Chakalaka Chicken Rice

Ingredients

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, crushed
• 600 g chicken breast, cubed
• 1 tbsp BlixSam Fire Wave
• 2 tsp BlixSam Nou Braai
• 2 tbsp tomato paste
• 400 g chopped tomatoes
• 1 x 410 g tin chakalaka
• 300 g long-grain rice, rinsed
• 750 ml chicken stock
• 1 cup frozen mixed vegetables
• Salt and freshly ground black pepper, to taste
• 2 tbsp chopped fresh parsley

Method

1. Heat the olive oil in a large pot or deep frying pan over medium heat.
2. Fry the onion until soft, then add the garlic and cook for 1 minute.
3. Add the chicken and cook for 5–6 minutes until lightly browned.
4. Sprinkle over the BlixSam Fire Wave and BlixSam Nou Braai, allowing the spices to bloom in the oil for maximum flavour.
5. Stir in the tomato paste and chopped tomatoes, cooking for 2 minutes.
6. Add the chakalaka, rice, chicken stock and frozen mixed vegetables. Stir well.
7. Bring to a gentle boil, then reduce the heat, cover and simmer for 20–25 minutes, or until the rice is tender and the liquid has been absorbed.
8. Season with salt and freshly ground black pepper to taste.
9. Fluff the rice with a fork and garnish with chopped parsley before serving.

Serving Suggestion