Attie Botha’s Chicken Potjie

Potjie No: 2 or 3
Serves: 4-6
Cooking Time: 1.5 hours
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1 kg chicken breasts
15 ml cooking oil
7-10 ml salt
Freshly ground black pepper to taste
A little cake flour
2 medium onions, chopped
1 clove garlic, crushed
500-750 ml chicken stock
200 g uncooked rice
400 g fresh or 1 x 410 g can waterblommetjies
300 g mushrooms, thinly sliced
500 g fresh or frozen mixed vegetables

Cut chicken off bone and cube.
Use bones to make stock.
Heat oil in potjie and brown chicken.
Sprinkle salt, pepper and flour over chicken.
Add onion and garlic and sauté until transparent.
Add a little stock and cover.
Simmer for about 10 minutes.
Do not allow to boil dry and add more stock if necessary.
Add rice, top with more stock and simmer for a further 30 minutes or until rice is just tender.
If necessary, add more heated stock.
Arrange waterblommetjies on top of the rice, then mushrooms.
If using fresh vegetables, add now, but if using frozen vegetables, only add later.
Cover and simmer for a further 15 minutes or until vegetables are cooked but still crispy.
If using frozen vegetables, add now and allow to cook for 5 minutes.
Stir potjie carefully before serving.

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