Skip to content Skip to sidebar Skip to footer
Home / chicken / coconut / recipe

Coconut Chicken Hot Pot Recipe

Post a Comment

Seasons Coconut Chicken Hot Pot 润园四季椰子鸡 Shenzhen China Tiny Urban Kitchen
Seasons Coconut Chicken Hot Pot 润园四季椰子鸡 Shenzhen China Tiny Urban Kitchen from tinyurbankitchen.com

Description

If you are looking for a tasty and flavorful dish that is perfect for colder days, then this Coconut Chicken Hot Pot Recipe is definitely something you should try! This warm and comforting hot pot is made with a delicious coconut-based broth and chicken, and is packed with plenty of vegetables. The result is a hearty and satisfying dish that is sure to please the whole family!

Prep Time

This Coconut Chicken Hot Pot Recipe takes about 10 minutes to prepare. You will need to dice the chicken and vegetables and combine the ingredients for the broth. After that, the dish is ready to be cooked!

Cook Time

Once the ingredients are ready, the Coconut Chicken Hot Pot Recipe will take about 25 minutes to cook. The hot pot needs to be cooked on a low heat for about 20 minutes, and then you can increase the heat and let it simmer for an additional 5 minutes.

Ingredients

For this Coconut Chicken Hot Pot Recipe, you will need:

  • 1 lb boneless, skinless chicken thighs, diced
  • 2 cups of diced carrots
  • 1 cup of diced celery
  • 1 cup of diced onion
  • 1 cup of diced bell peppers
  • 1 can of coconut milk
  • 2 cups of chicken broth
  • 1 tablespoon of garlic, minced
  • 1 teaspoon of turmeric powder
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 2 tablespoons of olive oil

Instructions

To make this Coconut Chicken Hot Pot Recipe, follow these instructions:

  1. In a large pot, heat the olive oil over medium-high heat. Add the diced chicken and stir-fry for about 5 minutes, until slightly browned.
  2. Add the carrots, celery, onion, and bell peppers to the pot, and stir-fry for an additional 3 minutes.
  3. Add the coconut milk, chicken broth, garlic, turmeric, cumin, coriander, salt, and pepper to the pot, and stir to combine. Bring the mixture to a boil, reduce the heat to low, and let simmer for about 20 minutes.
  4. Increase the heat to medium-high and let the hot pot simmer for an additional 5 minutes, until the vegetables are tender. Serve and enjoy!

Equipment

For this Coconut Chicken Hot Pot Recipe, you will need:

  • A large pot
  • A knife
  • A cutting board
  • A wooden spoon

Notes

This Coconut Chicken Hot Pot Recipe can be served with cooked white rice or quinoa, or even over cooked noodles. You can also add additional vegetables or spices to the dish, to change up the flavor. If you prefer a spicier hot pot, you can add some red pepper flakes or a few dashes of hot sauce.

Nutrition: Per Serving

This Coconut Chicken Hot Pot Recipe yields 4 servings. Each serving contains approximately:

  • Calories: 277 kcal
  • Total Fat: 12 g
  • Saturated Fat: 5 g
  • Cholesterol: 86 mg
  • Sodium: 554 mg
  • Carbohydrates: 17 g
  • Fiber: 4 g
  • Sugar: 7 g
  • Protein: 22 g

Recipe Tips

When making this Coconut Chicken Hot Pot Recipe, it is important to make sure the chicken is cooked through before serving. If the chicken is not cooked through, it can cause food poisoning. You can test the chicken by cutting into it with a knife and making sure it is no longer pink in the center.

This Coconut Chicken Hot Pot Recipe can be stored in the fridge for up to 4 days. Reheat in the microwave or on the stovetop before serving.

This hot pot can also be frozen for up to 3 months. Let the dish thaw in the fridge overnight before reheating.


Post a Comment for "Coconut Chicken Hot Pot Recipe"