Spicy Chicken Potjie

Cuisine:South African

Category:Outdoor Cooking

Potjie Size:#3

Cooking Time:± 60 minutes

Serves:5 to 6

This traditionally South African chicken potjie’s spicy tang is mainly thanks to the mixture of herbs and spices. It’s so filling that nothing extra, besides a nice tossed salad, need be served with the potjiekos.

Ingredients

30 ml cooking oil
2 kg chicken pieces
5 medium-sized onions, diced
1 green chilli, seeded and diced
250 ml water
5 carrots, peeled and sliced
6 medium potatoes, peeled and cubed
125 ml uncooked rice
200 g frozen green peas
15 whole button mushrooms
2 tomatoes, diced
10 ml dried parsley
5 ml garlic flakes
5 ml dried oregano
2.5 ml ground black pepper
1.25 ml peri peri powder OR cayenne pepper
125 ml dry white wine
30 ml sugar
20 ml salt
15 ml curry powder
1 cube chicken stock, crumbled

Method

Heat the oil in the potjie and brown the chicken, a few pieces at a time, until golden - remove.
Add the onions and chilli and sautée until soft.
Replace the chicken, add the water, cover with the lid and allow to simmer for 15 minutes.
Layer the vegetables and rice as they appear above and sprinkle the herbs and spices on top. Cover with the lid and allow to simmer for another 15 minutes.
Mix the wine and the rest of the ingredients and pour over the food. Cover with the lid and allow to simmer for 30 minutes or until the rice is done. Do not stir until the the food is done.
Give the pot a good stir before serving.

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