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Saucy Chicken with Fluffy Rice & Golden Potato

Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

For the Potato Wedges:
  • 3 medium potatoes (cut into thick wedges)
  • 2 tbsp vegetable oil
  • Salt and pepper (to taste)
For the Rice:
  • 150 g long-grain white rice
For the Saucy Chicken:
  • 2 chicken breasts (boneless, skinless, diced)
  • 1 tbsp olive oil
  • 1 onion (chopped)
  • 1/2 red bell pepper (diced into strips)
  • 1/2 green bell pepper (diced into strips)
  • 2 garlic cloves (minced)
  • 2 tbsp tomato purée
  • 250 ml chicken stock
  • 2 tbsp soy sauce
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes (optional, for heat)
  • 1 tbsp cornflour (mixed with 2 tbsp cold water)
  • Fresh parsley (chopped, for garnish)

Method
 

  1. Roast the Wedges: Preheat your oven to 220°C (428°F). Toss the potato wedges with vegetable oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, turning halfway through, until crispy and golden brown.
  2. Cook the Rice: While the potatoes roast, rinse the rice under cold water. Cook according to the package instructions. Once tender, cover and let it steam for 5 minutes to fluff up beautifully.
  3. Sear the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken breasts and cook until browned on all sides. Remove the chicken from the pan and set it aside on a plate.
  4. Sauté the Veggies: In the same skillet, add the chopped onion and diced red and green peppers. Sauté for about 5 minutes until softened. Stir in the minced garlic, smoked paprika, oregano, and chili flakes. Cook for 1 more minute until fragrant.
  5. Build the Sauce: Stir the tomato purée, chicken stock, soy sauce, and Worcestershire sauce into the skillet. Bring the mixture to a gentle simmer.
  6. Simmer and Thicken: Return the browned chicken to the skillet. Let everything cook together for 5-10 minutes until the chicken is fully cooked through. Stir in the cornflour and water mixture, simmering for another 2 minutes until the sauce becomes thick, glossy, and coats the chicken perfectly. Season with salt and pepper to taste.
  7. Serve: Plate the saucy chicken alongside the fluffy white rice and crispy potato wedges. Garnish generously with fresh chopped parsley and serve hot!

Notes

  • Vegetable Add-ins: Want to sneak in more greens? Stir in a handful of spinach or frozen peas during the last 2 minutes of simmering.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. The sauce flavors deepen beautifully overnight!