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Best Chicken Cholent Recipe
Are you looking for the perfect chicken cholent recipe? You’ve come to the right place. Since chicken cholent is a meal in a pot, each ingredient is important. I use stuff that kids really love.
First of all, I use wheat — it upgrades the cholent to a whole new level. In my opinion, it’s the best part of the cholent. This cholent is perfect for a wintry Shabbat, I always wait for winter so I can make it 🙂
A combination of a wonderful sauce along with soft and tender potatoes, flaky beans, brown eggs, and the chicken? One of the best ones I’ve ever made. It’s so soft and super flaky.
4 – 5 Servings
Ingredients:
4 chicken shanks
4 chicken quarters
5 medium potatoes
2 medium onions, halved and sliced
2 plump garlic cloves, halved
4 nice, ripe tomatoes
100 g tomato paste (2 tablespoons)
A little more sugar
Half a cup of soft beans (smaller beans)
Half a cup of wheat
3 eggs
Spices:
A tablespoon of Moroccan paprika
A tablespoon of chicken grill
A touch of cinnamon
Water
A heaping tablespoon of soup powder
Half a teaspoon of black pepper
Half a teaspoon of salt
Preparation:
1.) The most important thing about cholent is making it the night before:
Place the wheat and the beans in 2 separate bowls. Fill the bowls with water all the way, soak for about 12 hours, check sometimes that there is enough water and after finishing drain.
2.) Boil a pot with water, mark an “x” on each tomato, cook for 3 minutes, drain, cool and peel of the skin.
3.) Preheat a large pot with 4 – 5 tablespoons of oil, fry the onions for about 5 minutes, mix sometimes, add the garlic and keep frying for about a minute. Meanwhile, cut the tomatoes into small cubes and add them to the onions, including the juice.
4.) Add tomato paste, sugar and spices along with 3 cups of water. Boil for about 5 minutes, add the chicken quarters along with the chicken shanks, cut the potatoes into cubes, add them to the pot, lightly shake, add the beans, wheat and eggs, add enough water to cover, and a little extra and boil.
5.) Preheat the oven to 180 degrees, pop the pot in the oven while keeping it covered and bake for about 10 minutes. Lower the heat to 100 degrees and bake for about 10 – 12 hours.
