Mediterranean one-pot chicken & rice

By Mmule Ncongwane

by Tia


  • 4 chicken breast fillets,
  • 2 teaspoons garlic powder
  • 2 teaspoons smoked
  • 2 teaspoons dried coriander
  • salt and pepper to taste
  • 2 teaspoons olive oil
  • 2 cups uncooked basmati rice
  • 1 × 400g can chopped tomatoes
  • 2 tablespoons tomato paste
  • 2 teaspoons dried oregano
  • 1 teaspoon sugar
  • 1 teaspoon smoked chilli flakes
  • 400ml chicken stock
  • 2 cups baby spinach
  • 150g cherry tomatoes, halved
  • 100g sundried tomatoes,


  1. Season the cubed chicken with garlic powder, smoked paprika, coriander leaves, and salt and pepper to taste.
  2. Heat the olive oil in a large pan over medium heat. Add the chicken and cook, stirring, until browned all over.
  3. Add the rice to the chicken and stir in. Continue cooking over a medium heat for 5 minutes, stirring all the while
    to prevent the rice from sticking to the pan.
  4. Add the chopped tomatoes, tomato paste, oregano, sugar, and chilli flakes (if using), and cook for 2 minutes.
  5. Pour in the chicken stock, cover the pan and continue cooking until the rice is done (10-15 minutes).
  6. Add the spinach, cherry tomatoes and sundried tomatoes and cook for a further 5 minutes until all the liquid is
    absorbed. Serve hot.

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