Mexican Chicken Potjie

Potjie No: 4
Serves: 6 – 8
Cooking Time: 1.5 hours

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

Method
Heat the oil in the pot and braai 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 vegetables 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.