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Chicken and Noodles Potjie
This delicious Potjie is so filling that it can be served on it's own. However, if so desired, a lovely tossed salad can be served along-side the Potjie. The Potjie can be served with baked potatoes or on a bed of rice as the pot has a lovely sauce. It's enough for 4 to 6 people and a size 3 Potjie is recommended.
Servings
Ingredients
  • 8 chicken breast 'dye'
  • 30 ml cooking oil
  • 2 Celery sticks chopped
  • 2 tomatoes sliced
  • 1 green pepper cut lengthwise
  • 250 g whole button mushrooms
  • 250 g 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
  • salt and pepper to taste
Servings
Ingredients
  • 8 chicken breast 'dye'
  • 30 ml cooking oil
  • 2 Celery sticks chopped
  • 2 tomatoes sliced
  • 1 green pepper cut lengthwise
  • 250 g whole button mushrooms
  • 250 g 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
  • salt and pepper to taste
Instructions
  1. Spice the chicken with the salt and pepper
  2. Heat the oil in the Potjie and braai the chicken, a few pieces at a time, until golden brown
  3. Layer the veggies in the order as above and sprinkle the parsley and mixed herbs over all
  4. Now add the shell noodles and sprinkle the pepper and rosemary over before pouring the wine over all the ingredients
  5. Cover with the lid and allow to simmer for about 1 hour.
  6. Sprinkle the cheese over and allow to simmer for a final 20 minutes
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