One Pot Chicken and Vegetable Pilaf

Since discovering the joys of one pot wonders there’s no turning back!

Lately, with lots going on, I’ve been feeling quite exhausted and have found myself looking for cooking shortcuts to take the mental load out of cooking. Thoughts of “how can I avoid having to stand over the stove” and “what’s the shortest possible route to dinner” have been occupying my mind ….

Thankfully, the oven and cookware in my current rented apartment are superior to what I had at home (currently being renovated, doesn’t look like we’ll be moving back in mid December though and you’ll agree if you’ve been watching my instastories).

The apartment has a couple pieces of French oven cookware. Need I say more. I have discovered the joys of one pot cooking in this amazing cookware which gives me fast results, less clean up and better tasting food!

I am loving having a home cooked meal without all the hassle. The French oven is so easy to clean, uses much less heat to cook at high temps, goes stove to oven, can roast meat in it, make curries, broths, pasta, anything!

I can’t wait to slowly fill my new, big kitchen (so excited!) with some French oven cookware. I’m so glad I got to road test it out first because now I know it’s definitely worth it. It’s expensive but it’s for life, and you can pass them on to the kids too. I think this Chasseur 5.2 litre oven will be first cab off the rank! And I simply adore the look of this Neoflam retro 5.6 litre low casserole pan. How good does it look!

Don’t worry, you can use any French oven, Dutch oven or casserole dish you might have to make the One Pot Chicken and Vegetable Pilaf. So put your feet up and let the cookware and oven do all the heavy lifting and discover the deliciousness that comes when all the ingredients are brewed together, creating deep, complex flavours to enjoy.

One Pot Chicken and Vegetable Pilaf

Brenda Janschek
Prep Time 15 mins
Cook Time 1 hr 15 mins
Servings 6 people

Ingredients
  

  • 1 large brown onion, chopped
  • 4 cloves garlic, finely chopped
  • 1/2 large red capsicum, diced
  • 1 carrot, diced
  • 1 zucchini, diced
  • 1 corn on the cob, kernels sliced off
  • 1 cup peas
  • 2 tsps turmeric powder
  • 2 tsps cumin powder
  • 1 tsp paprika powder
  • 2 tbsps extra virgin olive oil
  • 1.5 cups basmati rice
  • 2 cups chicken stock or water
  • 1/2 cup water
  • pinch good pinch sea salt and pepper
  • 8-10 chicken drumsticks

Instructions
 

  • Preheat oven to 180C
  • In a large casserole dish add onion, capsicum, carrot, corn, peas, turmeric, cumin and paprika. Pour over olive oil, mix well, pop lid on and place in oven for 30 minutes.
  • Add rice, stock, salt, pepper and water into the baking tray and stir to combine. Place chicken drumsticks on top and season well with salt and pepper. Cover and back in oven for 45 minutes.
  • Remove lid and cook for a further 15-30 minutes or just until chicken and rice are cooked.

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Other rice based dinner recipes you might like are Easy Paella, Middle Eastern Spiced Chickpea Rice and Garlic Prawns and Coconut Rice.

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