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Spanish-style chicken hotpot

Spanish-style chicken hotpot


Our hotpot uses only 5 ingredients (plus a few items in your storecupboard) and can be popped in the freezer for later

  • Feeds 4 Feeds 4
  • Ready in 1 hour

Each serving contains

  • Energy
    1088kj 258kcal
  • Fat
    Low 8%
  • Saturates
    Low 3%
  • Sugar
    Low 6%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 32g

Bring Co-op to your front door

Big Bag Option


  • 2 Co-op British chicken breasts, diced
  • 1 tsp smoked paprika
  • 5 Co-op salad tomatoes, chopped
  • 600g Co-op British white potatoes, peeled and cut into ½cm slices
  • 120g Co-op trimmed fine beans, halved


  1. Add 1 tbsp rapeseed oil from your storecupboard to a hob-safe casserole dish over a high heat
  2. If you have any plain flour in your storecupboard, toss the chicken in 1 tbsp of it, then add to the dish along with half the paprika and fry for 5 mins until golden
  3. Season with black pepper, then add the tomatoes along with 500ml chicken stock, made with 1 stock cube from your storecupboard
  4. Simmer over a low heat for 10-15 mins, until the tomatoes have broken down
  5. Meanwhile, half-fill a saucepan with water and bring to a boil
  6. Add the potatoes and cook for 4-6 mins, until you can just pierce them with a fork
  7. Drain and put into a bowl with 1/2 tbsp rapeseed oil and the remaining paprika, tossing well to coat
  8. Set aside to cool
  9. If cooking to eat right away, preheat the oven to 220°C/fan 200°C/gas 7
  10. When the casserole has finished simmering, stir in the green beans and arrange the potatoes in overlapping rings across the top of the pan
  11. Bake uncovered for 25-30 mins, until the potato topping is crisp and golden
  12. If saving for later in the week or to freeze, allow the casserole to cool completely and transfer to a lidded freezer-safe, ovenproof dish
  13. Top with the cooled potatoes
  14. Cover with a layer of foil, then the lid, and freeze or chill as needed
  15. To reheat from chilled, add an extra 10-15 mins onto the oven cook time
  16. To reheat from frozen, take the casserole out of the freezer and allow to defrost in the fridge overnight, before cooking as above

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