Helen RandellChicken Hot Pot
June 18th 2010 05:29
Mmmm, perfect for a winters day, this is both hearty and warming, as well as being low-fat. The chicken thigh fillets could be replaced with chicken breast for an even lower fat meal, but be aware that the meat will become a bit dry.
Definite comfort food, make this on a Sunday afternoon and enjoy the smells wafting through the house.
Chicken Hot Pot (inspired by the CSIRO Total Wellbeing Diet)
- serves 2
1 tablespoon olive oil
400g skinless chicken thigh fillet, cut into cubes
1 leek, sliced and washed
1 carrot, finely chopped
1 stick celery, chopped
1 clove garlic, crushed
3/4 cup chicken stock
200g tinned chopped tomatoes
Heat oil in a large saucepan over high heat. Add chicken in batches and cook, stirring occasionally for 5 minutes or until browned. Remove from pan and set aside. Reduce heat to medium then add leek and cook for 8 minutes or until soft. Add carrot, celery and garlic and cook for 10-12 minutes or until vegetables are soft. Add stock and tomato and bring to the boil. Add chicken back to pan and simmer for 35 minutes.
Serve with green salad.
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Comment by Samantha Elley
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Well done Helen!
Sam
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