Simple One pot meals are essentially the order of the day during pandemic times, what with some of us having to do all the house chores by ourselves. Be it post grad students at university cooking for themselves, workaholics who don’t have the time nor inclination to cook at the end of a long day, or just simply quick week end meals for small house parties, we are always on the lookout for easy homemade one pot dishes that are nutritious & delicious & do not involve a large sink piled up with dishes at the end of the evening.
Being overwhelmed with the amount of requests from you dear readers for the same, I have compiled a few one pot ideas which I will share during the course of the next 2 months which you can easily find under the search tag, One Pot in my blog.
This scrumptious tangy Grilled Chicken Seville is my own little twist to the ever-popular Spanish cold soup known as gazpacho. Of Andalusian (southern Spain) origin & drawing from Arab & Italian cultures, Gazpacho soup is made from fresh roasted tomatoes, olive oil, onions, cucumber, garlic, assorted peppers & bread, all pureed & served as a refreshing cold soup in the summer.
Grilled Chicken Seville is my own delightful version of this soup, concocted to make an appealing main course comprising of juicy pan seared chicken breasts simmered in a piquant sauce of roasted red tomatoes, vibrant assorted bell peppers & carrot.
The flavoursome & light one pot has a beautiful pungency lent by the garlic, onions & other aromatics. A golden glazed chicken delight with simple yet intense flavours that’s sure to make your evening when served with some warm buttered buns or dinner rolls.
And how could I forget, no tower of dishes piled up in your sink!! Disfruta tu noche, enjoy your evening, folks!
Recipe for One Pot Grilled Chicken Seville
Ingredients (Serves 4 persons)
- 3 tablespoons oil
- 500 grams (4 pieces) boneless chicken breasts
- 1 large onion, thinly sliced
- 1 medium sized green pepper, cut into thin strips
- 1 medium sized red pepper, cut into thin strips
- 1 medium sized yellow pepper, cut into thin strips
- 1 large carrot, peeled and cut into juliennes
- 8-10 cloves garlic, finely chopped
- 100 grams cooked ham, finely chopped (optional)
- 4 large tomatoes, roasted, skinned & pureed
- 2 stalks celery, finely chopped
- Salt to taste
- 1 teaspoon pepper powder
- ½ teaspoon cumin powder / jeera
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon lime juice
- 2 tablespoons pitted olives
- ¼ teaspoon chilli flakes (optional)
- Rub a mixture of 1 teaspoon of salt and pepper each onto the chicken breasts.
- Heat the oil in a large heavy bottom pot and shallow fry the chicken pieces on a medium flame for about 5-7 minutes on each side until evenly golden brown.
- Remove onto a plate and keep aside.
- To the same pan add onion, garlic, celery and ham & sauté lightly until the onion is translucent
- Add the carrot and assorted peppers, salt, herbs and pepper powder & sauté for another 3 minutes stirring occasionally.
- Add the tomato puree and half cup water & stir until well blended. Cover with a lid and then simmer on a low flame for 4-5 minutes until the oil starts separating on the sides.
- Add the chicken pieces & olives and stir them gently into the tomato mixture until well coated.
- Cover with a lid and simmer on a low flame for about 7-8 minutes or until the chicken is completely cooked and the tomato is thickened.
- Add the lime juice and stir it in.
- Pour into a serving dish and decorate with a few extra olives if available.
- The same recipe can be made using chicken thighs as well. This helps to intensify the flavours with the addition of stock.
- Pounding the chicken breasts in a ziploc bag with a mallet or any heavy object, helps to flatten and tenderise the meat, allowing the easy and even absorption of flavours.
- Kids enjoy the addition of grated cheese on top.