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One-pot wonder recipes

Mexican recipes

Mexican one-tray roast minestrone

1 hour

Chicken recipes

One-pan chicken-and-potato bake

1 hour

One-pot wonder

Marinated porks steaks with beans and spinach

15 minutes

Chickpea recipes

One-pot chickpea-and-tomato pasta

25 minutes

Chicken recipes

One-pan orange-and-olive rosemary chicken with penne

45 minutes

Apple recipes

Braised chicken with shallots, apple and cider

30 minutes

Cheese recipes

Pastina da Parmigiano Reggiano

10 minutes

Dinners under

Budget paella

30 minutes

Budget paella

By TASTE

Serves 8

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

2 T oil
2 chicken breasts, cubed (or 2 cups leftover cooked chicken)
200 g Grabouw boerewors, cut into bite-sized pieces
40 g Spanish paella seasoning
1 onion, diced
½ each red, yellow and green peppers, diced
4 cloves garlic, crushed
2 cups light chicken stock
3 cups water
2 x 400 g cans peeled and diced tomatoes
a pinch sugar
500 g parboiled long grain rice
250 g freshly frozen diced vegetable mix
½ cup parsley, chopped

Method

1. Heat oil in a large pan over a medium-low heat. Brown the chicken and boerewors with half the paella seasoning. Remove from the pan and set aside.
2. Add the onion, peppers and remaining paella seasoning and sauté for 5–8 minutes, adding the garlic during the last minute of cooking.
3. Pour in the stock, water and tomatoes, adding a pinch of sugar.
4. Add the rice and cook until al dente and until most of the liquid has evaporated. Stir through the diced vegetables, chicken and sausage and heat through. Scatter with parsley and serve.

Cost per serving: R23.33*

*Prices calculated in December 2022

Find more dinner recipes under R50 per serving here!

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Mexican one-tray roast minestrone

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Marinated porks steaks with beans and spinach

One-pot chickpea-and-tomato pasta

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Pastina da Parmigiano Reggiano

Budget paella

Budget paella

Ingredients

Method