Easy One-Pot Dinner , or Eintopf, (For My Non-Cooking Husband!!)

Name: Easy One-Pot Dinner , or Eintopf, (For My Non-Cooking Husband!!)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2-3 serving(s)
Ingredients: 8 chicken pieces (pref. a "chicken wheel" with 4 thighs and 4 drumsticks); canola oil; 1 onion; 4 small potatoes; 2 lbs mixed vegetables (variously called "potjiekos mix" here, or "casserole vegetables" ... or whatever. These are ready-to); 1/2 lb string bean (green beans, chopped, bought ready-prepared at supermarket); 1/2 teaspoon sugar; 4 -5 tablespoons ketchup; 2 tablespoons Worcestershire sauce; 2 -3 teaspoons seasoning salt (we use Aromat); 1 teaspoon black pepper, coarse; 2 tablespoons vegetable stock (the granular type from a tin); 2 cups water; 3 tablespoons hot pepper salsa (actually garlic-chilli sauce, available readily in SA and always in my condiments cupboard); garlic or dried herbs, from my spice drawer

Submitted by Zurie

"I am putting this "recipe" on Zaar because if I want any freedom of movement, my husband must have access to recipes he can follow. I am fed-up with freezing delicious food, only to return, to find not one container has been touched, because he forgot to take them from the freezer. He then tends to resort to 4 eggs in a pan, with toast, at 10pm. (This is regardless of the fact that take-aways and restaurants are available). As you might understand, this is a simple dish and the ingredients can be varied. I have never measured what I put in, and also it changes from one one-pot to the next ... This feeds 3 - 4 people, but he can save half for the next night."

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Ready In:: 50mins
Ingredients:: 15
Serves:: 2-3

ingredients

8 chicken pieces (pref. a "chicken wheel" with 4 thighs and 4 drumsticks)
canola oil
1 onion
4 small potatoes
2 lbs mixed vegetables (variously called "potjiekos mix" here, or "casserole vegetables" ... or whatever. These are ready-to)
¹⁄₂ lb string bean (green beans, chopped, bought ready-prepared at supermarket)
¹⁄₂ teaspoon sugar
4 -5 tablespoons ketchup
2 tablespoons Worcestershire sauce
2 -3 teaspoons seasoning salt (we use Aromat)
1 teaspoon black pepper, coarse
2 tablespoons vegetable stock (the granular type from a tin)
2 cups water
3 tablespoons hot pepper salsa (actually garlic-chilli sauce, available readily in SA and always in my condiments cupboard)
Any available herbs
garlic or dried herbs, from my spice drawer

directions

Please dear, to prevent spattering the hob which you might not clean properly afterwards, use my large soup pot.
Put it on the wok gas plate and heat it up. Do not walk away, as I don't know what happens to stainless steel which gets red-hot.
The "potjiekos mixture" or mixed vegetable pillow pack usually consists of baby carrots, chunks of butternut and sweet potato, a few baby potatoes, and some type of marrow (zucchini or squash).
Clean the onion and chop roughly (on a wooden plank, please).
Now find the tin with the stock powder. You can also use chicken or beef stock, whichever you can actually find, although they are all to your right in the grocery cupboard.
Heat a film of canola oil in the hot pot. Do keep in mind that oil heated to a certain degree can catch alight. Should that happen, put the lid on the pot and turn off the gas flame.
Okay, let's assume you did not wander away. Chuck the chicken pieces into the film of oil. Use a wooden spoon with a long handle for this via dolorosa, and let them fry on both sides if you can manage that.
Add some Aromat -- seasoned salt.
Add the potatoes and sort of push them in among the sizzling chicken pieces. Add the chopped onion plus ALL the veggies. Please read list of ingredients again.
Add the sugar, salt and seasonings. The amounts are guesswork, but keep more or less to what I put down above, unless you taste it all and want more of something.
The herbs and garlic -- over to you. You can either actually get up and go find some fresh herbs at the supermarket, ditto garlic, or use dried from the spice drawer. I know the bottles look small, but you only need about 2 teaspoons per herb for this pot.
When everything is cooking nicely, turn it over once or twice with one of my long-handled wooden spoons.
Now TURN DOWN the heat completely; you are using a HOT gas plate. You easily let things burn, remember. Put ON the lid.
You may now leave it for 10 minutes. Just do not go to your computer and forget the food.
Come back, check the liquid -- there should be enough not to cook away. My 2 cups as mentioned are usually quite adequate.
Pull the pot, large as it is, towards a smaller gas flame. Remember to turn OFF the wok flame!
Turn flame to low, after checking that everything is simmering. Put on the lid. Leave for 20 minutes.
Test the potato halves and the carrots from the "potjiekos pack" with a fork. If it's soft, the food is done.
If there is enough sauce you can always, farm-style, put some bread in your plate and ladle sauce over the bread.
Darling, I do hope you can follow this and that you actually get to eat dinner without burning it or finding it tastes awful.
Good luck.

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Reviews

Sounds good and your writing is quite funny I enjoyed it very much

jeanne dickey
Hehe I love reading your recipes Zurie, always so full of character they are. But this one takes the cake. Now to wait and see if your husband reviews the recipe:)

eatrealfood

RECIPE SUBMITTED BY

Zurie

South Africa

I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste! The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).

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