Potjiekos with chicken

Ingredients for 6 servings:

• n. B. Fat
• 1 large leek(s)
• 800 g chicken, cut into pieces
• 500 g potatoes
• 500 g vegetables of your choice, fresh or frozen
• 1 liter vegetable broth
• 300 g rice
• Spice(s) of your choice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Stew as eaten in South Africa

Since we enjoy African potjiekos (pronounced poikiekos), we brought a pot (see picture) from South Africa. Perhaps that’s what creates the typical flavor? I haven’t tried it in another pot yet. If you have one, we recommend using a cast-iron pot. Briefly fry the chicken pieces in a little fat, add the onions cut into (half) rings. Add the peeled, finely chopped potatoes. The pot remains on the stove or over the coals over low heat. Add the vegetables according to their cooking time. Test the chicken for doneness by poking it. In Africa, however, it’s not uncommon to find bones in the food if the cooked meat falls away from them. Our hosts tend to add a packet soup of their choice (for example, onion soup, mushroom soup, or similar). Otherwise, the stew is not thickened. Add spices to taste, such as salt, pepper, paprika, curry, Tabasco, etc. Rice is usually served as a side dish. The advantage of this dish is that you don’t have to worry about cooking, but rather your guests, and nothing burns!