Spicy Chilli Chicken and Rice

Spicy Chilli Chicken and Rice


1 person made this

I accidentally stumbled on this recipe. Ever since I made it, it is a big hit at all parties I have. It is low cost, colourful, and filling. I hope everyone enjoys it as much as my family and friends do. Serve with fresh green beans and cornbread.

Serves: 4 

  • 6-8 skinless chicken thighs (has to be thighs, tried it with breasts, but just didnt get the same effect of the flavours)
  • 1 can of diced tomatoes and green chilies, (hot)
  • 1 packet of white rice
  • salt and pepper to taste
  • 1 tsp red pepper

Preparation:5min  ›  Cook:35min  ›  Ready in:40min 

  1. Pre-heat oven to 180 degrees C.
  2. Place chicken thighs in baking dish - preferably a large glass rectangle dish - and space them apart slightly.
  3. Season the chicken with salt and pepper
  4. Sprinkle can of diced tomatoes and chillies over top of chicken and bake in over for about 15 minutes.
  5. Take our of oven and sprinkle rice into the juice of the chicken, making sure to get rice into juice and not on top of chicken.
  6. Add about 1 to 2½ cups of water.
  7. Place back into oven until the rice cooks up - about 10-15 minutes
  8. Makes a wonderful chicken dish.
  9. YUM!!!!

Tomatoes and chilli

If you cannot get tinned tomatoes with chilli, use plain tinned tomatoes and add half a fresh chilli, chopped and seeded (or to taste.)

Editor's note

This recipe has been edited to include measures and ingredients more familiar to Australian and New Zealand cooks

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Reviews (1)


My one comment is I was unsure what you meant by I packet of rice. I think I added too much rice and chillies but it looks good about to serve. - 25 Apr 2013

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