One pot, one pan, one dish!

Chicken and rice recipes with South Africa's favourite Spekko rice

Baked Moroccan Rice with Chicken

Serves 4

Cooking time: 60 minutes

This rice is first baked in the oven and the cooked chicken is added later.

Leftover chicken works well in this recipe. Any Spekko Rice variant can be used in this recipe – or use leftover cooked rice.
  • 2 tbsp olive oil
  • ¹⁄3 cup blanched whole almonds
  • 1 cup diced onion
  • ½ cup diced carrots

  • ½ tsp cinnamon
  • 1 cup Spekko Long Grain Parboiled Rice
  • 4 cups chicken stock
  • ¹⁄3 cup sultanas or raisins
  • 30ml (2 tsp) orange zest (grated orange skin)
  • ¼ tsp cayenne pepper
  • 1 whole roast chicken, cut into portions
  • 30ml (2 tbsp) shredded fresh mint
  1. Preheat the oven to 180 °C and grease a large baking dish.
  2. In a large pan, heat the olive oil and sauté the almonds until they are golden and become fragrant, about 2 minutes.
  3. Add the onions, carrots and cinnamon and stir well, cooking for 3 minutes. Add the rice and cook for 1 minute, stirring to make sure all the kernels are coated with oil.
  4. Add the stock, raisins, orange zest and cayenne pepper and bring to a boil.
  5. Place the mixture into the casserole or baking dish and bake for 45 minutes. Remove the rice from the oven and place the roasted chicken on top. Bake for 5 minutes to heat the chicken through.
  6. Serve on a large platter garnished with the mint leaves.

Spekko tip for caterers:

This is a really fragrant chicken dish which your customers will love. You can easily double this recipe.

Cream of Chicken and Rice Soup

Cooking time: 15 minutes

This warming winter soup is from chef Khaya Silingile and is also a great addition to the menu of any tavern. It is budget-friendly and very, very tasty.

  • 15ml (1 tbsp) olive oil
  • 500ml (2 cups) mushrooms, sliced
  • ¾ cup chopped celery
  • ¾ cup chopped carrots
  • ¼ cup chopped onion
  • ¼ cup cake flour
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper
  • 8 cups chicken stock
  • 2 cups cooked Spekko Long Grain Parboiled Rice
  • 3 cups shredded cooked chicken
  • ½ cup sour cream
  • 30ml (2 tbsp) chopped fresh parsley 
  1. Heat oil in a large saucepan over medium heat.
  2. Add mushrooms, celery, carrots and shallots and cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring, for 2 minutes more.
  3. Add stock and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer.
  4. Stir in chicken, sour cream and parsley and cook until heated through, about 2 minutes more.

From the Spekko kitchen:

Leftover chicken works well in this recipe. Any Spekko Rice variant can be used in this recipe – or use leftover cooked rice. 

One-Pot Chicken, Rice and Red Speckled Beans

Cooking time: 45 minutes

This budget-friendly family meal is warming and satisfyingly tasty. It was developed by chef Lentswe Bhengu for Spekko Rice.

15ml (1 tbsp) cooking oil

4 chicken thighs

4 chicken drumsticks

1¾ tsp salt

¼ tsp freshly ground black pepper

1 onion, finely chopped

2 cloves garlic, finely chopped

½ of a 410g can chopped tomatoes

½ red pepper, roughly chopped

2 cups cooked IMBO red speckled beans

250ml (1 cup) Spekko Long Grain Parboiled Rice

4 cups water

30ml (2 tbsp) chopped fresh parsley

a pinch of cayenne pepper

lime wedges to serve (optional)

  1. Heat the oil large deep-frying pan.
  2. Season the chicken with ¼ teaspoon of the salt and the pepper and add to the pan. Cook, turning, until browned – about 8 minutes in all. Set aside.
  3. Pour off all but 1 tablespoon of the fat from the pan. Add the onion and saute until soft. Add the garlic and fry another minute. Add the tomatoes and red peppers. Scrape the bottom of the pan to dislodge any brown bits.
  4. Stir in the beans, rice, water, parsley, the remaining 1½ teaspoons of salt, and the cayenne pepper. Arrange the chicken on top in an even layer.
  5. Bring to a boil and simmer until all the water is absorbed, about 12 minutes. Turn the chicken and reduce the heat to very low. Cover and cook until the chicken and rice are just done, about 15 minutes longer.
  6. Serve with the lime wedges, if using.

One-Pot Fragrant Chicken and Rice Casserole

Prep time: 15 minutes

Cooking time: 45 minutes

  • This recipe comes from Spekko Rice’s archives and has proven to be a fantastic one-pot chicken dinner. It looks and tastes great. 
  • 30ml (2 tbsp) oil
  • 1 onion, chopped
  • 3 garlic cloves, crushed
  • 1 each green, yellow and red peppers, cut into strips
  • 8 chicken thighs, halved
  • 5ml (1 tsp) cumin
  • 5ml (1 tsp) paprika
  • 5ml (1 tsp) turmeric
  • salt and freshly ground black pepper to taste
  • ¾ cup Spekko Long Grain Parboiled Rice
  • 410g can tomatoes peeled, chopped
  • 250ml (1 cup) chicken stock
  • 15ml (1 tbsp) tomato paste
  • Chopped fresh parsley
  1. Heat the oil in a large heavy-bottomed pot. Add the onion, garlic and peppers and sauté until the onion is soft.
  2. Add the chicken pieces and brown.
  3. Add the cumin, paprika, turmeric and salt and pepper and sauté for another minute or two.
  4. Add the rice, tomatoes and stock. Bring to the boil. Lower the heat and simmer for about 15 minutes until the rice and chicken are cooked and the stock liquid has evaporated.
  5. Stir the tomato paste and chopped parsley into the mixture. Cook for another 2 minutes, then serve.

Chicken and Rice Cakes

Prep time: 15 minutes

Cooking time: 15 minutes

These chicken and rice cakes recipe from True Love magazine food editor Tumelo Sebopa makes for great snacks to enjoy with a drink, or to serve as a starter. They are economical and easy to make. 

6 cups cooked Spekko Long Grain Parboiled Rice

1 onion, finely chopped

1kg chicken mince

handful fresh coriander, finely chopped

salt and pepper

2 eggs

15ml (1 tbsp) lemon juice

500ml (2 cups) breadcrumbs

250ml (1 cup) sunflower oil

  1. In a bowl, mix together Spekko Rice, onion, chicken mince, coriander, salt and pepper, eggs, lemon and breadcrumbs.
  2. Take two spoonfuls of rice and chicken mixture and place in your palm. Shape into a ball and flatten into a cake shape.
  3. In a frying pan, heat oil and place in hot oil and fry on both sides for 5 minutes each or until cooked through and golden brown on outside.
  4. Serve the rice cakes with sweet chilli sauce.