Chicken Hotpot 1 Full-screen Chicken Hotpot September 7, 2017 It’s time for another NutriPic recipe and this week chicken hotpot won the vote so we’ve created a delicious and nutritious chicken and vegetable hotpot with a sweet potato topping – it’s divine. Prep: 10 mins Cook: 1 hr Yields: Serves 6 Ingredients 2 sweet potatoes 1 tbsp. coconut oil 1 onion, chopped 145g/5oz mushrooms, sliced 2 chicken breast fillets, chopped 1 broccoli, chopped 85g/3oz sweetcorn 85g/3oz frozen peas 1 tbsp. buckwheat flour 1 tsp. dried mixed herbs 200g/7oz tinned chopped tomatoes 235ml/8.5fl oz chicken broth Fresh parsley to garnish Directions Preheat the oven to 200C/390F. Place the sweet potatoes into a pan of boiling water and simmer for 15-20 minutes. Add the coconut oil to a frying pan, then fry the onion and mushrooms until softened. Add the chicken to the frying pan, fry until cooked, then add the mixed herbs and flour. Mix until everything is well combined. Pour in the chicken broth and tinned tomatoes, bring to the boil then leave to simmer for 5 minutes. Meanwhile steam the broccoli for 3 minutes. Mix the broccoli into the chicken mixture, then add the frozen peas and sweetcorn. Place into the bottom of your baking dish. Peel the sweet potatoes and chop into slices. Layer on top of the chicken. Bake for 30 minutes then serve.See more recipes here - http://www.mynutricounter.com/ close full screen 00:00 0 Reviews Cancel replyYou must be logged in to post a comment.