How to Cook Chelo Nachodo

“Chelo Nachodo” is really the Afghan term for chicken and chickpea stew with rice prepared in an inherently “Afghan” way. This dish is believed to have originated in early Jewish culture and later spread to the Arab world. Whichever the case, you’re sure to find this special “chicken stew” a special Middle Eastern treat.

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.
Prepare four chicken thighs.
Preparing four chicken thighs, making sure to discard any loose skin.
Prepare a cup of dried chickpeas soaked in water from the night before and well drained.
Prepare two cups of chopped onion.
Prepare a rib of celery with the leaves and cut it well.
Prepare a large carrot that you cut into diagonal slices.
Prepare a pound of sliced ​​zucchini.
Prepare a teaspoon of salt, adjustable to your liking.
Prepare a quarter teaspoon of pepper.
Prepare a quarter teaspoon of ground cumin.
Prepare a quarter pound of chopped fresh cilantro.
Prepare a quarter cup of chopped fresh dill.
Prepare 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 have four cups of water ready.

Also prepare a teaspoon of salt.
Prepare two cups of raw rice and rinse well.
Prepare a quarter cup of corn oil.

Chelo Nachodo is a family style dish and can be served any time of the year. Now let’s move on to the actual action. First we will prepare the stew. First you boil the five cups of water. After the water starts to boil, add the four chicken legs and four chicken thighs to the boiling water. While the chicken boils in the water, you are going to talk to it with a large spoon, or another suitable instrument, and you remove the foam that may come out from time to time. After about five minutes, add the cup of chickpeas that you soaked the night before. Also add the cup of chopped onions. Add the sliced ​​celery rib. Add the sliced ​​carrot. Add your half pound of sliced ​​zucchini. Now add your teaspoon of salt and give it a good stir in the pot. Next, add your quarter teaspoon of pepper. Now add a 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 chopped fresh cilantro, quarter cup chopped fresh dill, and quarter cup lemon juice. Let this simmer for fifteen more minutes. This will be enough to tenderize the chicken and it will deplete all the seasonings.

Now that you have finished the first step, let’s move on to the preparation of 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 under cold water. Return the rice to the pan and drizzle the quarter cup corn oil over the top. Now cover the pan and cook over low heat for about half an hour. Do not add more water.

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