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Chelo nachodo (chicken

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Description Edit

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.

Ingredients Edit

Directions Edit

  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 mins. 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 mins. 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 hr. No other water is added & rice cooks only moisture clings to it after rinsing. The rice will develop a crisp bottom layer.
  3. Serve rice & stew separately. Each diner takes their own portion of rice & covers it w/as much stew as they wish. Serve warm.

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