There is just something about one pot meals that gets me excited.
It doesn’t get easier than this and it definitely tops the list on “Easy Cooking” or “Cooking made Simple”.
One pot meals are perfect on those lazy days, when you run late or have limited time in the kitchen.
I call it gooi-gooi or gou-gou kos.
Everything is added and cooked in one pot, pan or tray, and once you’re done cooking, it goes straight on the table.
This one pot has all those flavours mixing and blending into a dish that’s next level lekker.
This kind of meal has an added bonus – there’s less dishes, which means less washing up.
There are also no limits to what goes into your pot.
Add protein, vegetables, rice or starch.
Chicken, tinned fish, veg or even baked beans, anything works and if needed, add some extra flavour with a stock or soup powder as a base.
This week Rhodes Quality Products Shares their One-Pot Winter Winners with us.
A delicious one-pot roast chicken, lekker boerewors spaghetti, West African Jollof rice, a chicken veg stew, yummy sausage baked bean stew and a breakfast/brunch time one pan meal.
Enjoy these convenient recipes to keep you warm and cosy during the long nights and short days.
For more inspiration, head on over to www.rhodesquality.co.za or on Instagram and Facebook #RootedInGoodness. Stay safe and keep warm.
Jollof Rice - A spicy one-pot tomato rice dish from West Africa
By Rhodes Quality Products
Ingredients
1 x 400g can Rhodes Quality Tomatoes Chopped & Peeled
2 red peppers, seeded and chopped
1-2 chillies
45ml (3T) sunflower oil
1 onion, finely chopped
4 cloves garlic, crushed
65ml (1 x 115g) Rhodes Quality Tomato Paste
750ml (2 1/2 cups) prepared chicken stock
10ml (2t) Packo Mild & Spicy Curry Powder
5ml (1t) dried thyme
Salt and freshly cracked black pepper
500ml (2 cups) white rice
2 bay leaves
To serve: 30ml (2T) chopped parsley
Method
Place the canned tomatoes, red peppers and chillies into a food processor and blend until smooth.
Heat the oil in a large saucepan.
Add the onion and fry until soft and translucent.
Add the garlic and Rhodes Quality Tomato Paste and fry for two minutes more.
Add the tomato-pepper puree and stir.
Bring to the boil and then reduce the heat and simmer for ten minutes.
Add chicken stock, Packo Mild & Spicy Curry Powder and thyme.
Season to taste with the salt and pepper.
Simmer for a further 5 minutes.
Add rice and bay leaves and stir well.
Reduce heat and cover the saucepan with a lid.
Simmer, stirring often, until all the liquid is absorbed and the rice is cooked.
Add extra water or chicken stock if needed during cooking.
Remove the jollof from the heat.
Remove the lid and leave to stand for 5 minutes.
Fluff the rice with a fork, sprinkle with parsley and serve.
Sausage and baked bean stew
By Rhodes Quality Products
Ingredients
15ml (1T) sunflower oil
1 onion, finely sliced
1 garlic clove, crushed
8 frozen sausages
1 x 400g can Rhodes Quality Tomatoes Chopped & Peeled
5ml (1t) Dijon mustard
160ml prepared chicken stock
1 x 410g can Rhodes Quality Baked Beans in Tomato Sauce
Salt and freshly cracked black pepper
60g (1 cup) baby spinach leaves, washed
To serve: mashed potato or fresh bread
Method
Heat the oil in a large saucepan.
Add the onion and fry over low heat until softened.
Add the garlic and fry for two minutes more and set aside.
In the same saucepan, brown the sausages on all sides.
Return the onions and garlic to the pan.
Add the Rhodes Quality Tomatoes Chopped & Peeled, the mustard and the chicken stock.
Bring to the heat and then add the Rhodes Quality Baked Beans in Tomato Sauce.
Continue simmering the sauce until the sausages are cooked through.
Season well to taste.
Stir in the spinach and turn off the heat.
Serve over mashed potatoes or with fresh bread.
One-pot roast chicken
A simple roast chicken made with Rhodes Quality Chickpeas is true home-style cooking.
Recipe Credit Rhodes Quality Products
Ingredients
1 x 400g can Rhodes Quality Chickpeas, drained
65 ml (¼ C) butter
45 ml (3 T) sunflower oil
1 whole chicken, cleaned
Salt and freshly ground black pepper
10 ml (2 t) fresh thyme leaves
1 medium onion, chopped
4 carrots, chopped
2 cloves garlic, chopped
200 g baby potatoes, peeled
250 ml (1 C) prepared chicken stock
Method
Heat the butter and the oil together in a large heavy-bottomed casserole dish.
Season the whole chicken with salt, pepper and thyme and place into the casserole dish.
Brown the skin well on all sides.
Remove the chicken from the dish and set it aside.
Add the onions, carrots and garlic to the dish and fry for a few minutes, stirring occasionally until the onions begin to soften.
Add the baby potatoes and stir well to coat.
Return the chicken to the casserole dish.
Add the chicken stock and place the lid on the casserole dish.
Place the casserole dish into the oven preheated to 170˚C and roast slowly for 45 minutes.
Add the Rhodes Quality Chickpeas to the vegetables and stir well.
Replace the lid and continue cooking until the chicken is cooked through and the vegetables are tender.
Your choice: To thicken the sauce, remove one cup of the vegetables together with some sauce and blend to smooth with a handheld blender.
Return the puree to the remaining sauce in the dish and stir well to mix through.
Carve the chicken and serve.
One-pot boerewors spaghetti
Quick & Easy one-pot boerewors spaghetti. Serve up a filling and tasty innovative South African recipe in no time with an Italian twist made with Rhodes Quality Italian Style Tomatoes.
Recipe Credit Rhodes Quality Products
Ingredients
1 x 400g can Rhodes Quality Tomato Italian
500 g boerewors
1 onion, chopped
2 cloves garlic, crushed
330 ml (1⅓ C) prepared chicken stock
250 ml (1 C) water
250 g spaghetti
Salt and freshly cracked black pepper
To serve: grated parmesan cheese
Method
Remove the boerewors sausage meat from its casings and break into chunks. Heat a large saucepan, and fry the boerewors meat until it begins to brown. Add the onion and the garlic and fry until the onion softens. Drain any excess fat. Add the Rhodes Quality Tomato Italian Style, prepared chicken stock and the water. Bring the sauce to a boil. Add the spaghetti. Cook over medium heat, stirring regularly to prevent sticking, for 15 minutes or until the pasta is cooked, adding extra hot water to the saucepan if necessary. Season to taste. Just before serving, sprinkle with parmesan cheese.
Breakfast Macon and potato hash
A one-pan easy breakfast or perfect brunch time meal.
Recipe Credit Rhodes Quality Products
Ingredients
4 potatoes, peeled
30 ml (2 Tbsp) olive oil
200 g macon or chicken rashers
2 spring onions, finely chopped
1 x 400 g can Rhodes Quality Tomatoes Chopped & Peeled
Salt and freshly cracked black pepper
Handful of chopped Parsley
4 eggs
65 ml (¼ cup) mozzarella cheese
Method
Dice the potatoes into even sized cubes.
Heat the oil in a large non-stick frying pan.
Add the potatoes and cook until tender, golden and crispy.
Add the macon or chicken rashes and fry until crispy.
Add the spring onions.
Add the Rhodes Quality Tomatoes Chopped & Peeled and bring the sauce to the boil.
Season well to taste and stir in the parsley.
Reduce the heat to a simmer.
Make four wells in the hash and crack an egg into each well.
Sprinkle each egg with a little mozzarella cheese.
Replace the lid and cook until the eggs are cooked.
Serve immediately.