How to cook Chelo Nachodo

“Chelo Nachodo” is actually the Afghan term for chicken and chickpea stew with rice prepared in an inherently “Afghan” way. This dish is believed to have its origins in early Jewish culture and later spread to the Arab world. Whatever the case, you are sure to find this special “chicken stew” as a special treat from the Middle East.

So without further ado, let’s get started. I want you to collect your ingredients first. First you will have to prepare the necessary ingredients for the stew.

Prepare five cups of water.

Make four chicken thighs.

Prepare four chicken thighs, making sure to discard any loose skin.

Make a cup of dried chickpeas that have been soaked in water from the night before and drained well.

Prepare two cups of chopped onions.

Prepare a rib of celery with the leaves and cut it well.

Prepare a large carrot that was sliced ​​diagonally.

Prepare a pound of sliced ​​zucchini.

Prepare a teaspoon of salt, adjustable to your tastes.

Prepare a quarter teaspoon of pepper.

Prepare a quarter teaspoon of ground cumin seeds.

Prepare a quarter pound of fresh chopped cilantro.

Prepare a quarter cup of fresh chopped dill.

Make a quarter cup of lemon juice.

Now you will need to prepare the necessary ingredients to cook the rice in this wonderful dish. And as such you will need to prepare four cups of water.

Also prepare a teaspoon of salt.

Prepare two cups of uncooked rice and rinse well.

Make a quarter cup of corn oil.

Chelo Nachodo is a family-style dish and can be served at any time of the year. Now let’s get to the real action. First we will prepare the stew. First you bring the five cups of water to a boil. After the water begins to boil, add the four chicken legs and four chicken thighs to the boiling water. While the chicken is boiling in the water, you will speak with a large spoon, or other suitable instrument, and remove any foam that may appear from time to time. After about five minutes, add the cup of chickpeas that was soaked the night before. Also add the cup of chopped onion. Throw in the sliced ​​celery rib. Add the sliced ​​carrot. Add your half pound of sliced ​​zucchini. Now add a teaspoon of salt and stir well in the pot. Then add your quarter teaspoon of pepper. Now add the quarter teaspoon of ground cumin seeds. Now cover the pan and cook over moderate heat for about forty-five minutes. After forty-five minutes have elapsed, remove the lid and add the quarter cup of fresh chopped cilantro, the quarter cup of fresh chopped dill, and the quarter cup of lemon juice. Let simmer for fifteen more minutes. This will be enough to tenderize the chicken and unpleasant all the seasonings.

Now that the first step is done, let’s move on to preparing the rice. Put the four cups of water and the teaspoon of salt on the fire and bring it to a boil. Now add the two cups of rice and cook over moderate heat for about five minutes. Now drain the rice in a colander and rinse with cold water. Return the rice to the skillet and pour the quarter cup of corn oil all over it. Now cover the pan and simmer for about half an hour. Do not add more water.

The rice and the stew will be served separately. Each person takes their desired portion of rice and covers it with the desired amount of stew. This dish is best served hot. Enjoy.