So-called “dump dinners” are having a moment on social media, with time-poor families embracing meals where all the ingredients are simply go into one pot and the cooking largely takes care of itself.
Celebrity chef Alastair McLeod joined 7NEWS presenter Katrina Blowers to cook up his take on the weeknight dinner trend.
Here’s how to make his Spanish-inspired chicken and chorizo dump dinner at home:
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Spanish style chicken and rice (one pot/dump meal)
- 800g diced boneless pork
- 3 tbs olive oil
- 1 onion chopped
- 2 garlic cloves, finely chopped
- 1 chorizo sausage, sliced
- 3 roasted peppers, sliced
- 170g long grain rice
- 250ml vegetable stock
- 280g jar artichokes, drained and quartered
- 400g can chopped tomatoes
Method
Heat oven to 180C. In a large pot/casserole, brown the pork in the olive oil over a high heat.
When brown on both sides, add the onions, garlic and chorizo then cook for 5 minutes.
Next add the roasted capsicum and the rice and cook for 3 minutes.
Add the stock, artichokes and tomatoes, then bring to the boil. Taste the liquid for seasoning.
Cover with a tight lid and put in the oven for 20-25 minutes. Serve from the pot.
