Today I was totally lost as to what to cook. Since I’ve been back I just haven’t had the motivation to do anything, I think I am just exhausted. Well, I didn’t have a choice but to cook. We could do takeout but I prefer a homecooked meal over takeout. The quality of food is just not great anymore.
At least with my cooking I know what goes into it. In saying that I don’t often use packet stuff and marinades. I prefer making my own from scratch. However, someone gave me a whole lot of Nandos marinades and sauces.
I did give some away but I didn’t feel good giving everything away. So I used the Nandos cook in sauce to make this One-Pot Spicy Rice and Chicken.
I don’t really know what to call it, it was spicy rice with Chicken so the name is appropriate. If you have learnt about me through my posts you will know I love carbs, I love one-pot dishes and I love chicken. So this ticked all the right boxes. I couldn’t believe how easy it was to make this dish and yet it was so delicious.
Please don’t expect Indian flavours in this One-Pot Spicy Rice and Chicken, its not an Indian dish. It’s just a flavorful, comforting dish. You can however, add loads of chilli powder if you want some heat…haha! I tried to keep it mild as my little one fusses when I cook everything hot and spicy. I would say this dish is spicy but not hot.
It took me all of 10 minutes to prep and the cooking took about half an hour. Isn’t that quick. If you’re a working mum this is the perfect dish for weeknights. I used Jasmine rice, not a typical rice you would use for this dish.
I loved the fragrance and the slight stickiness it added to the dish. My son absolutely loved it, he even asked for seconds. You could use Basmati or any long grain rice if you prefer. Cooking time may vary depending on the rice you use.
Jasmine rice is a long grain fragrant rice that comes from Thailand. It is similar to Basmati Rice but slightly nuttier and more starchy. If you haven’t tried Jasmine rice before you’ve got to try it.
You can try more of my chicken recipes:
One-Pot Spicy Rice with Chicken
- 800 gram chicken thighs and drumsticks 8 pieces
- 120 grams Nandos coat and cook marinade, hot
- 2 tbsp light olive oil or vegetable oil
- 1 onion finely chopped
- 2 tspn minced garlic
- 1 tspn chilli powder
- 1 tspn paprika
- 1 tspn ground cumin
- 1/2 tson turmeric
- 4 sprigs thyme
- 2 cups chicken broth
- 1 cup water
- 2 roma tomtoes
- 3 cups baby spinach
- 1 Lemon
- 1&1/2 cups Jasmine or Basmati Rice
- Soak the Jasmine Rice for an hour. Marinate the chicken in the Nandos cook and coat marinade for half an hour. Place the tomatoes in boiling water, run it under some cold water after a few minutes. Remove skin and blend, set aside.
- Heat oil in a large pan. Brown the chicken on both sides, about 5 minutes on each side. Do not discard the excess marinade. Remove from pan and set aside
- In the same pan add the onion and sauté until translucent. Add the thyme and garlic and fry for a minute
- Add the spices, cumin, chilli powder, turmeric and paprika. Fry for a minute
- Add the tomatoes and the excess marinade and allow it to cook for 5 minutes
- Add the chicken and cook for a further 5 minutes
- Add the rice, together with the chicken broth. Season with salt. Allow it to cook until the rice is tender. Only use the additional cup of water if required. You can add more as the liquid starts to dry up
- Add the spinach in the last 5 minutes of cooking time. Once cooked squeeze some lemon juice over and serve
- You can use Basmati or any long grain rice for this dish
- Depending on the altitude you could use more or less liquid in your dish so I suggest you use your discretion and add more liquid if you feel it is required. If you add all the liquid at once you could end up with a mushy dish
- I used thighs and drumsticks. You can use just thighs
- If you cannot find the coat and cook marinade in the stores you can try any portuguese chicken marinade, it will work just as well
- Do not add too much salt as the chicken broth already has salt so you may only need a little more