Search for anything:

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

afghan, chicken, groundmeat, jewish, stews

----STEW----
4 chicken legs and
4 chicken thighs, loose skin discarde; d
1 cup dried chick-peas, soaked in water o; vernight & 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 teaspoon salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon ground cuminseed
1/4 cup fresh coriander, chopped
1/4 cup fresh dill, chopped
1/4 cup lemon juice
----RICE----
4 cup water
1 teaspoon salt
2 cup raw rice, well rinsed
1/4 cup corn oil

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

Yield: 6 servings

---

Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes

MENU