African Chicken And Rice Casserole
Ingredients
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
Servings
4
Products we used
Directions
Prep Time: 5 - 10 minutes
Total Time: 50 - 60 minutes
- Season the chicken with salt, pepper, and paprika, ensuring it is evenly coated.
- In a large pot, heat the oil over medium heat.
- Fry the chicken in the pot until it is cooked through. Remove the cooked chicken from the pot and set it aside.
- In the same pot, add the onions and cook them for about 5 minutes until they become translucent.
- Add the garlic paste to the pot and mix well with the onions.
- Sprinkle in the garam masala, paprika, and chili powder. Mix well to combine all the spices.
- Add the canned tomatoes and tomato paste to the pot. Cook the mixture for about 5 minutes.
- Add the rice to the pot and mix well to incorporate it into the tomato mixture.
- Add the frozen vegetables and stock to the pot. Stir everything together.
- 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.
- Adjust the cooking time as needed, depending on the type of rice used.
- After the rice is cooked and the liquid is absorbed, add the cooked chicken back to the pot and mix well.
- Garnish the dish with parsley.
Photo & Recipe: @Apriena (on Instagram) [CREDIT]
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