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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.


  • 2kg Chicken pieces
  • 6 Medium potatoes, peeled and cubed
  • 15 Whole button mushrooms
  • 200g Frozen green peas
  • 5 Medium-sized onions, diced
  • 2 Tomatoes, diced
  • 5 Carrots, peeled and sliced
  • 125ml Uncooked rice
  • 30ml Cooking oil
  • 10ml Dried parsley
  • 5ml Garlic flakes
  • 5ml Lemon pepper
  • 1 Green-chilli, seeded and diced
  • 5ml Dried oreganum
  • 250ml Water
  • 2.5ml Ground black-pepper
  • 1.25ml Peri-Peri powder
  • 125ml Dry white wine
  • 30ml Sugar
  • 20ml Salt
  • 15ml Medium curry powder
  • 1 cube Chicken stock, crumbled

  • Heat the oil in the pot
  • Fry the chicken, a few pieces at a time, until golden brown
  • Remove and brown the onions and chilli until soft
  • Replace the chicken and add the water
  • Cover with the lid and allow to simmer for 15 minutes
  • Layer the veggies 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
  • 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
  • Give the pot a good stir before serving
Serves 6-8

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