Tag: one pot meal
Chicken and Beans Stew
This is a great one pot meal to make through the week as it doesn’t take very long to make. Serve with some crusty bread and a crispy salad and you have an amazing meal!!
- 2 tablespoons olive oil
- 4 to 5 chicken thighs, bone in with skin
- Salt
- Pepper
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 1 can cannellini beans
- 4 to 6 cups chicken broth
- ½ pound pasta
- Salt
- Grated Parmigiano Reggiano
Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.
Chicken and Bean Pasta Stew- One Pot Meal!
Yummy, hearty stew with chicken thighs and beans… I flavored it with some pancetta and decided to make it a one pot meal by adding the pasta to the mix!
- 2 tablespoons olive oil
- 4 to 5 chicken thighs, bone in with skin
- Salt
- Pepper
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh rosemary, chopped
- 3 large carrots, chopped
- 2 celery stalks, chopped
- 2 tablespoons all purpose flour
- 1 can cannellini beans
- 4 to 6 cups chicken broth
- ½ pound pasta
- Salt
- Grated Parmigiano Reggiano
Sprinkle salt and pepper liberally over the chicken pieces Heat a heavy saucepan with the olive oil. Brown the chicken pieces with skin side down, about 5 minutes on each side. Keep aside. Add the pancetta and cook on medium heat for 3 to 4 minutes. Add the onion, garlic, rosemary, carrots and celery. Saute on medium heat for 4 to 5 minutes. Add the flour and sauté for a minute. Add the beans and chicken broth and bring to a boil. Add the pasta and continue to simmer till the pasta is cooked through. In the mean time take the skin off the chicken pieces and shred with fork and keep aside. Add the chicken pieces to the stew. Check for seasonings and garnish with cheese.
Short Rib Chili with Tomatillo Sauce
I made this for the Super Bowl but thought I can still post this recipe as winter refuses to leave- and that means, stews and chili are still welcome… this is a rich, indulgent chili- definitely worth making.. especially if you are entertaining…
- 5 to 6 short ribs, bone in
Spice Rub
- 2 teaspoons ground coriander
- 2 teaspoons ground roasted cumin
- 2 teaspoons salt
Mix all the ingredients. Transfer the ribs to a flat platter. Sprinkle the spice rub onto the ribs and marinate for over night or at least 4 hours. Take out of fridge at least an hour before cooking.
Tomatillo Sauce
- 6 tomatillos, peeled and cut in half
- 2 poblano peppers, cut in half and deseeded
- 1 medium yellow onion, unpeeled, cut in half
- 4 garlic cloves, unpeeled
- Drizzle of olive oil
- Sprinkle of salt
- 1 cup cilantro, chopped
Preheat oven to 400 degrees.
Line a cookie sheet with aluminum foil. Place the tomatillos, poblanos, onion and garlic onto the cookie sheet. Drizzle the oil and sprinkle the salt. Roast for 30 minutes till vegetables are soft. Blend the vegetables with the cilantro till smooth. Keep aside.
- 3 tablespoons olive oil
- 1 cup chicken broth
- 1 can pinto beans
- Salt
- ½ cup cilantro, chopped
Heat a heavy saucepan with the olive oil. Brown the short ribs on both sides (about 5 minutes each) in two to three batches. Take out and add the tomatillo sauce and chicken broth. Bring to a boil and add the short ribs back into the saucepan. Bring to a boil and lower the heat to a simmer. Place lid and cook on stove or in a 350 degrees oven for 3 hours. Take the ribs out of the gravy and let cool. Take the bones and fat off and shred the meat back into the gravy. Add the beans and cook on medium heat for 10 minutes. Check for seasonings. Garnish with cilantro. Serve warm.
Mexican Stew
- This is a great one-pot meal to make .. especially since it has started to get cold…
- 1 pound chicken thighs
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 2 to 3 large yellow potatoes and cut into ½ inch pieces
- 2 tablespoons olive oil
- 2 teaspoons roasted cumin
- 2 cups chicken broth
Sauce
- 2 poblano peppers, sliced in half
- 1 anaheim pepper, sliced in half
- 1 small garlic head, wrapped in aluminum
- 1 small yellow onion cut in half
- 2 to 3 green onions
- 1 tablespoon olive oil
- Salt
- ½ cup cilantro, chopped
- ½ cup chicken broth
Place the peppers, garlic, onion and green onions onto a lined baking sheet. Drizzle the olive oil and sprinkle the salt. Roast in the oven for half an hour, or until the vegetables are soft. Take out and blend in the blender with the cilantro and ½ cup broth until smooth.
Heat a saucepan and add the oil and roasted cumin. Add the carrots and celery and sauté for 2 to 3 minutes on medium heat. Add the green sauce, 2 cups broth and the chicken thighs. Mix well and add the potatoes. Bring to a boil and simmer for an hour and a half. Serve hot with bread.
Chicken Carrots and Potato Bake
I love when I come up with a one pot meal that is delicious!! This is a great meal to make for the familia as it comes together in no time. It is a self contained meal but if you want to add some greens to the mix, serve a salad or like me- cook up some quick spinach.. will post the recipe for tomorrow…
- 3 to 4 medium yellow skinned potatoes, cut into wedges
Transfer the wedges to a medium saucepan. Top with water and bring to boil. Drain and let cool.
- 5 to 6 skinless bone in chicken thighs
- 2 cups baby carrots
- 1 large onion, sliced
- 4 garlic cloves
- 2 teaspoons coarse salt
- ½ cup fresh cilantro, chopped
- ¼ cup extra virgin olive oil
- Juice of half a lemon
Transfer the garlic cloves and salt to a mortar and pestle. Pound till smashed. Add the cilantro and continue to pound well. Slowly add the olive oil and lemon juice. Pound till a smooth paste is formed. Keep aside.
Transfer the chicken, carrots, onions and potatoes to a lined baking pan. Drizzle the cilantro paste and mix well. Add extra salt if needed.
Bake on 400 degrees F for 45 minutes to an hour or till the chicken is cooked through and the vegetables are golden brown. Serve immediately.
Pasta with Chicken and Zucchini
I love making roast chicken for many reasons. One reason is the leftovers. I like coming up with something completely different with yesterdays leftovers.
In this case, I had about a cup of shredded chicken from the delicious roast chicken. I also always keep fresh tomato sauce in my fridge all the time. Once a week I buy fresh tomatoes and make a quick fresh sauce. I wanted to add some vegetables and noticed a zucchini in my fridge. I then remembered my daughter’s look every time I serve zucchini- so I decided to peel it, chop it and add it to the mix with some carrots- she noticed the carrots but not the zucchini. The chicken and tomato sauce mixture was delicious. I quickly boiled some pasta and we had a delicious, quick and healthy meal.
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Mexican Stew with Roasted Corn
I had a cup of leftover poblano raisin sauce from the weekend. I decided to make my favorite kind of meal- a one pot meal. I bought some boneless skinless chicken thighs. That is all I needed since I took the rest out of my fridge and pantry.
I sauteed some onion and carrots with olive oil. I added the sauce, chicken and chicken broth. I let the chicken cook for a while.. until it was ready to fall apart. Considering it is a stew, it took me all of 45 minutes to make. The trick to really good flavor was of course the yummy sauce.. but I also sauteed the chicken pieces in some hot olive oil before I cooked the onions and the garlic. The browning of the meat gives the stew a delicious, nutty flavor and the chicken tastes really good also. The roasted corn complemented the dish really well. I always have a few packs in my freezer was such occasions. A generous helping of fresh cilantro completed the dish. I served it with a big salad and a dollop of guacamole… delish!
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