Chelo Nachodo

Chelo nachodo (chicken and chick-pea stew with 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 and combined with a crispy-bottomed rice provides contrasting texture to stew. The stew and rice are served separately. Ingredients

Yield: 6 servings

Ingredients:

5 c -water 4 Chicken legs and 4 Chicken thighs, loose skin -discarded 1 c Dried chick-peas, soaked in -water overnight and drained 2 md (1 cup) onions, chopped 1 Rib celery w/leaves, sliced 1 lg Carrot, sliced diagonally 1 (1/2 lb) zucchini, sliced 1 ts Salt, or to taste 1/4 ts Pepper 1/4 ts Ground cumin seed 1/4 c Fresh coriander, chopped 1/4 c Fresh dill, chopped 1/4 c Lemon juice 4 c Water 1 ts Salt 2 c Raw rice, well rinsed 1/4 c Corn oil

Directions

1. To prepare stew: Bring water to a boil, add chicken pieces, and remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, and cumin seed. Cover pan and cook over moderate heat for 45 mins. Add coriander, dill, and lemon juice and simmer over low heat for 15 mins more. This is sufficient to tenderized chicken and ingrate all seasonings. 2. To prepare rice: Bring 4 c water and salt to a boil in pan. Add rice and cook over moderate heat for 5 mins. Drain rice in colander and rinse w/cold water. Return rice to pan and pour oil over all. Cover pan and cook over low heat for 1/2 hr. No other water is added and rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.

Serve rice and stew separately. Each diner takes their own portion of rice and 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, and lemon juice, reduce heat to low, and simmer, covered, 1/2 hour more, or until beef is tender.

Contributed by:

 * Catsrecipes Y-Group