Corn, Chicken & Rice


Serves 4

Olive oil

1 Tbs ground cumin

2 Tbs ground coriander

2 tsp cayenne pepper

8 skinless chicken thighs, bone in

Salt and pepper

1 onion, sliced

2 garlic cloves, chopped

1 tsp chilli flakes

1 tin chopped tomatoes

2 tsp Huletts white sugar

2 cups Spekko parboiled rice

125 ml Nederburg Winemaster’s Sauvignon Blanc

375ml chicken stock

1 cup cooked corn kernels

15g parsley, chopped


Heat the olive oil in a large shallow pan with a lid.

Mix together the cumin, coriander and cayenne, then rub all over the chicken to coat.

Brown the chicken thighs in the oil, then remove from the pan and set aside.

In the same pan, fry the onion until softened, then add any remaining spice mix, the garlic, chilli flakes, tomatoes and sugar

Add the rice, season, then stir in the wine and allow to reduce.  Nestle the chicken onto the rice, then cover with a lid and simmer gently on low heat for 30 minutes, or until the rice has absorbed all the liquid and the chicken is cooked through.

Stir in the corn, then sprinkle with the parsley before serving.