recipes

Chicken & Sweet Potato Hotpot

  • MEAL TYPE Main meal
  • PREPARATION 15 minutes
  • COOKING 25 minutes
  • SERVES 4

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Method

  • Heat oil in a medium size frying pan, over high heat. Cook diced chicken in two batches, until browned. Remove and set aside.
  • Add garlic, sweet potato, mustard, honey and 1 ½ cups Campbell’s Real Stock to pan. Bring to the boil, reduce heat to medium and cook for 5 minutes, stirring occasionally.
  • Return chicken to pan and cook for further 15 minutes or until chicken is cooked.
  • In a jug or bowl, combine remaining ½ cup chicken stock with cornflour then add to chicken with the green beans. Cook, stirring, for 5 minutes until sauce thickens and sweet potato is tender.

Ingredients

1 tbsp oil
500g diced chicken breast
1 clove garlic, crushed
350 g sweet potato, peeled diced
1 tbsp wholegrain mustard
1 tbsp honey
1 x 500ml pack Campbell’s Real Stock- Chicken
1 tbsp cornflour
150 g green beans, chopped

 

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