Tangy Chicken Potjie

Potjie No: 3
Serves: 6
Cooking Time: 2 hours
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2 kg chicken pieces
30 ml cooking oil
5 medium onions (chopped)
1 large chilli (seeded and chopped)
250 ml water
5 carrots (peeled, sliced into strips)
6 medium potatoes (peeled and cubed)
125 ml uncooked rice
200 g frozen green peas
15 whole button mushrooms
2 Tomatoes (skinned and cubed)
10 ml dried parsley
5 ml garlic flakes
5 ml lemon pepper
5 ml dried oregano
2.5 ml coarsely ground black pepper
1.25 ml peri-peri powder
125 ml dry white wine
30 ml sugar
20 ml salt
15 ml mild curry powder
1 chicken stock cube, crumbled


  • Heat the oil in the potjie.
  • Fry the chicken, a few pieces at a time, until golden brown.
  • Remove and set aside.
  • Fry onions and chilli until tender.
  • Return the chicken to the pot and add the water.
  • Cover and simmer for 15 minutes.
  • Mix the wine with the remaining ingredients and pour over the potjie.
  • Cover and simmer for 30 minutes.
  • Check that the rice is done.
  • If not, simmer until cooked.
  • Stir through before serving.
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One Comment

  1. Geneiveve Key

    25 October 2011 at 14:56


    Excited to find such an informative site.
    Toastmasters Alberton are having their Annual Potjies Competion this Saturday 29th October. Our team will be trying 2 of the recipes will give feed back after Saturday .


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