As the weather cools down and nights grow longer, there’s nothing quite like a warm, comforting meal to bring everyone together. And what better way to do that than with a delicious clay pot recipe? These slow-cooked masterpieces are perfect for a cozy evening in, and we’ve got 18 mouth-watering options to try! From rich and savory braises to flavorful curries and stews, our clay pot recipes will keep you coming back for more. Whether you’re in the mood for something hearty and comforting or light and zesty, we’ve got a recipe that’s sure to please.
Clay Pot Chicken with Mushrooms and Ginger
Savor the bold flavors of this Asian-inspired dish, where tender chicken, earthy mushrooms, and spicy ginger meld together in harmony. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 inches fresh ginger, sliced
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup chicken broth
– 2 tbsp vegetable oil
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large clay pot or Dutch oven, heat the oil over medium-high.
3. Add the chicken and cook until browned on all sides, about 5-7 minutes. Remove from pot.
4. Add the mushrooms, ginger, and garlic; cook until the mushrooms release their moisture and start to brown, about 5 minutes.
5. Pour in the soy sauce and chicken broth; bring to a simmer.
6. Return the chicken to the pot, cover with a lid, and transfer to the preheated oven.
7. Bake for 25-30 minutes or until the chicken is cooked through.
8. Garnish with cilantro leaves, if desired. Serve hot.
Cooking Time: 30-35 minutes
Vietnamese Clay Pot Fish with Caramel Sauce
This recipe brings together the rich flavors of caramelized fish and sweet sauce, all cooked to perfection in a traditional clay pot. The result is a dish that’s both familiar and exotic, perfect for a cozy night in.
Ingredients:
– 4 fish fillets (any white fish works well)
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 cup caramel sauce (see note)
– 1 tablespoon fish sauce
– 1 teaspoon soy sauce
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat the clay pot or a regular oven-safe skillet over medium-high heat.
2. Add oil, then sauté onion and garlic until softened.
3. Add fish fillets, caramel sauce, fish sauce, and soy sauce. Cook for 5 minutes.
4. Reduce heat to low and simmer, covered, for 10-12 minutes or until the fish is cooked through.
5. Season with salt and pepper to taste.
6. Garnish with cilantro leaves and serve hot over steamed rice.
Cooking Time: 15-17 minutes
Korean Clay Pot Bibimbap
A flavorful and nutritious Korean rice bowl dish, Bibimbap is a harmonious blend of vegetables, meat (optional), and a savory sauce, all served over a bed of warm white rice.
Ingredients:
– 1 cup white rice
– 2 cups water
– 1 tablespoon sesame oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (zucchini, carrots, bean sprouts)
– 1/2 cup cooked beef or chicken (optional), diced
– 2 tablespoons soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– Salt and pepper to taste
– 1 fried egg, beaten
– Chopped green onions for garnish
Instructions:
1. Cook the rice according to package instructions.
2. Heat sesame oil in a clay pot over medium-high heat. Add onion and garlic; cook until softened (3-4 minutes).
3. Add mixed vegetables and cooked meat (if using); stir-fry until combined (2-3 minutes).
4. In a small bowl, whisk together soy sauce and Gochujang.
5. Pour the sauce over the vegetable mixture; stir to combine.
6. Serve over warm rice, topped with a fried egg and chopped green onions.
Cooking Time: 20-25 minutes
Clay Pot Braised Pork Belly with Soy Sauce
Experience the rich flavors of Asian-inspired cooking with this simple yet impressive clay pot braised pork belly recipe, where tender and fall-apart meat is slow-cooked in a savory soy sauce-based broth.
Ingredients:
– 2 lbs pork belly, skin removed
– 1/4 cup soy sauce
– 1/4 cup water
– 2 cloves garlic, minced
– 1 tablespoon brown sugar
– 1 teaspoon five-spice powder
– 1/4 teaspoon black pepper
– 2 tablespoons vegetable oil
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a small bowl, mix soy sauce, water, garlic, brown sugar, five-spice powder, and black pepper.
3. Place pork belly in a clay pot or heavy-duty Dutch oven. Pour the soy sauce mixture over the meat.
4. Add vegetable oil to cover the surface of the pork belly.
5. Cover the clay pot with lid and braise for 2-1/2 hours, or until the meat is tender and falls apart easily.
6. Remove from heat and let rest for 10 minutes before serving.
Cooking Time: 2-1/2 hours
Chinese Clay Pot Rice with Sausage and Vegetables
A flavorful and savory dish that combines the comfort of sausage and vegetables with the creamy goodness of clay pot rice.
Ingredients:
– 1 cup Chinese-style cooked rice (preferably day-old)
– 2 tablespoons vegetable oil
– 1/4 pound Chinese sausage, sliced
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 cup mixed vegetables (e.g., peas, carrots, corn)
– 2 teaspoons soy sauce
– 1 teaspoon oyster sauce (optional)
– Salt and pepper to taste
Instructions:
1. Preheat a clay pot or heavy-bottomed pan with a lid over medium heat.
2. Add oil and cook sausage until browned, about 3-4 minutes. Remove from pot and set aside.
3. Add diced onion and minced garlic; cook until softened, about 2-3 minutes.
4. Add mixed vegetables and cook until tender, about 3-4 minutes.
5. Add cooked rice to the pot, breaking up any clumps with a spatula. Stir-fry for 1-2 minutes.
6. Add soy sauce, oyster sauce (if using), salt, and pepper. Stir-fry until combined.
7. Return sausage to the pot; stir-fry for another minute.
8. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 15-20 minutes
Clay Pot Tofu with Spicy Garlic Sauce
This recipe combines the simplicity of clay pot cooking with the bold flavors of spicy garlic sauce, resulting in a satisfying and aromatic dish that’s perfect for a quick weeknight dinner.
Ingredients:
– 1 block firm tofu, drained and cut into 1-inch cubes
– 2 cloves garlic, minced
– 1/4 cup soy sauce
– 1/4 cup water
– 2 tablespoons rice vinegar
– 1 teaspoon sesame oil
– 1 tablespoon grated ginger
– 1/4 teaspoon red pepper flakes (optional)
– Salt and pepper, to taste
Instructions:
1. Preheat the clay pot or Dutch oven over medium-high heat.
2. In a small bowl, whisk together soy sauce, water, rice vinegar, sesame oil, garlic, ginger, and red pepper flakes (if using).
3. Add the tofu cubes to the clay pot and pour in the marinade.
4. Reduce heat to low and simmer for 10-12 minutes, or until the tofu is tender and coated with the sauce.
5. Season with salt and pepper to taste.
Cooking Time: 15-18 minutes
Thai Clay Pot Curry with Coconut Milk
This vibrant and flavorful curry is a staple of Thai cuisine, made with a rich coconut milk base and tender chicken or beef, simmered to perfection in a clay pot. Serve over steaming jasmine rice for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless chicken or beef, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 2 cups water
– 1 tablespoon Thai red curry paste
– 1 teaspoon fish sauce (optional)
– 1/4 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a clay pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat.
3. Add onions and cook until caramelized, about 5 minutes.
4. Add garlic, ginger, curry paste, fish sauce (if using), cumin, salt, and pepper; cook for 1 minute.
5. Add chicken or beef, coconut milk, and water; bring to a simmer.
6. Cover pot and transfer to oven; bake for 30-40 minutes or until meat is tender.
7. Garnish with chopped cilantro; serve over jasmine rice.
Cooking Time: 45 minutes
Clay Pot Lamb Stew with Root Vegetables
Savor the rich flavors of slow-cooked lamb and root vegetables in this comforting clay pot stew, perfect for a cozy night in. This easy-to-make dish is ideal for special occasions or everyday meals.
Ingredients:
– 1 lb boneless lamb shoulder, cut into 2-inch pieces
– 2 medium carrots, peeled and chopped
– 2 medium parsnips, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup lamb broth or beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large clay pot or Dutch oven, brown the lamb in 1 tablespoon of oil over medium-high heat.
3. Add the chopped vegetables, garlic, broth, tomato paste, thyme, salt, and pepper. Stir to combine.
4. Cover the pot and transfer it to the preheated oven. Braise for 2-1/2 hours or until the lamb is tender.
5. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 2-1/2 hours
Japanese Clay Pot Donabe Rice
Donabe rice, also known as Japanese clay pot rice, is a simple and comforting one-pot dish that’s perfect for any meal. This recipe uses short-grain Japanese rice to create a creamy, savory, and slightly sweet donabe-style rice.
Ingredients:
– 1 cup Japanese short-grain rice
– 2 cups water
– 1/4 teaspoon salt
– 1 tablespoon soy sauce
– 1 tablespoon sake (Japanese rice wine) or dry white wine
– 1 tablespoon mirin (sweet Japanese cooking sake)
– 1/2 teaspoon sesame oil
– Optional: cooked chicken, beef, or vegetables for added protein
Instructions:
1. Rinse the rice in a fine-mesh sieve until the water runs clear.
2. In a clay pot or heavy-bottomed pan, combine the rinsed rice, water, salt, soy sauce, sake, and mirin.
3. Bring the mixture to a boil over high heat.
4. Reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-20 minutes or until the liquid has been absorbed and the rice is creamy.
5. Remove from heat, stir in sesame oil, and let rest for 5 minutes before serving.
Cooking Time: 20-25 minutes
Clay Pot Seafood Medley with Lemongrass
Experience the exotic flavors of Southeast Asia with this vibrant and aromatic seafood medley, perfectly cooked in a clay pot with the essence of lemongrass.
Ingredients:
– 1 lb mixed seafood (shrimp, scallops, mussels)
– 2 stalks lemongrass, bruised
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1/4 cup white wine
– 1/4 cup fish sauce
– 1/4 cup water
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat the clay pot by placing it in a preheated oven at 375°F (190°C) for 10 minutes.
2. In a small bowl, mix together olive oil, garlic, lemongrass, white wine, fish sauce, and water.
3. Add the mixed seafood to the clay pot and pour the marinade mixture over it.
4. Cover the clay pot with its lid and cook for 12-15 minutes or until the seafood is cooked through.
5. Season with salt and pepper to taste. Garnish with fresh cilantro leaves, if desired.
Cooking Time: 12-15 minutes
Clay Pot Beef Short Ribs with Red Wine
Rich and Fall-Off-The-Bone Tender: Clay Pot Beef Short Ribs with Red Wine
This hearty dish is a perfect representation of comfort food at its finest, where the slow-cooked short ribs absorb all the flavors from the red wine, garlic, and spices. Perfect for a cozy night in or a special occasion.
Ingredients:
– 4 beef short ribs
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season the short ribs with salt and pepper.
3. Heat olive oil in a large clay pot or Dutch oven over medium-high heat. Sear the short ribs until browned on all sides, about 5 minutes per side.
4. Add garlic, red wine, beef broth, tomato paste, and thyme to the pot. Stir to combine.
5. Cover the pot with a lid and transfer it to the preheated oven.
6. Braise for 2 1/2 hours or until the short ribs are tender and falling off the bone.
7. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 2 1/2 hours
Clay Pot Eggplant with Miso Glaze
This recipe combines the natural sweetness of eggplant with the savory flavors of miso and soy sauce, all wrapped up in a clay pot for a unique presentation. Perfect as an appetizer or side dish.
Ingredients:
– 2 large eggplants
– 1/4 cup white miso paste
– 2 tablespoons soy sauce
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon sesame oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants into 1-inch thick slices.
3. In a small bowl, whisk together miso paste, soy sauce, brown sugar, garlic, and sesame oil.
4. Place an eggplant slice in each clay pot or ramekin.
5. Brush the miso glaze evenly over the eggplant.
6. Bake for 25-30 minutes, or until the eggplant is tender and caramelized.
7. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 25-30 minutes
Clay Pot Duck with Star Anise and Soy
This aromatic duck recipe is a perfect blend of Chinese flavors, slow-cooked to tender perfection in a clay pot. The combination of star anise, soy sauce, and five-spice powder creates a rich and savory sauce that’s sure to impress.
Ingredients:
– 1 whole duck (3-4 lbs), patted dry
– 2 tablespoons soy sauce
– 2 tablespoons honey
– 2 cloves garlic, minced
– 1 star anise pod
– 1 tablespoon five-spice powder
– 1 cup chicken broth
– 1/4 cup water
Instructions:
1. Preheat the oven to 300°F (150°C).
2. In a small bowl, whisk together soy sauce, honey, garlic, and five-spice powder.
3. Place the duck in the clay pot or a large Dutch oven, breast side up.
4. Pour the soy-honey mixture over the duck, then add the star anise pod and chicken broth.
5. Cover the pot with a lid or foil and transfer to the preheated oven.
6. Cook for 2-3 hours, or until the duck is tender and the meat falls apart easily.
Cooking Time: 2-3 hours
Clay Pot Lentil and Spinach Stew
This comforting stew is a perfect blend of flavors and textures, simmered to perfection in a clay pot. Serve with crusty bread or over rice for a satisfying meal.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups fresh spinach leaves
– 1 tablespoon lemon juice
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large clay pot or Dutch oven, heat the olive oil over medium-high.
3. Add the onion, garlic, and red bell pepper; cook until tender, about 5 minutes.
4. Stir in the lentils, cumin, salt, and pepper. Cook for 1 minute.
5. Add the diced tomatoes and vegetable broth; bring to a boil.
6. Cover the pot and transfer to the preheated oven.
7. Simmer for 30-40 minutes or until the lentils are tender.
8. Stir in the spinach and lemon juice. Serve hot.
Cooking Time: 45-50 minutes
Clay Pot Mussels in White Wine Broth
Experience the simplicity of cooking mussels with a flavorful white wine broth, all within the comfort of your clay pot.
Ingredients:
– 2 lbs mussels, scrubbed and debearded
– 1/4 cup white wine
– 1/4 cup chicken broth
– 2 cloves garlic, minced
– 1 tablespoon butter
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the mussels under cold water and drain.
3. In a clay pot or Dutch oven, melt the butter over medium heat. Add garlic and cook for 1 minute until fragrant.
4. Pour in the white wine and chicken broth. Bring the mixture to a simmer.
5. Add the mussels to the pot, cover with a lid, and transfer to the preheated oven.
6. Bake for 10-12 minutes or until the mussels are opened and cooked through.
7. Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Cooking Time: 10-12 minutes
Clay Pot Wild Rice with Herbs and Nuts
Elevate your rice game with this flavorful and nutritious clay pot recipe, featuring wild rice, aromatic herbs, and crunchy nuts. Perfect for a cozy dinner or as a side dish.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 2 tbsp olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1/4 cup chopped walnuts
– Salt and pepper to taste
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Rinse the wild rice in a fine-mesh strainer, then drain well.
3. In a large clay pot or Dutch oven, heat the olive oil over medium heat. Add the onion and garlic; cook until softened, about 5 minutes.
4. Add the thyme, rosemary, salt, and pepper to the pot. Cook for 1 minute.
5. Stir in the wild rice and water. Bring to a boil, then cover the pot and transfer it to the oven.
6. Bake for 45-50 minutes or until the liquid is absorbed and the rice is tender.
7. Remove from the oven and stir in the chopped walnuts.
Cooking Time: 1 hour
Clay Pot Honey Glazed Carrots
Elevate your side dish game with this simple yet impressive recipe for Clay Pot Honey Glazed Carrots. The combination of sweet honey, savory spices, and tender carrots is sure to delight.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 2 tablespoons honey
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup water
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large clay pot or Dutch oven, combine the chopped carrots, honey, olive oil, cumin, smoked paprika, salt, and pepper.
3. Pour in the water, making sure that the carrots are covered.
4. Cover the pot with a lid and bake for 30 minutes.
5. Remove the lid and continue baking for an additional 20-25 minutes, or until the carrots are tender and caramelized.
Cooking Time: 50-55 minutes
Clay Pot Black Bean Chili with Cornbread Topping
This hearty, one-pot chili recipe is a twist on the classic comfort food, featuring tender black beans and a crunchy cornbread topping. Perfect for a cozy night in or a family gathering.
Ingredients:
– 1 lb dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 1 cup cornbread mix
– 1/4 cup milk
– 1 tbsp butter, melted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large clay pot or Dutch oven, sauté onion, garlic, and bell pepper until softened.
3. Add soaked black beans, diced tomatoes, beef broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then simmer for 30 minutes.
4. Meanwhile, prepare cornbread topping by mixing cornbread mix with milk and melted butter.
5. Top chili with cornbread mixture and bake for an additional 20-25 minutes or until golden brown.
Cooking Time: Approximately 50-60 minutes
Summary
Get cozy and warm up your table with these 18 delicious clay pot recipes! From international flavors like Vietnamese fish with caramel sauce to comforting classics like clay pot beef short ribs with red wine, there’s something for everyone. Discover the perfect blend of spices and ingredients in dishes like Korean bibimbap, Chinese rice with sausage and vegetables, or Thai curry with coconut milk. Whether you’re a meat-lover, vegetarian, or just looking for a new culinary adventure, these clay pot recipes are sure to become your new favorites.
