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1 chicken, cut in serving pieces
Sprinkle the chicken pieces generously with salt, pepper, garlic and onion powders, and paprika. Cover and let marinade for at least 2 hours or overnight, refrigerated.
Put the chicken, potatoes, carrots, celery, onion, and garlic into a soup pot. Add about 2" to 3" cold water. (no more as the chicken will release more liquid). Sprinkle again with paprika, salt and pepper.
Cover the pot and stew over low flame for 2-1/2 to 3 hours or until the chicken and vegetables are tender. Taste the juices for salt and pepper. Optional: If you like cinnamon sugar can also be sprinkled lightly but as this gives a very different taste, albeit really good, do taste the chicken when almost done before adding.
Poster's Notes:
Posted by Elena Eder
Nutritional Info Per Serving: N/A
1 large celery stalk, sliced in 1/2" pieces
2 large carrots sliced or half of a bag of baby carrots
1 medium onion, sliced
3 cloves garlic
Garlic powder
Onion powder
2 teaspoons paprika
Salt and pepper
8 to 10 small potatoes, peeled or unpeeled (well washed if unpeeled) and cut in halves
This is a simple but so reminiscent of Grandma's kitchen chicken. It could be extended into a cholent but this recipe as given is very Jewish comfort food.