African Chicken And Rice Casserole

African Chicken And Rice Casserole


500 grams McCain African Stir Fry

600 grams chicken fillet cut into strips

2 tablespoon oil

1 onion chopped 

2 teaspoons crushed garlic

2 teaspoons paprika

1 teaspoon chilli flakes (optional)

1 teaspoon tomato paste

1 can chopped tomatoes

300 grams rice washed

4 cups chicken stock

Chopped parsley




Prep Time: 5 - 10 minutes
Total Time: 50 - 60 minutes

  1. Season the chicken with salt, pepper, and paprika, ensuring it is evenly coated.
  2. In a large pot, heat the oil over medium heat.
  3. Fry the chicken in the pot until it is cooked through. Remove the cooked chicken from the pot and set it aside.
  4. In the same pot, add the onions and cook them for about 5 minutes until they become translucent.
  5. Add the garlic paste to the pot and mix well with the onions.
  6. Sprinkle in the garam masala, paprika, and chili powder. Mix well to combine all the spices.
  7. Add the canned tomatoes and tomato paste to the pot. Cook the mixture for about 5 minutes.
  8. Add the rice to the pot and mix well to incorporate it into the tomato mixture.
  9. Add the frozen vegetables and stock to the pot. Stir everything together.
  10. Reduce the heat to a simmer and cover the pot. Allow it to simmer for about 30 - 45 minutes, checking regularly to ensure it doesn't burn at the bottom.
  11. Adjust the cooking time as needed, depending on the type of rice used.
  12. After the rice is cooked and the liquid is absorbed, add the cooked chicken back to the pot and mix well.
  13. Garnish the dish with parsley.

Photo & Recipe: @Apriena (on Instagram) [CREDIT] 

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