Chicken and Chorizo Potjie Recipe
- 2kg chicken on the bone
- 3 peppers of different colours
- 2 onions
- High quality chorizo
- Can of Mexican tomatoes
- Can of diced tomatoes
- Can of water for some liquid action
- 250g mushrooms
- 1 packet black olives (pitted!)
- 30ml paprika
- Fresh thyme
- Fresh bay
Add oil to the bottom of the potjie pot. Coat the chicken in flour (this helps thicken the sauce a little). Brown chicken and onions and garlic. Add chorizo. Fry that shit up for a while.
Add everything else. Yeah, everything. Except mushrooms. Cook for 2 hours. Don’t lift the lid! Add mushrooms. Cook for another 30 mins. Make sure it gurgles nice and softly the whole time. Serve with rice and red wine! Cheap red wine will do. Chorizo is a powerful equalizer.
Recipe Credit: Andrew and Helen Evans