#one-pot
27 viral recipes tagged #one-pot.
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Moqueca
Brazil's sunshine in a pot: chunks of white fish gently stewed with coconut milk, tomatoes, peppers, onion and coriander, enriched with golden dendê (palm oil) in the Bahian style. Bright, creamy and fragrant with lime — cooked in one pan and ladled over rice with a side of pirão. No browning, no fuss.
brazilianfishcoconut -
Maqluba — arroz invertido do Levante
The showstopper of Palestinian and Levantine tables: layers of meat, fried vegetables and spiced rice cooked in one pot, then dramatically flipped upside-down onto a platter so it stands like a cake. 'Maqluba' literally means 'upside-down', and the moment of the flip — revealing golden aubergine and cauliflower crowning the rice — is the whole point. Served with cool yogurt and a chopped salad.
levantinepalestinianrice -
Pot-au-feu — cozido francês de carne e legumes
France's great one-pot of home cooking: cuts of beef gently poached for hours with marrow bones and a garden of vegetables — carrots, leeks, turnips, celery — until everything is tender and you have a clear, deeply savoury broth. Pot-au-feu is two courses in one pot: the fragrant bouillon served first with toasted bread, then the beef and vegetables with coarse salt, mustard, cornichons and marrow on toast. Rustic, frugal and quietly luxurious.
frenchbeefone-pot -
Kabsa — arroz árabe especiado com frango
The great rice dish of the Arabian Peninsula and a Saudi national favourite: long-grain rice cooked in a fragrant, tomato-tinged chicken broth scented with the warm spice blend baharat — cardamom, cloves, cinnamon, black lime (loomi) and more — then crowned with golden chicken and toasted nuts. Kabsa is the centrepiece of Gulf hospitality, shared from a huge communal platter, with a tangy tomato-chilli sauce (daqqus) on the side.
arabianchickenrice -
Jambalaya
This is Louisiana Creole "red" jambalaya: andouille, chicken thighs, and shrimp simmered into long-grain rice with the holy trinity, tomatoes, and a tight Cajun spice blend. One pot, deeply savory, with separate tender grains and the prized lightly-crusted bottom layer.
creolecajunone-pot -
Feijão vermelho com arroz da Louisiana
A New Orleans wash-day classic: dried red kidney beans simmered low and slow with andouille, a smoky ham hock, and the Creole trinity until the pot turns thick, silky, and deeply savory. The magic is patience plus mashing a scoop of the cooked beans back in, which builds a creamy gravy with no flour or roux. Ladled over fluffy white rice with a shake of hot sauce, it eats like the most comforting meal in Louisiana.
creolelouisianamain-course -
Frango com bolinhos de massa
This is old-fashioned chicken and dumplings: tender pulled chicken and soft vegetables suspended in a creamy, herb-flecked broth, crowned with pillowy drop dumplings that steam right on the surface of the stew. Browning bone-in thighs and stirring up a quick roux gives the sauce deep, savory body, while a splash of milk keeps it silky rather than heavy. Cook the dumplings covered and undisturbed and they come out fluffy on top and just-set underneath every single time.
comfort-foodamericanone-pot -
Caldo de Pollo (canja de frango mexicana)
Caldo de pollo is the Mexican home-kitchen chicken soup: bone-in chicken gently simmered into a clear golden broth, then loaded with chunks of carrot, potato, chayote, squash, and sweet corn on the cob. Skimming the foam and keeping the pot at a bare simmer keeps the broth clean-tasting and the meat fall-off-the-bone tender, while a squeeze of lime and a scatter of raw onion and cilantro at the table wake the whole bowl up.
mexicansoupchicken -
Chowder de milho
This corn chowder is a thick, creamy one-pot American soup built on smoky bacon, tender Yukon Gold potatoes, and mounds of sweet corn. Blending just a third of the pot gives it a velvety body while leaving plenty of whole kernels to pop against the spoon. A last-minute pour of milk and cream keeps it silky without turning heavy or pasty.
soupamericancomfort-food -
Sopa de ervilha com presunto
A thick, spoon-coating green split pea soup built on a smoked ham hock that seasons the pot as it simmers, then gets shredded back in for meaty bites throughout. The peas need no soaking — they collapse into a naturally creamy base after about an hour of gentle simmering, no blender required. A splash of cider vinegar at the end brightens all that smoky, earthy richness.
soupamericancomfort-food -
Sopa Stracciatella
Stracciatella is Rome's answer to egg drop soup: golden chicken broth laced with tender shreds of Parmigiano-enriched egg, warmed with nutmeg and a whisper of lemon zest. The "little rags" (stracciatella means exactly that) form because you stream the egg mixture into barely simmering broth and let it set for a moment before stirring — pour into boiling broth and you get cloudy wisps instead. A spoonful of semolina in the eggs is the old Roman trick that gives the rags body, so they stay silky rather than dissolving.
italiansoupquick -
Arroz pilaf
This classic American rice pilaf toasts orzo and long-grain rice in butter until nutty and golden, then simmers everything in chicken broth with onion, celery, and a bay leaf. Toasting coats each grain in fat so the rice cooks up fluffy and separate instead of sticky, and the browned orzo adds the toasty flavor and confetti look that makes pilaf feel special. It is a one-pot side that goes with almost any main and comes together in about 45 minutes.
side-dishamericanstovetop -
Frango com Macarrão Cremoso
This is Midwestern comfort in a pot: tender shredded chicken thighs and wide egg noodles simmered together in a thick, silky, gravy-like broth. Cooking the noodles directly in the roux-thickened broth means they drink up chicken flavor while their starch tightens the sauce into something you can almost stand a spoon in. Searing the thighs first builds a browned, savory backbone that a plain poached version never gets.
comfort-foodone-potmidwestern -
Sopa de Brócolis com Cheddar estilo Panera
A rich, velvety broccoli cheddar soup with tender bits of broccoli and thin ribbons of carrot in every spoonful, just like the bakery-cafe favorite. A quick butter-and-flour roux plus half-and-half gives it that signature silky body, while a full half pound of sharp cheddar stirred in off the heat keeps the soup smooth instead of grainy. It comes together in one pot in about an hour and begs to be served in a sourdough bread bowl.
comfort-foodcopycatone-pot -
Sopa de feijão com presunto
A big, old-fashioned pot of ham and bean soup where dried great northern beans simmer with a meaty ham bone until they turn creamy and the broth turns silky and smoky. Simmering the bone right in the pot pulls collagen and salt-cured flavor into every spoonful, and mashing a cupful of beans at the end thickens the soup naturally without any flour or cream.
comfort-foodone-potbudget-friendly -
Feijão pinto à mexicana
A pot of dried pinto beans simmered low and slow with onion, garlic, and bay until each bean turns velvety, then finished with a skillet sofrito of tomato, jalapeño, cumin, and Mexican oregano. Cooking the aromatics separately and stirring them in near the end keeps the seasonings bright instead of boiled-out, while salting after the beans soften guarantees creamy centers and a savory, spoonable broth you will want to sip on its own.
mexicanside-dishone-pot -
Sopa de frango com macarrão
This is the weeknight-fast version of the classic sickday cure: golden broth loaded with tender shredded chicken, sweet carrots, and slippery wide egg noodles. Poaching boneless thighs whole right in the simmering broth keeps the meat juicy while deepening the flavor of store-bought stock, so the whole pot tastes long-simmered in under an hour. A squeeze of lemon and a handful of parsley at the end keep it bright instead of heavy.
comfort-foodone-potweeknight-dinner -
Chili branco de frango
White chicken chili is the pale, creamy cousin of the red bowl: tender shredded chicken, white beans, and roasted green chiles in a cumin-scented broth finished with cream cheese and a squeeze of lime. Poaching the chicken breasts right in the simmering broth keeps them juicy and seasons the soup at the same time, while mashing a cup of the beans thickens the pot naturally—no flour, no cornstarch. The result is rich but bright, with gentle poblano heat you can dial up or down.
soupamericanone-pot -
Sopa mulligatawny
Mulligatawny is the Anglo-Indian "pepper water" soup: a curried chicken and red lentil soup brightened with apple, finished with coconut milk, and served over basmati rice. The lentils collapse as they simmer, thickening the broth naturally so you get a velvety, spoon-coating texture without any flour or cream. Blooming the curry powder and whole aromatics in ghee before the liquid goes in is what gives the soup its deep, toasty backbone.
indiananglo-indiansoup -
Ensopado Brunswick
Brunswick stew is the Southern barbecue joint classic: shredded chicken and smoky pulled pork simmered with tomatoes, corn, lima beans, and potatoes until the pot turns thick enough to hold a spoon upright. Poaching the chicken right in the stew base seasons the broth from the inside out, and a long, low final simmer lets the potatoes break down slightly to give the stew its signature spoonable, almost-porridge body. It is sweet, tangy, and smoky all at once — a full plate of barbecue in a single bowl.
southerncomfort-foodone-pot -
Sopa de presunto com batata
A creamy, old-fashioned ham and potato soup that turns leftover holiday ham into a weeknight dinner worth planning for. Tender chunks of potato and browned, salty-sweet ham float in a velvety broth that gets its body from a quick butter-and-flour white sauce whisked in at the end, so the soup thickens silkily without ever turning gluey. Browning the ham first builds a savory base most versions skip, and mashing a few potato chunks against the pot gives every spoonful a rustic, chowder-like texture.
comfort-foodone-potwinter -
Sopa de batata assada
All the pleasures of a loaded baked potato — crispy bacon, sharp cheddar, sour cream, and scallions — folded into a thick, velvety soup. Baking the russets first (instead of boiling) drives off moisture and concentrates their earthy, toasty flavor, so the soup tastes like an actual baked potato rather than watered-down mash. A quick roux plus partially mashed potato flesh gives it body that's creamy but never gluey.
comfort-foodfallwinter -
Haluski
Haluski is the Polish-American answer to a cold night: sweet, butter-browned cabbage and golden onions folded through tender wide egg noodles. Salting the cabbage the moment it hits the pan draws off its water so it fries and caramelizes instead of steaming, which is what turns four humble ingredients into something deeply savory. The noodles go in slightly underdone so they finish in the pan and drink up the buttery cabbage juices.
one-potcomfort-foodbudget-friendly -
Caldo de res (sopa mexicana de carne)
Caldo de res is the big, restorative Mexican beef soup built on bone-in shank simmered until the marrow enriches the broth and the meat pulls apart, with corn on the cob, chayote, carrots, potatoes, zucchini, and cabbage added in stages so each lands perfectly tender. Starting the shank in cold water and holding the pot at a bare simmer keeps the broth clear and deeply beefy instead of greasy or cloudy. A last-minute shower of raw onion, cilantro, and lime wakes the whole bowl up.
mexicansoupbeef -
Pontas de Carne ao Molho Gravy
Beef tips and gravy is old-school American comfort food: bite-size chunks of chuck roast seared hard, then simmered low and slow in a savory onion-and-broth gravy until they collapse at the touch of a fork. The long braise melts the chuck's connective tissue into the sauce, so the gravy turns silky and deeply beefy without any packet mixes. Ladle it over mashed potatoes or egg noodles and dinner takes care of itself.
comfort-foodstovetopone-pot -
Almôndegas porco-espinho
Porcupine meatballs are a beloved American retro classic: ground beef meatballs studded with uncooked white rice, braised low and slow in a tangy-sweet tomato sauce until the grains swell and poke out like little quills. Because the rice cooks inside the meat, it drinks up beefy tomato flavor and keeps each meatball plump and tender rather than dense. A quick sear builds a savory base, then a gentle covered simmer does the rest in one pot.
americanmain-coursecomfort-food -
Sobrecoxas de frango com arroz em uma panela só
Golden, crackly-skinned chicken thighs roast right on top of a bed of savory rice, so every drop of rendered fat and pan drippings seasons the grains as they cook. The rice underneath turns plush and deeply chickeny while the exposed skin stays crisp in the oven's dry heat. One skillet, one bake, and the fond from searing does most of the flavor work for you.
one-potweeknight-dinnercomfort-food