Chicken hotpot

This is one of those dishes you can turn to when a hearty, yet quick and easy meal is required. Save some leftovers to heat up for lunch the following day.

  • 5 mins preparation
  • 25 mins cooking
  • Serves 4
  • Print


Chicken hotpot
  • 2 tablespoon vegetable or olive oil
  • 8 chicken thigh fillets, trimmed, halved crosswise
  • 2 celery sticks, thinly sliced, plus 2 tablespoons chopped pale celery leaves
  • 1 carrot, halved lengthwise, thinly sliced diagonally
  • 1 tablespoon chopped rosemary
  • 1 tablespoon plain flour
  • 1 400 gram can diced tomatoes with capsicum and onion
  • 1 large chicken stock cube
  • 350 gram chat (baby) potatoes, quartered
  • 300 gram green cabbage, finely shredded


Chicken hotpot
  • 1
    In a saucepan, heat half the oil over high heat. Cook chicken, in batches, 2 minutes or until browned. Transfer to a heatproof plate.
  • 2
    Heat remaining oil in same pan over high heat. Add sliced celery and carrot; cook and stir 2 minutes or until almost soft. Add rosemary and flour; cook and stir 1 minute. Add tomatoes, crumbled stock cube and 2 cups water; cook and stir until mixture is smooth. Bring to the boil.
  • 3
    Return chicken and resting juices to pan. Reduce heat to low; cover. Simmer gently 5 minutes. Add potato to pan. Cook, covered, 10 minutes. Stir in cabbage; cook, covered, 5 minutes more or until chicken is cooked and vegetables are tender. Serve sprinkled with celery leaves.


Use sliced pork leg steaks instead of chicken.

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