Chicken Broccoli Rice Potjie

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


  • 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.
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