Chicken Pot recipe
information
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.
ingredients
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
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
method
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.
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.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
