One-Pot
30 recipes found
Cumin Beef and Green Bean Stir-Fry
Borrowing from both Hunan and Indo-Chinese cuisine, this speedy stir-fry features a generous amount of crushed cumin seeds for their aroma and earthy flavor. While ketchup is commonly used in Indo-Chinese cooking to provide tangy sweetness, sriracha does double duty, delivering a spicy kick without needing to reach for the chile powder. Green beans are ideal here for their mild sweetness and crunchy texture, but any quick-cooking vegetable will work in their place.
Keema Palak (Ground Chicken and Spinach Curry)
This comforting ground-chicken dish is layered with typical Desi spices: cumin, chile powder and garam masala. Finished with tender baby spinach, it has all the makings of a satisfying one-pot meal. In most keema (or ground-meat) curries from the Indian subcontinent, onions and meat are sautéed separately in two steps, but this recipe calls for cooking them together, along with ginger and garlic, a shortcut that saves time without sacrificing flavor. Spices and tomatoes follow, and a hefty amount of quick-cooking baby spinach is added toward the end, adding a mild earthiness that balances the bold spices. A splash of lemon juice adds freshness and brings everything together. Serve it with rice or roti for an easy, flavorful meal that comes together in 30 minutes.
Skillet Orzo With Chorizo and Dates
This smoky, sweet one-pan orzo uses a hands-off approach that takes cues from paella, allowing the orzo to simmer, untouched, so that a golden crust (called socarrat) forms underneath. It’s not quite as crispy as what you’ll get from traditional rice-based paella, but it still makes for some nice textural contrast. Just be sure to use a well-seasoned cast-iron or nonstick skillet to prevent the orzo from sticking. Cured Spanish chorizo lends smoke and spice, dates provide pops of chewy sweetness, and a shower of goat cheese crumbles brings creamy tang.
Lemony Peas and Dumplings
With no kneading or fussy shaping required, these easy, spoon-formed dumplings make the perfect dinner in a pinch. More like German spaetzle and Hungarian galuska than Italian gnocchi, these dumplings are made with a thick, pancake-like batter that comes together in minutes, ready to scoop and plop into boiling water. A fresh nod to chicken and dumplings, these lemon-scented dumplings develop an irresistibly chewy texture as they simmer. Thanks to the residual heat from the water, the frozen peas thaw in a couple of minutes, before getting dressed in the buttery lemon sauce. To ensure a silky-smooth sauce, gradually stir the fridge-cold butter in the lemon juice, two tablespoons at a time. Highlight the sweetness of the peas and the brightness of the lemon juice and zest with a generous sprinkle of salt to finish.
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Galinhada Mineira (Brazilian Chicken and Rice From Minas Gerais)
A deeply comforting, one-pot meal of chicken and rice, this recipe from Minas Gerais is chock full of peas, carrots, and plenty of garlic and onion.
Chicken Cobbler
Chicken potpie, like so many other dishes, was a created as way to stretch chicken by encasing it in less expensive, more filling dough. In restaurants, the dish has gone through something of a renaissance, but not many people make it at home, maybe because it seems like too much work. This version is different, using a far simpler procedure. It is a chicken potpie reimagined as a cobbler, with less dough and more vegetables. The idea here is to do much of the cooking in one pot and skip the most finicky part, the crust, in favor of a simple biscuit topping. In about 45 minutes, you can have a hearty, savory cobbler that is, I’m almost sorry to say, as easy as pie.