Cholent recipe?

Question

I want to make a cholent with chicken instead of beef.
Has anyone a good recipe I can follow reasonably easily.

Answer 1

Chicken cholent

1/2 c Aduki beans (up to 3/4)
1/2 c Baby lima beans
4 Chicken quarters (legs and
-thighs) (up to 6)
Salt and pepper to taste
Garlic and paprika to taste
2 Potatoes, quartered
1 Sweet potato, cut into thick
-slices
1 Onion, quartered
1 Carrot, peeled and quartered
1/2 c Barley
1/4 c Wheat berries (up to 1/3)
3 tb Tamari soy sauce (up to 5)
1 Bay leaf

Use a 6-quart pot.

Here are two recipes from Spice and Spirit published by Lubavitch
Women's Cookbook Publications ( a most wonderful cookbook!)

While this first contains 2 quartered potatoes, you could just leave
them out, or substitute additional beans or sweet potatoes.

The night before you prepare this dish, put all the beans in a large
bowl and cover with cold water. Allow to soak overnight. Before
cooking, drain beans and discard any stories and dried-out beans.

Season chicken with spices, s & p (if desired cumin and coriander can
also be used). Place chicken on bottom of pot. Add potatoes, sweet
potato, onion, carrot and drained beans. Add water to cover. Add
barley and wheat berries.

Bring cholent to boil. Add tamari and bay leaf and simmer for at
least one and a half hours. Add water when necessary, making sure
water is one inch above ingredients. Place on blech before Shabbat.
Keep pot tightly covered.

Answer 2

slow cooker cholent recipe Cholent ingredients: ================= 1 cup assorted dried beans, soaked in water; drain water afterwards 1/2 cup pearl barley 1 large onion, chopped 1 celery stalk, diced 2-3 carrots, sliced 6-8 potatoes, cubed 4 Zoglo (veggie) hot dogs, quartered (optional) Add water just to the surface The Sauce: ========== some healthy glubs of Lea and Perrins barbecue sauce (1/4 c.) (for a Canadian alternative -- Kraft Honey Flavoured Thick & Spicy) several strong squirts of Heinz ketchup (1/4 c.) some slow slurps of molasses about 1/3 a foil pkg. of powdered onion soup mix 2 tsps. paprika 2 cloves garlic crushed salt and pepper BTW this is a very forgiving recipe; you can experiment to find the seasoning you like! The microwave: ============== Soak the beans overnight. I use the microwave method. Put 1 cup of assorted beans in a casserole, cover with 3 cups water. Cook on high for 8 minutes, on medium for 2 minutes, then let sit for 1 hour. Drain off all the water and any dried-out floating beans. The Dutch oven: =============== Saute onion in a little oil, add celery and carrots. Add potatoes cut in chunks, the barley and the beans. Add the seasoning; you can adjust it to your taste. Add water, almost to the top. Bring it all to a boil. Let it simmer for about an hour; the beans will still be crunchy. Remember to stir it occasionally so it doesn't stick to the bottom. The slow cooker: ================ Next put it in the slow cooker and let it keep overnight on low. In the morning, I add the Zoglos. You can also add water, but I usually don't need to. It will thicken overnight. Stir it in the morning when you get up. Enjoy all afternoon long on Shabbos!! Extra treat: ============ Wrap vegetarian kishke in foil and keep warm overnight on top of the cholent.

Answer 3

My aunt swears by this...
Pre-soak and check 2 cups chick peas then boil for 20-30 mins.
Take a whole large chicken, stuff with a whole onion, some garlic cloves and parsley. Spice chicken with Paprika, garlic, salt, pepper and any spice you fancy. In pot, mix chick peas with tomato paste, a bit of chicken soup powder ( or chicken stock), salt, pepper and paprika (You may also add to your taste, potato, barley, celery, carrot, kishke, or anything you think will go well...). Place whole stuffed chicken in pot and cover with water....Boil for 20min then lower temp...
YUMMY!