Spicy Mexican Chicken Potjie
"Chicken & Mexican Potjie 2 kg Chicken pieces 5 Medium sized onions, Diced 5 Carrots, Peeled and sliced 6 Medium potatoes, Peeled and cubed 1 Green chilli Seeded and diced 2 Tomatoes, Diced 12 Whole button mushrooms 125ml uncooked rice 200gm Frozen green peas 250ml water 30ml Cooking oil 150ml Dry white wine 30 ml Sugar 20ml Salt 15ml Medium curry powder 10ml Dried parsley 5ml Garlic flakes 5ml Lemon pepper 5ml Dried oregano 2.5ml Ground black pepper 2ml Peri Peri powder 1 Cube Chicken stock"
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A flavorful and hearty chicken potjie with a Mexican twist, featuring tender chicken, vegetables, rice, and a mix of aromatic spices.
ingredients
- 2 kg Chicken pieces
- 5 Medium sized onions, diced
- 5 Carrots, peeled and sliced
- 6 Medium potatoes, peeled and cubed
- 1 Green chilli, seeded and diced
- 2 Tomatoes, diced
- 12 Whole button mushrooms
- 125ml uncooked rice
- 200gm Frozen green peas
- 250ml water
- 30ml Cooking oil
- 150ml Dry white wine
- 30 ml Sugar
- 20ml Salt
- 15ml Medium curry powder
- 10ml Dried parsley
- 5ml Garlic flakes
- 5ml Lemon pepper
- 5ml Dried oregano
- 2.5ml Ground black pepper
- 2ml Peri Peri powder
- 1 Cube Chicken stock
steps
- 1.
Heat oil in a large potjie pot over medium heat.
- 2.
Add chicken pieces and brown on all sides. Remove and set aside.
- 3.
Add onions, chilli, and carrots. Cook until onions are translucent.
- 4.
Stir in tomatoes, mushrooms, potatoes, and rice.
- 5.
Return chicken to the potjie pot and pour in water and white wine.
- 6.
Add sugar, salt, curry powder, parsley, garlic flakes, lemon pepper, oregano, black pepper, peri peri powder, and chicken stock cube.
- 7.
Cover and simmer for 1-1.5 hours until chicken is cooked through.
- 8.
Stir in green peas and cook for an additional 10 minutes.
- 9.
Serve hot and enjoy!
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