Pulled chicken bunny chow: The ultimate holiday food

We’ve all been there, driving to or along the South Coast of KZN on your holiday and that hunger strikes. That hunger that only the messiest, most delicious and traditional food will cure. That meal we’re thinking of is the traditional bunny chow, a hollowed out bread bowl, filled with curry and a variety of meats like mutton, lamb, chicken or even beans. This pulled chicken bunny chow brings those flavours and textures to your home with this tasty recipe.

ALSO READ: Lamb bunny chow: Spicy Durban-style comfort food

Pulled chicken bunny chow tips

You can use a combination of chicken breast and de-boned chicken thighs for this recipe so that the chicken doesn’t get dried out. Pre-cook those potatoes a little while you get the sauce ready which will cut down on cooking time, but also ensure your potatoes are as tender as possible. Make your bunny chow as mild or spicy as you want to and if you need to, add hot sauce or having a glass of your favourite spice dampening drink ready like milk or water.

ALSO READ: Spicy mushroom bunny chow: Cosy meal for a night at home

Embrace the best holiday food’s you’ve ever had, even if you’re not going on that trip. Make this pulled chicken bunny chow recipe this weekend.

Last updated on 13 April 2023

Pulled chicken bunny chow recipe

5 from 1 vote

Recipe by Irene Muller Course: LunchCuisine: South AfricanDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

40

minutes

Total time

45

minutes

A perfect mid-week dinner as it is easy and quick to make. This bunny chow is made with pulled chicken and thus does not require hours of slow cooking.

Ingredients

• 800 g 800 chicken breast

• 3 tbsp 3 smoked paprika

• 3 tbsp 3 Cajun spice

• 3 tbsp 3 curry powder that has a few cardamom seeds and 1-star aniseed. (optional)

• olive oil

• 400 g 400 which is 1 tin coconut milk

• 2 2 potatoes peeled and cut in smaller pieces and cooked until tender.

• 1 1 loaf bread halved, or 1 ‘pot bread’ bought at a local shop

Method

• Add all the chicken in a bowl and season with the above spices.
• Let it marinate for about 30 minutes
• Heat a large heavy-based sauté pan over high heat. Add oil to the pan, then add the chicken, sear on all sides. Reduce the heat to low, cover and let it simmer for at least 30 minutes, ensuring it will not burn.
• When chicken is done, pull the chicken in pieces with two forks.
• Add the diced cooked potatoes to the pan along with the coconut milk. Bring the mixture to a simmer.
• Cover and simmer over low heat for 10 min, check occasionally during cooking and add a little water or chicken stock if it seems to be getting too dry.
• Assembling the Bunny
• While the curry is cooking, slice the bread top and hollow out, creating a cube-shaped bowl. (Be careful to leave enough bread around the edges to keep the structure of the ‘bowl’)

Notes

• Garnish with coriander before serving.

Did you make this recipe?

Tag @the.south.african on Instagram and hashtag it #recipes

Like this recipe?

Follow us @thesouthafrican on Pinterest

Looking for more tasty and traditional South African recipes to prepare for your family and friends? Just have a look at our recipe page, we have excellent suggestions for you to try.

If you would like to submit a recipe for publication, please complete our recipe form here.