Chicken and rice potjie
A fool-proof chicken and rice potjie.
Make this all-in-one dish in a three-legged or a flat-bottomed pot on the fire.
You need (serves 6 to 8 people)
• 1,5 kg chicken thigh fillets (preferably without skin)
• salt and freshly ground black pepper
• 2 to 3 tablespoons olive oil
• 125 g rindless bacon, chopped
• 1 large onion, chopped
• 1 large red sweet pepper, cubed
• 3 to 4 celery sticks, finely chopped
• 1 punnet mushrooms, sliced
• 1 cup raw rice
• 1¼ cups chicken stock
• ½ cup dry white wine
• 1 tablespoon tomato purée
• 1 cup frozen or tinned peas
Here’s how
1. Season and fry. Season the chicken with salt and pepper. Heat olive oil in the potjie over hot coals and fry the chicken until golden brown on all sides. Spoon out and set aside.
2. Crispy bacon! Fry the bacon in the same pot until the bacon turns crisp. Spoon out and keep with the chicken.
3. And veggies too. Fry onion, pepper and mushrooms for a few minutes. Add the rice and stir well. Return the chicken and bacon to the pot.
4. Flavour and seasoning. Add the chicken stock, dry white wine and tomato purée. Season to taste with salt and black pepper. Bring to a slow simmer over the coals. Let it simmer with the lid on for about 45 minutes, and stir occasionally. Stir in the peas and cook for another 15 minutes.
5. Dish it up. Take it off the heat when the rice has absorbed all the liquid and the chicken is
done. Serve with a green salad.
Go! says: It’s best to cook this dish for a long time on cool coals. Add more liquid if you see all of it
has been absorbed or the rice isn’t done yet.
Other recipes to try out:
Beef potjie
Breakfast potjie
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