DifficultyAdvancedYields8 ServingsTotal Time1 hr 30 mins
Parsley Mealie Bread with Portuguese Chicken and Bean Stew

Ingredients

Mielie Bread
 180 g / 1 cup cake flour
 90 g / ½ cup maize meal (mielie meal)
 1 tsp Hinds Dried Parsley
 2 tsp baking powder
 ½ tsp salt
 3 Tbsp sugar
 80 g cold butter or margarine
 1 x 400 g Rhodes Quality Creamed Sweetcorn
 2 eggs, beaten
 180 ml / ¾ cup milk
Stew
 800 g -1 kg / 8 chicken pieces, cut into stewing pieces
 2 Tbsp Hinds Portuguese Chicken Spice
 Canola oil, to fry
 1 onion, chopped
 1 L / 4 cups chicken stock
 ½ tsp Hinds Dried Parsley
 2 large potatoes, cut into bite-sized pieces
 1 x 400 g Rhodes Quality Red Kidney Beans
 Freshly chopped parsley, to serve

Method

Mielie Bread
1

1 Combine the cake flour, maize meal, Hinds Dried Parsley, baking powder, salt and sugar in a large mixing bowl. Using your hands, work the butter into the dry ingredients.

2

2 In a separate mixing bowl, combine the Rhodes Quality Creamed Sweetcorn, eggs and milk. Then, using a wooden spoon or spatula, add the sweetcorn mixture to the dry ingredients until well combined.

3

3 With butter or margarine, grease the dish or bread pan you are going to use to steam the mielie bread in. Place the mealie bread mixture into the steaming dish or bread pan.

4

4 Put the dish or bread pan inside a large pot. Pour enough boiling water into the big pot so that it comes to halfway up the side of the dish containing the bread dough, try not to get any water on or in the mealie bread mixture. Put the lid onto the pot and steam the mealie bread on medium heat for 40 - 60 minutes until the bread is completely cooked. To check, insert a butter knife into the bread, if the blade comes out clean, the bread is cooked. If there is dough stuck to the knife, cook the bread for a little longer. While the mielie bread cooks, prepare the Portuguese chicken and bean stew.

Stew
5

1 In a bowl, coat the chicken pieces in the Hinds Portuguese Chicken Spice.

6

2 Heat oil in large pot, fry the chicken pieces until golden brown then add the onions, fry for a further 5 minutes. Add the chicken stock, Hinds Dried Parsley and potatoes. Simmer on medium heat for 20 minutes or until the chicken and potatoes are cooked. Add the Rhodes Quality Red Kidney Beans, sprinkle with freshly chopped parsley and serve.

Chef's Tip
7

You can also add morogo to the stew if you have any.

Share this recipe

Ingredients

Mielie Bread
 180 g / 1 cup cake flour
 90 g / ½ cup maize meal (mielie meal)
 1 tsp Hinds Dried Parsley
 2 tsp baking powder
 ½ tsp salt
 3 Tbsp sugar
 80 g cold butter or margarine
 1 x 400 g Rhodes Quality Creamed Sweetcorn
 2 eggs, beaten
 180 ml / ¾ cup milk
Stew
 800 g -1 kg / 8 chicken pieces, cut into stewing pieces
 2 Tbsp Hinds Portuguese Chicken Spice
 Canola oil, to fry
 1 onion, chopped
 1 L / 4 cups chicken stock
 ½ tsp Hinds Dried Parsley
 2 large potatoes, cut into bite-sized pieces
 1 x 400 g Rhodes Quality Red Kidney Beans
 Freshly chopped parsley, to serve

Directions

Mielie Bread
1

1 Combine the cake flour, maize meal, Hinds Dried Parsley, baking powder, salt and sugar in a large mixing bowl. Using your hands, work the butter into the dry ingredients.

2

2 In a separate mixing bowl, combine the Rhodes Quality Creamed Sweetcorn, eggs and milk. Then, using a wooden spoon or spatula, add the sweetcorn mixture to the dry ingredients until well combined.

3

3 With butter or margarine, grease the dish or bread pan you are going to use to steam the mielie bread in. Place the mealie bread mixture into the steaming dish or bread pan.

4

4 Put the dish or bread pan inside a large pot. Pour enough boiling water into the big pot so that it comes to halfway up the side of the dish containing the bread dough, try not to get any water on or in the mealie bread mixture. Put the lid onto the pot and steam the mealie bread on medium heat for 40 - 60 minutes until the bread is completely cooked. To check, insert a butter knife into the bread, if the blade comes out clean, the bread is cooked. If there is dough stuck to the knife, cook the bread for a little longer. While the mielie bread cooks, prepare the Portuguese chicken and bean stew.

Stew
5

1 In a bowl, coat the chicken pieces in the Hinds Portuguese Chicken Spice.

6

2 Heat oil in large pot, fry the chicken pieces until golden brown then add the onions, fry for a further 5 minutes. Add the chicken stock, Hinds Dried Parsley and potatoes. Simmer on medium heat for 20 minutes or until the chicken and potatoes are cooked. Add the Rhodes Quality Red Kidney Beans, sprinkle with freshly chopped parsley and serve.

Chef's Tip
7

You can also add morogo to the stew if you have any.

Parsley Mielie Bread With Portuguese Chicken And Bean Stew
Easy Recipe Banner

Find easy recipes to make your next meal delicious with Hinds Spices, the only strong one!

You have Successfully Subscribed!