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3 One Pot Meals That Don’t Suck

Byamazingfoodstv


Everyone loves a one-pot wonder because you can use up your leftovers and they save you dishes, but they can be so much more than that. Use these three recipes to create delicious meals that you’ll want to cook again and again – Potato Kielbasa, Chicken Cacciatore with risoni and Sausage, Beans and Rice.

Thanks to our friends at Skottsberg for sponsoring this video. Use ANDYCOOKS20 for 20% off their cookware, knives, serving and chopping boards: 

You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.

RECIPES:
Potato Kielbasa –
Chicken Cacciatore Risoni –
Red Beans, Sausage and Rice –

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Timestamps:
00:00 Intro
00:17 Potato Kielbasa
03:20 Chicken Cacciatore
09:09 Rice and Beans

Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

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49 Comments

  4. Today (well, 6 months ago), Australian cook, Andrew Hearnden, declared war upon the country of Italy with his version of chicken cacciatore. All Italians everywhere are incensed and gesturing furiously with their hands. What the Italian government's response will be other than furious hand gestures is yet to be seen, news at 9.

  17. XD only the italians get the warnings out of all the food videos i watch… look i get it but man the virulence italians have when you use one different ingredient… sorry i cant rear my own pigs and cure its cheek in spices that are not edemic to my country for months before i spend 10 minutes making my pasta dish… i do make fresh pasta though…

  22. One pot meals are awesome. There are plenty of recipes, but once you get the hang of them you can just freestyle. Protein, veg, starch and liquid. Euro style, Asian style, Mexican style, do what you do. And you always make enough for several meals.

  24. I have been making a variation of kielbasa skillet for years now. (I just use canned potatoes, so it cooks a bit faster; canned corn is also a nice addition.) But I add the sausage last. Your way dirties up a plate. Who has time to wash an extra plate? LOL. But I will try it with thyme next time. To be honest, I just salt and pepper mine and don't add in any extra flavoring (no chicken stock, either), despite the fact I normally like a lot of spice. Everything in it is pretty strongly-flavored on its own, so it works as-is, but thyme may kick it up a notch.

  26. I did the Potato Kielbasa last night and it was exceptional. I see this going into regular rotation in the colder months. I might reduce the amount of chicken stock next time, as the cook time it took to reduce it down resulted in the onions and peppers nearly breaking down completely. Still very tasty but lacking any chew. Next time I may reserve a few to add mid cook so I can have some left with a little tooth.

  28. Two things which aren't really clear to me – by ' a bit of colour', do you mean what we used to call 'browning' something? Also, what does 'get it up to temperature' mean when you talked about the oil? It looked like it was shimmering a bit – is that what you mean?

  36. Looked for the comment but couldn't find it, kiełbasa is pronounced something like queue-basa (like the basa part was right, just the begining threw me off, thought like oh a new ingredient, than you explained that is Polish sausage and I was confused for a moment 😂)
    To be more precise it would be k – q like quiche, ie -kinda high pitched with the i being like the u sound in queue but sharply followed by an e like the a in and, and the ł is something like the w in water, then basa was correct basically (:

  42. #CACCIATORE I was wondering, so looked it up.

    Two answers. From outside of Italy though. Oops

    1. The Kitchen Prescription channel on YouTube

    "What is cacciatore made of?"

    "Cacciatore is an Italian sauce dish traditionally made with chicken or rabbit. Typically made with tomatoes, sweet peppers, mushrooms, onion, garlic, herbs & wine."

    .

    2. ANOTHER DESCRIPTION on a web search

    "… outside of Italy (certainly in Australia) … a fairly classic version made with popular choices including chicken with onions, mushrooms and capsicum (bell peppers).

    "The tomato based stew sauce is flavoured with red wine, rosemary, bay leaves and dried oregano, as well as the flavours from the chicken, vegetables and whole olives (don’t skip this!). It’s all simmered together for 30 minutes which is enough time for the flavours to meld together and for the chicken to be cooked through to juicy perfection, but much faster to make than a slow cooked beef stew!"

    From recipetineats.com … I think.

  47. Fun fact: Almost universal misconception that you deglaze to dissolve the fond.. fond actually refers to dissolved bits after having been dissolved. What we call fond, the French ACTUALLY call sucs, referring to the browned bits having been caramelized.

    Ironically the Wikipedia page for fond which incorrectly defines it (at this point it would be fair to say the meaning has changed, who knows) but then also links to the page on deglazing: which correctly identifies the bits as sucs.
    “The culinary term fond, French for "base" or "foundation", refers to this sauce.[3] (In the United States, fond may also be used interchangeably with sucs.[4])” seems to be wider spread into the English speaking world.

  49. why is he calling the red pepper in the last recipe a "Capsicum" i get it that peppers/chilli's have capsicum in them and thats what gives them their flavour but thats a red bell pepper, its not called a capsicum because thats the chemical not the overall product

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