← Back to the recipe on SAFFARAZZI

Pastorie Hoender (Parsonage Chicken and Rice)

Spiced chicken portions baked on rice with bacon, mushroom soup and tomato and onion mix, finished with a chutney glaze. One pot, Sunday-easy.

Prep
15 min
Cook
1 hr 25 min
Resting
10 min
Total
1 hr 50 min
Serves
4 servings
MainSouth African

You will need Large ovenproof casserole with lid (about 28 cm) · Pastry brush · Wooden spoon

Ingredients

Method

  1. Preheat the oven to 180°C. Pat the chicken portions dry and season them all over with the chicken spice and salt.

  2. 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.

  3. 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.

  4. Arrange the chicken skin side up on top of the rice, pressing it in slightly. Cover with the lid and bake for 45 minutes.

  5. 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.

  6. Let the dish rest for 10 minutes, then scatter over the spring onion and serve straight from the pot.

Tips

https://www.saffarazzi.com/food/recipes/pastorie-hoender-chicken-rice/