This sausage packed flavorful cholent is inspired by Paella, which is a Spanish dish of rice, sausage, chicken or seafood. Arborio rice is a must in this dish, as it is a very thick grain rice that will not fall apart in your slow cooker.
Paella-Inspired Cholent
Servings
8 Servings
Ingredients
- 2 cups Arborio rice
- 1 whole chicken cut into eighths
- 1 pack 4 sausages Jack’s Gourmet spicy Mexican sausages
- 4 cups chicken stock
- 1 Spanish onion
- 1 14.5 oz. can diced tomatoes
- 2 green peppers
- 6 whole cloves garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon saffron
- 1 teaspoon crushed red pepper a bit more if you like spice
- 2 cups frozen peas thawed (for serving)
- 1/2 cup chopped parsley for serving
- Lemon wedges for serving
Instructions
- Combine all ingredients together in crock pot.
- Add water to cover.
- Cover the crockpot and cook on high heat for 1 1⁄2 hours and low heat overnight.
- Serve topped with peas and parsley and lemon wedges.
- Recipe originally published in Joy of Kosher with Jamie Geller Magazine Fall 2014 Subscribe Now
AMAZING! A real nice change from cholent! Thanks for the recipe, will definitely make again.
Could you use a Dutch oven to make this so you can search the chicken and sausage first for more flavor? How long would you cook in oven and on what temp after searing on stove top?
Sorry, I forgot to add that you will find the red pepper (sweet, not hot) stuffed Spanish olives, inexpensive “broken” ones or sliced ones are fine, plus some of the liquid in the jar, give a great flavor you would find missing if left out. So I suggest adding cumin plus the Spanish, green olives stuffed with sweet, red pepper and liquid are SOOO tasty!
You need cumin in this for the Spanish flavor!!!
Saffron is expensive and not always easy to find. Is there a substitute? Thanks
bli neider gonna try it this week. i may just make it for dinner one nite. leave it in the oven or crock pot till i come home. will for sure let you know
Can’t wait to hear what you think when you try it!!
1. I think kielbasa will taste better than hot dogs but you can definitely use them.
2. Yes to all meat and marrow bones 🙂
3. I think tumeric would be better.
4. You can certainly leave out the peppers or use any color you want. Maybe not yellow…
5. You can make your own chicken stock any way you want, including the packets in water!
6. I love the idea of cooking it overnight in the oven! It’s really the same idea as using a crock pot. Low and slow is key.
i must try this!!!!!!! but first a few questions (of course!):
1. can i use hot dogs or kielbasa instead of the sausage?
2. can i add chulent meat or flanken along with the chicken? marrow bones?
3. can I use tumeric or adobo instead of the saffron?
4. can i use red pepper instead of the green pepper? or just leave out the pepper altogether?
5. can chicken soup mix plus added water be used instead?
6. instead of a crock pot can i start out cooking it in a pot & leave it on the bleich or put it in the oven to cook overnite on 200*?