It's at times like this that I resort to my stock of freezer meals and fortunately have a selection of family-riendly dishes that are especially well suited to freezing. This 'Chicken 'n Veg Hot Pot' is always a favorite and - as it uses ready-cooked grilled chicken - is an absolute doddle to prepare.
The weather appears to have turned cold today so rustle up a batch for tonight's dinner...but don't be surprised if you don't have any leftovers to freeze!
FRESH FROM THE FREEZER CHICKEN 'N VEG HOT POT
1 grilled chicken, cut into cubes*
1 onion, chopped
1 green pepper, cubed
1 red pepper, cubed
1 teaspoon crushed garlic
250g sliced mushrooms
2 teaspoons paprika
1 teaspoon dried rosemary
1/2 teaspoon black pepper
1 teaspoon salt
1/4 teaspoon chopped chili (optional)
2 tablespoons canola/sunflower oil
2 cups plain rice
5 cups chicken stock
Chopped parsley to garnish
1: Heat oil in a deep pot and fry vegetables, herbs and spices for 5 minutes then add uncooked rice and fry a further 5 minutes.
2 Add cubed chicken and chicken stock, cover and cook over low heat for 40 minutes till liquid is absorbed and rice is soft.
3:Scatter with chopped parsley before serving and freeze leftovers in airtight containers then reheat in the microwave.
* Roast your own chicken or buy ready-grilled for convenience - I have it on good authority that Meatland's grilled chickens are especially tasty