one pot wonder

A one-pot meal of chicken cooked with tender broccoli and rice.

Chicken and Rice with Broccoli Recipe

½ pounds bone-in, skin-on chicken legs

salt and black pepper

olive oil

large onion, chopped (1 ½ cups)

broccoli,

cumin

turmeric saffron threads

cayenne pepper (plus more to taste if desired)

chicken broth

½ cups basmati or long-grain white rice

peas

parsley leaves

Lemon or lime wedges,

Season chicken on all sides with salt and pepper. Heat oil in a 12-inch skillet over medium-high heat until lightly smoking. Add chicken skin-side down and cook without moving until well browned, 6 to 7 minutes. Flip and brown second side, about 5 minutes longer. Transfer chicken to a plate and set aside.

Reduce heat to medium, and add the onions, broccoli and a pinch of salt, stirring until softened, 2 to 3 minutes. Add the garlic, cumin, turmeric, and cayenne and cook for until fragrant, about 30 seconds longer. Add the chicken stock to the pan and then add the rice and lay the chicken carefully on top. 

Bring the liquid to a boil and then lower the heat to maintain a gentle simmer. Cover and cook until the rice and chicken are finished cooking, 15-20 minutes. Add the frozen peas during the last 3 to 4 minutes of cooking. 

Remove from heat. Sprinkle with fresh chopped parsley and serve with lemon or lime wedges

Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.

Seared Scallops with Israeli Couscous Recipe

¼ cups low-sodium canned or homemade chicken or vegetable broth

whole wheat Israeli couscous

ear corn, kernels removed

olive oil, divided

lemon juice lemon

Sun Gold or cherry tomatoes, halved

½ jalapeno, thinly sliced

½ cup picked cilantro leaves, roughly chopped

scallops

Add broth to a 12-inch skillet over high heat and bring to a boil. Add couscous and corn, season to taste with salt and pepper, stir to combine, and reduce heat to a bare simmer. Cover and allow to cook, stirring occasionally, until the excess liquid is absorbed, 8 to 10 minutes. Stir in 1 tablespoon of oil and the lemon juice, cover, and cook for 1 more minute. 

Place the couscous in a serving bowl and combine with scallions, tomatoes, jalapeno, and cilantro. Set aside. 

Pat the scallops dry with a paper towel and then season generously with salt and pepper. In the same skillet, heat remaining 2 tablespoons olive oil over medium-high heat until barely smoking. Add the scallops and cook without moving until golden brown on first side, 2 to 3 minutes, flip, and cook until barely cooked through, about 2 minutes longer. Place on top of the couscous mixture and serve immediately. 

Chicken scarpariello, the Italian-American dish of chicken braised with sausage and peppers in a sweet-and-sour sauce, is one of those perfect Tuesday-night meals. It's punchy, it's not for the timid, but it's ultimately very easy to make, requiring just a single sauté pan or Dutch oven, about 25 minutes on the stovetop, and a half hour in the oven.

Chicken Scarpariello (Braised Chicken With Sausage and Peppers) Recipe

(1.15kg) bone-in, skin-on chicken thighs (6 to 8 thighs)

(15 milliliters) vegetable oil

medium onion, thinly sliced (about 6 ounces; 170 grams)

red bell pepper, thinly sliced (about 6 ounces; 170 grams)

sage leaves

garlic,

(240 milliliters) dry white wine

(240 milliliters) homemade chicken stock

(28 grams) sugar

Adjust oven rack to center position and preheat oven to 350°F (175°C). Season chicken generously with salt and pepper. Heat oil in a 4- to 5-quart straight-sided sauté pan or Dutch oven over medium-high heat until shimmering. Add chicken, skin side down, and cook, without moving, until well browned and crisp, about 8 minutes total, lowering heat if pan starts to smoke excessively. Flip chicken and brown lightly on second side, about 3 minutes. Transfer chicken to a large plate and set aside.

Return skillet to heat without draining it and add sausage. Cook until well browned on first side, about 1 1/2 minutes, reducing heat if it starts smoking. Flip sausage and cook on second side until browned, about 1 1/2 minutes longer. Remove pan from heat, transfer sausage to a cutting board, and cut each link into 3 to 4 slices.

Return pan to heat, add onion and bell pepper, and cook, stirring and scraping up browned bits with a wooden spoon, until softened and starting to brown, about 4 minutes. Add sage and garlic, stir to combine, and cook until fragrant, about 1 minute.

Add pickled cherry peppers and their liquid, stirring and scraping up browned bits from bottom of pan with a wooden spoon. Add wine and cook until liquid is reduced by half, about 2 minutes. Add chicken stock and sugar and stir to combine. Return sausage to pan, toss to combine, then return chicken pieces to pan skin side up, nestling them down among sauce, vegetables, and sausage.

Transfer to oven and cook until chicken is crisp and tender, about 30 minutes. Serve immediately, spooning sauce, vegetables, and sausage around chicken pieces.

For those who prefer their curry flavor without eye-watering heat, this Thai-inspired massaman chicken curry, fortified with potatoes and the citrusy, bitter flavor of wheat beer, is just the ticket.

Chicken Massaman Curry With Wheat Beer And Potatoes Recipe

onions

curry paste (about 1/2 cup; 300 grams)

(12-ounce; 355 milliliters) bottle Belgian-style wheat beer

coconut milk

chicken stock chicken stock

(45 milliliters) Asian fish sauce

(30 grams) palm or light brown sugar

star anise pods

cinnamon

chicken

(75 grams) roasted unsalted peanuts

(45 milliliters) fresh juice

Kosher salt,

rice,

(30 grams) lightly packed cilantro leaves

Fried shallots, for garnish (optional)

Chicken Massaman Curry With Wheat Beer and Potatoes Recipe

In a Dutch oven, heat oil over medium-high heat until shimmering. Add onions and cook, stirring occasionally, until softened slightly and golden brown in spots, about 5 minutes. Transfer to a plate.

Add curry paste and cook, stirring, for 2 minutes. Stir in beer and bring to a boil, then reduce to a simmer. Cook until reduced by half, about 5 minutes. Add coconut milk, chicken stock, fish sauce, sugar, star anise, cinnamon stick, chicken, and potatoes. Bring to a boil, reduce heat to low, cover, and simmer for 20 minutes. 

Add onions back to pot and continue simmering, uncovered, until potatoes are tender and chicken is cooked through, 15 to 20 minutes longer. Remove from heat. Discard star anise pods and cinnamon stick. Spoon off any excess fat on the surface, if necessary. Stir in peanuts and lime juice and season to taste with salt, if needed.

Serve with rice, garnishing with cilantro, lime wedges, and fried shallots (if using).

A one-skillet supper of couscous, squash, and pancetta.

Couscous With Crispy Pancetta And Butternut Squash Recipe

pancetta,

medium shallot, thinly sliced (about 1/4 cup)

serrano pepper, finely chopped (about 2 tablespoons, see note)

butternut squash, peeled, seeded and cut into 3/4-inch pieces

Israeli couscous

chickpeas,

cilantro

Couscous With Crispy Pancetta and Butternut Squash Recipe

Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until shimmering. Add the pancetta and cook, stirring frequently, until crisp and rendered, 4 to 5 minutes. Remove the pancetta and set aside. 

Return pan to medium heat. Add the remaining oil and then add the shallots, serrano peppers, and a pinch of salt and pepper, and cook, stirring frequently, until softened, but not browned, about 3 minutes. Add the cumin and garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the squash and cook, stirring frequently, until it begins to soften slightly, about 5 minutes. Add the couscous and broth and simmer, stirring occasionally, until most of the liquid is absorbed and squash is tender, about 12 minutes.

Add the chickpeas and pancetta to the pan to warm through, season to taste with salt and pepper and toss with lemon juice. Let sit for a few minutes to allow cous cous to finish hydrating, stir in cilantro, and serve.

A quick one-skillet meal of couscous with tomatoes, spinach, and feta cheese.

Skillet Pearled Couscous With Tomatoes, Feta, And Spinach Recipe

shallot, thinly sliced (about 2 tablespoons)

dried red chile flakes

pearled (Israeli) couscous

½ cups homemade vegetable stock

grape tomatoes, halved

spinach

scallions, light green parts only, thinly sliced

feta cheese

lemon

basil

Skillet Pearled Couscous with Tomatoes, Feta, and Spinach Recipe

Heat 1 tablespoon of olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, the chili flakes, and a pinch of salt. Cook, stirring, until softened, about 2 minutes.

Add the couscous and broth to the pan and simmer, season lightly with salt and pepper, and cook until most of the liquid is absorbed, about 12 minutes. Off the heat, stir in the grape tomatoes, spinach, scallions, half of the cheese and the lemon juice and stir to combine and lightly wilt the spinach. Adjust the seasoning as needed and then top with the remaining cheese and basil. Serve immediately

Chicken patties seasoned with ginger, scallions, and cilantro, served with a sriracha mayonnaise.

Skillet Chicken Burgers With Ginger, Scallions, And Sriracha Mayonnaise Recipe

mayonnaise (preferably Kewpie brand)

sriracha

ginger

garlic (about 1 tablespoon)

scallions

Kosher salt

butter lettuce

wheat, potato,

Skillet Chicken Burgers with Ginger, Scallions, and Sriracha Mayonnaise Recipe

In a small serving bowl, combine the mayonnaise and sriracha, adding more sriracha as desired until desired heat level is achieved.

Combine the chicken, chopped cilantro, ginger, garlic, scallions and a generous pinch of salt in a mixing bowl just until combined, making sure not to overhandle the meat. Form into four patties. 

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the burgers and cook until the bottom is brown and crispy,about 4 minutes. Flip and repeat on the other side, 3 to 4 minutes longer, covering for the last minute. Patties should register 150 to 155°F on an instant read thermometer. Transfer to a paper towel-lined plate.

Place the lettuce on the bottom bun, top with the patties, add remaining whole cilantro leaves. Spread with sriracha mayonnaise, or serve on the side for dipping

A quick and hearty stew made with kale, white beans, and Italian sausage.

Skillet 30-Minute Kale, White Bean and Sausage Soup Recipe

shallots (about 1 large shallot)

jalapeno,

thyme

garlic, minced (about 2 teaspoons)

oregano

white beans, drained and rinsed

freshly squeezed juice from 1 lime or lemon

Fresh picked parsley leaves,

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots, jalapeno (if using), and a pinch of salt and cook, stirring frequently, until softened, 2 to 3 minutes. Add the thyme, garlic, and dried herbs and cook, stirring constantly, until fragrant, about 30 seconds. Add the sausage, breaking it up with a wooden spoon until it loses its pink color, about 4 minutes. 

Add the broth, kale, and beans and raise the heat to bring to a simmer. Fold in the kale until it starts to wilt. Using a potato masher, smash some of the beans to thicken the broth. Cover and allow to cook until thickened, 6 to 8 minutes longer. Remove the thyme stems and discard. Stir in the lime or lemon juice, season to taste with salt and pepper, ladle into bowls, sprinkle with parsley, and serve.

A quick and hearty meal of salmon cooked with quinoa, arugula, and feta cheese. The trick is to sear the salmon skin first, then add it back to the pan at the very end just until barely cooked through.

Skillet Salmon With Quinoa, Feta, and Arugula Recipe

(6-oz) skin-on salmon filets

canola, vegetable, olive oil

water chicken broth

pre-washed quinoa

baby arugula

scallions,

feta cheese (about 4 ounces)

Season the salmon with salt and pepper. Heat the canola oil in a 12-inch skillet over medium-high heat until hot. Add the salmon skin-side down and cook without moving until skin is crisp, 2-3 minutes. Carefully remove salmon with a thin metal fish spatula and set on a large plate skin-side-up.

In the same skillet, bring 2 cups of water to an active boil and generously season with salt. Add the quinoa and allow to cook for exactly 9 minutes. 

Lower the heat to medium-low, stir in the arugula, scallion, feta and place the salmon back on top, skin-side up, cover and cook until the salmon is barely cooked through, 2 to 3 minutes longer. Portion out the quinoa and salmon and drizzle with fresh lemon juice and extra-virgin olive oil. Serve immediately.

You can throw almost anything into a frittata, but filling it with the sweetest summer corn and smoky bacon makes this a simple yet tasty dinner you'll want to eat all season.

Frittata With Bacon, Corn, and Gruy&#232;re Recipe

eggs

(60 milliliters) whole milk

(140 grams) cubed Gruyère cheese, divided (see note)

bacon

corn corn

jalapeño pepper, seeded and diced (plus a couple of slices for decoration, if desired)

Adjust oven rack to 4 inches below broiler and preheat broiler to high. In a large bowl, whisk together eggs and milk or half and half until fully combined. Stir in half of cheese and season with salt and pepper. Set aside.

Heat oil in a 10-inch oven-safe nonstick or well-seasoned cast iron or carbon steel skillet over medium-high heat until shimmering. Add bacon and cook until light brown but not crisp, about 4 minutes. Transfer to a paper towel–lined plate and remove all but 1 tablespoon bacon fat from pan.

Add corn, scallions, and jalapeño to skillet and cook, stirring occasionally, until just tender, about 4 minutes. Season to taste with salt and pepper.

Pour eggs into skillet and cook, stirring and scraping pan all over, until very loose curds form throughout, about 2 minutes. Continue to cook until eggs on bottom and edges are set, about 2 minutes. Top with remaining cheese, bacon, and a few jalapeño slices for decoration, if using.

Place under broiler and broil until top is just set and a pale golden brown, a few minutes. Serve immediately.

Skillet pasta with shrimp and basil pesto.

Skillet Pesto Pasta with Shrimp and Pine Nuts Recipe

pine nuts

water

linguini,

cherry tomatoes, quartered

bails pesto, preferably homemade

basil,

Place pinenuts in a 12-inch skillet and heat over high heat, tossing and stirring frequently until lightly toasted. Transfer to a bowl and set aside.

Heat the water in a 12-inch skillet over high heat until boiling and heavily salt it until it tastes like the sea. Add the linguine and cook, stirring occasionally, until al dente, about 8 minutes. Drain, reserving 1 cup of the pasta water, and transfer to a bowl. Toss with 1/2 tablespoon olive oil and set aside.

Wipe out the skillet, and heat remaining 1 1/2 tablespoons oil over medium-high heat until shimmering. Add the tomatoes and cook, stirring occasionally, until softened, 2 to 3 minutes. Season with salt and pepper. Push the tomatoes to the side and add the shrimp, seasoning those with salt and pepper on both sides. Cook until pink and opaque, about 4 minutes total, flipping once half way through cooking.

Add the pasta back to the pan, stir in the pesto and pine nuts until combined. Add reserved pasta water as necessary, adding a little at a time until it reacjes desired consistency. Season with salt and pepper, transfer to warm serving bowls, top with basil, and serve.

Just when we thought lamb shanks couldn't possibly get any better.

Moroccan lamb shanks

x 350 grams Frenched lamb shanks

leeks,

onions, chopped

garlic cloves, chopped

(75 grams) harissa paste

cinnamon quills

star anise

saffron

orange

(125 milliliters) white wine

(110 grams) dried apricots, chopped

(110 grams) pitted dates, chopped

can chickpeas, rinsed, drained

tomatoes

chicken stock

Sicilian olives

Coriander leaves & chopped smoked almonds, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6265639646001&=domain=del

5348771529001-6265639646001

A comforting one-pot wonder that's also genuinely good for you? We're sold.

This recipe is from Magdalena Roze's new cookbook, Happy & Whole, available nationwide from March 28.

Top 17 one pot wonder recipes from across the web

The most viewed one pot wonder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 17 one pot wonder recipes from across the web

The most viewed one pot wonder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken and Rice with Broccoli Reci...

Seared Scallops with Israeli Cousco...

Chicken Scarpariello (Braised Chick...

Chicken Massaman Curry With Wheat B...

Couscous With Crispy Pancetta And B...

Skillet Pearled Couscous With Tomat...

Skillet Chicken Burgers With Ginger...

Skillet 30-Minute Kale, White Bean ...

Skillet Salmon With Quinoa, Feta, a...

Frittata With Bacon, Corn, and Gruy...

Skillet Pesto Pasta with Shrimp and...

Moroccan lamb shanks

Magdalena Roze's easy one-pot chick...

Slow-cooked pork shoulder with lemo...

Soy-poached chicken with lemongrass...

Butter chicken recipe: the easy way...

One Skillet Salmon with Lemon Orzo

The most viewed one pot wonder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine