One-Pot Chicken Bredie

Serves:6 

Hands-on time: 15 minutes

Hands-off time: 20 minutes

INGREDIENTS

1 kg chicken pieces, seasoned with salt 

1 large onion, diced

2 red chillies, thinly sliced 

4 cloves of garlic, minced 

1 small tin (70 g) tomato paste

2 cans (410g each) Rhodes Quality Cape Malay Style Tomatoes & Onion In Curry Sauce

1 tbsp sugar

SERVING SUGGESTION

Fresh coriander, rice and sambal of your choice

 METHOD

1. Heat a large pot over medium-high heat and add a splash of oil. Add the seasoned chicken pieces to the pot and cook until they are golden brown on all sides. Once brown, remove from the pot and set aside. 

2. Add the diced onion to the pot and sauté until they become golden brown. Add in the sliced red chillies and garlic and cook for 30 seconds. Stir in the tomato paste and cook for a further 30 seconds. *Chef’s tip: use 2 teaspoons of crushed dried chilli instead of fresh chilli. 

3. Stir in the Rhodes Quality Cape Malay Style Tomatoes & Onion In Curry Sauce, 1 cup of water and 1 tablespoon of sugar. Add the chicken pieces back into the pot, ensuring they are covered by the tomato mixture, and allow to simmer for 40 minutes until the bredie is thick but still saucy.

4. Once the chicken is cooked through and the sauce has reached a thick consistency, season to taste and remove the pot from the heat.

5. Serve the chicken bredie hot with fresh coriander, extra fresh red chilli, cooked rice and sambals on the side and ENJOY!