Creole Chicken & Rice



  • 10 chicken pieces (thighs, drumsticks)
  • 2 tsp salt
  • 4 tsp paprika
  • 2 tsp cajun spice
  • 4 tsp chicken spice
  • ½ tsp freshly ground black pepper
  • ½ cup oil
  • 125g bacon, diced (optional)
  • 1 tsp fresh chilli, finely chopped
  • 2 Tbs garlic, crushed
  • 1 large onion, roughly chopped
  • 1 of each colour bell pepper, diced
  • 1 cup carrots, diced
  • 1 sachet (50g) All Gold Tomato Paste
  • ½ cup Mrs Ball's Hot Chutney
  • 3 tsp medium curry powder
  • 2 tomatoes, diced
  • 1½ cups frozen peas
  • 250ml chicken stock
  • 5 cups yellow rice, cooked
  • 4 Tbs 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 rest 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 to the same pot. Add the bacon, garlic, onion, chilli, carrots, peppers, tomato paste, chutney, curry powder and leftover seasoning. Sauté for a few minutes. 5. Add the tomatoes, stock and peas. Cover and braise for 10 minutes on a medium heat. Adjust the seasoning with salt and pepper. 6. Spoon vegetable mixture over the rice. Cover and bake for 40 minutes until heated through and chicken is tender. 7. Garnish with roughly chopped coriander.

Chef's tip:Instead of rice, try this recipe with quinoa or bulgur wheat.