“Chelo Nachodo” is really the Afghan term for chicken and chick pea stew with rice prepared in a manner inherently “Afghan”. This dish is thought to have its origin within the early Jewish culture and later spread to the Arab world. Whatever the case may be, you are sure to find this special “chicken stew” a special treat from the Middle East.
So without further ado, let’s begin. I want you to first garner your ingredients. First you will have to prepare the ingredients necessary for the stew.
Prepare five cups of water.
Prepare four chicken legs.
Preparing four chicken thighs-making sure to discard any loose skin.
Prepare one cup of dried chick peas which had been soaked in water from the night before and drained well.
Prepare two cups of chopped onions.
Prepare one rib of celery with the leaves, and slice it well.
Prepare one large carrot that was sliced diagonally.
Prepare one pound of sliced zucchini.
Prepare one teaspoon of salt, adjustable to your tastes.
Prepare a quarter of a teaspoon of pepper.
Prepare a quarter of a teaspoon of ground cuminseed.
Prepare a quarter pound of fresh, chopped coriander.
Prepare a quarter of a cup of fresh, chopped dill.
Prepare a quarter of a cup of lemon juice.
You will now need to prepare the ingredients necessary for cooking the rice in this wonderful dish. And as such you will need to get ready four cups of water.
Get ready also one teaspoon of salt.
Get ready two cups of raw rice and rinse it well.
Get ready a quarter of a cup of corn oil.
Chelo Nachodo is a family style dish and can be served at any time of the year. Now let’s move on to the actual action. First we will prepare the stew. First you put the five cups of water to boil. After the water starts to boil you add the four chicken legs and the four chicken thighs into the boiling water. As the chicken boils in the water, you will talk a large spoon, or other suitable instrument, and remove any foam that may appear from time to time. After about five minutes add the one cup of chick peas that was soaked from the night before. Add also the cup of chopped onions. Throw in the rib of sliced celery. Throw in the sliced carrot. Add your half pound of sliced zucchini. Now add your one teaspoon of salt and stir into pot thoroughly. Next add your quarter of a teaspoon of pepper. Now throw in the quarter of a teaspoon of ground cuminseed. Now cover the pan and cook over moderate heat for about forty five minutes. After forty five minutes have elapsed, remove the cover and add the quarter cup of fresh, chopped coriander, the quarter cup of fresh, chopped dill, and the quarter cup of lemon juice. Let this simmer over low heat for an additional fifteen minutes. This will be enough to tenderize the chicken and ingrate all seasonings.
Now that you’ve finished the first step, let’s move on to the preparing the rice. Put the four cups of water and the one teaspoon of salt on the fire and let it boil. Now throw in the two cups of rice and allow to cook over moderate heat for about five minutes. Now drain the rice in a colander and rinse with cold water. Return the rice to the pan and pour the quarter cup of corn oil all over it. Now cover the pan and cook over low heat for about half of an hour. Do not add any more water.
The rice and stew will be served separately. Each person takes his or her desired portion of rice and cover it with a desired amount of stew. This dish is best when served warm. Enjoy.