Category Archives: One pot meals


20160305_202625Jumbalaya, as the name suggests is a mixture of a variety of veggies, meats and shrimp. I love to make one pot meals due to its convenience in a busy schedule. Its whole and hearty.


Olive oil – 3 Tbsp.

Celery(chopped)- 4 sticks

Onion(diced) – 1

Red bell pepper(diced) – 1

Yellow bell pepper (diced) – 1

Green bell pepper(diced) -1

Jalapeno peppers (seeded and chopped) – 1 or 2 acc to taste

Garlic (minced) – 4 cloves

Chicken breasts(boneless skinless) – 2 (cut into small pieces)

Andouille sausage, thinly sliced into rounds – 1 lb

Chicken stock – 3 cups

Crushed tomatoes – One 14 oz can

Uncooked white rice – 1 1/2 cups

Cajun Spice – 3 to 4 Tbsp.

Bay leaf – 1

Thyme, crushed – 1 tsp

Cayenne pepper – 1/4 tsp.

Raw shrimp, peeled and deveined – 1 lb

salt and pepper – to taste


  • Heat 2 tbsp of olive oil in a large pan

  • Saute celery, onion, bell peppers, jalapeno and garlic for around 5 minutes till the vegetables are soft.


  • Add the rest of the olive oil, chicken and sausage and stir well. Saute for another 5 minutes till the chicken is slightly cooked and no longer pink.



  • Add the chicken stock, tomatoes, rice, Cajun spice, cayenne pepper pw, bay leaf and thyme and 1/2 cup of water. Mix well.


  • Reduce the heat to low. Cover and cook for 25-30 minutes until the rice is cooked. Stir occasionally so that it does not get burnt.



  • Once the rice gets cooked, add in the shrimp and simmer for another ten minutes.


  • Season with salt, pepper and more cajun spice if needed.


Creamy Chicken and Rice

20160221_211513This is an all in one dish – a perfect one pot meal. It is wonderfully creamy with lovely flavours.


Olive oil – 1/4 cup
Butter – 4 tbsp
Onion- 1(diced)
Carrots – 2 (grated)
Cauliflower – a small pc(cut into small florets)
Chicken thighs – 1.5 lbs (cut into small pieces)
Salt – 2 tsp
Black pepper – 1/2 tsp
Bay Leaves – 2
Dry white wine – 1 cup
Chicken broth(hot) – 5 cups
White rice (Jasmine or Basmati) – 2 cups
Garlic – 1 head
Italian Parsley – 1/3 cup(finely chopped)
Parmesan Cheese(grated) – 1/2 cup


  • In a large pan, heat olive oil and butter, then add in onions and saute till soft.20160221_183459
  • Add in cauliflower, carrots and salt. Saute until soft and golden.20160221_183535
  • Add chicken, bay leaves, salt and pepper. Saute for 5 minutes until chicken is golden in color.


  • Increase the heat to high and add the white wine. Boil it and reduce the mixture till most of it has evaporated.



  • Add the hot chicken broth and rice to it. Mix well.


  • Take the whole garlic head and slice the ends off without separating them as shown in the picture.


  • Immerse the sliced garlic head into the center of the rice.


  • Bring to a boil and then reduce to low. Now cover and cook for 15- 20 minutes.


  • Turn off the heat and add the remaining 2 tbsp of butter, parsely and parmesan cheese. Stir it well. The rice should be creamy.




  • Serve warm. Garnish with parsley.