Make authentic Chicken Spicy Rice with this foolproof recipe. Packed with rich traditional flavor, step-by-step photos, and cooking tips by Denisiya on EatMee Recipes.
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Anybody that has ever tasted chicken spicy rice will know how amazingly delicious it is. This recipe has cubed chicken which makes it easier to enjoy.
Chicken Spicy Rice is basically rice that is cooked with spices that add a distinct flavour.
Add rice to a pot.
Rinse rice for about 5 times until water runs clear.
Fill the pot with water & bring the rice to a boil on medium heat.
Add the turmeric powder to the rice. This will give the rice the yellow colour. Also add salt.
When rice is fully cooked, strain in a colander & set aside.
Rinse the chicken breasts.
Cut the breast pieces into cubes.
Place the cubes chicken into a bowl & marinade with the Nandos sauce & all the spices. (If using the other sauces mentioned, then marinade with those as well).
Mix well & refrigerate for an hour or more.
In a large pot, add the butter. Leave on medium heat.
When butter begins to melt, spread it on the entire surface of the pot & add in the marinated chicken.
Cook for about 10 minutes, adding a little water if necessary. Do not let the sauces burn & dry out.
Blanch the tomatoes in the microwave & add to the pot.
Mix well & allow the tomatoes to cook. Again, be sure not to let the sauces burn or dry out.
When the tomatoes have cooked, add in the bell peppers.
Mix well & cook for a further 5-8 minutes.
Add more sauce if necessary.
Add salt to taste.
Drop in 1 spoon of the cooked rice at a time to the pot of chicken.
Mix as you add a spoon of rice at a time, coating all the rice grains.
Serve in a separate bowl, if you’re looking to present it well.
Garnish with edible leaves.
Goes well with Chicken Livers.
Expert kitchen guidance and troubleshooting for making the best Chicken Spicy Rice
Always par-boil your basmati rice with whole spices until it is only about 70% cooked (firm with a slight bite). The rice finishes steaming to fluffy perfection during the layered dum (steaming) stage.
Yes, marinating the meat overnight in yogurt, ginger, garlic, and spices tenderizes the meat and allows the deep aromatic flavors to permeate fully before cooking.
Traditionally, serve this with fresh sour milk salad (raita), a side of homemade yellow dhal, and a spicy vegetable or mango pickle.
Hi, I'm Denisiya! Food lover, recipe developer, and founder of EatMee Recipes. I specialize in authentic South African Durban Indian cuisine, comforting curries, and modern Instant Pot adaptations. Every recipe on this site is tested in my personal kitchen to ensure you get mouth-watering, foolproof results every time.
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