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Mexican Chicken Potjie
If you enjoy Mexican food, you'll not be able to refuse this Chicken Pot. It's unique taste is mainly thanks to the mixture of herbs and spices and it's so filling that nothing extra, besides a nice tossed salad, needs to be served with the pot. It's enough for 5 to 6 people and a # 3 pot is recommended.
Servings
Ingredients
  • 2 kg Chicken Pieces
  • 6 Medium potatoes peeled and cubed
  • 15 whole button mushrooms
  • 200 g frozen green peas
  • 5 Medium-sized onions diced
  • 2 tomatoes diced
  • 5 carrots peeled and sliced
  • 125 ml Uncooked rice
  • 30 ml cooking oil
  • 10 ml dried parseley
  • 5 ml Garlic flakes
  • 5 ml Lemon pepper
  • 1 Green-chilli seeded and diced
  • 5 ml Dried oreganum
  • 250 ml water
  • 2.5 ml ground Black Pepper
Servings
Ingredients
  • 2 kg Chicken Pieces
  • 6 Medium potatoes peeled and cubed
  • 15 whole button mushrooms
  • 200 g frozen green peas
  • 5 Medium-sized onions diced
  • 2 tomatoes diced
  • 5 carrots peeled and sliced
  • 125 ml Uncooked rice
  • 30 ml cooking oil
  • 10 ml dried parseley
  • 5 ml Garlic flakes
  • 5 ml Lemon pepper
  • 1 Green-chilli seeded and diced
  • 5 ml Dried oreganum
  • 250 ml water
  • 2.5 ml ground Black Pepper
Instructions
  1. Heat the oil in the Pot
  2. Fry the chicken, a few pieces at a time, until golden brown
  3. Remove and brown the onions and chilli until soft
  4. Replace the chicken and add the water
  5. Cover with the lid and allow to simmer for 15 minutes
  6. Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top
  7. Cover with the lid and allow to simmer for another 15 minutes
  8. Mix the wine and the rest of the ingredients and pour over the food
  9. Cover with the lid and allow to simmer for 30 minutes or until the rice is done
  10. Give the pot a good stir before serving
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