Use a sturdy pot, skillet, or slow cooker to prepare complete hearty meals, including beef stew, chicken and dumplings, chili, vegetarian curry, gumbo, shrimp jambalaya, paella, arroz con pollo, and much more.
Also known as chicken cacciatore, this rustic stew cooks in a rich tomato-mushroom sauce. Serve over rice or with a thick slice of crusty bread.
This easy version of the Spanish favorite combines chicken, sausage, and shrimp with long-grain rice, peas, and canned tomatoes. Saffron, which usually gives paella its brilliant yellow-orange hue, is replaced here by budget-friendly turmeric. This party-friendly dish can be made ahead and reheated.
Make your own spice packet for this New Orleans-style shrimp boil by tying up allspice berries, bay leaves, and coriander, mustard, and dill seeds in a square of cheesecloth. Serve this dinner-party dish with lots of melted butter spiked with hot sauce.
Turmeric gives the rice its sunny hue, while cumin and coriander give it a warm, earthy flavor. To make this hearty one-pot dinner, mix diced potato, cauliflower florets, and frozen peas into uncooked rice, top with seared chicken pieces, and bake everything together.
In this classic French "chicken in the pot," a whole chicken simmers with leeks, carrots, baby turnips, and vermicelli pasta. A rich stuffing of breadcrumbs, chicken livers, and Bayonne ham cooks inside the chicken. This recipe is courtesy of culinary historian Anne Willan.