CHELO NACHODO ( CHICKEN & CHICKPEA STEW W/ RICE )
Make and share this Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice ) recipe from Food.com.
Provided by Stacia_
Categories Southwest Asia (middle East)
Time 2h
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- 1. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed. Cover pan & cook over moderate heat for 45 minutes Add 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 rice & cook over moderate heat for 5 minutes Drain rice in colander & rinse w/cold water. Return rice to pan and pour oil over all. Cover pan & cook over low heat for 1/2 hours 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 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, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.
Nutrition Facts : Calories 802, Fat 34.7, SaturatedFat 8, Cholesterol 145.1, Sodium 2500.2, Carbohydrate 78.1, Fiber 9.1, Sugar 6.7, Protein 42.8
CHELO NACHODO (CHICKEN & CHICKPEA 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 & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.
Provided by digitalchef76
Categories Stew
Time 11h20m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- To prepare stew: Bring water to a boil, add chicken pieces and remove foam as it cooks.
- Add chickpeas, onions, celery, carrots, zucchini, salt, pepper and cumin seed.
- Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more.
- This is sufficient to tenderized chicken and ingrate all seasonings.
- To prepare rice: Bring 4 cups water and salt to a boil in pan.
- Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water.
- Return rice to pan and pour oil over all.
- 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.
- The rice will develop a crisp bottom layer.
- Serve rice and stew separately.
- Each diner takes their own portion of rice and cover it with as much stew as they wish.
- Serve warm.
Nutrition Facts : Calories 796.7, Fat 34.6, SaturatedFat 8, Cholesterol 145.1, Sodium 949.2, Carbohydrate 76.9, Fiber 8.9, Sugar 6.3, Protein 42.6
CHICKEN AND CHICKPEA STEW
Provided by Georgia Downward
Categories Soup/Stew Chicken Poultry Vegetable High Fiber Dinner Lunch Chickpea Zucchini Healthy Couscous Simmer Self Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.
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