Bunny Chow is the deliciously tasty South African street food made with aromatic spices, meat, and potatoes served in hollow bread. A one-of-a-kind sandwich if you will. 

It may seem like a foreign idea and even a little bizarre, but once you have your first bunny chow you'll only be thinking wow!

Now, that winter is in full swing, you cannot have enough comfort meals. Making this yet another one of those top dishes that will not only please your tummy, but also all of your family members or guests.

What do we love about this meal? How fast and easy it is to make of course! There is no need to be a world class chef to make this tasty dish, though it sure will taste first class. Originating in Durban this excellent recipe for bunny chow now allows you to bring it into your home, wherever you may be.

Mid-week dinner is sorted with this Bunny Chow made with Pulled Chicken



Bunny Chow made with Pulled Chicken  
0 [small]from[/small] 0 [small]votes[/small] Recipe by Irene Muller
Course: LunchCuisine: South AfricanDifficulty: Easy

8servingsPrep time
5minutesCooking time
40minutesTotal time

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.


800 g Chicken breast
3 tablespoons smoked paprika
3 tablespoons Cajun spice
3 tablespoon Curry powder that has a few cardamom seeds and 1-star aniseed. (optional)
Olive oil
400 g which is 1 tin coconut milk
2 potatoes peeled and cut in smaller pieces and cooked until tender.
1 loaf bread halved, or 1 'pot bread' bought at a local shop

Add all the chicken in a bowl and season with the above spices. Let it marinate for about 30 minutesHeat 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 if it seems to be getting too dry.Assembling the BunnyWhile 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')


  • Garnish with coriander before serving.

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