Chicken Pot

This nourishing main course combines meat with beans in a spicy sauce.

This dish is intended to provide enough liquid to be served as a soup for the first course, rather like a French pol an feu. This is followed by a main course of the meat and vegetables, served with rice.


serves 4 - 6
175 g (6 oz) dried haricot beans
3 chicken legs
15 ml (1 tbsp) vegetable oil
350 g (12 oz) lean pork, diced
1 chorizo (optional)
1 small carrot, peeled and roughly chopped
1 onion, roughly chopped
1.75 litres (3 pints) 7 1/2 cups water
1 clove garlic, crushed
30 ml (2 tbsp) tomato puree
1 bay leaf
2 chicken stock cubes
350 g (12 oz) sweet potatoes or new potatoes, peeled and cubed
10 ml (2 tsp) chilli sauce
30 ml (2 tbsp) white wine vinegar
3 firm tomatoes, skinned, seeded and chopped
225 g (8 oz) Chinese leaves, shredded
salt and ground black pepper
3 spring onions, shredded, to garnish
boiled rice, to serve


1. Put the haricot beans in a bowl, cover with plenty of cold water and set aside to soak for 8 hours or overnight.

2. Separate the chicken drumsticks from the thighs. Chop off the narrow end of each drumstick and discard.

3. Heat the vegetable oil in a preheated wok, add the chicken, pork, sliced chorizo, if using, carrot and onion, then brown evenly.

4. Drain the haricot beans and add to I the wok with fresh water, the garlic, tomato puree and bay leaf and stir to mix. Bring to the boil, lower the heat and simmer for 2 hours until the beans are almost tender.

5. Crumble the chicken stock cubes into the wok, add the sweet or new potatoes and the chilli sauce, then simmer for 15 - 20 minutes until the potatoes are cooked.

6. Add the vinegar, tomatoes and Chinese leaves to the wok, then simmer for 1 - 2 minutes.

7. Season to taste with salt and pepper. Garnish with the spring onions and serve with the rice.

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