This potjie was amazing! I bought my potjie pot 2 weeks ago and decided to do this recipe for it’s initiation. This was the first ever potjie I made and it turned out BRILLIANT! I used cream of chicken soup and oxtail soup, and my dog stole the bacon when I wasn’t looking but it still turned out amazing! My girlfriend and her family loved it and went for seconds! – Clinton

Potjie No: 3 Pot guide
Serves: 4 – 6
Cooking Time: 1.5 hours
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Ingredients

6 chicken breasts
250g rindless bacon, cubed
10 baby potatoes, peeled
12 baby onions, peeled
750ml frozen mixed vegetables
4 medium onions, diced
300g mushrooms, sliced
60ml smooth apricot jam
Cooking oil
100ml water
15ml worcester sauce
500ml fresh cream or 250ml Cream + 250ml milk
Chicken spice to taste
Aromat to taste
1 packet of oxtail soup
1 packet of onion soup

Method

• Spice the chicken with the chicken spice.
• Heat the oil in the pot and braai the bacon for about 5 minutes.
• Add the onions and apricot jam and braai until soft.
• Now add the chicken, water and worcester sauce, cover with the lid and allow it to simmer for about 15 minutes.
• Add the onions and potatoes and allow the pot to simmer for a further 10 minutes.
• Next add the veggies and the mushrooms.
• Sprinkle a little Aromat over the pot, cover with the lid and allow to simmer for 30 minutes.
• Mix the soup powder with the cream and add it to the pot. Cover and allow it to simmer for a final 30 minutes.

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Potjie No: 4 Pot guide
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

2 tbsp butter
8 medium shallots, whole peeled
5 whole garlic cloves, crushed
300 grams streaky bacon, cut thick
Sprig of fresh thyme
500 grams button mushrooms, whole
4 carrots peeled and cut into thick slices
2 cups good Bourgogne red wine (Pinot Noir)
2 cups chicken stock
2 tbsp balsamic vinegar
8 pieces chicken on the bone
Parsley
Salt and Pepper to taste

Method

• Heat Potjie.
• Add butter and bacon.
• Brown bacon on medium heat until brown.
• Remove bacon and set aside.
• Keep bacon fat in Potjie.
• Brown chicken and shallots in bacon and butter fat. Half way through add garlic and add salt and pepper.
• Add chicken stock, wine, herbs, vinegar, carrots and potatoes. Add the bacon back to Potjie.
• Cover and simmer for 45 minutes until chicken is tender and cooked through.
• Remove solids from Potjie.
• Add mushrooms to remaining liquid, boil quickly and reduce liquid by 3/4 until it becomes a nice thick sauce.
• Reduce heat and return solids to Potjie.
• Reheat solids and coat with sauce.v
• Garnish with parsley and serve.
• Serve with mashed potatoes or a fresh French baguette and a nice Pinot Noir wine.

Thanks Stu!

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Replaced the chicken with lamb, wow everybody just loves it – Willie

Potjie No: 4 Pot guide
Serves: 6 – 8
Cooking Time: 1.5 hours
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Ingredients

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

Method

• Heat the oil in the pot and braai the chicken, a few pieces at a time, until golden brown.
• Remove and brown the onions and chilli until soft.
• Replace the chicken and 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.
• Give the pot a good stir before serving.

The post Mexican Chicken Potjie first appeared on Potjiekosworld.

Potjie No: 3 Pot guide
Serves: 6
Cooking Time: 2 hours
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Ingredients

1 kg chicken thighs
45 ml cooking oil
10 ml salt
4 bay leaves
Pinch dried thyme
4 black pepper corns
Pinch ground allspice
45 ml chutney
500 ml carrots, peeled and sliced
6 large potatoes, peeled and sliced
500 g whole button mushrooms
125 ml boiling water
1 chicken stock cube

Method

• Heat the oil in the pot.
• Sprinkle the thighs with salt and fry the chicken, a few pieces at a time, until golden brown.
• Add the herbs, spices and chutney.
• Arrange the carrots, potatoes and mushrooms in layers on top of the chicken.
• Dissolve the stock cube in the water and add it to the potjie.
• Replace the lid and simmer for approximately 1 hour and 20 minutes.
• Add water if the potjie becomes too dry.

The post Chicken Potjie first appeared on Potjiekosworld.

Ingredients

1 kg chicken portions
2 tbsp butter
2 tbsp cooking oil
2 large onions
300 g button mushrooms
300 g frozen peas
8 large carrots, sliced
Salt and pepper
1 bay leaf
125 ml water or more
125 ml dry sherry
250 ml sour cream

Method

• Put potjie over hot charcoal.
• Chop onions and fry in butter and oil, add chicken and fry to golden-brown. From now on do not stir anymore.
• Layer with mushrooms, peas and sliced carrots.
• Season, add bay leaf and a small cup of water.
• Cover and simmer for about 1 hour, by which time the food will have a good sauce. Now add sherry and sour cream and simmer for another 1/2 hour.
• Serve with white bread to soak up the sauce.

The post Chicken Sherry Potjie first appeared on Potjiekosworld.

Ingredients

1 kg chicken drumsticks
500 g pork (cubed)
45 ml cooking oil
Salt & pepper to taste
3 large onions
2 green peppers (seeded and cut into rings)
8 whole cloves of garlic
45 ml smooth apricot jam
500 ml green beans (sliced)
375 ml semi dry white wine
3 medium tomatoes (skinned and sliced)

Method

• Heat the oil in the pot.
• Sprinkle the chicken and pork with salt and pepper.
• Fry meat gently a few pieces at a time, until golden brown.
• Remove and set aside.
• Sauté the onions and green pepper for a few minutes and add the cloves of garlic. Return the meat to the pot and spread the chicken with the jam.
• Add the beans and wine, cover and simmer for 45 minutes.
• Add the tomatoes and simmer for further 45 minutes.

The post Chicken and Pork Potjie first appeared on Potjiekosworld.

Ingredients

12 chicken thighs
45 ml cooking oil
Aromat to taste
4 – 6 cloves of garlic
6 carrots (peeled and sliced)
300 g broccoli
300 g whole button mushrooms
250 g courgettes (thickly sliced)
250 g uncooked rice
5 ml salt
1 litre boiling water
2 chicken stock cubes
125 ml dry white wine
30 ml mushroom soup mixed with 125 ml cold water

Method

• Heat the oil in the pot.
• Season the chicken pieces with Aromat and fry a few pieces at a time until golden brown.
• Return the all the meat to the pot and add the cloves.
• Cover and allow to simmer for 30 minutes.
• Arrange the vegetables in layers on top of the meat in order as listed.
• Make a hollow in the centre and place the rice and salt in it.
• Dissolve the chicken stock cube in boiling water and add to the pot.
• Replace the lid and allow to simmer very slowly for 1.5 hours without stirring.
• Add the wine and mushroom soup, replace the lid and simmer for a further 10 minutes.

The post Chicken Broccoli Rice Potjie first appeared on Potjiekosworld.

Ingredients

3 kg chicken pieces
200 g butter
8 medium onions (sliced)
6 medium potatoes (peeled, cut into small pieces)
250 g rindless streaky bacon (cut into small pieces)
900 g whole button mushrooms
1 Tin (440g) pineapple chunks (drained)
1 packet instant rice (chicken flavour)
25 ml chicken seasoning
5 ml Worchestershire sauce
5 ml salt
5 ml freshly ground black pepper

Method

• Heat the pot and melt a knob of butter, fry the chicken a few pieces at a time, until golden brown.
• Melt remaining butter add the onions cover and steam for 10 minutes until nearly done.
• Add the chicken to the onions in the pot, replace the lid and simmer for 45 minutes. Add the potatoes and simmer for 30 minutes until tender.
• Arrange the bacon, mushroom, pineapple and rice in layers on top of the potatoes add the chicken seasoning and Worcestershire sauce.
• Sprinkle with salt and pepper.
• Replace lid and simmer for another hour until rice is done.

The post Chicken Mushroom Potjie first appeared on Potjiekosworld.

Ingredients

2 kg chicken pieces
30 ml cooking oil
5 medium onions (chopped)
1 large chilli (seeded and chopped)
250 ml water
5 carrots (peeled, sliced into strips)
6 medium potatoes (peeled and cubed)
125 ml uncooked rice
200 g frozen green peas
15 whole button mushrooms
2 Tomatoes (skinned and cubed)
10 ml dried parsley
5 ml garlic flakes
5 ml lemon pepper
5 ml dried oregano
2.5 ml coarsely ground black pepper
1.25 ml peri-peri powder
125 ml dry white wine
30 ml sugar
20 ml salt
15 ml mild curry powder
1 chicken stock cube, crumbled

Method

• Heat the oil in the potjie.
• Fry the chicken, a few pieces at a time, until golden brown.
• Remove and set aside.
• Fry onions and chilli until tender.
• Return the chicken to the pot and add the water.
• Cover and simmer for 15 minutes.
• Mix the wine with the remaining ingredients and pour over the potjie.
• Cover and simmer for 30 minutes.
• Check that the rice is done.
• If not, simmer until cooked.
• Stir through before serving.

The post Tangy Chicken Potjie first appeared on Potjiekosworld.

Fantastic recipe, simply can’t wait to try it out!! – Susan

Potjie No: 3
Serves: 6
Cooking Time: 2 hours
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Ingredients

1.5 kg ostrich neck slices
30 ml cooking oil
4 leeks, sliced
2 fat cloves garlic, crushed
5 ml dried or 1 sprig fresh rosemary
250 g brown mushrooms, sliced
30 ml boiled green peppercorns, bruised
75 ml brandy
50 ml dry sherry
375 ml dry red wine or 1/2 red wine 1/2 chicken stock
30 ml lemon juice
15 fresh pickling onions, peeled
10 small whole carrots
8 small, peeled potatoes or unpeeled new potatoes scrubbed clean
1 x 300 g packet creamed spinach and mushrooms, thawed
15 ml cake flour
A little milk
Pinch nutmeg
Salt and pepper to taste

Method

• Heat the oil in the pot and brown the meat a little at a time.
• Remove and set aside.
• Fry the leeks, garlic, rosemary, mushrooms and peppercorns in the same pot.
• Return the meat to the pot.
• Heat the brandy slightly, pour over the meat, and ignite.
• Add the heated sherry, red wine and lemon juice once the flames have died down. Cover with the lid, reduce the heat and simmer for 2.5 hours or till the meat is almost tender.
• Layer the vegetables, except the spinach, on top of the meat, cover, and simmer for a further 45 to 50 minutes.
• Mix the spinach mixture with a paste of cake flour and milk and spoon carefully over the food in the pot.
• Season with nutmeg and salt, cover and simmer for a further 15 minutes.

The post Ostrich Potjie first appeared on Potjiekosworld.