ONE POT CHICKEN, RICE AND VEGETABLES
For lunch today, I didn’t feel like doing chicken, rice and veggies separately, so I decided to try something different and it was sooo yummy.
1 Large onion
6 skinless chicken breasts
1 Teaspoon crushed garlic
1.7 liter of boiling water
2 cups jasmine rice
squirt of lemon juice
2 cubes of chicken stock
5 ml salt
2 ml pepper
2 ml dried parsley
half a head of broccoli
half a head of cauliflower
1 mielie
100 ml chutney
On high heat, fry peeled and chopped onion until brownish.
Add cut up chicken and season with some salt, pepper and parsley.
Once chicken is brownish and cooked, add a teaspoon of crushed garlic. I add the garlic last because I don’t like burnt garlic.
Let that all fry together for 2 minutes and add a squirt of lemon juice.
I boiled the kettle and added a full kettle of 1.7 litres of water. As soon as it was boiling again in the pot, I added 2 cubes of chicken stock. Let the stock boil a little and added 2 cups of jasmine rice.
I am sure any rice will be fine but we only eat jasmine rice.
Reduced heat and let it boil together for about 15 – 20 minutes for rice to cook.
I then added the cut up broccoli and cauliflower.
I had a left over mielie from Thursday night, so cut that up quick and chucked it all together in the pot.
Covered the pot and let it all boil, stirring every few minutes until veggies were soft.
Opened the pot to reduce excess water by letting it still cook.
Turned heat off, added chutney and a little more salt and mixed it in.
IT IS DEVINE AND VERY TASTY!
The kids love it and took me less than an hour to make, with minimal dishes.
This made a huge pot.
NOTE: I would have liked to have added carrots too, but didn’t have and didn’t feel like going to the shop today.
Photo and recipe: Leanne Rossouw
