Serves 4-6
Cost of recipe approx. R100


  • 3 tablespoons olive/canola oil
  • 1/2 medium onion, diced finely
  • 500g boneless skinless chicken breasts, cut into bite sized pieces
  • 2 cloves of garlic, minced
  • ½ teaspoon of salt and freshly ground pepper to taste
  • 1 cup uncooked long grain white rice (like Basmati)
  • 2 1/2 cups broccoli florets, cut into bite sized pieces
  • 2 1/2 cups chicken stock
  • 2 cups shredded cheddar cheese


  • In a large skillet or pan, fry onions in two tablespoons of oil over medium heat. Season chicken with salt and pepper.
  • Once onions soften, increase the heat to medium high and add chicken to the pan.
  • Brown the chicken pieces and add the garlic. Cook for about 1 more minute.
  • Push chicken to one side of the pan and add additional tablespoon of olive oil to other side.
  • Add the uncooked rice in the olive oil and fry it for a couple of minutes.
  • Add the chicken stock to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid.
  • Cook chicken and rice mixture covered for about 12 minutes.
  • Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine.
  • Continue to cook covered another 8 minutes on low, or until broccoli and rice are both tender.
  • Remove from heat and stir in half a cup of cheese.
  • Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted.

Recipe adapted from

I am fortunate to be a COVID-19 survivor and this would not be possible without the care I’ve received from the health care professionals. They are indeed at the front lines in the fight against this disease and I’m so grateful to know that they are there to care for us. Brave, courageous and fearless heroes.