Chelo Nachodo ( Chicken & Chickpea Stew W/ Rice )

• 5 cups water
• 4 chicken legs, and
• 4 chicken thighs, loose skin, discarded
• 1 cup dried garbanzo beans, soaked in water overnight & drained
• 2 medium onions, chopped
• 1 stalk celery & leaves, sliced
• 1 large carrot, sliced diagonally
• 1 (1/2 lb) zucchini, sliced
• 1 tablespoon salt
• 14 tablespoon pepper
• 14 tablespoon ground cumin
• 14 cup fresh coriander, chopped
• 14 cup fresh dill, chopped
• 14 cup lemon juice
• 4 cups water
• 1 tablespoon salt
• 2 cups raw rice, well rinsed
• 14 cup corn oil

1. 1.
2. To prepare stew: Bring water to a boil, add chicken pieces, & remove foam as it cooks.
3. Add chick-peas, onions, celery, carrots, zucchini, salt, pepper, & cuminseed.
4. Cover pan & cook over moderate heat for 45 minutes Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more.
5. This is sufficient to tenderized chicken & ingrate all seasonings.
6. 2.
7. To prepare rice: Bring 4 c water & salt to a boil in pan.
8. Add rice & cook over moderate heat for 5 minutes Drain rice in colander & rinse w/cold water.
9. Return rice to pan and pour oil over all.
10. Cover pan & cook over low heat for 1/2 hours No other water is added & rice cooks only moisture clings to it after rinsing.
11. The rice will develop a crisp bottom layer.
12. Serve rice & stew separately.
13. Each diner takes their own portion of rice & covers it w/as much stew as they wish.
14. Serve warm.
15. VARIATION: 2 lb of boneless beef chuck cut into 6 equal pieces may be used in place of chicken, but cooking will take longer.
16. Cook beef stew over moderate heat for 1 hour.
17. Add coriander, dill, & lemon juice, reduce heat to low, & simmer, covered, 1/2 hour more, or until beef is tender.

water, chicken, chicken, garbanzo beans, onions, celery, carrot, zucchini, salt, pepper, ground cumin, fresh coriander, fresh dill, lemon juice, water, salt, rice, corn oil

Taken from www.food.com/recipe/chelo-nachodo-chicken-chickpea-stew-w-rice-320432 (may not work)