Hot Pot, Chicken Recipes, healthy dinner ideas, Zoey Bingley-Pullin, Winter

With the cold weather well and truly setting in as winter approaches, keep warm with Zoey Bingley-Pullin’s hearty Irish hot pot recipe. It’s great for anyone who’s pressed for time as it’s relatively simple to make, and containing only fresh and whole ingredients, it’s also perfect for those that are health conscious. Really, what more could you want?

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Serves 2


Hot Pot

300g chicken breasts

1 tbsp olive oil C

1 brown onion, finely sliced

2 cloves garlic, minced

1/2 red chilli, seeds removed, finely diced

2-3 tsp smoked paprika

1 cups chicken stock

1/4 cup water

1 sweet potato, peeled and cut into 1.5cm cubes

200g cherry tomatoes, halved

1/4 cup continental parsley, roughly chopped

To serve

1/4 cup continental parsley, roughly chopped


  1. Pat chicken dry with paper towels, cut into 3cm pieces and season with salt.
  2. Heat olive oil in a large fry-pan (preferably non-stick) on medium-high heat. Brown chicken for 1-2 minutes each side (chicken doesn’t have to be cooked through), remove from pan and set aside.
  3. Add a drizzle of oil to the pan and cook onion for 2-3 minutes until softened. Add garlic, chilli and paprika and cook for a further minute until fragrant.
  4. Add the chicken stock and water and bring to the boil. Add chicken and sweet potato and cook, covered, for 10-12 minutes or until tender.
  5. Add the tomatoes and half the parsley and cook for a further 3 minutes.
  6. To serve, divide hot pot between plates and garnish with parsley.