Light Chicken Cholent
A lighter, comforting twist on the traditional slow-cooked Sabbath stew, featuring tender chicken and wholesome grains.
Ingredients
- •2 tablespoons olive oil
- •2 medium yellow onions, diced
- •3 cloves garlic, minced
- •1 kg bone-in chicken thighs and drumsticks, skin removed
- •1 cup dry white beans, soaked overnight and drained
- •1/2 cup pearl barley, rinsed
- •4 medium Yukon Gold potatoes, peeled and cut into large chunks
- •3 large carrots, sliced into thick rounds
- •6 cups low-sodium chicken broth
- •1 tablespoon sweet paprika
- •1 teaspoon ground cumin
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •2 whole garlic heads, top sliced off
Instructions
- 1
Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat.
- 2
Add the diced onions and sauté until translucent and golden, about 8 minutes.
- 3
Add the minced garlic and cook for another minute until fragrant.
- 4
Add the chicken pieces and brown them slightly on all sides.
- 5
Layer the drained white beans, pearl barley, potato chunks, and carrot rounds around and over the chicken.
- 6
In a small bowl, whisk together the chicken broth, sweet paprika, ground cumin, salt, and black pepper, then pour the mixture over the contents of the pot.
- 7
Nestle the whole heads of garlic into the center of the stew.
- 8
Bring the liquid to a boil over medium-high heat, then immediately reduce heat to the lowest setting.
- 9
Cover tightly and simmer on the stovetop on very low heat for 10 to 12 hours, or place in a preheated 100 degrees Celsius (200 degrees Fahrenheit) oven overnight until the meat is fall-apart tender and the broth is rich and thickened.
💡 Chef tips
- For the traditional overnight Shabbat method, ensure your pot has a tight-fitting lid to prevent the liquid from evaporating completely.
- You can substitute butter beans or chickpeas for the white beans depending on your preference.
- Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently with a splash of water.
✅ How it should turn out
The finished cholent should feature melt-in-your-mouth tender chicken, perfectly creamy beans, and a rich, deeply savory broth infused with garlic and earthy spices.