One-Pot Chicken & Rice
A comforting complete meal that cooks in a single pot.
Ingredients:
- 4 chicken thighs
- 1½ cups white rice
- 3 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 cup frozen peas
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper
Instructions:
- Heat oil in a large pot over medium-high heat. Season chicken with salt, pepper, and paprika.
- Brown chicken on both sides, about 4 minutes per side. Remove and set aside.
- Add onion and garlic to pot. Cook for 2 minutes.
- Add rice and stir for 1 minute.
- Pour in broth and bring to a boil.
- Return chicken to pot, reduce heat, cover, and simmer for 20 minutes.
- Stir in frozen peas, cover, and cook 5 more minutes. Let rest 5 minutes before serving.
Creamy One-Pot Pasta
Pasta cooks directly in the sauce for incredible flavor.
Ingredients:
- 400g pasta (penne or fusilli)
- 4 cups vegetable or chicken broth
- 1 can (400g) diced tomatoes
- 2 cups spinach leaves
- ½ cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Parmesan cheese
- Salt and pepper
Instructions:
- In a large pot, combine pasta, broth, tomatoes, garlic, and Italian seasoning.
- Bring to a boil, then reduce heat to medium.
- Cook, stirring occasionally, for 12-15 minutes until pasta is tender and liquid is mostly absorbed.
- Stir in spinach and cream. Cook until spinach wilts.
- Season with salt and pepper.
- Serve topped with Parmesan cheese.
Vegetable Curry with Rice
A warming, flavorful vegetarian meal in one pot.
Ingredients:
- 1 cup rice
- 1 can (400ml) coconut milk
- 1 cup vegetable broth
- 3 cups mixed vegetables (cauliflower, carrots, peas)
- 1 can chickpeas, drained
- 2 tablespoons curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon oil
- Fresh cilantro for garnish
Instructions:
- Heat oil in a large pot. Add onion and cook until softened.
- Add garlic and curry powder. Cook for 1 minute until fragrant.
- Add rice and stir to coat with spices.
- Pour in coconut milk and broth. Bring to a boil.
- Add vegetables and chickpeas. Reduce heat, cover, and simmer for 18-20 minutes.
- Fluff with fork and garnish with fresh cilantro.