Very lazy one-dish Mexican chicken

I was very lazy yesterday and with my partner not knowing when he will be home, I decided to make a dish that represented my super lazyness. 

It is a one-dish recipe that isn’t necessarily looking like a posh dish, but it takes no effort and is delish and flavourful. You will want seconds, trust me.

The ingredients are straight from the pantry and it turned out popular with the kids too. I only had baked beans but originally I made this dish with kidney beans. Totally up to you, or let’s say your pantry

Ingredients make 4:

4 chicken breasts

1 tin baked beans

1 tin chopped tomatoes

1 tin corn

3 tbsp dried onions

1 ½ tbsp cumin

1 tbsp smoked paprika

½ tbsp cayenne pepper

1 tsp chili flakes

1 cup basmati rice

5 small garlic cloves, chopped

2 spring onions

1 tsp Cajun spice mix

1 lime

50 gr grated cheddar

1 tbsp olive oil

50 ml water

Sour cream to serve

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Pre heat the oven to 200C. I use my lasagne dish and literally just add all the ingredients in that dish, start with olive oil, rice and the tinned stuff, then spices. Make sure everything is mixed up good, then place the chicken breasts into the mix, submerge a bit but not totally. Add the water and cover the whole thing with tin foil. This ensures that the rice is cooking and will be lovely and soft without turning crunchy. 

Bake for about 45 minutes and then add the grated cheese over each of the chicken fillets. Bake a further 15-20 minutes so the cheese can melt. Once you take it out let it rest for about 5 minutes and then it is all ready to be dished up.

I added spring onions and sour cream as side, you can also add a small salad and nachos if you have them, I didn’t.

Enjoy this easy recipe and also that there is almost no washing up to think about.

The best lunch time cup-a-soup ever!

That's pretty much all you need.

The fastest lunch idea ever is the good old cup-a-soup. Due to the simplicity of this dish, it totally qualified to be on my quick and simple lunch idea list you can find in “Never buy lunch again, make ityourself with these great ideas”.

I bought some Tupperware containers resembling a cup size, but also sometimes take it in my porridge container for a more filling lunch or when I want more noodles and perhaps some added veggies. I prepare a couple ahead and keep them in the fridge at work.

Ingredients make 1:

1 tsp Miso paste

½ packet Dashi soup mix

1 spring onion

1 fresh or dried Birdseye chili

80 gr tofu, smoked or regular

Vermicelli rice noodles

½ tsp dried seaweed

1 dash fish sauce

1tbs coriander, chopped

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So the only thing that might be unusual in this is the Dashi, which is just a Japanese version of soup stock powder. Mine is bonito fish flavoured. It is not fishy at all but adds flavour to your cup-a-soup.

Best place to find them is in a Japanese food shop, same goes for the dried seaweed. You can also cut a sushi algae sheet, which is available in high street supermarkets, if you have troubles finding it.

Firstly you will need to break the vermicelli into small pieces so they fit in your cup and are easy to eat. It is all about simplicity, so my assumption is to eat with a spoon. I would suggest putting the desired amount in a Ziploc bag, take a rolling pin and bash them, but make sure there is an open gap, so the air can escape. I, of course didn’t think about it and bashed them in their thin packaging, causing a little explosion with little noodle bits everywhere.  If you take them out and try to break them up, they might go all over. Well it is called trial and error for a reason.

All you have to do after is cube the tofu, finely chop the spring onion and chili. I stack the cup with noodles, then Miso and then the rest. Once you made it by the recipe, you might want to adjust flavour or experiment a bit youself to adjust it to your preferred taste. 

If I make a bigger container I add some of the stir fry veggie pack to give a bit more oomph. The veggies will soften a bit but still leave a crunch, always buy the stir fry veggie pack, to get a nice variety.

Now all you have to do is add boiling water, cover and let it stand for about 5 minutes. Since you can keep it for a couple days in the fridge without a problem it is the optimal lunch and I hope you enjoy!