Chicken Hot-Pot

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Use a variety of vegetables. These may be cooked in

a saucepan on the top of the cooker. Serve with rice or a baked potato.


Number of servings: 4

Preparation time: 20 minutes

Cooking time: 65 minutes



  • 1 teaspoon of vegetable oil
  • 4 chicken leg pieces or breasts
  • 1 large onion, thinly sliced
  • 225g frozen sweetcorn or peas
  • 5 large potatoes peeled and cut into large slices
  • 1 small green pepper, chopped
  • 2 large tomatoes peeled and chopped
  • pinch of salt
  • pepper
  • 2 sticks celery, sliced
  • 1 low salt chicken stock cube
  • 575ml of boiling water




  • Pre-heat the oven to 180°C / 350°F.
  • Heat the oil in the frying pan, add the chicken and cook until brown on all sides.
  • Place chicken in a casserole dish.
  • Add the onion, salt, pepper, celery and potatoes to the juices in the frying pan and cook for 6 minutes. Drain off the fat.
  • Dissolve the stock cube in 575ml of boiling water
  • Add the tomatoes and stock. Bring to the boil
  • Pour this over chicken pieces in the casserole dish.
  • Cover and cook for 50 minutes.
  • Add sweetcorn and cook for another 15 minutes.

Keywords: Vegetables, saucepan, cooker, rice, baked potato


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