[00:00] but who's to say that lazy men pot recipes, from But first of all, I'm going
[00:14] Okay, this is one of my favourites, Kielbasa is basically a Polish sausage. you just want to use some kind of cured
[00:28] you want really. then, but a version of this dish. Over a medium heat.
[00:40] I slice that sausage. to the pan and sauté it's time to prep your veg.
[00:55] slice your capsicum into strips. and peel and crush your garlic. because that's cooked.
[01:07] Pan back on medium heat. and just get a bit of colour on them. So I've got some fresh thyme here.
[01:21] You could use dried herbs I don't even bother running a knife that works fine.
[01:34] I'm just going to use salt, pepper the garlic. on these veggies.
[01:46] The potatoes. Then some chicken stock. potatoes are all even.
[01:59] We're not making a stew here. that these potatoes kind of steam, like chicken stock glaze over it all.
[02:12] for like 25 minutes. I'm going to add our sausage back Potatoes are about halfway cooked
[02:25] I want the sauce to reduce a bit. that through. down to get a nice, saucy,
[02:38] got a bit of curly parsley here. why do you use curly parsley, Curly parsley has its place.
[02:51] Off the heat. Kielbasa sausage, potatoes, some peppers. Let's serve a bit up
[03:05] greedy and get all the sausage. I love potatoes. that bats well above average.
[03:19] Chicken Cacciatore. this is not the traditional way This is my version of chicken cacciatore.
[03:32] Looks like rice, it’s great for one pot dishes that you're cooking your sauce in.
[03:44] by the famous chicken cacciatore. So while I'm prepping this veg, to thank today's sponsor, Skottsberg.
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[05:00] I do normally I think one pot dishes with just a fork and a bowl.
[05:13] sometimes you just want a TV dinner, Kind of about this size. to take too long to cook.
[05:26] Good couple of tablespoons of olive oil. a different measurement Andy: Yeah.
[05:39] because bad olive oil sucks. before you put anything in the pan. as long as the potatoes.
[05:52] and a pinch of salt. can add your sliced before we add our chicken.
[06:06] Toss that in well. and then just leave it alone Alright, it’s been a couple of minutes
[06:18] Then, see all this beautiful Now we're going to add a cup of dry And that's what's going to help get
[06:32] While that's reducing we can add It can start overpowering a little bit of chilli flake.
[06:45] so I'm not being super cautious I don't know why Definitely make sure you stir
[06:58] saucier than a normal chicken cacciatore. quite a lot of that liquid. we can add our tomatoes.
[07:11] I said it incorrectly in a pizza video that I had not done a good job. It could be any good
[07:25] Interestingly another comment on I do use Aussie tomatoes a lot. But if you’ve got some good ones,
[07:38] tomatoes, let me know in the comments. add another pinch of salt we can add our Kalamata olives.
[07:52] quite large and chunky. Now it's time You don't need to rinse it or anything.
[08:06] through, just keep an eye on it. together. We're good to go.
[08:18] just turn it down. Just turn it down to like a medium heat. We just want it to bubble along like it
[08:30] and that should be ready in about I'm just going to tear in some Then we’ll save a couple more
[08:42] We're good to serve. but just a drizzle of good quality And if you want to be uncouth like me
[08:54] you just eat it straight from the pot. for a dish that literally took Stunning.
[09:08] least, rice and beans. And there is versions of this dish They're often served as a side,
[09:21] the protein into it they often think that the idea of rice I've eaten this dish, no matter
[09:34] we are gonna down them to get the casing off them. stainless steel saucier.
[09:48] to help cook the rice. to pull these casings off these sausages We'll break them up in a second
[10:02] But I like the chorizo and all the other spices just adds another layer of
[10:14] You don't need to go too crazy, we're going to get our mirepoix ready. and dice the onion.
[10:28] but what we're not looking for We want, we want bits of sausage still. fond build up on the bottom of the pan.
[10:40] Once we’ve got our sausage we're going to add our onions. a little bit before we add the pepper,
[10:53] A couple of minutes of cooking the onion. Capsicum, celery. dried thyme this time.
[11:05] paprika flavour but I'm going to use Give that a mix. All I've done is wash this rice
[11:18] stir it through so it kind of absorbs And then chicken stock, Make sure you’re scraping the bottom
[11:31] And then we're just going to simmer this every 3 to 4 minutes I'll talk about the beans in a second,
[11:43] Depends on how salty So what I suggest is just let to see how it's going for salt.
[11:55] is going to keep reducing. So be careful with salt in this one, it’s Beans.
[12:07] good quality canned kidney beans. and I rinse them under water. and then cook them really slowly for
[12:20] But I really do like these red they don't dissolve too quickly. Rice is pretty much cooked.
[12:32] is heating these beans through. so if it gets much drier than this, to let it loosen down a bit.
[12:45] let's taste for seasoning. Beans are hot through. Let’s have a taste
[12:58] of some of that sausage. Good texture from those beans in there. Thank you very much for watching legends.
[13:11] then make sure you subscribe, Peace.
[13:39] Mmm