As summer very, very slowly wanes away, there are days when it’s cool enough to turn on the oven. My oven hasn’t been on in months with the exception of absolutely necessary baking (read birthday cakes), which is done before the sun rises lest the house take on one extra degree of warmth. Last Friday, as Dave flew in from Bogota, Columbia, I wanted to have a dinner ready for which he didn’t have to grill one single item. Enter SIMPLY MING ONE POT MEALS. (Aside: I am not in the business of selling any cookbooks except my own, but Truth in Recipes requires I note this simple dish’s provenance.)
I’ve owned this book not since in came out in 2010, but maybe since a year or two after that when a good friend mentioned she was cooking something from it. The book sounded entertaining (it is) and helpful (also true). Who doesn’t want a new spin on one-dish or one-pot meals? I made a few dishes from it and back it went on the shelf. If I’m not terribly intentional about looking at and using all of my cookbooks, they may sit a while before I drag them out to the kitchen again. The quality of the book may have nothing to do with it; I cook out of my head a lot. (Why did I leave this sit all this time?)
Something drew me to the Ming book last week, and with a few very small changes, I rustled up this one-pot meal very quickly; I think you could, too.
This plate full of goodness is based on a simple happy formula many Americans swear by: chicken and rice in the oven. Ming’s version has a bit of an Asian twist. What better, less expensive, easier dinner might you have other than sandwiches? The bone-in, skin-on chicken thighs are sautéed, removed from the pan, where garlic, green onions and next rice are tossed in and cooked briefly. My pot includes a crisp, off-sweet chopped apple. Hoisin sauce is the secret weapon ingredient! Wine and broth are added; the chicken goes back in. The whole shezaam is covered and carefully stowed in the oven for just 20-30 minutes or so.
You can see and read about the recipe here. I’m not fond of printing recipes that are available in books (as Ming says–cookbook authors need to send their kids to college), but this one has been made available in several places on the internet; have at it.
Changes/additions I made were these:
- I added crushed red pepper to the seasoning of the chicken as it browned.
- With no fresh cranberries available in September here in Colorado, I substituted a peeled and diced Granny Smith apple along with a handful of dried cranberries. I didn’t want to use all dried cranberries as I thought it might sweeten the dish too much. I also knew the fresh cranberries would give off liquid and felt the apple would mimic that.
- I seasoned both the onions and garlic as well as the rice itself with a little salt and pepper.
The pot: I used a 5.5 quart covered, oven-safe sauté pan for this dish. If you don’t have such a large skillet, brown the chicken in batches in a smaller skillet. Remove the chicken, add the vegetables and rice, and then add them to a greased very large casserole dish. Cover tightly with foil and bake as the recipe directs.
A couple of other things: A meal good enough for company, this dish contains a lot of rice. You’ll likely have rice leftover that you can take to work for lunch even if four people have already had their way with it. There are 8 thighs, so the dish will serve 4 or 6 depending on hunger.
While dishes like these are touted as a whole meal–and they are– I’m always in need of some greenery on the table and on the plate. While the chicken and rice baked, I sautéed chopped asparagus, spinach, and tomatoes in grape seed oil with minced ginger, garlic, salt, and crushed red pepper.