We love a simple pot meal in our house. Basically I find whatever we have in the fridge and throw it all in a huge pot. It’s the perfect solution for days when you need to plan ahead or you need something easy but nourishing to cook. The only effort required is chopping and occasionally pot stirring.
I often make this and take it to work during the week for lunch. You can use any vegetables – this is just what I had in my fridge.
1 red capiscuim
1 bunch of kale
2 skinless chicken breasts
2 table spoons of grated ginger (fresh or jar)
1 & 1/2 table spoons of rock or pink hymalinian salt
Rinse & dice all vegetables to your desired size.
Tip: Shed Kale of stems then chop.
Chop chicken into cubes.
Put all ingredients into a large pot. Add in 1 ltr of water. Cook on a medium boil for around 30 minutes. Checking it frequently and stirring.
Add in another 1/2 ltr of boiled water. Cook for a further 20/30 minutes on medium/low heat.
Take off heat. Season with extra salt/pepper to suit taste.
Top with chopped chilli for an extra kick as optional extra.
Add noodles for a bigger family meal.
Keeps in fridge for up to 3 days. Freezeable