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Chelo Nachodo (chicken & Chick-pea Stew With Rice) Recipe

March 12th, 2013 by alice  Tags: , , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 5cupswater
  2. 4chicken legs, loose skin discarded
  3. 4chicken thighs, loose skin discarded
  4. 1cupdried garbanzo beans, soaked in water overnight & drained
  5. 1cup choppedonions
  6. 1stalkcelery, w/leaves,sliced
  7. 1largecarrot, sliced diagonally
  8. 1/2lbzucchini, sliced
  9. 1teaspoonsalt, to taste
  10. 1/4teaspoonpepper
  11. 1/4teaspoonground cumin
  12. 1/4cupfresh coriander, chopped
  13. 1/4cupfresh dill, chopped
  14. 1/4cuplemon juice
  15. 4cupswater
  16. 1teaspoonsalt
  17. 2cupsraw rice, well rinsed
  18. 1/4cupcorn oil

DIRECTIONS

  1. To prepare stew: Bring water to a boil, add chicken pieces,& remove foam as it cooks.
  2. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper,& cuminseed.
  3. Cover pan& cook over moderate heat for 45 minutes Add coriander, dill,& lemon juice& simmer over low heat for 15 mins more.
  4. This is sufficient to tenderized chicken& ingrate all seasonings.
  5. To prepare rice: Bring 4 c water& salt to a boil in pan.
  6. Add rice& cook over moderate heat for 5 minutes Drain rice in colander& rinse w/cold water.
  7. Return rice to pan and pour oil over all.
  8. Cover pan& cook over low heat for 1/2 hours No other water is added& rice cooks only moisture clings to it after rinsing.
  9. The rice will develop a crisp bottom layer.
  10. Serve rice& stew separately.
  11. Each diner takes their own portion of rice& covers it w/as much stew as they wish.
  12. Serve warm.

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