Smoked chicken hot pot
( SERVES 10 )
This dinner is a sure-fire winner for your crew over the cooler months. It's bold and hearty, packed with flavour and filling which is what I think we all need in winter. This hot pot done in the slowcooker is seriously a meal in itself, any left overs would be great to take to work for lunch.
|1 whole||Smoked chicken|
|1 large||Onion, finely chopped|
|4||Garlic cloves, minced|
|2 large||Carrots, coarsely chopped|
|2 stalks||Celery, diced|
|2 large||Kumara, (650 grams) peeled and diced|
|300 g||Button mushrooms|
|1½ cups||Black rice|
|1 cup||White wine|
|8 cups||Chicken stock|
|2 sprigs||Fresh thyme, or ½ tsp dried thyme|
|1 serving||Ground black pepper|
|1 Tbsp||Colman’s prepared mustard|
|2 sprigs||Fresh coriander|
|3 Tbsp||Greek yoghurt|
- Into a slow cooker add chicken, onion, garlic, carrot, celery, kumara, mushrooms, rice, wine, stock, thyme, salt and pepper. Cover and cook on low for 8-10 hours or on high for 5-6 hours.
- Remove and discard the sprigs of thyme. Remove chicken onto plate allow to cool then remove the meat from the bones and shred meat with 2 forks and set aside. Add milk and mustard to the slow cooker. Using an immersion blender (or a blender), pulse hot pot a few times until at desired thickness. Add the shredded chicken, taste and adjust seasoning if necessary.
- Roughly chop one sprig of coriander and fold into the yoghurt.
- Divide the Smoked Chicken hot pot into bowls. Garnish each with fresh coriander and serve with Coriander yoghurt.
- Serve with hot bread (I used sourdough).
See Simon's other chicken dinners