---
title: '3 One-Pot Meals That Don''t Suck'
source: 'https://youtube.com/watch?v=_XyGYDSuKl0'
video_id: '_XyGYDSuKl0'
date: 2026-08-18
duration_sec: 823
channel: 'Andy Cooks'
---

# 3 One-Pot Meals That Don't Suck

> Source: [3 One-Pot Meals That Don't Suck](https://youtube.com/watch?v=_XyGYDSuKl0)

## Summary

This video features a home cook preparing three one-pot meals: a Polish sausage and potato dish, a chicken cacciatore, and a rice and beans meal with sausage. The focus is on simple, hearty recipes that are cooked entirely in a single pot, with tips on technique and ingredient selection.

### Key Points

- **Kielbasa and Potato Skillet** [00:00] — The first recipe is a one-pot meal featuring sliced kielbasa, potatoes, capsicum, and garlic, cooked with fresh thyme and chicken stock. The potatoes are steamed in the stock until tender, and the sauce is reduced to a glaze.
- **Chicken Cacciatore Variation** [03:19] — The second recipe is a non-traditional chicken cacciatore. It includes a cup of dry wine, tomatoes, Kalamata olives, and chilli flakes, and is cooked in a stainless steel saucier. The cook notes that the dish is saucier than a normal chicken cacciatore.
- **Sausage and Rice with Beans** [09:08] — The final dish is a rice and beans meal with sausage, which the cook notes has many versions and is often served as a side. The recipe uses chorizo, mirepoix, capsicum, celery, dried thyme, and rice, with chicken stock and canned kidney beans.
- **Tasting and Final Tips** [12:45] — The cook tastes the rice and beans, noting the good texture from the beans and the flavor from the sausage. They advise being careful with salt, as the stock and beans can be salty, and suggest loosening the dish with more liquid if it gets too dry.

### Conclusion

The video demonstrates that delicious and satisfying one-pot meals are achievable with simple ingredients and techniques, emphasizing the importance of layering flavors and proper cooking times.

## Transcript

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