Creamy Chicken Potjie

Heat oil in a pot.

Add 1 kg boneless skinless chicken and fry until cooked, then remove from pot.

Add 200 grams bacon to the pot and fry for about 5 minutes.

Add 8 baby onions and 60 ml apricot jam to the pot, cooking until tender for about 10 minutes.

Mix 15 ml Worcestershire sauce with 100 ml water.

Return the chicken to the pot and add the Worcestershire mixture, stir, cover, and simmer for 15 minutes.

Add 1 leek and 500 grams gourmet potatoes to the pot, stir, and let cook for 15 to 20 minutes.

After 15 minutes, add 500 ml chicken stock and 2 carrots, stir, and let cook for another 20 minutes.

Add frozen peas, corn, 1 zucchini, 1 yellow capsicum, and 400 grams mushrooms to the pot, stir, and add chicken salt to taste.

Cover and simmer for 30 minutes.

After 30 minutes, mix 500 ml cream, 1 pack oxtail soup, 1 pack chicken creamy soup, basil, paprika, pepper, and thyme in a bowl.

Pour the mixture into the pot, stir, and let cook for another 20 minutes.

Equipment Needed

Spice Level:

Allergens