Jew-balaya (a kosher dish)

I have two similar recipes that I combine or mix and match to make what we affectionately call Jewbalaya. We use beef or turkey keilbasa (Check the ingredients list, many of them are made with pork casings and msg, both of which we don't eat!) I'll combine the two recipes here for you, but remember to play with the recipe a bit for your tastes. Also, the amounts below will not fit into a large crockpot... They will fit in a large stock pot or 2 crockpots. You can also cut the recipe in half or move to a stock pot before adding the rice and extra stock.

Jewbalaya

      2-4 tablespoons olive or safflower oil (for cooking onions, peppers and garlic) 

1 3 1/2-to 4-pound chicken

2 cups chopped onions

2 cups chopped green bell peppers

1/4 cup chopped fresh parsley

2 cloves garlic, chopped

 2 pounds kielbasa or other fully cooked smoked sausage, cut into 1/2-inch-thick slices on the bias 

1 quart jar of tomatoes blended (options: diced fresh tomatoes,  combination of diced and sauce/paste, or omit all together)

2 bay leaves

2 teaspoons chili powder

1 tsp. red pepper flakes

1 teaspoon dried thyme

1-2 tsp oregano

1 ½ tsp celery salt

3/4 teaspoon (or more) cayenne pepper

1/4 teaspoon ground cloves

1-2 tsp black pepper (to taste)

1 ½ tsp kosher salt

3 cups long-grain white rice

6-8 cups chicken broth (start with 6 add more liquid for the rice)

Boil the chicken until very tender (I boil with a whole onion, salt, pepper and other seasonings for flavor). Remove chicken from pot and put both in the fridge overnight. 

Remove meat from bones and fat from broth. Chop chicken into pieces.

From this point the recipes are very different... I will share the crockpot versions I have come up with first.

Option 1 (my preferred way): When I have time I saute' the onions, peppers and garlic and brown the chicken before putting them in the pot. Add all ingredients except the rice. I put the rice in about an hour or so before serving, so it isn't mushy. Add additional broth if needed.

Option 2: On crazy days I just dump it all in the crockpot and turn it on (omit the oil)... cook on low for 6 hours or high for 3-4. The rice will get mushy using this option, but it is edible. 

Option 3 (stove top): Heat oil over high heat. Working in batches, add chicken and cook until brown on all sides. Transfer chicken to platter. Reduce heat to medium-high; add onion, bell peppers, parsley and garlic to pot. Sauté until onions are tender. Add sausage, bay leaves, and spices; sauté until spices are fragrant and flavors blend. Add rice; stir to coat.

Pour broth over rice mixture in pot. Add chicken; press to submerge in liquid. Bring to boil. Reduce heat to low, cover and cook until liquid is absorbed and rice is tender. Remove bay leaves. Season with more cayenne pepper, if desired. Serve hot.