Chicken Hot Pot
Warm up with this comforting and hearty Chicken Hot Pot, a one-pot wonder that's bursting with flavor and brimming with wholesome ingredients. Tender, seared chicken thighs simmer alongside an aromatic blend of garlic, onion, and fresh herbs, complemented by a medley of carrots, celery, potatoes, and a savory chicken stock. Enhanced with a hint of soy sauce for depth, this dish can be customized with a velvety, thickened broth using an optional cornstarch slurry. Perfect as a family dinner or a cozy meal on a chilly evening, this soul-soothing recipe is easy to prepare and packed with nourishing goodness. Garnished with fresh parsley and served piping hot, it's sure to be a hit at your table. Keywords: Chicken Hot Pot, one-pot dinner, hearty chicken stew, comfort food recipes.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 large Yellow onion
- 2 medium Carrots
- 2 stalks Celery stalks
- 3 medium Potatoes
- 6 cups Chicken stock
- 3 cloves Garlic cloves
- 4 sprigs Fresh thyme
- 1 piece Bay leaf
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Soy sauce
- 1 tablespoon Cornstarch (optional, for thickening)
- 2 tablespoons Water (optional, for cornstarch slurry)
- 2 tablespoons Chopped parsley (for garnish)
Instructions
Peel and dice the onion, carrots, and potatoes into 1-inch pieces. Slice the celery stalks into 1/2-inch pieces. Mince the garlic cloves.
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper. Sear the chicken in the pot for 3–4 minutes on each side, until golden brown. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and sauté for 3 minutes until softened and translucent. Add the minced garlic and sauté for another minute, stirring frequently.
Add the carrots, celery, and potatoes to the pot. Cook for 5 minutes, stirring occasionally.
Pour in the chicken stock and add the thyme sprigs, bay leaf, soy sauce, and the seared chicken thighs. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let it simmer for 40 minutes, or until the chicken is tender and the vegetables are cooked through.
If you prefer a thicker broth, mix the cornstarch and water in a small bowl to form a slurry. Gradually stir it into the hot pot and simmer for an additional 3–5 minutes until the broth thickens.
Taste the broth and adjust seasoning with additional salt and pepper, if needed.
Remove the thyme sprigs and bay leaf before serving.
Ladle the chicken hot pot into bowls and garnish with chopped parsley. Serve hot and enjoy!
Nutrition Facts
Calories |
2368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.6 g | 121% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 4226 mg | 184% | |
| Total Carbohydrate | 175.2 g | 64% | |
| Dietary Fiber | 22.1 g | 79% | |
| Total Sugars | 27.3 g | ||
| Protein | 202.9 g | 406% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 417 mg | 32% | |
| Iron | 21.1 mg | 117% | |
| Potassium | 5147 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
