This is a print preview of "Shabbat in a Pot (aka Chicken and Rice)" recipe.

Shabbat in a Pot (aka Chicken and Rice) Recipe
by Judy Fisher

Shabbat in a Pot (aka Chicken and Rice)

Easy one-pot chicken and brown rice entree in a delicious tomato sauce with veggies. Great for Friday night Shabbat dinner. Easy to double or triple this recipe--great for lots of people coming to dinner. This is one of my family's favorites!

Rating: 5/5
Avg. 5/5 3 votes
Prep time: United States American
Cook time: Servings: 6

Goes Well With: Garden salad, Challah

Ingredients

  • 1 Tablespoon olive oil
  • 1 diced onion
  • 6 minced cloves garlic
  • 2 diced carrots
  • 2 diced zucchini
  • 2-3 Tablespoons sesame seeds
  • 1 cup long-cooking brown rice
  • Chicken (1 whole chicken cut up with skin removed or 8-10 pieces of white and/or dark meat with skin removed. Can use bone in or boneless chicken breasts and/or thighs. I use 4 skinless and boneless breasts and 6 skinless and boneless thighs.)
  • 1/4 cup tomato paste (can use more if want it more tomatoey)
  • 2 Tablespoons light soy sauce (optional)
  • 1 3/4 cups water
  • Salt and pepper to taste

Directions

  1. Heat oil in large frying pan or dutch oven over low heat.
  2. Add onion and garlic and saute for 5 minutes.
  3. Add rest of veggies and saute for an additional 5 minutes.
  4. Mix sauce ingredients together (tomato paste, soy sauce and water)
  5. Add rice to veggies, stir to mix.
  6. Place chicken pieces on top of rice and veggie mixture.
  7. Pour sauce over the chicken so it's entirely coated.
  8. Do not stir.
  9. Bring to a boil over medium heat.
  10. Cover and let the chicken and rice continue to boil with the lowest possible heat.
  11. Cook for 45 minutes.
  12. Stir everything together and check if the rice is cooked enough.
  13. May need to cook for another 5-15 minutes until the rice is soft enough to your taste.