Monday, August 14, 2017

The Magic of the One Pot Meal


When I'm pressed for time, I often make one pot meals. I love them because they usually require very little preparation, only a few steps, and easy clean-up.


One of my favorite recipes growing up was my Mom's Chicken Paprikash. I have fond memories of being served the gorgeous red chicken over mounds of delicious, crispy rice. Apparently there were vegetables mixed in as well, but I don't remember that part. This dish is so simple, yet incredibly tasty and a huge hit with my husband and toddler (my son's favorite color is red, so the color of the dish is an added bonus!).




Begin by heating up a French Oven over medium heat and add 1 teaspoon of olive oil. I love using my French Oven for soups, stews, and most of my one pot meals. While they are a bit pricey, I believe they are a worthwhile investment. I have this Le Creuset Signature Enameled Cast-Iron French Oven. It's easy to clean, durable, and pretty enough to double as a serving dish.


Add the chopped onions and mushrooms to the pot. Cook, stirring occasionally until the onions and mushrooms have softened, about 8 minutes.



While the mushrooms and onions cook, prepare the chicken. Combine the paprika, garlic, salt and pepper. Coat both sides of the chicken with the seasoning mixture. Once the mushrooms and onions are ready, push them to the side and add the chicken to the pot. Add the remaining olive oil. Sear the meat on both sides (about 3 minutes per side).



Next, add the rice (I usually use brown rice but ran out, you can also substitute quinoa!) and stir until mixed with the seasoning. Add the broth and bring to a boil. Cover and let simmer for 20-30 minutes for white rice, 40-50 minutes for brown rice. Check the pot after 20 minutes to see if you need to add additional water. I like to cook this dish until the rice is crispy on the bottom. Garnish with parsley and enjoy!

Other one-pot meals I like to cook are Arroz con Pollo and Shakshuka. What are yours?

Chicken Paprikash

Ingredients

2 teaspoons olive oil, divided
1 onion, diced
8 oz mushrooms, sliced
6 boneless, skinless chicken breasts, pat dry to get a good sear
1/2 teaspoon of salt
1/2 teaspoon pepper
1 tablespoon smoked paprika
1 tablespoon granulated garlic
2 cups of rice
4-5 cups chicken broth or water
1 tablespoon of parsley, minced

Instructions
Heat a French oven over medium heat. Add the olive oil. Once the oil is heated, add the onions and mushrooms. Cook, while stirring occassionally until softened, about 8 minutes. Push the mushrooms and onions to the sides of the pot.
While the mushrooms and onions cook, prepare the chicken. Combine the salt, pepper, paprika, and garlic. Coat the chicken with the spice mixture. Add the additional oil to the pot. Sear the chicken on both sides (about 3 minutes per side). Add the rice and mix until coated with seasoning. Add 4 cups of the broth or water and bring to a boil. Reduce to a simmer and cook for 20 minutes for white rice and 40 minutes for brown rice. Check to see if the rice is done, you may need to add an additional cup of water and cook for 10 more minutes. Garnish with parsley and enjoy!   

Prep time: 5 minutesCook time:Total time: 40 minutes (white rice) or 60 minutes (brown rice) Yield: 6 Servings 





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