A top chef has revealed how to make the perfect one-pot chicken meal that’s sure to impress diners every time – and it’s ready in less than 60 minutes.
British chef Robbie Bell is the owner and head deli of the popular City Larder restaurant in Melbourne. He is also the former protégé of celebrity chef Heston Blumenthal.
Mr. Bell uses onions, garlic, green olives, carrots, cherry tomatoes, sweet potatoes, rice and chicken for his meal.
He seasons the dish with smoked paprika, steak seasoning, salt and pepper, and sprinkles some herbs like parsley and dill to garnish the dinner.
Mr. Bell’s recipe is extremely flexible and any leftover vegetables can be used as substitutes.
A top chef has revealed how to make the perfect one-pot chicken meal that will impress your guests every time – and it’s ready in less than 60 minutes.
“The beautiful thing is you can put whatever you want in there,” he said. “No matter what comes into play, it’s the technique that’s important.”
The professional chef said alternatives include capsicum, peas, sweetcorn and sausage.
To prepare the chicken dish, first chop the vegetables and place them on the heat in an ovenproof pan.
Mr. Bell starts with onion and garlic, followed by carrots and sweet potato.
Let the vegetables simmer until softened, then add the seasonings to the mixture.
After that, add the chopped olives and cherry tomatoes to the pan, before pouring in a cup of rice and two cups of vegetable stock.
“Then put your proteins on top and then put them in the oven until they’re done,” Mr. Bell said.
He recommends serving the meal with parsley and dill – or herbs of your choice.
Robbie Bell is the owner and head charcutier of City Larder restaurant in Melbourne.
How to Make Top Chef Robbie Bell’s One-Pot Chicken Dinner
- Green olives
- Smoked paprika
- Cherry tomatoes
- Steak Seasoning
- Vegetables soup
- Chop the vegetables and set aside
- Heat a few drops of cooking oil in an ovenproof pan
- Add the garlic and onions to the pan, followed by the carrots and sweet potato
- Add seasonings to taste once the vegetables have softened
- Add green olives and cherry tomatoes, followed by a cup of rice and two cups of vegetable stock.
- Arrange the chicken on top and put the casserole in the oven at 180°C until cooked
- Serve with parsley and dill