Potjie No: 3
Serves: 6
Cooking Time: 2 hours
Ingredients
12 chicken thighs
45 ml cooking oil
Aromat to taste
4 – 6 cloves of garlic
6 carrots (peeled and sliced)
300 g broccoli
300 g whole button mushrooms
250 g courgettes (thickly sliced)
250 g uncooked rice
5 ml salt
1 litre boiling water
2 chicken stock cubes
125 ml dry white wine
30 ml mushroom soup mixed with 125 ml cold water
Method
Heat the oil in the pot.
Season the chicken pieces with Aromat and fry a few pieces at a time until golden brown.
Return the all the meat to the pot and add the cloves.
Cover and allow to simmer for 30 minutes.
Arrange the vegetables in layers on top of the meat in order as listed.
Make a hollow in the centre and place the rice and salt in it.
Dissolve the chicken stock cube in boiling water and add to the pot.
Replace the lid and allow to simmer very slowly for 1.5 hours without stirring.
Add the wine and mushroom soup, replace the lid and simmer for a further 10 minutes.