Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) Recipe

Name: Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water; 4 chicken legs, and; 4 chicken thighs, loose skin, discarded; 1 cup dried garbanzo beans, soaked in water overnight & drained; 2 medium onions, chopped; 1 stalk celery & leaves, sliced; 1 large carrot, sliced diagonally; 1 (1/2 lb) zucchini, sliced; 1 tablespoon salt; ¼ tablespoon pepper; ¼ tablespoon ground cumin; ¼ cup fresh coriander, chopped; ¼ cup fresh dill, chopped; ¼ cup lemon juice; 4 cups water; 1 tablespoon salt; 2 cups raw rice, well rinsed; ¼ cup corn oil

Servings: persons

5 cups water
4 chicken legs, and
4 chicken thighs, loose skin, discarded
1 cup dried garbanzo beans, soaked in water overnight & drained
2 medium onions, chopped
1 stalk celery & leaves, sliced
1 large carrot, sliced diagonally
1 (1/2 lb) zucchini, sliced
1 tablespoon salt
¼ tablespoon pepper
¼ tablespoon ground cumin
¼ cup fresh coriander, chopped
¼ cup fresh dill, chopped
¼ cup lemon juice
4 cups water
1 tablespoon salt
2 cups raw rice, well rinsed
¼ cup corn oil

1
1.
2
To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks.
3
Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed.
4
Cover pan & cook over moderate heat for 45 minutes Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more.
5
This is sufficient to tenderized chicken & ingrate all seasonings.
6
2.
7
To prepare rice: Bring 4 c water & salt to a boil in pan.
8
Add rice & cook over moderate heat for 5 minutes Drain rice in colander & rinse w/cold water.
9
Return rice to pan and pour oil over all.
10
Cover pan & cook over low heat for 1/2 hours No other water is added & rice cooks only moisture clings to it after rinsing.
11
The rice will develop a crisp bottom layer.
12
Serve rice & stew separately.
13
Each diner takes their own portion of rice & covers it w/as much stew as they wish.
14
Serve warm.
15
VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer.
16
Cook beef stew over moderate heat for 1 hour.
17
Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 5 cups water, 4 chicken legs, and, 4 chicken thighs, loose skin, discarded, 1 cup dried garbanzo beans, soaked in water overnight & drained, and more.

Yes, Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice )

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