Beautiful nerds that like to cook, anyone got any recommendations for a simple one pot chicken and rice dish for someone who's not big on spicy food. ?
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@quixoticgeek
Apologies for something overly simplistic:
I had a hard time learning to cook for fewer than 8 people, I now keep chopped frozen onion, dried fried garlic, and stock cubes for single-serve meals because the effort of material prep didn't make sense otherwise for such small quantities
Start with a teaspoon of butter in a ~2l pot, fry the chicken and about 100g onion (from frozen is fine) add water to halt it when brown
Add the dried garlic and a stock cube, 60g of rice.
Misc vegetables, herbs, spices, by availability.
Chopped spinach (also from frozen) works surprisingly well
Keep simmering and adding water until the rice is done
@BrettRD i normally cook for 4, eat one portion and freeze the rest. And I do the thing with freezing diced onions when I have the spoons to chop them. But sometimes I just want a meal where I cook for one, in one pot, and when it's done, I don't have to worry about coming back when cooled to put in freezer bags etc...
Your recipe looks like a plan. I'll see if I can make it work this evening
@quixoticgeek the local supermarket megacorp sells 500g bags of frozen chopped onion, you just have to pick out the detritus that late stage capitalism considers 'food'
I often do similar to the above substituting rice for red lentils, heaps of sweet paprika, a dash of cumin.
The butter and the stock cube does the heavy lifting for just about anything you could throw in there
@BrettRD on days where I have spoons, I enjoy the cooking process. Chopping the veg, etc... so I do an extra bit of onion and freeze it for days like today where I'm super low on spoons.
@quixoticgeek do they like spiceS that aren't spicY? Chicken in adobo or mole from scratch is a ton of work, but if you get the sauce canned, it can be a quick prep.
My go-to for this set of constraints, though, is just normal amount of rice in the rice cooker, layer some vegetables on top (carrots, beets, anything steamable), put raw chicken on top of that, and add some chicken stock or broth in place of some or all of the water. When the rice declares itself to be done, everything is ready to eat.c
@iris re "spiceS that aren't spicY?" the problem is round here people seem to think in order to make something flavourful, they have to make it ridiculously spicy.
@quixoticgeek I'm team spicy... I think Thai cuisine had the right idea.
@quixoticgeek Coq au vin / cacciatori type thing. Roast off (for my taste, bone in, skin on thighs) plus onions, mushrooms, maybe some carrots or whatever. Heat down, add a bunch of stock and red wine, rice (do the sums on the packet, but a bit less rice than required for the volume of stock/wine). Cover for 30 mins, checking after 20. Not traditional, very tasty.
@moof got a recipe that works for one ?
