All-in-one chicken hot pot for four

Summery chicken hot pot
Summery chicken hot pot

An all-in-one chicken hotpot for four that can be prepared, cooked and served in less than an hour.

ingredients:

1tbsp olive oil

700g (about 5) The Co-operative Elmwood British chicken thighs, skins removed

2 yellow peppers, deseeded and chopped

1 onion, peeled and finely chopped

1 clove garlic, peeled and finely chopped

1tsp ground cumin

1tsp ground coriander

1 red or green chilli, deseeded and finely chopped (optional)

400g tin chick peas, drained and rinsed

500ml chicken stock

200g risotto rice

handful chopped fresh coriander

Method:

Preheat the oven to 190°C/fan 170°C/Gas 5.

Heat the oil in a flameproof casserole dish and fry the chicken until golden.

Take out of the dish and put on a plate.

Add the peppers, onion, garlic, spices and chilli (if using), to the dish and fry gently for 5 minutes.

Put the chicken back in the dish, add the chick peas and stock, cover and cook in the oven for 20 minutes.

Add the rice and cook for a further 20 minutes.

Sprinkle over the chopped coriander and serve.

Preparation time: 10 mins

Cooking time: 45 mins approx

Serves: 4