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Chicken hotpot

Name: Chicken hotpot
Yield: Makes 8 portions (2 meals for 4)
Cuisine: British recipes
Ingredients: 3 sweet potatoes (about 700g), peeled and diced; Vegetable oil to fry and brush; 400g banana shallots, quartered; 2 garlic cloves, crushed; 1½ tbsp smoked paprika; 2 tbsp tomato purée; 2 x 500g packs skinless boneless free-range chicken thighs, sliced into 2-3cm strips; 4 red peppers, deseeded and sliced 1cm thick; 3 tbsp plain flour; 400ml chicken stock; 400g potatoes, thinly sliced; You’ll also need…; 1.2 litre baking dish

Easy
January 2018

Easy
January 2018

Test kitchen approved

Makes 8 portions (2 meals for 4)
Hands-on time 40 min, oven time 45 min

This recipe makes enough filling for two meals – just freeze any leftovers ready for another day. Try topping with crispy pastry for a quick and easy chicken pot pie.

Dairy-free recipes

Nutrition: per serving

Calories: 357kcals
Fat: 6.4g (1.2g saturated)
Protein: 34g
Carbohydrates: 36.8g (10.7g sugars)
Fibre: 7.8g
Salt: 0.4g

Nutrition: per serving

Calories: 357kcals
Fat: 6.4g (1.2g saturated)
Protein: 34g
Carbohydrates: 36.8g (10.7g sugars)
Fibre: 7.8g
Salt: 0.4g

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Ingredients

3 sweet potatoes (about 700g), peeled and diced
Vegetable oil to fry and brush
400g banana shallots, quartered
2 garlic cloves, crushed
1½ tbsp smoked paprika
2 tbsp tomato purée
2 x 500g packs skinless boneless free-range chicken thighs, sliced into 2-3cm strips
4 red peppers, deseeded and sliced 1cm thick
3 tbsp plain flour
400ml chicken stock
400g potatoes, thinly sliced

You’ll also need…

1.2 litre baking dish

Method

Bring a large pan of water to the boil, add the sweet potatoes and cook for 12-15 minutes until just tender. Drain and set aside. Heat a glug of oil in the pan and fry the shallots for 5 minutes until softening. Add the garlic, paprika and tomato purée, then fry for a few more minutes.
Add the chicken strips and stir-fry for 3-4 minutes. Stir in the peppers and the flour and cook for another 2 minutes, stirring.
Heat the oven to 180°C/160°C fan/gas 4. Add the sweet potatoes and stock to the pan and bring to a simmer. Cook gently for 10-15 minutes until the sauce has thickened, then taste and season.
Spoon half the filling into the baking dish. (Freeze the rest for the other recipe.)
Top with the potatoes, brush with oil and bake for 45 minutes until the potatoes are golden and tender. Serve with steamed green veg.