Chelo Nachodo (Chicken and Chickpea Stew with Rice)

Name: Chelo Nachodo (Chicken and Chickpea Stew with Rice)
Prep time: 20 min
Cook time: 660 min
Total time: 680 min
Yield: 6 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 5 cup water; 4 chicken legs; 4 chicken thighs; 1 cup dried garbanzo beans; 1 cup chopped onion; 1 stalk celery; 1 large carrot; 0.5 lb zucchini; 1 tsp salt; 0.25 tsp pepper; 0.25 tsp ground cumin; 0.25 cup fresh coriander; 0.25 cup fresh dill; 0.25 cup lemon juice; 4 cup water; 1 tsp salt; 2 cup raw rice; 0.25 cup corn oil

Chicken, chickpeas and rice simmered on the stove and spiced with cumin for a Pakistani dish.

11 hr 20 min · Serves 6 · Medium

Method

Start cooking mode

Time: Prep 20 min · Cook 660 min · 680 min total
Difficulty: medium

1
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.
2
Cover pan and cook over moderate heat for 45 minutes Add coriander, dill, and lemon juice. Simmer over low heat for 15 minutes more.
3
This is sufficient to tenderized chicken and ingrate all seasonings. To prepare rice: Bring 4 cups water and salt to a boil in pan.
4
Add rice and cook over moderate heat for 5 minutes Drain rice in colander and rinse with cold water.
5 min
5
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.
120 min
6
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.