Prep 10 mins
Cooking 60 mins
Serves 4 - 6

Picture this – It’s a lazy Saturday night in and you’re not in the mood for bland old predictable take-outs like you usually have on a weekend indoors. You take a peak in your refrigerator and you have chicken. Of course, you also have rice in your pantry. Here’s a go-to dish for you – My One-Pot Chicken & Rice dish! There’s a little bit of prep work to get the flavour well-infused but once that’s done the dish basically cooks itself while you enjoy family time with a glass of Chardonnay in hand.  


  • 4-6 chicken thighs (skin on)
  • 2 cups long grain rice
  • 2-3 cups spinach leaves
  • 1 large white onion (chopped)
  • 1 cup peppers of your choice (chopped)
  • 2 Tbsp's olive oil
  • 1 Tbsp crushed garlic
  • 1 Tbsp curry paste
  • 5 Thyme Sprigs
  • 3 Tbsp's Cape Herb & Spice MEDITERRANEAN ROAST
  • 2 tsp's Cape Herb & Spice Salt & Pepper
  • 2 blocks chicken stock (or 750ml liquid stock)
  • 750ml boiling water


Season the chicken with the Cape Herb & Spice Salt & Pepper, Mediterranean Roast Seasoning leaving just a third of each for later.

Then heat the olive oil in a non-stick pan and add the chicken, frying it for about 4 minutes per side or until nicely browned. Do not cook the chicken through.

Remove the chicken from the pan and set aside. On medium heat, add in the onions, peppers, thyme, garlic, curry paste and sauté until the onions start to soften. You may need to add a bit more oil. In the meantime, thoroughly rinse through the uncooked rice using a colander.

Once the onions soften, add in the rice and mix it in. Then add in the spinach and remaining seasoning ensuring that everything is well incorporated. Taste a bit of the onions and add more seasoning if needed. Take the pot off the heat.

Transfer the mix into an oven-proof dish or pot (if your pot is already oven safe then you can skip this step).

Next, in a glass jug or bowl, add in the 2 chicken stock blocks and the boiling water to dissolve. Then pour the stock into the rice mix.

Finally, add in the browned chicken placing it ever so slightly into the rice making sure that the liquid does not cover the chicken.

Cover the dish with foil and roast for 30 minutes. Remove the foil and roast for an additional 15 minutes. If your chicken pieces are small, then reduce the roasting time to avoid the chicken overcooking. Also if your rice is drying out you may add a bit more stock.


Recipe concept & photography by Ichumile Mpumlwana 

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