One Pot Chicken, Bean, Chakalaka And Rice Dish

15min

Prep Time

45min

Cook Time

Servings

INGREDIENTS

8 chicken pieces (as close in size as possible – you can also cut the larger pieces a little smaller)
2 Tbsp (30ml) vegetable oil
1 large onion, chopped
1 green pepper, chopped
2 cloves garlic, crushed
1 tsp (5ml) ground cumin
1 tsp (5ml) paprika
½ tsp (2,5ml) chilli powder (optional for heat)
1 ½ (375lm) cup rice
1 can (400g) baked beans in tomato sauce
1 can (400g) chakalaka (or homemade chakalaka)
2 cups (500ml) chicken stock
1 tsp (5ml) salt (or to taste)
½ tsp (2,5ml) black pepper
Fresh parsley or coriander for garnish

Heat the oil in a large pot/pan over medium-high heat. Season the chicken pieces with salt and pepper. Add the chicken to the pot and sear on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
In the same pot/pan, add the onions and peppers. Sauté until softened, about 5 minutes. Add the garlic, cumin, paprika, and chili powder (if using), and cook for another minute until fragrant.
Stir in the rice, making sure it gets coated with the spices and oil. Cook for 2-3 minutes to lightly toast the rice.
Add the baked beans and chakalaka, stirring everything together.
Return the seared chicken pieces to the pot, nestling them into the rice mixture. Pour in the chicken stock and bring the mixture to a simmer.
Season with salt and pepper.
Cover the pot and lower the heat to a gentle simmer. Let it cook for about 25-30 minutes, or until the chicken is cooked through, the rice is tender, and the liquid is absorbed.