There is just something about this time of year that makes me want to keep serving up steaming pots of stews and casseroles. Preferably with loads of autumnal veg and definitely my fair share of carbs. I’m not sure why really. It hasn’t even got that cold yet but I for one am all about some comfort food right now. I could eat it all day; the only problem is finding the time to make it all. But that’s where this recipe comes in.
Now maybe I’m about to start teaching you all to suck eggs but as all of us fall in love with this quick and easy recipe every year when Autumn rolls around again I thought I’d share it. It ticks all those Autumn comfort food requirements I was taking about yet it won’t take up all of your time. Obviously you should feel free to mix up the veg in there to suit the best of your veg rack but as it really does show off those fall cabbages to perfection you want to aim to have at least a little bit in there. And the same with the leek, that goes without saying. After all is there anything that goes better with chicken than slow cooked leeks?
One Pot Chicken and Rice Recipe
6 chicken breasts
3 cloves garlic
1 tsp tamarind paste
2 cms fresh ginger
1 tbsp Korean chili
3 star anise
1/2 Savoy cabbage
6 salad onions
Tbsp low sodium soy sauce
1 l light chicken or veg stock
Start by bringing your stock with the star anise, ginger, tamarind, chilli and garlic to the boil then turn the heat down so that it keeps on simmering then drop the whole chicken breasts in.
Simmer for ten to fifteen minutes (depending how thick they are) then remove with a slotted spoon.
Add the rice and the remaining ingredients except the salad onions, chives and soy sauce, cover the pan then simmer for 30 mins.
Return the chicken to the pot and sprinkle over the onions, chives and soy sauce.
Serve immediately. Enjoy!