repliche orologi

Chicken & Rice Bake


Always great having a one-dish oven recipe – this mouth-watering one will be the new family favourite!



  • 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 )


  • 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



  • 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.


  • 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 don’t dry out like chicken breasts.