Chicken Potjie


  • 8 chicken thighs (or mixed pieces)
  • Salt and pepper to taste
  • 30 ml cooking oil
  • 2 large onions, sliced
  • 1kg Country Crop Vegetables
  • 1 green pepper, finely sliced
  • 1 red pepper, finely sliced
  • 250 g whole button mushrooms
  • 15 ml fresh parsley, finely chopped
  • 10 ml dried mixed herbs
  • 500 ml uncooked shell or screw noodles
  • 5 ml freshly ground black pepper
  • 3 ml dried rosemary
  • Chicken Stock
  • 1 packet Chicken Soup
  • 100ml full cream milk/fresh cream
  • 50ml warm water


  1. Sprinkle the chicken with salt and pepper.
  2. Heat the oil in the pot and fry the chicken, a few pieces at a time, until golden brown.
  3. Add the onion and fry briefly.
  4. Arrange the vegetables in layers on top of the meat in the following order: Country Crop
  5. Vegetables, green pepper, red pepper, and mushrooms.
  6. Sprinkle the parsley and mixed herbs on top and add the noodles.
  7. Sprinkle the pepper and rosemary on top and pour over the chicken stock.
  8. Cover and simmer for 1 hour or until cooked to your liking, topping up liquid only if potjie gets
    very dry.
  9. Mix Chicken soup with 50ml warm water and 100ml full cream milk/fresh cream, add to the
    pot, simmer for another 10min or until thickening.
  10. Service with rice.