Chicken Mushroom Potjie

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

Ingredients
3 kg chicken pieces
200 g butter
8 medium onions (sliced)
6 medium potatoes (peeled, cut into small pieces)
250 g rindless streaky bacon (cut into small pieces)
900 g whole button mushrooms
1 Tin (440g) pineapple chunks (drained)
1 packet instant rice (chicken flavour)
25 ml chicken seasoning
5 ml Worchestershire sauce
5 ml salt
5 ml freshly ground black pepper

Method
Heat the pot and melt a knob of butter, fry the chicken a few pieces at a time, until golden brown.
Melt remaining butter add the onions cover and steam for 10 minutes until nearly done.
Add the chicken to the onions in the pot, replace the lid and simmer for 45 minutes. Add the potatoes and simmer for 30 minutes until tender.
Arrange the bacon, mushroom, pineapple and rice in layers on top of the potatoes add the chicken seasoning and Worcestershire sauce.
Sprinkle with salt and pepper.
Replace lid and simmer for another hour until rice is done.