Do you believe that there is no better feeling than curling up on the couch with a beer in hand whilst watching the ICC World T20? That’s because you’re yet to indulge in a warm bowl of something delicious with good ol’ uninterrupted cricket on TV. Oh, the joy of one-pot meals! No pressure to rush back to the dinner table for seconds or clean up afterwards. Don’t believe us? Here are 3 recipes that will make the next 20 days of your life so much better. Picture this: MS Dhoni, Virat Kohli, Shahid Afridi, AB de Villiers, Yuvraj Singh, Chris Gayle, Rohit Sharma, David Miller, Suresh Raina on the tele and some dreamy Teriyaki chicken spruced up with rice or a Vietnamese steak topped off with vermicelli in a bowl to keep you company.
Now, the entire country may come to a standstill when India’s playing the ICC World T20, but these hearty one-pot meal ideas are sure to blow your mind. We love how each part of the dish works in tandem to deliver a range of complex flavours in every bite. So stop drooling and start cooking. (Then grab the remote, and get ready for a cozy night in as India plays its first match today)!
1. One Pot Bourbon Chicken
The slight sweetness of the bourbon complements the garlic and onion resulting in an all-star dish. You can throw in some pasta or rice - whichever you prefer.
Ingredients
1 tbsp butter
2 tbsp olive oil
1 clove garlic (minced)
1 onion (chopped)
4 skinless, boneless chicken breasts
2 tbsp chicken stock
2 tbsp bourbon
Instructions:
1. In a large skillet, melt butter or margarine and add olive oil.
2. Saute garlic and onion until translucent, then remove the garlic and onion from the skillet.
3. Add chicken breast halves to the skillet and brown on both sides, and then re-add the garlic and onion.
4. Pour in the chicken broth and a splash of bourbon, and stir.
5. Cover and let the mix simmer over very low heat for 20 to 25 minutes, or until the chicken is tender and done.
2. Red Hot Chilli
Ingredients
6 slices maple-cured bacon
4 cloves garlic (smashed)
1 tsp smoked paprika
1/2 tsp ground cumin
2 red onions (diced)
1 reconstituted chipotle pepper (diced)
1 jalapeno pepper (minced)
1 tomato (crushed)
3 tbsp espresso (1 shot)
1 tbsp pure maple syrup
1/2 tsp dried Greek oregano
2 cups cooked black beans (drained)
2 cups cooked red kidney beans (drained)
1/4 cup fresh cilantro leaves (minced)
1 cup sour cream
2 scallions (sliced)
Salt and pepper (to taste)
Instructions:
1. In a large saucepan over medium heat, render the bacon until golden and crisp. Then place on a wire rack to drain the excess grease. Crumble the bacon and set aside.
2. Return the saucepan to medium heat and fry the garlic until golden (in the bacon fat) for 1 to 2 minutes. Add the smoked paprika, cumin, onions, chipotle and jalapenos. Saute for 8 minutes.
3. Stir in the tomatoes. Add the espresso, maple syrup, oregano and lots of pepper. Bring the chili to a simmer.
4. Turn down the heat to medium-low and cook for 45 minutes, partially covered.
5. Add the beans and cilantro and cook for 5 more minutes. Then ladle the mix into bowls and top off with a generous spoonful of sour cream, crumbled bacon and scallions.
3. Sweet Fire Shrimp Bowl
Shrimp tossed in a spicy chilli garlic sauce, with crispy greens and a sweet mango cranberry salsa over a bed of rice. Spicy, sweet, creamy, crispy – and before you know it, it will be all be polished off.
Ingredients
For the mango salsa:
1 peeled mango (diced)
1/2 cup dried cranberries
2 tbsp red onion (diced)
2 tbsp red bell pepper (diced)
1 tbsp honey
1 tsp apple cider vinegar
1/4 tsp salt
For the vegetables:
1 tbsp oil
1 cup broccoli florets
1/2 cup onion slices
1/2 cup red bell pepper (sliced thin)
1/2 cup green bell pepper (sliced thin)
1/2 cup celery (sliced)
1/4 cup carrots (thinly sliced)
For the shrimp:
1 tbsp oil
450 g frozen raw shrimp (thawed and peeled)
2 tbsp chili paste
1 tsp Thai sweet-chili sauce
For the yogurt sauce:
1/2 cup Greek plain yogurt
1 tbsp Thai sweet-chili sauce
1 cup rice (cooked)
Green onions (diced for garnish)
Instructions:
1. Prepare the mango salsa by soaking the red cranberries in 2 cups of hot water for 20 minutes. Drain, then combine the remaining salsa ingredients and set aside.
2. Heat 1 tbsp oil in a large skillet (or wok) over medium-high heat and add all the vegetables. Stir fry until the veggies are crisp tender, about 5 minutes. Transfer to a plate to keep warm.
3. Add 1 tbsp oil to the wok and reduce heat to medium. Cook the shrimps for about 1 minute per side, or until just heated through. Stir in 2 tbsp chili paste and 1 tsp sweet-chili sauce and give it a good stir.
4. Divide the cooked rice among serving bowls, and top with the sautéed veggies, shrimp and a tablespoon or two of mango salsa.
5. Combine the Greek yogurt and 1 tbsp sweet-chili sauce in a small bowl, and drizzle on the rice bowls. Garnish with sliced green onions, and voila!
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Source: http://food.ndtv.com/lists/icc-world-twenty20-3-quick-one-pot-meals-to-eat-while-you-watch-cricket-1287321?pfrom=home-topslider
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