Chelo Nachodo (Chicken And Chick Pea Stew With Rice)

Directions

1. CHELO NACHODO (Chicken & Chick-Pea Stew w/Rice)
2. 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.
3. 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.
4. 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.
5. Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve hot.
6. 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.