Creamy chicken and veg­etable pot

SERVES 8-10 Prepa­ra­tion 20 min Cook­ing 60 min

YOU Best Recipes: Braai - - Contents -

A friend gave Mar­itza this recipe about 13 years ago and she’s adapted it over the years. Now the dish is so pop­u­lar among her friends that she’s the only one al­lowed to make a chicken potjie.

3 large onions,

coarsely chopped 30 ml (2 T) finely

chopped gar­lic oil

250 g ba­con,


45 ml (3 T) smooth

apri­cot jam

250 g but­ton mush­rooms, halved

2 kg deboned

chicken, cubed


250 ml (1 c) wa­ter 6 large pota­toes, cut into large chunks

1 kg mixed vegetables (corn, peas and car­rots)

250 ml (1 c) cream 10 ml (2 t) white

onion soup pow­der 10 ml (2 t) ox­tail soup


1 Fry the onions and gar­lic in a lit­tle heated oil in a large pot un­til soft.

2 Add the ba­con and stir-fry un­til done.

Stir in the jam. Add the mush­rooms and fry un­til done.

3 Sea­son the chicken with salt and pep­per and add to the ba­con mix­ture. Fry un­til the chicken is lightly browned then add about 250 ml (1 c) wa­ter. Cover and sim­mer over low heat for 15 min­utes un­til the chicken is ten­der. Add the pota­toes and sim­mer for 20 min­utes un­til al­most soft.

4 Put the vegetables on top, cover and sim­mer un­til the pota­toes are soft and the other vegetables are hot, about 15 min­utes.

5 Mix the cream with the two kinds of soup pow­der and stir into the pot. Sim­mer un­cov­ered un­til the sauce comes to the boil and thick­ens slightly.


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