Hello and welcome to our weekly table here at What’s for Dinner!
Tonight’s diary was originally going to be written by my sweetie Mark Morgan but he is still dealing with a painful shoulder issue that makes extensive typing a real slog so I’m gonna jump in and share a couple of easy one pot recipes. I’ve chosen two that use chicken and one meatless one that all are easy to make and as the title implies only use one pot! They also make a good amount of food so they are great for leftovers throughout the week too. Oddly enough I don’t seem to have pics of these dishes even though I’ve made them a few times! Oh well.
Bacon Ranch One Pot Chicken and Rice
from The Salty Marshmallow
Ingredients
- 6 Slices Bacon Diced
- 1 Tablespoon Olive Oil
- 1 Large Onion Diced
- 1 1/2 Pounds Chicken Cut into bite-sized pieces
- Salt To Taste
- Pepper To Taste
- 1 Teaspoon Garlic Powder
- 1 Cup Long Grain White Rice
- 1 Packet Ranch Mix
- 2 1/2 Cups Chicken Broth
- 1 Cup Shredded Cheddar Cheese
Instructions
-
Cook the diced bacon in a large skillet over medium-high heat until cooked through. Remove bacon from pan to a plate using a slotted spoon. Wipe any excess grease from the pan.
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Heat the olive oil in the pan. Add the onion, chicken, and seasonings to the pan. Cook until chicken is golden brown on all sides.
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Add the rice, ranch mix, and chicken broth to the chicken mixture.
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Bring mixture to a boil then turn heat to medium-low. Cover and simmer for 17-20 minutes until rice is tender.
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Turn off the heat and stir in the cooked bacon and cheese until melted.
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Serve immediately.
Easy Chicken and Chickpea Paprikash
from Vikalinka
Ingredients
- 1 tbsp olive oil
- 2 Chicken breasts skinless and boneless, sliced in strips
- 1 red bell pepper
- salt and pepper
- 1 onion chopped
- 3 garlic cloves minced
- 2 tbsp smoked paprika or sweet paprika
- 3 tbsp flour
- 1 1/2 cups chicken stock
- 1 can 14 oz diced tomatoes
- 1 can 14 oz chickpeas
- 1/2 cup sour cream or creme fraiche
- flat leaf parsley
Instructions
-
Cut chicken breast in strips and season with salt and pepper.
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In a large pan sear chicken strips in olive oil until just sealed but not completely cooked, approximately for 5-7 minutes. Remove to a plate.
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Add sliced pepper and stir fry over medium-high heat until slightly charred but still crispy. Remove to a plate and set aside.
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Reduce the heat to low and add chopped onion. Cook for 10 minutes until soft, add garlic and continue cooking for 1 minute.
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Add paprika and flour, stir to combine until you have a red paste.
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Whisk chicken stock in until the paste is completely blended into it. You might want to add 1/2 cup first and whisk, then the rest of the stock to avoid lumps.
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Add diced tomatoes.
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Return chicken to the pan and add chickpeas. Bring to a boil, then turn the heat down, cover with a lid and simmer for 20 minutes.
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After 20 minutes uncover your chicken paprikash, stir in sour cream, add red peppers and take off the heat immediately to avoid sour cream separating.
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Taste and add more salt if necessary.
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Serve sprinkled with chopped flat leaf parsley and steaming rice or noodles.
Cauliflower and Chickpea Curry
from A Communal Table
Ingredients
- 2 Tablespoons canola oil
- 2 onions cut into 1/2 inch dice
- 2 teaspoons ginger and garlic paste OR 1 1/2 teaspoons pressed garlic and 1/2 teaspoon grated fresh ginger
- 5 teaspoons curry powder
- 1 medium head cauliflower broken into small floret
- 1 15 oz. can garbanzo beans, rinsed and drained
- 2 10 oz. cans diced tomatoes with green chiles I used Rotel brand
- 1 14 oz. can reduced fat unsweetened coconut milk
- 1/2 cup chopped fresh cilantro
- salt
- pepper
Instructions
-
Add two tablespoons canola oil to a large skillet and heat over medium-high heat. Add the onions and garlic paste and saute until golden, about 8 minutes.
-
Sprinkle the curry powder over and stir for about 30 seconds – you should be able to smell the spices! Add the cauliflower, tomatoes, garbanzo beans and stir.
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Add the coconut milk, stir and bring to a simmer. Cover and simmer for about 15 minutes or until the mixture has thickened slightly and the cauliflower is tender. Remove the lid and taste, adding additional salt, and pepper as needed. Garnish with cilantro.
Thanks for stopping by for our weekly feast!
What’s for Dinner? is published every Saturday evening at 4:30pm Pacific and we welcome any and all to share recipes, tips, stories, and other foodie type things. If you would like to contribute a diary it’s really easy! Just pick an open date from our schedule and send me a kos message
HERE and I’ll add you to the group so you can put your diary in the queue when it’s ready. If you have any questions about the process or need help I’m happy to oblige!
Speaking of the schedule, here’s the current one:
What’s for Dinner Schedule
Date
|
Post #
|
Diarist
|
03/30
|
13.38
|
esquimaux
|
04/06
|
13.39
|
SteelerGrrl
|
04/13
|
13.40
|
yojimbo
|
04/20
|
13.41
|
esquimaux
|
04/27
|
13.42
|
OPEN
|
05/04
|
13.43
|
OPEN
|
05/11
|
13.44
|
esquimaux
|
Beyond here is all OPEN.
So what’s for dinner at your place?