I am usually cooking when I am solo parenting - which is the worst time! Juggling bath time with dinner is a stress to say the least, let alone cleaning up afterwards. I don't love cooking, I have to be honest, but my values (& 5 years of Uni!!) around nutrition tell me I have to create something healthy & balanced (at least 5 nights of the week..).
I also have this thing when I cook; when dinner is on the table, 95% of the dishes ARE DONE. I hate knowing there is more work to come....
Then of course, you have to think of what the kids are going to eat..so sitting at the dinner table eating dinner together is not the worst part of your day (which it can be, some weeks, most nights of the week!). A meal I can segment is helpful, as some nights, one particular child has to have everything separate on the plate.
So, in comes my ONE POT WONDER Ginger, Rosemary & Chicken with Rice. It ticks all the boxes. You can put in what ever veggies that work/you have - but make sure you do! Check out the recipe & let me know if you want more of the same!
There is around 20 minutes of prep time, 10 minutes of you cooking, then 30-40minutes in the oven.
Cookware- Stove top/oven proof dish with lid at least 4.5L. Non stick is ideal but not essential.
- Oven - turn on when you are getting ready: 180 degree's Celsius.
- Knife/chopping board/tongs/spatula/spoon/bowl
- Kettle - fill it & boil it.
Ingredients + Method
Chicken- Turn oven on to 180 C.
- Chicken pieces x 1 per person (kids I give a leg or large wing). Optional to remove skin if you are really watching your weight &/or cholesterol. I don't...
- 1/4 cup flour, any kind.
- Cracked pepper - lots.
Toss these all into a bowl, so the chicken is well covered.
- 1 1/2 tablespoons canola oil (if using non stick pan - may be less)
- Heat the pot on high. Once hot, add oil & let heat up. Ensure pan is well covered in oil. Add your chicken pieces. Try to get all in at one time.
- Cover with lid. Leave on one side for at least 4-5minutes, then turn. Lid back on. Another 3-4 minutes, then turn down heat, add splash of water then put the lid on again for 1-2 min then turn off.
- Remove chicken onto a plate you will use for serving (save the dishes).
Remainder
- 2 tablespoons ginger diced with skin on
- 3 x 4cm sprigs fresh rosemary, some removed from stalk but I put it all in.
- 2 lengths celery, washed & roughly diced.
- 1 tablespoon of whole pepper corns (medley or black), slightly mulled. (I say slightly, as I never get time to finish! But having most whole also means if you have someone who does not like it hot - insert small human - you can fish them out when serving).
- 1 brown onion diced.
- 1 garlic clove crushed.
- 2 tablespoons apple cider vinegar (or just brown).
- 2 teaspoons sugar - any type.
- 2 tablespoons sultanas - these are optional - but I love them in it.
- 1 to 1-1/2 cups basmati rice.
- 2-3 cups of boiled water.
- 2 large or 3 small carrots, sliced - skin on!
- 1/2 cup frozen peas.
- 1/2 cup frozen corn.
- 1 whole head of broccoli including stem, roughly cut up (slice stem).
- Use same pot - no cleaning. Turn on medium heat, add onion, ginger, celery & garlic. Cook for 2-3 minutes until onion gets clear.
- Add chicken back in pot, add 1/2 cup water, vinegar, sugar & fresh rosemary. Let it slightly boil for 1-2 minutes, add rice.
- Leave for a minute, stir as much as you can, then add at least 2.5 cups of boiling water until all the rice is covered. Add sultana's here if you want them in. Cover & put in the oven.
- Leave it for 35-40 minutes, but if you need more time doing other things just turn the oven down to 150. Check if the rice has absorbed into the water/cooked. Add more water as you need. If the rice is cooked - add in carrot, peas, corn & stem of broccoli. Try to stir through but not a big deal if cannot. Put lid on, for 5 minutes. Turn oven off.
- Sit broccoli tips on top, put the lid on & leave in oven until you are ready to serve it. For adults, add salt to taste when served.