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
