Chelo Nachodo (Chicken & Chickpea Stew With Rice) Recipe

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

Servings: persons

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

1
To prepare stew: Bring water to a boil, add chicken pieces and remove foam as it cooks.
2
Add chickpeas, onions, celery, carrots, zucchini, salt, pepper and cumin seed.
3
Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more.
4
This is sufficient to tenderized chicken and ingrate all seasonings.
5
To prepare rice: Bring 4 cups water and salt to a boil in pan.
6
Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water.
7
Return rice to pan and pour oil over all.
8
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.
9
The rice will develop a crisp bottom layer.
10
Serve rice and stew separately.
11
Each diner takes their own portion of rice and cover it with as much stew as they wish.
12
Serve warm.

818

kcal

Calories

Fat

102

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, loose skin discarded, 4 chicken thighs, loose skin discarded, 1 cup dried garbanzo beans, soaked in water overnight & drained, and more.

Yes, Chelo Nachodo (Chicken & Chickpea Stew With 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 With Rice)

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