Creole Chicken and Rice Casserole

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10 pieces of chicken (thighs and drumsticks)

2 tsp salt

4 tsp paprika

2 tsp Cajun spice

4 tsp chicken spice

½ tsp ground black pepper

½ c oil

1 tsp chili, finely chopped

2 tbsp garlic crushed

1 large onions, roughly chopped

1 of each Robot peppers, cut into strips

1 Sachet KOO tomato paste

1 tbsp Medium curry powder

2 tomatoes, chopped

1 Tin KOO baked beans in tomato sauce

1 Tin KOO peas, drained

250ml water

5 cups cooked rice

Fresh coriander


1. Preheat the oven to 180’C.

2. Mix the salt, paprika, Cajun spice, chicken spice and pepper together.

3. Rub over the chicken and allow to stand for 5 minutes.

4. Heat the oil in a deep pan and brown chicken a few pieces at a time until nearly cooked.

5. Place chicken in an ovenproof dish and sprinkle cooked rice over the top.

6. In the same pot that you cooked the chicken, place garlic, onion, chilli, peppers, tomato and curry powder (also add any leftover seasoning from the chicken rub).

7. Sauté’ for a few minutes, and then add the tomato paste, water, baked beans and peas.

8. Cover and braise for 10 minutes on medium heat.

9. Adjust seasoning with salt and pepper.

10. Spoon vegetable and bean mixture over the rice.

11. Cover and bake for 40 minutes in the oven until heated through and chicken is tender.

12. Serve garnished with roughly chopped coriander.

Bon Appetit!

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