Home   News   Article

All-in-one chicken hot pot for four

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


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


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

This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More