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.

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

10 chicken thighs or drumsticks
6 large carrots, peeled and sliced
12 baby potatoes, peeled
1 small cabbage, chopped
½ small butternut, cubed
30 ml cooking oil
2 large onions, diced
45 ml chutney
10 ml salt
5 ml dried mixed herbs
5 ml garlic flakes
1.2 ml ground black pepper
1 can undrained sweetcorn
125 ml sweet white wine

Method

• Heat the oil in the potjie and brown the chicken and onions together for about 30 minutes.
• Meanwhile, mix the chutney, salt, herbs, garlic and pepper and spread this mixture evenly over the chicken.
• Now layer the carrots, potatoes, cabbage and butternut on top of the chicken.
• Spread the rest of the chutney mixture over the veggies and pour the mielies on top.
• Add the wine, cover with the lid and allow the potjie to simmer for 1.5 – 2 hours.

The post Chicken Vegetable Potjie first appeared on Potjiekosworld.