Main Meals

Tomato bredie with chicken

4 to 6
20 minutes
1 hour
Wine/Spirit Pairing
Steenberg Merlot

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  • 1 kg free-range chicken pieces
  • 2 medium onions, chopped
  • 1½ t salt
  • 2 kg ripe tomatoes, peeled and chopped
  • sugar
  • 2 red chillies, finely sliced (or 1 t crushed dried chilli)
  • 1 t garlic, crushed
  • 1 x 70 g can tomato paste
  • fresh coriander, a handful, to garnish
  • rice and sambals, for serving

Braise the chicken pieces, onions and salt in a little water over a high heat until browned. Add the tomatoes and cook until the tomato is the consistency of a paste.

Add the sugar, chillies and garlic, and cook over a medium heat until most of the liquid is reduced. Taste and add more sugar, if necessary, to give it more tang.

Stir the tomato paste into 1 cup water, then add to the pan. Cook for 10 minutes then serve with the rice and sambals, and garnish with coriander.

Cook's note: In Bo-Kaap Kitchen (Quivertree), Shireen Narkedien gives a recipe for tomato bredie using chicken, a nice, lighter variation. Shireen is a specialist on the Bo-Kaap and has been involved in tourism for 19 years. ‘Everything to do with Bo-Kaap history and cooking is close to my heart,’ she says.

Browse more South African recipes here.

Phillippa Cheifitz

Recipe by: Phillippa Cheifitz

Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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