & drained
2 medium: , (1 cup) onions, chopped
1 Rib: celery w/leaves, sliced
1 large: Carrot, sliced diagonally
1: , (1/2 lb) zucchini, sliced
1 tsp: Salt, or to taste
1/4 tsp: Pepper,
1/4 tsp: Ground cuminseed,
1/4 cup: Fresh coriander, chopped
1/4 cup: Fresh dill, chopped
1/4 cup: Lemon juice,
RICE
4 cup: Water,
1 tsp: Salt,
2 cup: Raw rice, well rinsed
1/4 cup: Corn oil,
Directions:
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.
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 mins. Add coriander, dill, & lemon juice & simmer over
low heat for 15 mins more. This is sufficient to tenderized chicken &
ingrate all seasonings.
2. 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.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Source from luhu.jp
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.
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 mins. Add coriander, dill, & lemon juice & simmer over
low heat for 15 mins more. This is sufficient to tenderized chicken &
ingrate all seasonings.
2. 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.
Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
Source from luhu.jp