Ingredients

8 Chicken pieces
Salt and freshly ground black pepper
30 ml (2 Tbsp.) Sunflower oil
1 Onion, chopped
500 g Baby potatoes, halved
250 ml (1 cup) Beer or prepared chicken stock
1 Packet brown onion soup powder, prepared with 500 ml (2 cups) water
2 x 410 g cans Rhodes Mixed Vegetables, drained

Method

Season the chicken with salt and pepper. Heat the oil in a potjie pot and fry the chicken, a few pieces at a time, until golden brown. Add the onion and fry for a few minutes. Add the potatoes in a layer on top of the chicken. Add the Rhodes Mixed Vegetables in a layer on top of the potatoes. Pour over the beer or chicken stock and the prepared brown onion soup. Close the potjie with the lid and simmer over low coals for 40 minutes. Simmer without the lid for 5 minutes more. Season to taste and serve hot over rice or pap.
Cooking Tip

Only top up the potjie pot with extra chicken stock or water if the potjie gets very dry. This meal can be cooked on a stove top.

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