• 12 Brito’s chicken thighs
  • 200g Brito’s diced bacon
  • St Louis salt and pepper
  • 10ml paprika
  • 45ml B-well cooking oil
  • 1 onion, chopped
  • 1 garlic clove, crushed
  • 300g uncooked Spekko white rice
  • 410g can Rhodes tomato and onion mix
  • 60g Rhodes tomato paste cup
  • 500ml prepared chicken stock 


  1. Season the chicken to taste with salt, pepper, and paprika.
  2. Heat the oil in a shallow oven-proof casserole dish and brown the chicken in batches.
  3. Set aside.
  4. To the same pan, add the onion and leek and fry until softened.
  5. Add the garlic and bacon and fry for a further 5 minutes.
  6. Add the rice and stir briefly.
  7. Return the browned chicken pieces to the pan, placing them on top of the rice mixture.
  8. Spoon the Rhodes tomato and onion mix over the chicken.
  9. Place the Rhodes tomato paste cup, and stock in a saucepan, and bring to a boil.
  10. Pour the chicken stock over the chicken in the casserole and cover with a lid or tin foil.
  11. Bake in a preheated oven at 180ºC for an hour or until the rice is fluffy and soft and the chicken cooked through. Remove from the oven and serve with a crisp green salad.