No one loves a one-pot chicken dinner more than me. Seriously, I LIVE to find and create the best one-pot meals, what I call stupid simple dinners.

However, when that one pot dinner can also disguise itself as a side dish… well pinch me, it’s a dream recipe.

But WHEN a one-pot recipe can be both a dinner or a side dish, AND BE a PARTY FOOD for a CROWD…

My friends, you’ve hit the lottery in WINNER recipes.

I recently served this dish for a big birthday party we had for a friend. It was my potluck contribution. The crowd went wild for it – one of my friends literally called LEFTOVERS when it was time to pack up. She was gaga for this recipe, and the next day she sent me pictures on WhatsApp of her eating the leftovers in a lettuce wrap!

This one-pot recipe is ALL THAT and everything, I’m vouching for it.

It’s like the best comfort food that you will find yourself eating spoonful after spoonful of. And it’s perfect for Purim!

The rice is soft and full of flavor, and then you have these surprise bites loaded into every bite. The yummy marinated chicken and sausages with all the veggies really are a party in your mouth with sweet, savory, and spicy hitting each tastebud.

The chicken is also SUPER SOFT, not just because you’re cooking it in a broth, but the marinade helps break it down like butter. It’s not chewy and stringy.

I will admit though, sometimes I cheat and just add hot dogs instead of the spicier sausages that my husband loves. But they both work!

This is not so much a make-ahead dish, but more a make-it-once-and-eat-it-twice dish.

Best to eat it fresh when first made, but the leftovers make for killer spring roll wrap filler, or as an add-in to a hearty lettuce salad with some delicious sesame or ginger dressing and a little crunch.

Last but definitely not least, another amazing thing about this recipe is that it can be cooked on the stovetop, in a rice cooker, or even your crockpot (it will be mushier, though, in the crockpot).

I have actually bought a meaty rice cooker just for this recipe. It’s a game changer. But a nice heavy-duty pot works wonders also and is how I made it to perfection so many hundreds of times.

Try this recipe – you really won’t be disappointed.

Recipe:

For the Chicken Marinade:

3 to 4 pieces of pargiyot, cut into small, bite-size pieces

2 tablespoons teriyaki sauce

2 teaspoons soy sauce

1 teaspoon cornstarch

1 teaspoon sesame oil

3 cloves garlic, crushed

For the Fried Rice:

2 tablespoons oil

2 to 3 sausages, sliced into bite-size rounds

1 cup diced mushrooms

1/2 cup frozen peas and carrots

1 small onion, diced

2 cloves garlic, minced

2 teaspoons dried parsley

1/2 teaspoon ground ginger

salt, to taste

pepper, to taste

2 cups jasmine rice

2 and 1/2 cups chicken broth (or water mixed with a chicken bouillon cube)

3 tablespoons honey

Directions:

1. Mix the chicken with the marinade ingredients and let them sit for a good 20 minutes before adding to your pot.

2. In a large pot, add the oil and heat it up. Then add the chicken and sausages and let cook for a few minutes. Then add all the vegetables and spices and mix well.

3. Then add the rice into the pot and mix well.

4. Now, mix together the broth with the honey and pour over everything.

5. Cover the pot and cook on low heat for about 30 minutes until the liquid is totally absorbed.

6. Remove from heat, and then garnish with scallions and sesame before serving.

Note: If cooking in a rice cooker, after marinating the chicken, add everything to the pot, and then set on “rice cook.”

So, give this recipe a try – the comfort, flavor, and ease it brings are sure to bring smiles to faces and warmth to hearts this Purim season.

Chag Sameach!