Tangy Chicken Potjie

Potjie No: 3
Serves: 6
Cooking Time: 2 hours

Ingredients
2 kg chicken pieces
30 ml cooking oil
5 medium onions (chopped)
1 large chilli (seeded and chopped)
250 ml water
5 carrots (peeled, sliced into strips)
6 medium potatoes (peeled and cubed)
125 ml uncooked rice
200 g frozen green peas
15 whole button mushrooms
2 Tomatoes (skinned and cubed)
10 ml dried parsley
5 ml garlic flakes
5 ml lemon pepper
5 ml dried oregano
2.5 ml coarsely ground black pepper
1.25 ml peri-peri powder
125 ml dry white wine
30 ml sugar
20 ml salt
15 ml mild curry powder
1 chicken stock cube, crumbled

Method
Heat the oil in the potjie.
Fry the chicken, a few pieces at a time, until golden brown.
Remove and set aside.
Fry onions and chilli until tender.
Return the chicken to the pot and add the water.
Cover and simmer for 15 minutes.
Mix the wine with the remaining ingredients and pour over the potjie.
Cover and simmer for 30 minutes.
Check that the rice is done.
If not, simmer until cooked.
Stir through before serving.