Chicken Mushroom Potjie

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


  • 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.
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