Ingredients
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1 cup Spekko long-grain parboiled rice
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500g chicken pieces
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2 tsp chicken spice
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1 cup mayonnaise
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½ cup chutney
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½ packet brown onion soup
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1 cup water
Method
Preheat the oven to 180 °C and grease a casserole dish.
Pour the uncooked rice into the base of the casserole dish.
Sprinkle the chicken spice over the chicken pieces and rub to coat evenly. Arrange the seasoned chicken pieces on top of the rice.
In a large mixing bowl, combine the mayonnaise, chutney, brown onion soup and water.
Whisk to combine.
Pour the sauce over the chicken and rice and cover the casserole dish with tinfoil.
Bake, covered, for 1 hour before removing the tinfoil and baking for another 20–30 minutes, until the chicken and rice is cooked through and caramelised.
Add a little extra water if needed during cooking.
Serve with a side garden salad.