Chelo Nachodo Chicken Chickpea Stew W Rice Recipes

Steps:

• 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 minutes 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 minutes 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 hours 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.

Steps:

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

Steps:

• Put the rice into a pan and pour over 700ml cold water. Bring to the boil and simmer for 20 minutes, or until the rice is tender and the water has been fully absorbed.
• Meanwhile, heat the oil in a pan and cook the chorizo and onion for 5-6 minutes or until the onion is soft.
• Add the chickpeas and tomatoes and cook for another 3-4 minutes or until the tomatoes start to soften and the chickpeas are heated through. Stir through the cooked rice and spoon into four bowls to serve.

Steps:

• Cook couscous as directed on package. Season chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a nonstick skillet, heat oil over medium heat. Cook chicken, turning once, 2 minutes per side. Transfer chicken to a plate. Cook onion in same skillet, stirring occasionally, 5 minutes. Add garlic and tomato paste; cook, stirring, 1 minute more. Add tomatoes, cumin and cinnamon; cook, stirring, 2 minutes more. Return chicken to skillet; add chickpeas, broth, zucchini, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Simmer, covered, until chicken is cooked through, about 10 minutes. Serve stew with couscous. Garnish with cilantro.