Rice, rice, baby

CHICKEN POTJIE WITH RICE

Growing up, my mother often made this one-dish-wonder in the oven and now I love it even more cooked over the coals!

Ingredients

(serves 4)

4 chicken thighs

4 chicken drumsticks 1 teaspoon each smoked paprika, ground coriander and ground cumin salt and black pepper to taste

3 tablespoons oil

1 onion, finely chopped 2 carrots, finely chopped 3 celery stalks, finely chopped 1 cup long-grain rice

1 tin (400 g) chopped tomatoes with herbs

1 teaspoon salt

Here’s how

1 Score each piece of chicken three times with deep cuts. Then rub in the spices and season to taste with salt and black pepper.

2 Heat the oil in a black potjie and fry the chicken until it’s golden brown all over (at least 10 minutes). 3 Stir in the vegetables and sauté it all until the vegetables are glossy (at least another 5 minutes).

4 Add the rice and mix well before stirring in the tomato. Fill the tomato tin with water and add it to the potjie with the teaspoon of salt. Make sure the pot is simmering gently, replace the lid and simmer for 25-30 minutes until the rice and chicken are cooked through.

Drive & Camp says If you want to cook chicken with delicious al dente rice, it is important to fry the chicken and vegetables so that they’re already half-cooked before you add the rice.