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Ingredientes
- 5 c. -water
- 4 x Chicken legs AND
- 4 x Chicken thighs, loose skin discarded
- 1 c. Dry chick-peas, soaked in water overnight & liquid removed
- 2 med (1 c.) onions, minced
- 1 x Rib celery w/leaves, sliced
- 1 lrg Carrot, sliced diagonally
- 1 x (1/2 lb) zucchini, sliced
- 1 tsp Salt, or possibly to taste
- 1/4 tsp Pepper
- 1/4 tsp Grnd cuminseed
- 1/4 c. Fresh coriander, minced
- 1/4 c. Fresh dill, minced
- 1/4 c. Lemon juice
- 4 c. Water
- 1 tsp Salt
- 2 c. Raw rice, well rinsed
- 1/4 c. Corn oil
Direcciones
- 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 in chicken pcs, & remove foam as it cooks. Add in chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add in 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 in rice & cook over moderate heat for 5 mins. Drain rice in colander & rinse w/cool 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 hot.
- VARIATION: 2 lb of boneless beef chuck cut into 6 equal pcs may be used in place of chicken, but cooking will take longer. Cook beef stew over moderate heat for 1 hour. Add in coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or possibly till beef is tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 451g | |
| Recipe makes 6 servings | |
| Calories 624 | |
| Calories from Fat 202 | 32% |
| Total Fat 22.78g | 28% |
| Saturated Fat 4.56g | 18% |
| Trans Fat 0.15g | |
| Cholesterol 66mg | 22% |
| Sodium 869mg | 36% |
| Potassium 774mg | 22% |
| Total Carbs 79.01g | 21% |
| Dietary Fiber 9.6g | 32% |
| Sugars 7.05g | 5% |
| Protein 26.47g | 42% |
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