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Chicken Thigh Hot Pot Recipe

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Instant Pot Chicken Thighs (Fresh or Frozen) {With Crispy Skin!} Spend With Pennies
Instant Pot Chicken Thighs (Fresh or Frozen) {With Crispy Skin!} Spend With Pennies from www.spendwithpennies.com

Description

This delicious, comforting chicken thigh hot pot recipe is the perfect meal for any time of year. It’s an easy, flavorful and nutritious dish that’s sure to please the whole family. It consists of succulent, tender chicken thighs cooked in a flavorful broth along with vegetables and herbs. The combination of flavors creates a unique and delicious dish that is sure to have your family asking for more. Enjoy this hot pot as a main course or as an accompaniment to a side dish. No matter how you serve it, this hot pot recipe is sure to become a favorite in your household.

Prep Time

This easy and delicious hot pot can be prepared in approximately 20 minutes. The chicken thighs will need to be marinated for at least 1 hour prior to cooking, so plan accordingly.

Cook Time

The cook time for this hot pot is approximately 30 minutes. It is important to keep an eye on the pot to ensure that the chicken does not overcook and become dry.

Ingredients

  • 2 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups chicken broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced potatoes
  • 1/2 cup frozen peas
  • 1/4 cup chopped fresh parsley

Instructions

In a large bowl, combine the chicken thighs, olive oil, onion, garlic, oregano, thyme, paprika, garlic powder, onion powder, salt, and pepper. Mix together until all of the ingredients are evenly distributed. Cover and refrigerate for at least 1 hour.

In a large pot over medium-high heat, add the marinated chicken thighs and cook for 5 minutes, stirring occasionally. Add the chicken broth, carrots, celery, potatoes, and peas. Bring to a boil, reduce the heat to low, and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.

Stir in the parsley and serve hot. Enjoy!

Equipment

  • Large bowl
  • Large pot
  • Spoon
  • Measuring cups and spoons

Notes

This hot pot can be served as a main course or as an accompaniment to a side dish. For a vegetarian version, omit the chicken and use vegetable broth instead.

Nutrition: Per Serving

  • Calories: 310
  • Fat: 13g
  • Carbohydrates: 15g
  • Protein: 34g

Recipe Tips

If you want to add some heat to this hot pot, try adding a pinch of red pepper flakes. You can also add additional vegetables of your choice. For a creamier hot pot, try stirring in some heavy cream towards the end of cooking. To make this dish even more flavorful, try adding some fresh herbs such as parsley, thyme, or oregano.

This hot pot recipe is a great way to use up any leftover chicken you may have. Simply substitute the chicken thighs for the leftover chicken and follow the recipe as usual. This is an easy and delicious way to turn leftovers into a new meal.


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