I know many families that make this dish either instead of, or in addition to, bean cholent. I actually prepare this simple, but filling dinner for my family if I am leaving town, or when I know dinner must be made very early in the day. It never fails to please and satisfy everyone at the table.
- 2 onions, diced -
- 2 cloves garlic, minced -
- 2 Tbsp canola oil -
- 4 chicken bottom quarters, with skin -
- 2 cups rice -
- 2 tsp kosher salt -
- 1 tsp black pepper -
- ½ tsp dried rosemary -
- 5½ cups water or chicken stock (or more as needed) -
- 1 tsp paprika for color -
1. In a large saucepan, sauté the onions and garlic in oil until translucent. Add the chicken, skin side down, and cook until
browned, about 10 minutes.
2. Set the slow cooker to high and pour in the browned chicken with all the contents of the pan.
3. Stir in the rice and mix to coat. Add the salt, pepper, rosemary and water.
4. Cover and cook on high for 5 hours, or on high for 3 hours and then low for up to 12 hours. Add water as needed while cooking. Sprinkle chicken with paprika before serving.
This recipe appeared in Kosher Inspired, Issue 2, Feb 2011. Kosher Inspired is a project of Mishpacha Magazine.