MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chelo Nachodo (Chicken and Chick-Pea Stew with Rice)
 Categories: Stews, Jewish, Afghan, Chicken
      Yield: 6 Servings
 
MMMMM----------------------------STEW---------------------------------
      5 c  Water
      4    Chicken legs AND
      4    Chicken thighs, loose skin
           -discarded
      1 c  Dried chick-peas; soaked in
           -water overnight & drained
      2 md Onions (1 c); chopped
      1    Celery rib with leaves; sliced
      1 lg Carrot; sliced diagonally
      1    Zucchini (1/2 lb); sliced
      1 ts Salt, or to taste
    1/4 ts Pepper
    1/4 ts Ground cumin
    1/4 c  Fresh coriander; chopped
    1/4 c  Fresh dill; chopped
    1/4 c  Lemon juice

MMMMM----------------------------RICE---------------------------------
      4 c  Water
      1 ts Salt
      2 c  Raw rice; well rinsed
    1/4 c  Corn oil
 
  CHELO NACHODO (Chicken & Chick-Pea Stew w/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.
  
  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 minutes more. This is sufficient to tenderized chicken &
  ingrate all seasonings.
  
  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 with
  cold water.  Return rice to pan and pour oil over all. Cover pan &
  cook over low heat for 1/2 hour. 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.
  
  Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
  in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
  Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi
 
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