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Laeveld biltong and chicken pot

Laeveld biltong and chicken pot

Servings 3 people


  • 8 Chicken pieces
  • 300 g sliced biltong
  • 2 large onions
  • 2 punnets mushroom
  • ½ packet mushroom soup powder
  • 4 cups of shell noodles
  • 600 ml fresh cream
  • 1 cup milk
  • 2 tsp crushed garlic
  • 1 tsp Chilli flakes
  • 1 red pepper
  • 1 chilli
  • Pepper to taste
  • 1.5 cups grated cheddar cheese


  • Fry chicken and onions in a cast iron pot with some oil till brown
  • Add mushrooms and red pepper and fry.
  • Make a sauce with the cream, milk, garlic, chilli and mushroom soup powder
  • Add sauce to chicken and get it to simmer
  • As soon as it simmers add the raw noodles and reduce heat
  • Cook for about half an hour until noodles are soft
  • Add the biltong and pepper to taste, let it simmer for a while, add cheese on top and let it simmer until cheese has melted.

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