Chelo Nachodo (Chicken & Chickpea Stew With Rice) - cooking recipe

Ingredients

5 cups water
4 chicken legs, loose skin discarded
4 chicken thighs, loose skin discarded
1 cup dried garbanzo beans, soaked in water overnight & drained
1 cup chopped onion
1 stalk celery, with leaves, sliced
1 large carrot, sliced diagonally
1/2 lb zucchini, sliced
1 teaspoon salt, to taste
1/4 teaspoon pepper
1/4 teaspoon ground cumin
1/4 cup fresh coriander, chopped
1/4 cup fresh dill, chopped
1/4 cup lemon juice
4 cups water
1 teaspoon salt
2 cups raw rice, well rinsed
1/4 cup corn oil

Preparation

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.