Chicken and capsicum hotpot

Step 1

Preheat grill on high. Cook capsicum, skin-side up, under grill for 8 minutes or until charred and blistered. Transfer to a heatproof bowl. Cover and set aside for 5 minutes (this helps lift the skin). Peel. Thinly slice the flesh.

Step 2

Meanwhile, heat a large frying pan over high heat. Spray with oil. Cook half the chicken, stirring, for 2-3 minutes or until golden. Transfer to a large plate. Repeat with oil and remaining chicken, reheating the pan between batches.

Step 3

Reduce heat to medium. Spray the pan with oil. Cook the onion for 5 minutes or until soft. Add the garlic and paprika and cook, stirring, for 2 minutes. Add the chicken, tomato and water. Bring to the boil. Reduce heat to low. Simmer for 15 minutes. Add the capsicum and honey. Simmer for 5 minutes or until the chicken is cooked through. Season with pepper.

Step 4

Divide the rice among serving bowls. Top with the chicken mixture and sprinkle with parsley.