Chicken And Vegetable Hotpot Recipes

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CHICKEN AND VEGETABLE HOTPOT



Chicken and Vegetable Hotpot image

Make and share this Chicken and Vegetable Hotpot recipe from Food.com.

Provided by hectorthebat

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

400 g chicken
350 g vegetables
60 g chicken soup powder
500 g potatoes, sliced
30 g butter, melted

Steps:

  • Place the chicken, vegetables, and soup mix into a large pan with 600ml water.
  • Stir well; bring to a boil; and simmer for 10 minutes.
  • Meanwhile, cook the potato slices in a pan of lightly salted water for 5 minutes; drain.
  • Preheat the oven to 350 degrees Fahrenheit/180 degrees Celsius/Gas 4.
  • Spoon the chicken mixture into a casserole dish.
  • Arrange the potato slices over the top.
  • Brush with the melted butter.
  • Bake for 1 hour until the potatoes are golden.

Nutrition Facts : Calories 364.7, Fat 21.2, SaturatedFat 8.2, Cholesterol 91, Sodium 130.7, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 21.2

CHICKEN AND MUSHROOM HOTPOT



Chicken and Mushroom Hotpot image

Make and share this Chicken and Mushroom Hotpot recipe from Food.com.

Provided by hectorthebat

Categories     One Dish Meal

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 13

515 g chicken
2 shallots
250 g carrots
1 stick celery
150 g mushrooms
1 tablespoon thyme
2 tablespoons gravy, granules
1 tablespoon tomato puree
2 teaspoons Worcestershire sauce
500 g potatoes
1 teaspoon butter
1 teaspoon oil
1 tablespoon parsley

Steps:

  • Preheat the oven to 190C/170C Fan/Gas 5. Cut each chicken thigh into 3 pieces. Put in a casserole dish with the shallots, carrots, celery, mushrooms, and thyme.
  • Add the gravy granules to 450ml freshly boiled water and stir to dissolve. Add the puree and Worcester sauce and pour into the casserole dish so it reaches the top of the meat and vegetables - add more water if necessary.
  • Cut the potatoes into even slices, then arrange overlapping, on top. Cover with a lid or foil and cook in the oven for 50 minutes.
  • Mix the butter and oil together and brush over the potatoes. Return to the oven and cook, uncovered, for 20 minutes or until the edges of the potatoes turn golden. Scatter the parsley on top to serve.

Nutrition Facts : Calories 447, Fat 22.1, SaturatedFat 6.5, Cholesterol 99.2, Sodium 334.3, Carbohydrate 33.5, Fiber 5.1, Sugar 5.1, Protein 28.6

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