This is one of the tastiest chicken potjies I’ve ever made!

Thank you Travis Berthold for the challenge to make the popular Latin American, Caribbean dish – the Pollo Guisado in a potjie. We love your feedback and comments. For our South African Pollo Guisado, we followed a traditional recipe for this delicious chicken stew, and added capers to go with all the flavours. This is my new favourite chicken potjie by far. I would recommend adding a glass of white wine in the early stages of cooking the stew.

The potjie pot or Dutch Oven is a traditional South African way of cooking on a open fire. The longer you cook the dish, the better it gets. We added the traditional braai-bread or roosterkoek to go with this amazing dish. Check out our online store for great prices on potjie pots and accessories at https://outdooreco.com/store/

Pollo Guisado History

Pollo Guisado is a flavourful and popular dish in Latin American and Caribbean cuisine. It is a Spanish term that translates to “stewed chicken” in English. The dish’s roots can be traced back to the influence of Spanish colonialism, which introduced various ingredients and cooking techniques to the regions they colonized, including the Americas. Over time, as the Spanish settlers interacted with local populations and exchanged culinary practices, the dish evolved to incorporate native herbs, spices, and cooking methods. As a result, the recipe for Pollo Guisado varies from region to region, and even from one household to another, but the essence of the dish remains the same.

The common ingredients include chicken (or sometimes other meats), a variety of vegetables like onions, bell peppers, garlic, and tomatoes, and a blend of aromatic spices like cumin, oregano, paprika, and bay leaves. Pollo Guisado is often simmered or braised in a flavourful broth or sauce, allowing the ingredients to meld together and create a rich, savoury taste. Some versions of the dish may incorporate ingredients like olives, capers, raisins, or potatoes, adding further depth and complexity to the flavours.

Throughout history, Pollo Guisado has become a staple in the culinary traditions of many Latin American and Caribbean countries, including Puerto Rico, the Dominican Republic, Cuba, and various other Central and South American nations. Each region has adapted the recipe to its own unique tastes and available ingredients, resulting in a diverse array of regional variations. The dish’s popularity can be attributed to its delicious taste, ease of preparation, and ability to feed a crowd. Pollo Guisado is often served with rice, beans, plantains, or other side dishes that complement its flavours and make it a hearty and satisfying meal.

We had to make up a few seasoning ingredients from locally available spices. Enjoy this tasty South African Pollo Guisado Potjie.

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The post Challenge – A South African Pollo Guisado Potjie With Roosterkoek appeared first on OutdoorEco Adventures.

In South Africa, we have a fantastic traditional outdoor dish called Potjiekos. Today I’m with my good friend John, and in this video we are going to make traditional chicken potjiekos and bread together in one pot. This is a curried chicken and vegetable potjie with Potbrood (Pot Bread) cooked on a fire.

Potjiekos is a popular South African way of slow cooking a layered stew in a three-legged cast-iron pot on a hot fire – often around the campsite. Potjiekos is traced back to the Dutch settlers who landed in South Africa in the 17th Century. Potjiekos means “small-pot food”. While there are many great recipes available, the fun part of a Potjie is adding whatever you feel like to the pot. The biggest challenge with a Potjie is choosing what meat you are going to cook. Chicken, beef, lamb and seafood are equally delicious in a Potjie. It is such an easy dish to cook, and the variety of vegetables you put in it is up to your imagination and the pot size. We sometimes add either white or red wine depending on the meat, red typically being a complement to beef.

The Potjiekos has been known to cause trouble amongst friends in South Africa over the issue of whether to stir the Potjie once all the ingredients are in, or not to stir. The correct way of course, is not to stir, as it helps prevent the ingredients from breaking apart and becoming a “sauce mush”.

Whichever way you prefer, it is a delicious meal and fun time for family and friends while watching the pot sizzle away on the fire. And if by any chance there are leftovers, they always taste better the next day on bread.

Let us know what your favourite Potjiekos recipe is. Enjoy!

The post How To Make Traditional Chicken Potjiekos And Bread Together appeared first on OutdoorEco Adventures.