Try this delicious dish, created by celebrity chef Zoe Bingley-Pullin.


  • Hot Pot

  • 300g chicken breasts

  • 1 tablespoon olive oil

  • 1 brown onion, finely sliced

  • 2 cloves garlic, minced

  • 1/2 red chilli, seeds removed, finely diced

  • 2-3 teaspoons smoked paprika

  • 1 1/2 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 

  • Suggested Wine Match

  • Pinot Gris or Riesling


  • 1.

    Pat chicken dry with paper towels, cut into 3cm pieces and season with salt. 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. 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.

  • 2.

    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. Add the tomatoes and half the parsley and cook for a further 3 minutes.

  • To Serve:

  • 1.

    Divide hot pot between plates and garnish with parsley.

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 504kj
  • Fat Total 23g
  • Saturated Fat 5g
  • Protein 39g
  • Carbohydrate 33g
  • Sugar 12g
  • Sodium 408mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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