MEXICAN POT MARK VELDSMAN
H I S T O R Y
The traditional Mexican Pot, also known as “olla mexicana,” has its origins in, well, you guessed it, Mexico! This dish is a reflection of the diverse cultural influences that have shaped Mexican cuisine over the centuries. The traditional Mexican Pot is often associated with indigenous Mexican cultures, particularly those in the central and southern regions of the country. The
use of clay pots and slow cooking methods are characteristic of this dish, making it a staple in traditional Mexican households. What is it doing in a Deep South recipe book you may ask? If there’s something we love in this region, it’s a one-pot, spicy, chicken dish – and this one ticks all the boxes, being Briyani-esque. Try it. It’s guaranteed to become a family and pot-luck favourite.
method STEP 1
STEP 6 STEP 5
Season chicken portions with salt and pepper and fry in oil until golden. Remove from pan.
Dissolve stock cube in the hot water, add the wine and curry powder. Layer rice on top. Pour over the rice and simmer until rice is cooked. Stir well and serve.
STEP 2 Sautè the onions and chilli until brown.
STEP 7
STEP 3 Return the chicken to the pan, add a little water and simmer for 15 minutes.
STEP 8
STEP 4
Layer tomatoes and vegetables and add spices.
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