All-in-one Hot Pot

with Creole Chicken & Rice



  • 10 pieces chicken (thigh and drumstick)
  • 2 tsp salt
  • 4 tsps. paprika
  • 2 tsps cajun spice
  • 4 tsps chicken piece
  • ½ tsp ground black pepper
  • ½ cup oil
  • 125g bacon, diced (optional)
  • 1 tsp chilli, finely chopped
  • 2 TBLS garlic, crushed
  • 1 large onion, roughly chopped
  • 1 of each colour Bell-peppers, diced
  • 1 cup diced carrots
  • 1 sachet (50g) tomato paste
  • ½ cup Mrs Ball's Hot Chutney
  • 3 tsps medium curry powder
  • 2 tomatoes, chopped
  • 1 ½ cups frozen peas
  • 250ml chicken stock
  • 5 cups cooked yellow rice
  • 4 TBLS fresh coriander


1. Preheat the oven to 180°C. 2. Mix the salt, paprika, Cajun spice, chicken spice and pepper together. Rub over the chicken and allow to stand for 10 minutes. 3. Heat the oil in a deep pan and brown chicken a few pieces at a time until nearly cooked. Place chicken in an ovenproof dish and sprinkle cooked rice over the top. 4. Add a little extra oil in the same pot that you cooked the chicken. Add the bacon, garlic, onion, chilli, carrots, peppers, tomato paste, chutney and curry powder (also add any leftover seasoning from the chicken rub). Sauté for a few minutes, and then add the tomatoes, stock and peas. Cover and braise for 10 minutes on medium heat. Adjust seasoning with salt and pepper. 5. Spoon vegetable mixture over the rice. Cover and bake for approx. 40 minutes in the oven until heated through and chicken is tender. Serve garnished with roughly chopped coriander.

Chef's tip:Instead of rice, try using quinoa or bulgur wheat.