Use 8 quart pot Yields 8 to 10 servings

Here are two recipes from Spice and Spirit published by Lubavitch Women's Cookbook Publications ( a most wonderful cookbook!)

While this first contains 2 quartered potatoes, you could just leave them out, or substitute additional beans or sweet potatoes.

Clean chicken and remove pieces of fat. Set chicken aside and put fat into heavy 8 quart pot. Add pepper and turmeric and cook over hight flame for 5 minutes until fat melts. Place chicken in fat and brown on all sides.

In a large bowl, mix water and tomato paste. Add salt and remaining spices. Pour mixture over the chicken, bring to a boil. Cook 10 minutes.

Remove chicken and set aside.

Add rice to boiling sauce in pot, and cover. Lower flame and cook 15 minutes. Replace chicken in pot-add more water if too dry. Cover and place on bleck before Shabbat.