Chelo Nachodo ( Chicken & Chickpea Stew W- Rice )

May 22, 2023May 22, 20230 2
Traditional Iranian Chelo Nachodo (Chicken & Chickpea Stew with Rice) Recipe
in Main

Prep

20 min

Cook

1h30 min

Ready In

1h50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 zucchini , sliced
1 tablespoon salt
1/4 tablespoon pepper
1/4 tablespoon ground cumin
1/4 cup fresh coriander , chopped
1/4 cup fresh dill , chopped
1/4 cup lemon juice
4 cups water
1 tablespoon salt
2 cups raw rice , well rinsed
1/4 cup corn oil

Nutrision Information

Servings Per Recipe
6
Calories
463
Sugar
5g
Fat
17g
Chelo Nachodo is a traditional Iranian dish that has been enjoyed for centuries. The recipe has variations across different Iranian regions, and each one has its unique twists. This version is a classic recipe that combines chicken, chickpeas, and vegetables in a rich and flavorful stew, served with crispy rice. Chelo Nachodo is a comforting meal that is often served to celebrate special occasions or family gatherings. It's a dish that can easily feed a crowd and is sure to be a hit with everyone. Its unique blend of herbs and spices and wholesome ingredients make it a great option for those looking for wholesome and hearty meals.

Instructions

1.In a large pot, bring 5 cups of water to a boil. Add the chicken legs and thighs and cook for 20 minutes. Remove the chicken from the pot and cut into bite-sized pieces, discarding the loose skin, and set aside.
2.In the same pot, add the soaked garbanzo beans, onions, celery, carrots, zucchini, salt, pepper, and cumin. Bring to a boil, reduce heat, and let simmer for 1 hour.
3.Add the chicken to the pot and stir in coriander, dill, and lemon juice. Simmer for another 15 minutes.
4.In a separate pot, bring 4 cups of water and 1 tablespoon of salt to a boil. Add the well-rinsed rice and cook for 15-20 minutes until tender.
5.Heat the corn oil in a large skillet over medium-high heat. Add the cooked rice and fry for a few minutes until slightly crispy. Serve the Chelo Nachodo stew over the crispy rice.

PROS

Chelo Nachodo is a heartwarming and flavorful stew perfect for a chilly day.
The combination of chicken, chickpeas, and vegetables make it an excellent source of protein, fiber, and vitamins.

CONS

This dish takes a bit of time to prepare and simmer.
It requires soaking the garbanzo beans beforehand and cooking them for a long time to make them tender.
It might not be the best option for those looking for a quick meal.

HEALTH & BENEFITS

This Chelo Nachodo recipe is a great source of protein and fiber from the chicken and chickpeas. The vegetables, including celery, carrots, and zucchini, provide essential vitamins and minerals such as vitamin A and C. The dish is also low in fat and can be part of a healthy and balanced diet.

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