I'm all for one pot dishes, it's not only laziness in regards to cleaning up afterwards, but also I find something strangely comforting and warming in those type of dishes... Especially this time of the year. It's Autumn, middle of October and last two nights we already had some frost and very low temperatures outside. It is beautiful though - nights are cold but the sky is unbelievable! The days - chilly, but sunny and trees are already making their seasonal change :) Autumn IS my favourite time of the year, there's something magical, even mystical about it... What's your favourite season of the year?
Back to my dish. I had no clue what to make for dinner the other day. Opened the freezer to find some chicken pieces, already in some kind of weird marinade (I'm not a fan of buying ready marinated meats, but sometimes you just can't walk pass by them, as they're usually at a great price!). So, I was presented with a chicken, in a marinade that I had no idea about, some vegetables at home of plenty of pasta, rice and other grains in the cupboard... My one pot chicken dish was loosely inspired by the chicken biryani (had to check the ratio of stock to rice etc) and it turned out really well! Nice warming, hearty flavours and very filling.
How to make it...
- 4 chicken thighs & 4 chicken legs
- 1 l stock (for ex 500 ml vegetable stock + 500 ml chicken stock)
- 10 cherry tomatoes, sliced in half
- 1 yellow pepper, diced
- 1 green pepper, diced
- 1 onion, finely diced
- 1 cup frozen peas
- 1/2 cup frozen baby carrots, cut into smaller pieces (or any other carrot, fresh or frozen, cut into smallish pieces)
- 300 g basmati rice
- 1 tablespoon vegetable oil
- 1/2 teaspoon dry provencal herbs, or herbs of your choice
- salt & pepper to taste
Take one big cast iron pot, or any other oven proof one, that you can use both on top of the stove, as well as in the oven. Place in on top of the stove, pour in the oil and heat up, only on medium heat. Also preheat your oven to 175 C.
Take your chicken pieces and put into the pot, brown well all around, you don't want to cook it thoroughly at this stage, just brown the meat. If your chicken hasn't been marinated, like mine, remember to season it with salt and pepper. Take the browned meat out of the pot and put aside. If needed add a little bit more oil to the pot and add diced onion and diced peppers and fry till all the veges are soft. Add the peas and carrots, herbs (if using any), salt, pepper and basmati rice, stir everything well and put your chicken pieces back into the pot. Add the stock and stir to make sure nothing is stuck to the bottom of the pot, and to place the chicken pieces in between all the veges and rice. Add the cherry tomatoes, cover and bring everything ti simmering point - don't take the lid off. Once you can hear everything bubbling a bit in the pot, place it, covered all the time, on a middle shelf in your preheated oven. Leave like that for 30 mins. After that time your rice and meat should be done, and all your vegetables nice and soft. Serve hot.
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Chicken Biryani Scottish stoved chicken