Parsonage chicken is the old Sunday standby: spiced drumsticks and thighs baked over rice that soaks up every bit of bacon, tomato and chicken juice. One pot, pantry staples and very little effort, with a sweet-sharp chutney finish everyone loves.
- Prep
- 15 min
- Cook
- 1 hr 25 min
- Resting
- 10 min
- Total
- 1 hr 50 min
- Serves
- 4 servings
You will need Large ovenproof casserole with lid (about 28 cm) · Pastry brush · Wooden spoon
Ingredients
Method
Preheat the oven to 180°C. Pat the chicken portions dry and season them all over with the chicken spice and salt.
Heat the oil in a large ovenproof casserole with a lid over medium heat. Fry the onion for about 4 minutes until soft, then add the bacon and fry for 5 to 6 minutes until it starts to crisp.
Add the rice and stir for a minute to coat it in the bacon fat. Sprinkle over the soup powder, add the tomato and onion mix, pour in the boiling water and stir well, then bring to a gentle simmer.
Arrange the chicken skin side up on top of the rice, pressing it in slightly. Cover with the lid and bake for 45 minutes.
Remove the lid, brush the chicken with the chutney and return the pot to the oven uncovered for 25 to 30 minutes, until the skin is golden, the rice is tender and the chicken juices run clear.
Let the dish rest for 10 minutes, then scatter over the spring onion and serve straight from the pot.
Tips
- If the rice looks dry when you take the lid off, add 100 ml boiling water before glazing the chicken.
- Use a whole chicken cut into portions instead of the thighs and drumsticks; breasts may need slightly less time.
- Leftovers keep covered in the fridge for up to 3 days and reheat well in the oven at 160°C with a splash of water.
- Check the soup powder and chicken spice labels if you need the dish to be gluten free.
Pastorie Hoender (Parsonage Chicken and Rice): your questions answered
What does pastorie hoender mean?
It is Afrikaans for parsonage chicken, a name for the kind of generous, easy chicken and rice bake served after church on a Sunday.
Can I make pastorie hoender without bacon?
Yes, leave it out and fry the onion in a little extra oil; the soup powder and chicken spice still give the rice plenty of flavour.
Can I use brown rice?
You can, but add another 250 ml boiling water and bake covered for about 15 minutes longer before glazing the chicken.
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