Tangy chicken potjie
If you like Mexican food, you'll keep on coming back for more of this chicken potjie of Johan Voges of Vrendal. The dish owes its unusual flavour to the herbs and piquant spices, and it is so filling that you only need a mixed salad as a side dish. The recipe serves 6 people and we recommend a no. 3 pot.
Ingredients
- 30mlcooking oil
- 2kgchickencut into portions
- 5piecesonionschopped
- 1largechilliseeded and chopped
- 250mlwater
- 5piecescarrotspeeled and sliced into strips
- 6mediumpotatoespeeled and cubed
- 125mlriceuncooked
- 200gfrozen peas
- 15piecesbutton mushroomswhole
- 2piecestomatoesskinned and cubed
- 10mldried parsley
- 5mlgarlic flakes
- 5mllemon pepper
- 5mldried oregano
- 2.5mlground black peppercoarsely ground
- 1.3mlpiri-piri powder
- 125mldry white wine
- 30mlsugar
- 20mlsalt
- 15mlmild curry powder
- 1piecechicken stockcrumbled
Method
- 1Heat the oil in the potjie. Fry the , a few pieces at a time, until golden brown. Remove and set aside.
- 2Fry the onion and until tender. Return the to the pot and add the . Cover and simmer for 15 minutes.
- 3Arrange the vegetables and in layers on top of the meat in the order as listed. Sprinkle the herbs and spices on top and simmer for another 15 minutes.
- 4Mix the wine with the remaining ingredients and pour over the potjiekoeks. Cover and simmer for 30 minutes. Check that the is done. If not, simmer until cooked. Stir through before serving.
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