How To Cook Chicken Potjiekos - Creamy Chicken Potjie -South African Food скачать в хорошем качестве

How To Cook Chicken Potjiekos - Creamy Chicken Potjie -South African Food

Creamy Chicken and Sweet Potato Potjiekos Join me on a culinary journey as we dive into the rich and aromatic world of South African cuisine with this delicious Creamy Chicken and Sweet Potato Potjiekos recipe! In this step-by-step guide, I'll show you how to create a tantalising pot of tender chicken stew infused with a medley of spices and veggies, cooked to perfection in a potjie – a traditional South African cast-iron pot over an open flame. The slow-cooking process enhances the flavours, this recipe is a celebration of culinary traditions and savoury goodness. Whether you're a seasoned chef or a cooking enthusiast looking to explore new tastes, this chicken potjiekos is a must-try! In this video, you'll learn: • Step-by-step cooking instructions • Which ingredients I like to use for a chicken potjiekos Gather your ingredients, fire up your potjie pot, and get ready to embark on a flavoursome adventure with this Creamy Chicken and Sweet Potato Potjiekos recipe! Creamy Chicken and Sweet Potato Potjiekos Ingredients • 2 tablespoons vegetable or olive oil • 3 kg (3.3 lbs) chicken pieces (thighs, drumsticks, or a mix) • 2 brown onions, chopped • 2 brown onions, chopped • 6 cloves garlic, minced • Bacon • Salt and pepper to taste • 2 teaspoons ground turmeric • 2 teaspoons cayenne pepper • 2 teaspoons smoked paprika • 1 tablespoon mixed herbs • 3 large sweet potatoes, peeled and cubed • 2 tins (2x 400g) chopped tomatoes • 3 bell peppers (red, orange and yellow), medium chunks • 6 medium carrots, sliced • 12 cup mushrooms, sliced • 24 green beans, trimmed and halved • 2x vegetable or chicken stock cubes • 2 tablespoons tomato paste • 2 tins (2x 400g) butter beans • 300ml thick cream • Fresh coriander, chopped (for garnish) Serve with Crusty bread or rice or on its own Mrs Balls chutney What you’ll need • Potjie (cast iron pot) • Firepit or a braai area • South African hardwood • Kindling • Firestarter / newspaper • Wooden or cooking spoons • Matches • A big appetite Optional Ingredients • 1 cup butternut squash, cubed • 1 can (400g) chickpeas, drained and rinsed • Fresh herbs • Corn Chicken Potjiekos Pasties Ingredients • Leftover chicken potjiekos • Pastry (homemade or bought) • Sprinkle of flour Instructions 1. Light the fire: • Use Southern African hardwood for best results 2. Prepare the Potjie Pot: • Heat the potjie pot over medium heat and add the oil. 3. Brown the Chicken: • Add the chicken to the pot and brown on all sides. Remove and set aside. 4. Sauté/fry the onions, garlic and bacon: • In the same pot, add the onions and garlic. Sauté until translucent. 5. Add herbs, spices and seasoning: • Use the herbs and spices ad listed in the ingredients or replace them with something else in your cupboard. 6. Layer the Ingredients and simmer: • Return the chicken to the pot and include the chopped tomatoes. • Cover with lid and let it simmer for half an hour. • Layer in the peppers, carrots and sweet potatoes. • Cover with lid and let it simmer for an hour. • Layer in mushrooms and green beans. • Pour over the stock. • Cover with lid and let it simmer for another half an hour to hour or longer if needed – until the sweet potatoes are soft. Timing depends on how hot your fire is. • Add the butter beans and cream. • Cover with lid and let it simmer for 20 to 30 minutes. 7. Slow Cook: • The key to a great potjie is to let the ingredients cook slowly over a low heat and absorb all the flavours. 8. Serve: • Garnish with freshly chopped parsley. • Serve hot, traditionally with rice, crusty bread, or on its own.