One-Pan Spicy Tomato Chicken and Rice

Escape to the country for a quick unwind with this simple, tasty and spicy one-pan spicy tomato chicken and rice dish! Enjoy a #TasteOfTheCountry with tender chicken thighs baked over a bed of spicy tomato rice with Stork and foodie, @natashas.eats.

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5 Chicken thighs
Salt and pepper to taste
2 Tbsp Cajun Seasoning
2 Tbsp Stork Butter Spread
1 Onion, finely chopped
1 Red pepper, finely diced
1 Tbsp Cajun Seasoning
1 Tbsp Crushed garlic
2 Tbsp Italian seasoning
2 Tbsp Tomato paste
1 Can Crushed tomatoes OR 3 Grated Fresh tomatoes
1 Tbsp Sugar
1 Cup White rice, rinsed
2 Cups of Chicken stock, warm
1 Cup Frozen peas
2 Tbsp Fresh parsley, finely chopped, for garnish

Step by step method

  1. Season chicken with salt, pepper, and Cajun seasoning.
  2. In a large pan over medium heat, melt Stork Butter Spread then fry chicken for 4 minutes on both sides until golden.
  3. Remove from the pan and set aside.
  4. In the same pan: fry onion until soft then add red pepper, Cajun seasoning, garlic and Italian herbs and fry for a few minutes.
  5. Stir in the tomato paste, tomatoes and sugar then add the rice to the pan.
  6. Pour in the stock and return your chicken to the pan.
  7. Cover and bake in the pre-heated oven at 180 degrees celsius for 35 minutes.
  8. Stir in the peas then return to the oven, uncovered for another 10 minutes. Finish off with fresh parsley and serve.