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
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Ingredients
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
Method
Chicken hotpot
- 1In a saucepan, heat half the oil over high heat. Cook chicken, in batches, 2 minutes or until browned. Transfer to a heatproof plate.
- 2Heat 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.
- 3Return 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.
Notes
Use sliced pork leg steaks instead of chicken.
