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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spicy Chicken Cholent Recipe

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This recipe for Spicy Chicken Cholent is from Mom's Favorites, with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can pink or white beans
3/4 c. whole grain barley (not pearl barley)
1-3 chicken thighs
1 whole garlic bulb
red pepper flakes
chopped onion or dried onion flakes
cumin
cinnamon
bay leaf
coarse ground black pepper
salt
water to cover

Add-Ins:
eggs in shells
Directions:
Directions:
Line Crock-Pot with a slow cooker liner and add water between liner and pot, as per directions.

Place chicken thighs in Crock-Pot, tops down. Add can of beans (or equivalent of dried beans that have been soaked overnight). Add barley. Cover with water (about 1 can). Sprinkle with dried onion and red pepper flakes. Add one whole garlic bulb. Season GENEROUSLY with spices. If desired, add eggs in shells to steam on top.

Cook on high heat until before candle-lighting time, then switch to low heat until Shabbos afternoon meal.
Personal Notes:
Personal Notes:
This makes a spicy cholent with a soup-like consistency. I like it for summer Shabbosim, when cholent with meat and kishke feels too heavy. I use Eden or Goya brand for the canned beans.

 

 

 

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