Chicken And Vegetable Hotpot Recipes

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RED CURRY HOT POT BROTH



Red Curry Hot Pot Broth image

Add more or less red curry paste to this beef stock based broth depending on your desire for spiciness and add a squeeze more lime to balance the heat and flavors.

Provided by Heidi

Categories     Main Course

Time 45m

Number Of Ingredients 9

2 teaspoons vegetable oil
1 large sweet onion (, thinly sliced)
2 containers (, 32 ounces each Kitchen Basics® Original Beef Stock, (8 cups))
1/4 cup Thai Kitchen® Red Curry Paste
2 tablespoons reduced sodium soy sauce
1 tablespoon packed light brown sugar
1 tablespoon McCormick® Garlic Powder
1 teaspoon McCormick® Ginger (, ground)
2 tablespoons lime juice

Steps:

  • For the broth, heat oil in 6-quart stockpot over medium-high heat. Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Bring to boil. Reduce heat to low; cover and simmer 20 minutes. Stir lime juice into broth just before serving.
  • Place proteins, vegetables, noodles, and garnishes in bowls or on plates for guests to customize their meal.
  • To serve, pour broth into one or both sides of the hot pot, depending upon whether you're offering one broth or two different broths. Cook the vegetables and proteins in the broth and ladle over noodles or rice.
  • NOTE: Instant Pot or Pressure Cooker Method
  • Multifunction Electric Pressure Cooker Method (Saves 1 hr. cooking time): Heat oil on medium sauté setting in pot of multi-function electric pressure cooker (instant pot). Add onion; cook and stir until tender, about 3 minutes. Stir in stock, curry paste, soy sauce, brown sugar, garlic powder and ginger. Cover and lock lid into place. Set to cook 10 minutes on high pressure (or Soup setting). Vent pot and release pressure before opening and carefully remove lid. (Check manufacturer's manual for safe operating instructions.) Set on low sauté setting. Stir in lime juice. Allow guests to cook steak in broth, about 2 to 3 minutes or until desired doneness. Customize individual bowls and serve as directed.

Nutrition Facts : Calories 69 kcal, Carbohydrate 14 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 277 mg, Fiber 2 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving

CHICKEN AND VEGETABLE HOTPOT



Chicken and Vegetable Hotpot image

Make and share this Chicken and Vegetable Hotpot recipe from Food.com.

Provided by hectorthebat

Categories     Chicken

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 5

400 g chicken
350 g vegetables
60 g chicken soup powder
500 g potatoes, sliced
30 g butter, melted

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.

Nutrition Facts : Calories 364.7, Fat 21.2, SaturatedFat 8.2, Cholesterol 91, Sodium 130.7, Carbohydrate 21.8, Fiber 2.8, Sugar 1, Protein 21.2

CHICKEN & MUSHROOM HOT-POT



Chicken & mushroom hot-pot image

Get the kids in the kitchen to help use up leftover cooked chicken in this hearty pie topped with slices of potato

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 11

50g butter or margarine, plus extra for greasing
1 onion, chopped
100g button mushrooms, sliced
40g plain flour
1 chicken stock cube or 500ml fresh chicken stock
pinch of nutmeg
pinch of mustard powder
250g cooked chicken, chopped
2 handfuls of a mixed pack of sweetcorn, peas, broccoli and carrots, or pick your favourites
2 large potatoes, sliced into rounds
knob of butter, melted

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.

Nutrition Facts : Calories 343 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 22 grams protein, Sodium 1.1 milligram of sodium

INSTANT POT® CHICKEN THIGHS AND VEGETABLES



Instant Pot® Chicken Thighs and Vegetables image

Chickpeas, diced chicken thighs, and vegetables cooked in the Instant Pot® are mixed with a curried coconut milk and tomato sauce that delivers tons of flavor.

Provided by Andrea Schumacher

Categories     Chicken Thighs

Time 1h10m

Yield 8

Number Of Ingredients 15

1 tablespoon vegetable oil
2 medium onions, diced
3 pounds boneless, skinless chicken thighs, diced
1 ½ pounds baby potatoes, halved
4 medium carrots, cut into large pieces
2 (15 ounce) cans chickpeas, drained
1 (10 ounce) can diced tomatoes and green chiles, mild
1 (10 ounce) can diced tomatoes and habanero peppers
10 ounces water
3 cubes chicken bouillon, or more to taste
2 teaspoons curry powder
2 teaspoons garlic powder
1 teaspoon ground ginger
1 teaspoon salt, or more to taste
1 (16 ounce) can coconut milk

Steps:

  • Heat oil in a multi-functional pressure cooker (such as Instant Pot®) set to the Saute function. Add onion to the hot oil and saute until translucent, about 5 minutes. Add chicken and cook until browned, 3 to 5 minutes. Cancel Saute function.
  • Add potatoes, carrots, chickpeas, both cans of diced tomatoes, water, bouillon cubes, curry powder, garlic powder, ginger, and salt. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Stir in coconut milk.

Nutrition Facts : Calories 533.2 calories, Carbohydrate 41.6 g, Cholesterol 102.8 mg, Fat 25.4 g, Fiber 7.8 g, Protein 36.3 g, SaturatedFat 13.6 g, Sodium 1333.9 mg, Sugar 3.5 g

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