Chicken potjie with small shell pasta recipe
Chicken Potjie With Small Shell Pasta recipe
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♼ Featured image is generic and does not represent the final look of a dish.
|1 kg||chicken breast, cut into cubes about 2,5cm|
|3 tbsp||olive oil|
|3 stalks||celery, cleaned and sliced|
|3||tomatoes, skinned and sliced|
|1||chili, seeded and cut|
|400 g||mushrooms, cleaned and quartered|
|150 g||chives, finely chopped|
|2 tbsp||parsley, finely chopped|
|1 tbsp||thyme, finely chopped|
|700 ml||chicken stock|
|375 g||Cheddar cheese, grated|
|350 g||pasta (small shell pasta)|
|200 ml||dry white wine|
|salt and pepper, to taste|
Place potjie over hot charcoal. Chop onions and fry in oil to golden brown, remove from potjie. Add chicken to the potjie and fry to golden brown then return onions to the potjie. From now on do not stir anymore. Layer with celery, tomatoes, chili, chives, parsley, mushrooms, wine and chicken stock. Season with salt, pepper and thyme. Cover and simmer for about 1 hour, by which time the food will have a good sauce.
Now add the cheese and simmer for another 15 minutes. Add pasta and simmer for another 5 minutes or until pasta is „al dente“.
Serve with white bread to soak up the sauce.
ca. 20 min
ca. 1 hr 20 min
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