Camping recipe: Chicken, mushroom and biltong potjie
There’s nothing like a potjie when you’re camping – it’s the perfect outdoors food. Just throw everything in the pot and let it simmer! This is a twist on the old favourite – chicken potjie – with the addition of biltong.
Before we get into this recipe, you should also check out the top camping sites in Cape Town.
COOKING TIME 1 hour | SERVES 4
INGREDIENTS
- 30 ml vegetable oil
- 2 onions, peeled and finely chopped
- 2 green peppers, deseeded and chopped
- 2 large cloves of garlic, peeled and finely chopped
- 8 pieces of free-range chicken
- 100 g biltong dust
- 5 ml fresh thyme
- 2 large potatoes, peeled and diced into 1cm cubes
- 500 g baby potatoes, skin on
- 8 baby carrots
- 500 ml chicken, beef or lamb stock
- 500 g assorted mushrooms (a mixture of brown, button or portabello)
- 250 g baby marrow, roughly chopped
- 2 tablespoons mushroom soup powder or cornflour (optional)
- Salt and pepper
While we’re on a braai subject, you should also check out 5 top camping sites in Pretoria!
METHOD
- Heat oil in a cast iron three-legged potjie.
- Add onions, green peppers and garlic and cook until soft.
- Add chicken pieces skin side down and brown the meat. Sprinkle the biltong dust and thyme over the chicken and stir to combine.
- Add the diced potatoes, baby potatoes, carrots and stock to the potjie and simmer for 35 to 40 minutes.
- Add the mushrooms and baby marrows and cook for 10 minutes.
- To thicken the sauce, mix the mushroom soup or cornflour with a quarter cup of hot water and stir into the pot. Allow to cook for another 5 to 10 minutes.
- Serve with rice or chunky slices of fresh white bread to mop up the sauce.
FOOD TEAM TIP: When cooking on coals try to have two fires burning, using one to cook food and the other to provide extra hot coals.
ALSO SEE: 8 Scrumptious braai salad ideas