Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Chicken Potjie aka Chicken Pot
Irene Muller
A winter warmer with this flavoursome Chicken Potjie stew pot filled with vegetables that is an absolute winner at any dinner party!
5
from
2
votes
Print Recipe
Pin Recipe
Prep Time
30
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
30
minutes
mins
Course
Main Course
Cuisine
South African
Servings
8
Ingredients
1 ½
kg
chicken breasts
sliced to bite-size pieces
1
pinch
Salt
to taste
1
pinch
coarse Black Pepper
to taste
1
cup
cake flour to roll in pieces
2
medium
onions
finely chopped
2
tbsp
sun-dried tomatoes
chopped
20
ml
Butter
2
tsp
ginger
finely chopped
2
tsp
garlic
finely chopped
2
kg
assorted vegetables
potatoes, red peppers, tomatoes, green beans, peas in pods, mushrooms, petite pans, carrots
Sauce:
300
ml
tomato sauce
50
ml
chutney
20
ml
Worcestershire sauce
2
ml
Tabasco sauce
50
ml
vinegar
50
ml
sugar
5
ml
mustard powder
15
ml
paprika
125
ml
water
Instructions
Heat your pot over hot coals then add your butter and oil. Fry the finely chopped onions, ginger and garlic until the flavour comes out.
Season chicken portions, roll the chicken portions in the cake flour.
Stir, fry the chicken portions well in the onions, ginger, and garlic for about 10 minutes. From now on, do not stir your pot again.
Mix the sauce ingredients.
Pour in your sauce and let your pot simmer slowly.
Add the vegetables in layers in the following order. potatoes, carrots, pumpkins, mushrooms, and any other vegetables of your choice.
Let the pot simmers for about 2 1/2 hours. Season to taste before serving.
Keyword
Chicken