Spicy Chicken Potjie

Posted in Outdoor Cooking Tell-a-Friend
Spicy Chicken Potjie 

This traditionally South African spicy chicken potjie gets it’s tang mainly thanks to the mixture of herbs and spices. It’s so filling that nothing extra, besides a nice tossed salad, need be served with the potjiekos.

Prep Time:
Cook Time:
Total Time:
Serves: 6 to 8
  • 30 ml cooking oil

  • 2 kg chicken pieces

  • 5 medium-sized onions, diced

  • 1 green chilli, seeded and diced

  • 250 ml water

  • 5 carrots, peeled and sliced

  • 6 medium potatoes, peeled and cubed

  • 125 ml uncooked rice

  • 200 g frozen green peas

  • 15 whole button mushrooms

  • 2 tomatoes, diced

  • 10 ml dried parsley

  • 5 ml garlic flakes

  • 5 ml dried oregano

  • 2,5 ml ground black pepper

  • 1,25 ml peri peri powder OR cayenne pepper

  • 125 ml dry white wine

  • 30 ml sugar

  • 20 ml salt

  • 15 ml curry powder

  • 1 cube chicken stock, crumbled

  1. Use potjie size: #3

  2. Heat the oil in the potjie and brown the chicken, a few pieces at a time, until golden - remove.

  3. Add the onions and chilli and sautée until soft.

  4. Replace the chicken, add the water, cover with the lid and allow to simmer for 15 minutes.

  5. Layer the vegetables and rice as they appear above and sprinkle the herbs and spices on top. Cover with the lid and allow to simmer for another 15 minutes.

  6. Mix the wine and the rest of the ingredients and pour over the food. Cover with the lid and allow to simmer for 30 minutes or until the rice is done. Do not stir until the the food is done.

  7. Give the pot a good stir before serving.

Category: Outdoor Cooking

Cuisine: South African

Sub-Category: Poultry

Total Views: 4902

Word Count: 595

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