Chicken Fajita Rice Bowl

Chicken Fajita Rice Bowl


Spice for the Chicken

600 grams chicken fillets cut into strips

2 teaspoons paprika

1 teaspoon cumin powder

1 teaspoon Chilli flakes

1 teaspoon garlic powder

Salt and pepper


For the Rice

McCain African Stir Fry

1 heaped cup rice


1 onion diced

2 teaspoons Chopped garlic

2 teaspoons paprika

1 teaspoon cumin powder

1 tin chopped tomatoes

1 tin red kidney beans

2 cups Chicken Stock

1 tablespoon lemon juice

2 tablespoons Chopped coriander

Salt and pepper to taste




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

  1. Prepare spices: Gather the spices listed for the chicken.
  2. Create spice mix: In a bowl, combine paprika, cumin, chili flakes, garlic powder, salt, and pepper.
  3. Season the chicken: Rub the spice mix onto the chicken.
  4. Prepare rice: Rinse the rice and soak it for 30 minutes. Then, strain and set it aside.
  5. Cook spiced chicken: Heat oil in a large pot on medium to high heat. Cook the spiced chicken in batches and set it aside.
  6. Sauté onions and garlic: In the same pot, add a bit of butter, diced onions, and garlic. Sauté for 4 minutes.
  7. Add Paprika and Cumin: Stir in paprika and cumin powder, mixing well.
  8. Introduce veggies: Next, add the stir-fry vegetables and cook for 5 minutes before adding the tomatoes.
  9. Simmer: Let the mixture simmer for 6 - 8 minutes, then add the red kidney beans, rice, and season to taste.
  10. Boil with stock: Cook for an additional 2 minutes before pouring in the stock. Bring it to a boil.
  11. Simmer with lid: Reduce the heat, cover with a lid, and simmer for 35 - 40 minutes. Gently stir occasionally to prevent burning.
  12. Add Chicken: Finally, add the cooked chicken to the pot. Gently toss it, garnish, squeeze lemon juice, and serve. Enjoy!

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

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