Difference between revisions of "Chicken rice"
m (Robot: Changing Category:Garden pea Recipes) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
| Line 21: | Line 21: | ||
* 4 c [[water]] | * 4 c [[water]] | ||
| − | == | + | == Procedures == |
# To prepare stew: Bring [[water]] to a boil, add [[Chicken]] pieces, & remove foam as it cooks. Add chick-[[Peas]], [[onion]]s, [[celery]], [[carrot]]s, [[zucchini]], [[salt]], [[pepper]], & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, [[dill]], & [[lemon juice]] & simmer over low heat for 15 mins more. This is sufficient to tenderized [[Chicken]] & ingrate all seasonings. | # To prepare stew: Bring [[water]] to a boil, add [[Chicken]] pieces, & remove foam as it cooks. Add chick-[[Peas]], [[onion]]s, [[celery]], [[carrot]]s, [[zucchini]], [[salt]], [[pepper]], & cuminseed. Cover pan & cook over moderate heat for 45 mins. Add coriander, [[dill]], & [[lemon juice]] & simmer over low heat for 15 mins more. This is sufficient to tenderized [[Chicken]] & ingrate all seasonings. | ||
| Line 28: | Line 28: | ||
[[Category:Afghan Meat Dishes]] | [[Category:Afghan Meat Dishes]] | ||
| − | [[Category:Afghan | + | [[Category:Afghan cuisine]] |
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Dill Recipes]] | [[Category:Dill Recipes]] | ||
[[Category:Pea Recipes]] | [[Category:Pea Recipes]] | ||
| − | + | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
[[Category:Zucchini Recipes]] | [[Category:Zucchini Recipes]] | ||
Latest revision as of 10:48, 15 July 2012
Description
Here is a family-style dish to be served any time of year. It is a substantial soup stew, well seasoned in Afghan style & combined w/a crispy-bottomed rice provides contrasting texture to stew. The stew & rice are served separately.
Ingredients
- 5 c -water
- 4 Chicken legs and
- 4 Chicken thighs, loose skin -discarded
- 1 c Dried chick-Peas, soaked in -water overnight & drained
- 2 md (1 cup) onions, chopped
- 1 Rib celery w/leaves, sliced
- 1 lg carrot, sliced diagonally
- 1 (1/2 lb) zucchini, sliced
- 1 ts salt, or to taste
- 1/4 ts pepper
- 1/4 ts Ground cuminseed
- 1/4 c Fresh coriander, chopped
- 1/4 c Fresh dill, chopped
- 1/4 c lemon juice
- 4 c water
Procedures
- 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 mins. Add coriander, dill, & lemon juice & simmer over low heat for 15 mins more. This is sufficient to tenderized Chicken & ingrate all seasonings.
- To prepare rice: Bring 4 c water & salt to a boil in pan. Add rice & cook over moderate heat for 5 mins. 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 hr. 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.
