6 Quick & Easy One-Pot Recipes

One-Pot Chicken & Rice Recipe





If you're looking for a delicious and hassle-free meal that will leave your taste buds dancing, then look no further than this one-pot chicken and rice recipe. This delightful dish is not only easy to make but also packs a flavorful punch that will have your family asking for seconds. So, let's dive right into the world of culinary magic!

Ingredients:

Here's what you'll need for this delectable dish:

  • 2 boneless, skinless chicken breasts
  • 1 cup of long-grain white rice
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 bell pepper, diced
  • 1 cup of chicken broth
  • 1 teaspoon of paprika
  • 1 teaspoon of dried thyme
  • Salt and pepper to taste

Method:

Now that we have all the ingredients lined up, let's dive into the cooking process.

  1. Season the chicken breasts with salt, pepper, paprika, and dried thyme.
  2. In a large pot, heat some olive oil over medium-high heat.
  3. Add the seasoned chicken breasts and cook until golden brown on both sides.
  4. Remove the chicken from the pot and set it aside.
  5. In the same pot, add the chopped onion, minced garlic, and diced bell pepper.
  6. Sauté until the vegetables are tender and fragrant.
  7. Add the rice to the pot and stir it well to coat it evenly with the vegetable mixture.
  8. Pour in the chicken broth and bring it to a boil.
  9. Reduce the heat to low, cover the pot with a lid, and let it simmer for about 15-20 minutes or until the rice is cooked through.
  10. Once cooked, return the chicken to the pot and let it warm up for a few minutes.

Serving Suggestions:

This one-pot chicken and rice recipe pairs perfectly with a side of steamed vegetables or a fresh salad. You can also sprinkle some chopped parsley on top for an added touch of freshness. And don't forget to serve it with a smile!

In just one pot, you've created a mouthwatering meal that's both satisfying and comforting. The tender chicken combined with the fragrant rice and aromatic spices will transport your taste buds to culinary heaven. Plus, the convenience of cooking everything in a single pot means less time spent cleaning up afterward – music to any cook's ears!

But enough about me and my love for this recipe! I'm curious, have you ever tried making a one-pot dish before? If so, what's your favorite recipe? 

One-pot tuna pasta puttanesca recipe


one pot recipe


Garlic, basil, and capers are combined to create this delicious one-pot tuna pasta puttanesca.
A crisp coating of golden cheese, a blend of mozzarella and cheddar, adorns the top of our tuna puttanesca. For a meatier texture, you might use flakes tuna steak in place of the canned tuna used in this recipe.

Ingredients:

  • 100g of tuna in oil, drained (keep some of the oil aside)
  • Two cloves of crushed garlic, two 400g cans of diced tomatoes, and some sliced olives
  • A handful of fresh basil
  • 2 tbsp rinsed capers
  • 300g portions of pasta shapes
  • 50g each of shredded mozzarella and cheddar
  • 50g of fresh breadcrumbs in a handful

Method:

  1. Turn up the grill's heat to high. Heat the garlic in a large ovenproof sauté pan after adding a small amount of tuna oil to it.After adding the chopped tomatoes, simmer for fifteen minutes.Add the tuna, capers, and basil, and season to taste...
  2. In the meantime, prepare the pasta shapes as directed on the package. Lightly drain and then toss into sauce. Once heated through, sprinkle the cheese and breadcrumbs on top and place under the grill to melt.

Top tips for making one-pot tuna pasta puttanesca

You may simply add a variety of vegetables to the spaghetti to increase your daily intake of five fruits and vegetables because this recipe has so much flavor. Try some finely chopped spinach, mushrooms, onions, and peppers.

One-pot sage and lemon roast chicken recipe


one pot recipe


Easy roast chicken meal with fresh herbs and zesty flavors that requires little cleanup can be made with a one-pot sage and lemon roast chicken. It's a modern twist on a Sunday roast that yet gives everyone plenty of time to enjoy themselves.

Ingredients:

  • 1 kg potatoes (e.g., Maris Piper) and 1 tablespoon olive oil
  • One free range the entire chicken (around 1.7 kg)
  • One lemon, thinly sliced
  • Eight chopped sage leaves (plus extra for garnish)
  • One red onion, cut coarsely and peeled

Method:

  1. Put the oven on gas 6, 200C. Place the potatoes on a roasting tray and generously coat them with 1 tablespoon of oil. Place the chicken in the center of the tray and coat it completely with the leftover oil. After squeezing one lemon wedge over the chicken, add the remaining wedges to the tin.
  2. Distribute the sage evenly and well season. When a skewer is placed between the thigh and the breast, the meat should come out clear after 1 hour and 15 minutes of roasting.
  3. After around 30 minutes, turn and baste the potatoes, then add the red onion. Roast for a bit longer, basting again thereafter, until cooked through. Let it rest for fifteen minutes, then carve and serve with the potatoes, onions, and any other green vegetables you choose.

TOP TIP FOR MAKING ONE-POT SAGE AND LEMON ROAST CHICKEN

The next day, any leftover chicken can be utilized to create risotto, pasta bake, or curry.

Spanish chicken with beans recipe


one pot recipe


Ready in less than an hour, this Spanish chicken with beans is a one-pot marvel. This beloved family dish has tender cannellini beans, tender chicken, and a smoky chorizo. Ideal for satisfying a large number of hungry folks.

Ingredients:

  • 600g of chicken thighs
  • 125g of chorizo, peeled and sliced
  • One peeled and sliced onion
  • One tablespoon of olive oil
  • One red pepper
  • One large clove of peeled and sliced garlic
  • 1 tablespoon sun-dried tomato paste, or red pesto
  • 410g of washed and drained cannellini beans
  • 300 milliliters of boiling chicken stock
  • A couple of thyme sprigs
  • One teaspoon of smoked paprika

Method:

  1. In order to prepare the chicken thighs, preheat the olive oil in a deep skillet. Add the onion, chorizo, then peeled and sliced chicken thighs, placing them skin-side down. To allow the skin to brown, cook the chicken for 5 minutes without flipping it over. Meanwhile, toss in the chorizo and onion.
  2. Once the chicken is upside down, turn it over and add the deseeded and chopped red pepper, a large peeled and chopped garlic clove, red pesto (or sun-dried tomato paste), rinsed and drained cannellini beans, hot chicken stock, and a few thyme sprigs.
  3. Drizzle the chicken with smoked paprika. When the chicken is cooked, bring to a boil, cover, and simmer for 25 minutes.

TOP TIP FOR MAKING SPANISH CHICKEN WITH BEANS

For even more Mediterranean flavor, include a couple green olives.


Haddock and lentil one pot recipe


one pot recipe


It only takes five minutes to cook this flavorful one-pot haddock and lentil meal.

You may discover how simple, adaptable, and delicious cooking with lentils can be by trying our one-pot haddock and lentil dish. This recipe may be prepared in less than an hour and only requires three steps in the technique. If you would rather, you can substitute hake or cod for the haddock.

Ingredients:

  • One tablespoon of rapeseed oil
  • 1 red onion, thinly sliced; 
  • 100g uncooked puy or green lentils; 
  • 150g tomato passata; 
  • washed.
  • One pot of vegetable stock cube
  • ½ cup chopped cauliflower (florets)
  • 200g tiny or fresh potatoes, 
  • cut into 2 mm thick slices; 
  • 60g finely chopped Chorizo; 
  • 2 substantial haddock loin fillets, 
  • each weighing about 125g

method:

  1. Set oven temperature to 200°C/Gas 6. Heat half of the oil in a casserole dish on the stovetop. Cook the onion for five minutes, or until it becomes tender.
  2. Add the 200ml of freshly boiled water together with the lentils, passatas, and stock cube. Boil and stir until the stock cube is dissolved. Take off the stove and stir in the chorizo. Distribute the potatoes and cauliflower evenly on top. After placing the lid on, bake for thirty minutes.
  3. Nestle the fish into the two spaces you made in the mixture. After adding a drizzle of the leftover oil, season with sea salt. Cook, uncovered, for an additional ten minutes.

Top tips for making haddock and lentil one-pot

  • Shorten the cooking time if you're using thinner fish pieces.
  • The day before, if you have time, thoroughly salt the fish, then rinse it to remove the salt before cooking. By lowering the moisture content, this helps to enhance the flavor of the fish and gives it a firmer texture.
  • You can replace the chorizo with two tsp of paprika to make this recipe vegetarian.


Sausage and potato one pot recipe


one pot recipe


It only takes a few minutes to prepare, and you can use any combination of vegetables and sausage flavors. This is truly a "throw everything in the pan" recipe. Add a little stock to this recipe to make gravy to go with it, but feel free to leave out the stock if you like a drier dish. While regular mushrooms work just as well, chestnut mushrooms hold their form much better and have a delicious meaty flavor that goes well with the sausages. I promise that the whole family will love this delicious midweek meal.

Ingredients:

  • 700g of fresh potatoes, tiny
  • Three sliced onions
  • 4 peeled and sliced carrots into thick sticks
  • 200g of mushrooms with chestnuts
  • Eight sausages from Lincolnshire
  • Two to three tablespoons of olive oil
  • One teaspoon Worcester sauce
  • One teaspoon of tomato purée
  • Hot beef stock, 375ml
  • Black pepper and salt that has just been ground
  • 2 tsp finely chopped parsley, flat leaves

Method:

  1. Set oven temperature to 180°C/350°F/Fan 160°C/Gas Mark 4.
  2. Fill a large roasting tin with the potatoes, onions, carrot, mushrooms, and sausages. Make sure everything is thoroughly coated by pouring on the oil and tossing everything together.
  3. After thoroughly whisking in the tomato purée and Worcester sauce, pour the stock around the sausages and veggies. Add pepper and salt for seasoning.
  4. Bake for one and a half to one and a half hours, or until the sausages are browned and the veggies are tender and golden.
  5. Remove the sausages and veggies and keep heated. Garnish with parsley and serve alongside the gravy.

TOP TIP FOR MAKING SAUSAGE AND POTATO ONE POT

For this recipe, chicken thighs or a combination of chicken thighs and sausages work really well as an alternative.

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1 Comments

  1. This recipe is a culinary masterpiece, with clear instructions and enticing creativity that promises a delicious adventure in every bite!

    ReplyDelete