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.
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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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"Kielbasa" means sausage in PL 🙂
Great channel you have here, mate! Like your straight to the point approach.
Your last dish with the sausage, beans and rice almost seem like a light/easy/fast version of a paella or even a jambalaya? Either way, these all look great, thanks!
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.
Sausage is probably providing the salt needed for this rice and beans dish but if you're not including sausage, it's a good idea to add some salt directly to the beans before tossing them in.
Considering i make a one pot red thai curry
Id say alot of one pots are better
Saves washing up aswell
They used an Allstate ad, but nobody in California who had Allstate is getting any money, no matter how long they paid in. Shameful.
The chicken cacciatore is terrible! Made it last night.
I need that pot. The recipes were outstanding. Thanks. I think I need your cookbook now.
That pan is beautiful. ❤️to “babe”.
Andy, when I click on the links for the recipes, it takes me to a product page. Can you please help me?
Allergie for paprika😥😥
I've never heard of dirty rice being called "rice, beans, and sausage". As soon as you started on the trinity though, I knew what it was becoming.
I gotta say, I've never seen someone cut bell peppers like that. I've always done it by cutting around the stem, slicing them in half, and scraping the inside out with a spoon. But your technique seems WAY faster
You lost me at capsicum in everything!
what would you substitute the bell-peppers with?
you have them in all the recipes and my wife is allergic
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…
I didn't expect to see a sort of Polish dish here.
I need a bajillion of these
These look awesome! Can't wait to give them a try!
What do you suggest for a substitute for wine and also peppers? Thanks! Great recipes.
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.
Can I freeze these meals?I live alone and I can't stand using a micri.Even put my frozen vegetables with the table spoon of water on the stove
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.
9:35 almost every culture in the world has a rice and beans dish. Each of the 2 main ingredients has an amino acid the other has less of. so, they complete each other.
https://en.wikipedia.org/wiki/Complete_protein
https://en.wikipedia.org/wiki/Rice_and_beans
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.
I really like your videos, your recipes, teaching method, personality and warmth. You are a great cook and teacher. Much appreciated.
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?
I raised my kids on one pot wonders, the best way to get a hearty healthy feed into them 👍
We need half pot meals for the extra extra lazy that cook 50%. Please cut a pan in half and show us the way.
as much as i doubt anyone will read this: THAT AIN'T A DAMNED MIRE POIX, MA DUDE, THAT'S THE TRINITY! Mire Poix is carrots , Trinity is Bell Pepper.
Thanks Andy, the one pot meals are a winner for me when its time for dad to cook!
Thank you 😊
THANK YOU!!!! I've been going nuts trying to figure out where that saucier/wok was from 😅 now I can put it to rest 🙏
Thankful mom here from the Netherlands!! Potato Kielbasa is on the menu for tonight 😊.
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 (:
Should add that tomato paste before the liquid and brown it a bit
Andy doesn't know why the chilis are so spicy. Simple answer, it's their job, and they take pride in their work. I'm sure he can identify with that.
Great recipe for the rice & beans, fast & tasty! Thanks!
cold outside in australia, yeah sure….
I thoroughly enjoyed this.
#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.
Thank U Andy and Crew love chicken cacciatore 🤗🤗🤗
Please don't say "more simpler"
What a video! You made me hungry, Andy! First time watching. The jazz is right on, brother. Only question now is how do I trick my wife into making these instead of me! 😂🎉
Merry Christmas bro, I’ve got three weeks off will most definitely give all these a shot!
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.
Bloody awesome again, Andy 🙂 You are just on of my favourite on-line chefs. Nothing beats a laid-back ozzie…. Merry Christmas, mate.
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