Chicken and capsicum hotpot
Discover the delightful flavors of our Chicken and Capsicum Hotpot recipe! Made with juicy chicken breasts, vibrant red peppers, and a rich tomato base, this dish is seasoned with garlic, paprika, and a touch of honey for a perfect balance of savory and sweet. Quick to prepare and deliciously comforting, it’s a must-try for any home cook.
- 07 Apr 2025
- Cook time 36 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
The Chicken and Capsicum Hotpot is a flavorful, hearty dish that combines tender chicken breasts with sweet red peppers and a medley of spices. This one-pot meal is perfect for a cozy dinner that requires minimal cleanup and delivers maximum taste. Whether you're serving a family dinner or looking for a delicious meal prep option, this recipe stands out with its vibrant colors and rich flavors.
Ingredients:
Instructions:
- Wash and deseed the red peppers, then slice them into thin strips.
- Peel and finely chop the onion.
- Peel and mince the garlic cloves.
- Cut the chicken breasts into bite-sized chunks.
- Heat a large pot or deep skillet over medium heat.
- Apply a short spray of cooking spray oil to the pot.
- Add the chicken pieces to the pot and cook until they are browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set it aside.
- In the same pot, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes.
- Add the minced garlic and continue to sauté for another 1-2 minutes until fragrant.
- Add the sliced red peppers and cook for an additional 5 minutes, stirring occasionally.
- Stir in the paprika and cook for about 1 minute to release its flavor.
- Add the browned chicken back into the pot.
- Pour in the canned tomatoes (including their juice) and half a cup of water.
- Stir in the honey.
- Bring the mixture to a simmer, then reduce the heat to low.
- Cover the pot and let it cook for about 25-30 minutes, or until the chicken is fully cooked and the vegetables are tender. Stir occasionally to prevent sticking.
- Taste the hotpot and add salt and pepper as needed.
- Serve the Chicken and Capsicum Hotpot hot. It pairs well with rice, potatoes, or crusty bread.
Tips:
- Make sure to cut the chicken breasts into even pieces to ensure uniform cooking.
- If you prefer a spicier dish, consider adding a chopped jalapeño or a pinch of cayenne pepper.
- For a richer flavor, you can use chicken broth instead of water.
- Feel free to add other vegetables like zucchini or mushrooms to enhance the nutritional value and flavor complexity.
- Let the hotpot simmer for a bit longer if you want a thicker consistency.
In just a few simple steps, you can create a delicious, nutritious Chicken and Capsicum Hotpot that is sure to please everyone at the table. This dish is not only easy to prepare but also offers a delightful combination of flavors and textures. Enjoy your meal with a side of rice or crusty bread to soak up all the wonderful juices!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 200kcal | 10% |
| Protein | |
| Protein 27g | 18% |
| Carbohydrates | |
| Carbohydrates 13g | 4% |
| Fiber 4.85g | 13% |
| Sugar 8g | 8% |
| Fat | |
| Fat 3.91g | 5% |
| Saturated 0.80g | 3% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 110mg | 19% |
| Vitamin B1 0.74mg | 61% |
| Vitamin B2 0.35mg | 27% |
| Vitamin B3 12mg | 78% |
| Vitamin B6 1.29mg | 76% |
| Vitamin B9 45ug | 12% |
| Vitamin B12 0.24ug | 10% |
| Vitamin C 70mg | 75% |
| Vitamin E 2.96mg | 20% |
| Vitamin K 8ug | 6% |
| Minerals | |
| Calcium, Ca 60mg | 5% |
| Copper, Cu 0.15mg | 17% |
| Iron, Fe 2.10mg | 19% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 300mg | 24% |
| Potassium, K 820mg | 24% |
| Selenium, Se 27ug | 49% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 1.25mg | 11% |
| Water | |
| Water 280g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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