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Chicken and capsicum hotpot
Chicken and capsicum hotpot
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Prep Time:
20 minutes
Cook Time:
36 minutes
Total Time:
56 minutes
Satisfy your winter cravings guilt-free with this comforting and flavorful dish.
Ingredients:
  • 2 red capsicums, halved, seeded
  • 500g chicken breast fillets, cut into 2cm pieces
  • 1 large red onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 10.00 gm smoked paprika
  • 400g can chopped tomatoes
  • 125ml (1/2 cup) water
  • 14.40 gm honey
  • Steamed white rice, to serve
  • Chopped fresh continental parsley, to serve
Instructions:
  • Preheat the grill to high. Grill the capsicum, skin-side up, for 8 minutes until charred and blistered. Place in a heatproof bowl, cover, and set aside for 5 minutes to loosen the skin. Peel and thinly slice the flesh.
  • Heat a large frying pan over high heat. Spray with oil and cook half of the chicken, stirring occasionally, until golden (2-3 minutes). Transfer to a large plate. Repeat with the remaining chicken, reheating the pan between batches.
  • - Lower the heat to medium, then spray the pan with oil. - Sauté the onion until soft, about 5 minutes. - Stir in the garlic and paprika and cook for 2 minutes. - Add the chicken, tomato, and water, bringing it to a boil. - Reduce heat to low and simmer for 15 minutes. - Stir in the capsicum and honey, continue to simmer until the chicken is cooked through, about 5 minutes. - Season with pepper to taste.
  • Scoop rice into individual serving bowls. Spoon the chicken mixture over the rice and garnish with fresh parsley.

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