Chicken & capsicum hotpot

Recipe: Chicken & capsicum hotpot


  • 2 red capsicums, halved, seeded
  • Olive oil spray
  • 500g chicken breast fillets, cut into 2cm pieces
  • 1 large red onion, halved, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 tbs smoked paprika
  • 400g can chopped tomatoes
  • 125ml (1/2 cup) water
  • 2 tsp honey Steamed rice, to serve
  • Chopped fresh continental parsley, to serve


  1. Preheat grill on high. Cook capsicum, skin-side up, under grill for 8 minutes or until charred and blistered. Transfer to a heatproof bowl.
  2. Cover and set aside for 5 minutes (this helps lift the skin). Peel. Thinly slice the flesh. Meanwhile, heat a large frying pan over high heat. Spray with oil.
  3. Cook half the chicken, stirring, for 2-3 minutes or until golden. Transfer to a large plate. Repeat with oil and remaining chicken, reheating the pan between batches. Reduce heat to medium.
  4. Spray the pan with oil. Cook the onion for 5 minutes or until soft. Add the garlic and paprika and cook, stirring, for 2 minutes. Add the chicken, tomato and water. Bring to the boil.
  5. Reduce heat to low. Simmer for 15 minutes. Add the capsicum and honey. Simmer for 5 minutes or until the chicken is cooked through.
  6. Season with pepper. Divide the rice among serving bowls. Top with the chicken mixture and sprinkle with parsley.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)