Chicken And Vegetable Hotpot Recipes

ONE-POT CHICKEN AND VEGETABLE ROAST

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine butternut squash, potatoes, carrot, 1/4 cup olive oil, lemon pepper seasoning, and 1/2 teaspoon salt in a bowl; toss to combine. Transfer vegetables to a baking sheet.
• Toss chicken breasts in the same bowl with 1 tablespoon olive oil, remaining salt, and Caribbean seasoning until coated. Add to baking sheet.
• Bake in the preheated oven until chicken is no longer pink in the center, juices run clear, and vegetables are tender, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

PAN-ROASTED CHICKEN AND VEGETABLES

Steps:

• Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.

CHICKEN AND VEGETABLE HOTPOT

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.

CHICKEN HOTPOT

Steps:

• Preheat the oven to 200C/390°F.
• Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes.
• Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened.
• Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined.
• Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes.
• Meanwhile steam the broccoli for 3 minutes.
• Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn.
• Place into the bottom of your baking dish.
• Peel the sweet potatoes and chop into slices. Layer on top of the chicken.
• Bake for 30 minutes then serve.

CHICKEN & MUSHROOM HOT-POT

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.
• Once the onion and mushrooms are almost cooked, stir in the flour - this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins - this will cook the flour and stop the sauce from having a floury taste.
• Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you've used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.
• Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.
• Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.