Chicken & Rice Bake
Satisfy your cravings with our Chicken & Rice Bake - a comforting blend of tender chicken and fluffy rice baked to perfection for a delicious and convenient meal.
Ingredients
Chicken
- 30 ml (2 Tbsp) olive oil
- 15ml (1 Tbsp) freshly chopped origanum or 5ml dried
- 5 ml (1 tsp) ground paprika
- 5ml (1 tsp) Spur Smokey BBQ Spice
- Freshly ground black pepper to taste
- 8 chicken pieces, such as thighs and drumsticks (about 500 g )
Rice
- 30 ml (2 Tbsp) butter or margarine
- 45 ml (3 Tbsp) cooking oil
- 45 ml (3 Tbsp) Spur Durky Sauce
- 1 medium onion, finely chopped
- 250 ml (1 cup) short grain white rice
- 80 ml (1/3 cup) Spur Braai-Time Marinade / Spur Sweet n Sticky Marinade
- 375 ml (1 1/2 cups) chicken stock
- 500 ml (2 cups) water
- 2 ml (1/4 tsp) salt
- Ground black pepper to taste
- 15 ml (1 Tbsp) chopped fresh thyme or 5 ml (1 tsp) dried
Topping
- 200 ml (1 sachet) Spur Cheddamelt, Mushroom or Pepper Sauce
- 30 ml (2 Tbsp) milk
Method
- Chicken: In a bowl, mix together all the ingredients well to coat the chicken pieces evenly with the seasonings.Set aside to marinate for about 20 minutes, if possible.
- Rice: Heat butter, oil and Spur Durky Sauce in a heavy-based saucepan.
- Add onion and saute for about 2 minutes. Add the rice and all remaining ingredients. Pour into a large oven-proof dish.
- Arrange the chicken in the dish over the rice mixture, cover with a lid or foil and bake in a preheated oven at 180°C for about 60 minutes.
- Remove lid and bake chicken uncovered, for a further 40 minutes, or until the chicken is cooked and rice soft.
- Place under the grill for a few minutes to brown chicken slightly. Heat Spur Cheddamelt Sauce with milk and drizzle over chicken and rice. Serve warm.
Variations
- Add about 125 g coarsely chopped Portobellini or brown mushrooms to the rice.
- Substitute the thyme with any other herbs of choice
- Arrange chicken over the middle section of the rice to ensure rice gets cooked.
- Bone-in chicken thighs and drumsticks are perfect for this recipe, as they stay juicy and dont dry out like chicken breasts.
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