Sunday, May 3, 2009

Chicken Cholent

So, this will be a combo-post. it will answer a common question and give you a fantastic recipe. So, the Sabbath. Everyone wonders what we can and can't do. well, one thing you can't do is cook. So, we get all our food ready the day before, and keep it warm all the next day. This has led to the development of a special kind of dish, called cholent, that will stand up to long, low cooking. Traditional cholents are kind of like beef and bean stew, but my ear Husband and I designed one based on rice, which we never fail to get compliments on! nd it's probably the easiest recipe ever.

You will need
1-3 lb boneless chicken thighs (depending on how many you feed)
1.5 c uncooked Persian rice
1 large jar of spaghetti sauce
2 T salt
Tabasco sauce
Heat your cholent pot (heavy pot, at least 2 quarts) and toss chicken in to lightly brown for a few minues (it doesn't have to be fully cooked) Pour in rice and salt, then dump spaghetti sauce over it all. Add half a jar of water and several dashes of tabasco. put over low heat for 12 hours or more. can also be made in a crock-pot.

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