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Wilfred Mtshali is the master chef at Browns Restaurant
 A restaurant is nothing without good food, and to make the food at Browns unforgettable, we have a chef that is innovative, creative and utterly brilliant. We have decided that all this brilliance can not be hidden and from now on, we will be sharing it with you.

This section of the site is dedicated to all things food related. Our Executive Chef, Wilfred Mtshali will post monthly news articles & recipes for you to use at home.

Then we invite you to visit Browns to taste our version of the featured dishes, and compare.

each month, browns of rivonia will present a recipe from our executive chef
 

monthly recipe put together by the head chef at browns of rivonia restaurant

December 2007

Spanish Chicken Supreme Recipe

Spanish Chicken Supreme

 

Ingredients

1 Chicken Supreme
500ml Olive oil
3 Large chopped onions
3 Large minced red bell peppers
2 Whole garlic cloves minced
200g Paprika
110g Mustard
3ltr Yoghurt
100g Cajun spice
4 Cups dry white wine
1 Can diced tomatoes including juice
1 Cup chicken stock
¾ Teaspoon crumbled saffron threads
1 Bay leaf
½ Cup green olives, coarsely chopped
1 Cup chopped parsley

 

Method

Mix all the ingredients together and let the chicken rest for 48 hours in marinations. Slow roast for 20-25 minutes at 160°c. Serve with rice pilaff and top off with a garlic and saffron mayonnaise.

Enjoy!
 
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