Pasta in a potjie, this delicious noodle and chicken potjie is so filling that it can be served on it’s own. However, if so desired, a fresh tossed green salad can be served with the potjie.
8 chicken breasts or chicken thighs
salt and pepper to taste
30 ml cooking oil
2 celery sticks, chopped
2 tomatoes, sliced
1 green pepper, cut lengthwise
250 g whole button mushrooms
250 ml onion grass, chopped
15 ml parsley, finely chopped
10 ml mixed herbs
500 ml uncooked shell noodles
5 ml ground black pepper
3 ml dried rosemary
250 ml dry white wine
250 ml grated cheddar cheese
Use potjie size: #3
Spice the chicken with the salt and pepper.
Heat the oil in the pot and brown the chicken, a few pieces at a time, until golden brown.
Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all.
Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients.
Cover with the lid and allow to simmer for about 1 hour.
Sprinkle the cheese over and allow to simmer for a final 20 minutes.
Adding liquid to a potjie
1.1. The pot builds up its own steam, so take care not to add too much liquid as this can result in a watery potjie
1.2. The liquid should not be visible, and only once the potjie is done will the liquid bubble to the top
1.3. If the pot is too watery, take the lid off for a few minutes and allow it to boil rapidly.
Category: Outdoor Cooking
Cuisine: South African
Total Views: 4721
Word Count: 598
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